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Spring is rhubarb season. Fresh rhubarb is available for just three months a year, so do something special with it. A few ideas: Stewed rhubarb or rhubarb compote, delicious as a side with ham, pork and poultry Rhubarb ice cream Rhubarb tarts, crisps and other baked goods (substitute rhubarb for apples or pears in your…
Continue reading “Strawberry Rhubarb Pie Or Raspberry Rhubarb Pie With A Lattice Crust”
Some of the country’s renowned chefs have joined together to support Red Cross relief efforts in Japan. The initiative, called KeepRecipes For Recovery, offers 21 Japanese recipes from nine chefs, including Iron Chef Masaharu Morimoto, Annisa Executive Chef & Top Chef Masters alumna Anita Lo, Madonna’s personal chef Mayumi Nishimura and The New York Times…
Continue reading “JAPAN: Top Chefs Donate Recipes So You Can Help”
Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
Continue reading “TIP OF THE DAY: Mustard In Your Vinaigrette”
We love asparagus, and eat it almost daily during the season (April, May and June). Simply steamed fresh asparagus is so delicious, we find it needs no embellishment—no salt, no butter, no lemon juice or other seasoning. It requires just a quick visit to the vegetable steamer (or microwave) and is ready to eat.…
Continue reading “COOKING VIDEO: Asparagus Feta Recipe”
The Cheesecake Factory just emailed us about their new Luau Salad. Wow, we thought: just what we’re in the mood for. It’s a more glamorous variation of a Chinese chicken salad, substituting mango for mandarin orange segments. Alas, The Cheesecake Factory has no locations in New York City, where we live. So we did the…
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