lsanderson | Feb. 23rd, 2011

Feb. 23rd, 2011

By FLORENCE FABRICANT
Published: February 22, 2011

The Rangpur lime, said to have originated in the Indian subcontinent, has nothing to do with limes. It’s bright orange, about the size of a clementine and a cross between a lemon and mandarin, making it easily peeled and segmented. The juice is extremely sour, like a lemon’s, but with a deeply floral, honeysuckle aroma. The leaves are scented like kaffir lime and can be used in cooking. A commercial crop, from California, will be available until spring. More

By RAPHAEL MINDER
Published: February 19, 2011

MADRID — Santi Santamaría, a chef and restaurant owner who helped raise the international profile of Spanish cuisine but invited controversy by criticizing avant-garde chefs and their techniques, including the use of chemical emulsifiers, died on Wednesday in Singapore. He was 53. More

By OLIVER STRAND
Published: February 18, 2011

When Jacques Genin opened his chocolaterie of the same name in late 2008, it was a star turn for one of the great supporting actors on the French culinary stage.

For years, he sold only to the trade, supplying many of the best restaurants in Paris with the chocolates that appear between the third dessert and the check. (Mr. Genin is so discreet he won’t share his client list even though a few notable establishments still pass his sweets off as their own.) But when he transformed the 17th-century limestone building into a boutique and cafe that feels more like a jewelry store than a sweets shop, Parisians flocked to the spot, in the fashionably low-key northern edge of the Marais. Recently, Mr. Genin has inspired a new culinary obsession: caramels. More