“This tender pound cake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb.”–Melissa Clark Finding a Rhubarb Pound Cake recipe was never an issue but finding one that was also great-looking was…
The Doyenne of Baking adds Strawberries to this custardy confection but its flavor is Rhubarb-forward. Rhubarb, with its vibrant red stalks and uniquely tart flavor, has been a staple in culinary traditions for centuries. Botanically, Rhubarb is actually a vegetable. But it’s used in desserts…
Tart Rhubarb, the sweetness of Strawberries, the tang of Crème Fraiche and the warmth of brown sugar in every bite. In the annals of Chewing the Fat, no cake comes close to having a name as long as this one. However, I could write a…
It’s Melissa Clark Week! Here’s her phenomenal gift to Rhubarb lovers everywhere. What Melissa Clark did for Asparagus earlier this week is now bookended by another seasonal favorite. It’s rhubarb which made its first appearance at our Organic Farm Stand, Serene Green, this week. Andrew…
One of the great joys of summer is that Andrew is back at the beach and back into baking. It’s not that we don’t have temporary bursts of wonderful cakes, pies and cookies at other times of the year, but in Summer he settles…
Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007). The Paris-based Lebovitz knows his way…
Rhubarb season, like asparagus season, is eagerly awaited at our house. Andrew cannot wait to get his hands on the slender red and green stalks and get into the kitchen to bake. The first rhubarb of the season is always preferable to what comes…
As you can see, our farm stands are brimming with all kinds of beautiful fresh fruits and vegetables. It’s a delight just to look at everything. And, as Andrew pointed out, there’s a window of opportunity to combine two fantastic local ingredients into one…
It’s been a long, rainy spring here. But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early. Our garden, however, has never looked…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
