Q: I'm growing rhubarb in my backyard and despite warnings that it's not worth harvesting the first year, mine is huge and I think I might harvest it after all. However, mine isn't completely red as...
In my last Weekend Meditation, I wrote about the inspiring adventure of making thirty-six pies for the wedding reception for two close friends. Inspiration is one thing, but the practical details a...
Summer fruit always leaves us with the same dilemma – we long for pies, cobblers and crumbles, but we hate to turn on the oven when we're already struggling to keep cool. Enter the stovetop fruit d...
Eating outdoors this weekend? This week's papers have lots of great ideas for fresh, seasonal cooking, with a bit of a twist. How about a strawberry tart with chocolate, mascarpone, and oatmeal crust?...
How pretty is this rhubarb soda with raspberry and mint leaf ice cubes? What a perfect early summer treat! ...
While perusing local markets during our recent trip to England, we were intrigued by an ingredient combination that popped up again and again: yogurt and rhubarb. From jars of rhubarb-on-the-bottom yo...
It's rhubarb season and no doubt everyone is making pie! But there's many other things you can do with rhubarb: relishes and chutneys and compotes, sauces both sweet and savory, ice cream and sorbet...
This week's papers are full of fresh ideas for spring and Mother's Day. Try vegetable tartines with herbed formage blanc, a bitter strawberry and rhubarb punch, or a Meyer lemon and ricotta pound cake...
When I was a kid growing up in Georgia, our neighbors grew rhubarb in their backyard garden. I honestly didn't know much about it as it wasn't something my mother cooked with. All I remember is her ...
Take a look at this gorgeous tart, one more recipe from Gourmet's April 2009 issue. This tart is very, very easy. In fact, it makes use of a frozen ingredient you may unearth in your freezer during th...
A version of this post was originally sent to our email subscribers on May 16th. To sign up for our weekly email sign up in the column to the left or click here. This month, we've been touting garde...
A version of this post was originally sent to our email subscribers on May 8th. To sign up for our weekly email sign up in the column to the left or click here. If you're trying to eat as much from a...
We went to the Ferry Plaza Farmer's Market on Saturday and summer is in full swing here in San Francisco. Berries, stone fruits, and tomatoes have arrived!...
A hand-cut Mixmaster pendant and a "pandelier" - just two of the good links for today. Click through to see them all......
Rhubarb is an odd fruit. To begin with, it's actually a vegetable - a vegetable with poisonous leaves. The stalks are crisp and juicy, with a vegetal crunch rather like celery. And yet this prosaic st...
We flagged this recipe from the Boston Globe a few weeks ago when the weather up here was still gloomy and cold. But now that temperatures in the 60's (the 60's!!!) and farmer's markets are opening, ...
Earlier in the week, we posted some ideas for using basil in cocktails, promising to try our own interpretations over the weekend. Well, we did some experimenting, and while our first inclination wa...
Rhubarb, the naturally sour stalky vegetable, has a growing season that coincides fortuitously with that of the California strawberry season. That means that 9 times out of 10, you'll see rhubarb com...
Rhubarb is one of the surest signs of spring for us, stirring up childhood memories of warm afternoons spent on the porch steps with friends, dipping the stringy pink-green stalks into little cups of ...
We consider ourselves hearty dessert eaters. We rarely say, "Oh, I just want a bite of something sweet." We get seconds. But this dessert from Martha Stewart, which we featured on April Fool's Day, ...
In the winter, we don't go to the greenmarket that often. Instead, we mostly just sigh as we look at the farmer's market reports from California, and occasionally stop by for some hardy root vegetable...
We aren't the only ones thinking about fool, that old-fashioned, English dessert, today. We watched Martha Stewart make a rhubarb version on her show with Saturday Night Live's Seth Myers. There wer...
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