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By the time it gets to market, the leaves (which are mildly toxic) are typically cut off rhubarb, and only the stalks are sold. Rhubarb looks like pink celery, but it isn’t related. Photo courtesy OurOhio.com. Spring is rhubarb season. It parallels asparagus season, available fresh for just three months a year—April through June.…
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Most people think of pasta as a savory recipe. But the noodles themselves are very versatile. Made with flour, water and egg, they can be cooked for dessert as well as the main course. While not an April Fool joke, it seems like the right dessert for April Fool’s Day. The recipe was created by…
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Hungarian Rice Pudding. Photo and recipe courtesy Little Bucharest Bistro | Chicago. A bone-chilling day like today calls for extra helpings of comfort food. One of our favorites is rice pudding. We’ve made it every way, including conventional, with rum-soaked raisins, with dried cherries and cranberries replacing the raisins, and a Thai-inspired version with…
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The kitchen torch, culinary torch, cooking torch or [less poetically] butane torch is used by chefs and sophisticated home cooks. Today’s handy culinary torch descends from the heavy duty blowtorches, long used by gold and silversmiths (the first patent dates to 1791). While its most famous kitchen use is to caramelize the sugar on the…
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February is National Fondue Month, February 5th is National Chocolate Fondue Day, November is National Fun with Fondue Month, and April 11th is National Cheese Fondue Day. You’ve got multiple opportunities to celebrate with luscious fondue—as a family dinner, at a dinner party, or even on a party buffet. THE HISTORY OF FONDUE…
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