Yuzucello for Your Winter Blues
Plus: a simple green pasta sauce, stuff piled on yogurt, and a supreme winter salad.
Welcome to Best Food Blog, a writer-run publication about eating by journalists Ali Francis, Anikah Shaokat, Anna Hezel, and Antara Sinha. You can check out everything we’ve published so far here.
About a year ago, I fully indulged in my lack of self-control by ordering a huge carton of fresh yuzu from Baldor Specialty Foods. To be clear, my plan was not to build a makeshift yuzu-filled onsen to soak in like a capybara. In fact, I had no idea WTF to do with the 10 pounds of novelty citrus I just purchased for $107. I was, however, ready to wing it. But when the box arrived, it dawned on me that I was on a timer — the fruit was already in delicate form, and I needed to move fast.
