okay, perfect #6: an ode to charred citrus

The perfect accompaniment to...well...everything

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One of my favorite things in the world is the acid that citrus fruit brings to dishes. My favorite has to be lime and avocado coming together as guacamole. But it was charred citrus that really blew my mind a few years ago.

I didn’t even realize you could eat the skin of citrus without it being a travesty until Aran Goyoga hosted Chris and myself for a private workshop (with baby Magnolia in tow) to deepen our relationship to the art of food photography (something we’re still working on, multiple years later!) And lo! When charred correctly (with a thin enough pith) it isn’t just edible, it is deliciously so. T…