Roasted Rhubarb Salad Ah, rhubarb. So misunderstood. Once used for medicinal purposes in ancient China, today it’s a popular component in pies, crisps and compotes. But you may not know that rhubarb is actually a vegetable. An incredibly tart vegetable, which explains why these… Continue reading…
seasonal segue
Spring has sprung and, though crocuses are blooming and trees are beginning to bud, there’s still a chill in the air. This magnificent soup/stew bridges that seasonal gap as we shift from hearty comfort food to the lighter fare we… Continue reading…
my valentine date
Here’s my sweet treat for you on Valentine’s Day. I’m waxing nostalgic again with a recipe that was one of my Grandma Bea’s favorites. These delectable date and nut squares must have been a popular goodie at her weekly bridge… Continue reading…
veggie vogue
The locavore movement is in full bloom and while many chefs focus on nose-to-tail cooking, others are reveling in the glorification of vegetables. Cauliflower–roasted cauliflower, in particular–is the veggie du moment. And so, to lend my voice to the conversation,… Continue reading…