Photograph from Svadilfari on Flickr When I see those beautiful crimson and green stalks of rhubarb at the market my first instinct is to pick up an bunch, take it home, and make something with it, but I never...
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Rhubarb season generally runs from late spring to early summer, but this year it seems to have lasted a bit longer: the bright red stalks are still available at my weekend farmers market, and I've spotted them at high-end grocery...
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This recipe turned out nothing like I imagined it, which is completely my fault because I didn't bother to read it through to the end. "Press the sauce through a fine-mesh sieve," it advised, which quashed my idea that this...
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