"bay leaf" news and stories

What's the French secret to flavorful soups, stews and braises ? It's all tied up.

When you see something as delicious looking as this, becoming vegetarian not only seems perfectly feasible, but desirable.

All it takes to transform a humble can of chickpeas into this elegant dish is garlic, shallot, bay leaf and olive oil (oh, and some time in a 400-degree oven). The cook responsible for the above masterpiece also has a thing for Swiss chard, and thus stirs some in on occasion for a completely satisfying side dish.

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Tanqueray Rangpur Gin is 41.3 abv. / 82.6 proof and different from many other gins out there. It starts out the same with a slew of botanicals like juniper and coriander steeped and distilled into the gin. But then it goes through an additional step of adding botanicals, steeping, and re-distillation with rangpur, bay leaf, and ginger. It isn't a classic London Dry gin because it has a little sweetness to help balance out the heavy handed addition of extra citrus, herbs, and spices in the botanical blend.

I am sure you are asking, "Rangpur? What's a Rangpur?" Sometimes called rangpur limes, many people assume that rangpur are in fact limes. They have a very strong lime taste to them but they are actually a lemon x mandarin orange hybrid that probably originated in India. They are one of three similar fruits from the family Citrus × limonia Osbeck, commonly but incorrectly called mandarin limes. Other names for rangpur are: rungpur, marmalade lime, lemandari,; Canton lemon in southern China, hime lemon in Japan, Japanche citroen in Indonesia, sylhet lime, surkh nimboo, shabati in India, and limao cravo in Brazil. Rangpurs are orange skinned and are the size, shape, and look like tangerines, but with a very sour, acidic juice that is used like a lime and has a very pronounced lime like flavor and aroma. The other two similar fruits are Kusiae or kusiae lime which is a form of the rangpur with an even more lime aroma, and Otaheite orange or Otaheite Rangpur, which is thought to be a non-acid form of the Rangpur.