Emily Han
Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), founder of LA Food Swap, and co-founder of Food Swap Network.
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Pomelo pulp may be fabulous, but I am just as enamored with this giant citrus fruit's peel.
Like the Meyer lemon it features, this versatile side dish feels like the perfect bridge between seasons.
In Los Angeles County nearly 350 Cottage Food Operations have registered and obtained permits in the last year.
Whether you're dealing with an overabundance of fruit in your yard or simply want another way to enjoy the lemons from the farmers' market, preserving them is easy and delicious.
Small changes in daily habits can make a big difference.
If you've been to Zankou Chicken or one of the many other Lebanese and Armenian restaurants in Los Angeles, you're likely familiar with this fluffy, creamy garlic sauce.
Looking for gluten-free, vegan, and paleo ingredients? Step into Southern California's many ethnic grocery stores to broaden your options and save money, too.
With their blushed skin and crimson flesh, blood oranges are the perfect ingredient for Valentine's Day or any winter occasion that could use a shot of color.
For this refreshing salad I've taken a cue from Southeast Asian cuisine where pomelo is often paired with coconut, lime, and chile, but changed things up a bit by using silky butter lettuce and smoky-sweet French Espelette pepper.
Creamy and comforting, this oven-baked rice pudding strikes a lovely balance of familiarity and intrigue.
This crisp fennel and radish salad has plenty of true citrus in the form of oranges and lemon, but it also gets a tart, lemony boost from sumac.
This is a hearty and healthy vegetarian salad that can be mixed up to 3 days ahead and makes a great lunch.