As I sit in the springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.
There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.
Springtime is greentime in Seattle. And nothing says springtime better than this vibrantly fresh pea and mint soup from epicurious, via our friend Natalie. Bright, fresh pea flavors mingle with silky, flavorful swirls of chive oil. Add garlic-rubbed toasts for the perfect springtime dinner.
Temperatures in Seattle are set to soar into the low 80’s today… Across the city, people will be unearthing their short pants, pulling out the barbecues for an evening grill, and contemplating making their first warm-weather drinks of the season. May I suggest this banana-ginger granita recipe by Mark Bittman. (Note: You’ll need a frozen banana or two.)
On those occasions when you’re left to your own devices for dinner, and you don’t particularly want to spend too much time cooking, but you also want a dinner that’s satisfying, this sandwich from Mark Bittman’s Kitchen Express is just the thing. (It helps if, like me, you’re part otter, and love pungent fish that comes in tins.) Preparation time: The amount of time it takes to boil an egg.
This is a decadent dinner. One you enjoy on a special occasion with special people, some candlelight and a good bottle of wine. We felt like we were actually dining at Alice Water’s Chez Panisse when we sat down to this lush, umami-filled celebration of wild mushrooms and hand-rolled pasta.