Readers’ recipe swap: clementines | Dale Berning-Sawa

Whether juiced, zested or candied, the electric kick of sweet citrus amps up your nutty pilaffs, fried duck breasts and chocolate drizzle cakesA smarty-pants reader who shall therefore remain nameless sent in instructions for peeling and eating a clementine this week. Not that I blame them. Haven’t you ever been on a train or sat at a desk and suddenly the scent hits you and you’re frantically turning your head to see who’s eating a clementine? The spritz of citrus oil that ble