Buttermilk Panna Cotta with Strawberry Rhubarb Jelly My obsession with rhubarb continues–it’s like an itch I can’t stop scratching. Am I verging on rhubarb overload? Perhaps. But we only live once and, since springtime rhubarb is only available once a year, we… Continue reading…
a case of mistaken identity
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…
creamy consolation
I’m still reeling from the events of last week. My daughter goes to school in Boston, a mere five blocks from the site of the first bombing. Thankfully, though she didn’t have classes that day, she stayed in her dorm… Continue reading…
simply irresistible
Ah, spring! The birds are chirping, the flowers are blooming, my allergies are in full swing. The markets are filling up with ramps and artichokes and rhubarb and asparagus and fiddlehead ferns. I don’t usually do a lot of desserts around here–except for special occasions.… Continue reading…