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Often, what makes the familiar exciting again is presentation. We love this circular plating trend, exemplified by these three salads and a main course. You can use the technique for any course that goes onto a plate. For the past couple of years, we’ve noticed the trend creeping up among creative restaurant chefs. It’s not…
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[1] Frosé granita. [2] Frosé with ice cream (both photos courtesy Kim Crawford). Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé. A couple of years ago, some…
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Strawberry rhubarb bars, ready for dessert or a cup of tea (photo © Adore Foods). Strawberry and rhubarb, spring produce for a spring food holiday (photo © Dessert First Girl). June 10th is National Strawberry-Rhubarb Pie Day. (There are more rhubarb holidays, including January 23rd, National Rhubarb Pie Day, and October, National Rhubarb Month.)…
Continue reading “RECIPE: Strawberry-Rhubarb Bars With Cream Cheese Frosting”
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