Rhubarb is finally, finally in season … it's about time.

It has the perfect sweet-tart flavor that complements the summer's last strawberries and pairs perfectly with many fall foods. If you can't spot rhubarb in a crowd, think "sweet, red celery." That's what rhubarb looks like. It's incredibly versatile; I use it most frequently to […]

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york peppermint pattiesmini applesauce cupsalmondsthose ginger cat cookies from Trader Joe'shoney wheat pretzels
what's yours?

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Ok, lots of words in the title, I know, but it's not really all that complicated to make.
I was in a creative mood last night, and I'd just read a post from Elise at Simply Recipes describing a recipe for Chile Verde. Pig is pretty high on the treif list, but I love tomatillos, and […]

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As fall-themed recipes have started popping up on other people's blogs, I've begun to notice my own reluctance to dig out the pumpkin puree from the pantry. Normally I make fall recipes too early, out of sheer excitement for sweater season, but this year the transition is taking a while. It's already mid-October […]

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If you're an onion hater, this dish will convert you. Slow-roasting onions releases their natural sugars slowly without burning them, so that by the end they're smooth, slippery and taste like caramel.
The tomatoes undergo a similar transformation: they become soft and sweet, and their flavors become incredibly concentrated.
And the fennel…well, you get the drift: soft, […]

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