I was in line at an outdoor market in Paris and une dame d’un certain âge in front of me was getting a lesson on preparing rhubarb from la vendeuse, who insisted that rhubarb absolutely, positively had to be peeled before cooking. Having prepared quite a bit of rhubarb, often in a professional capacity, I figured I could add my deux centimes, so I spoke up, telling them that I’d never done that and that it really wasn’t necessary. Immediately, the line of French housewives erupted, insisting that yes, you simply must peel rhubarb. Seeing as I was outnumbered, I decided to not argue the point. Safely back at home, I’ll admit with confidence that I’ve never found the need to peel rhubarb for a recipe, but I have experimented with using it in unconventional ways and found that it has a remarkable affinity for pineapple and raspberries, a mix that makes a delicious fruit cobbler—which no one should have any quibbles with.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.