Rhubarb, one of the best parts about spring, is late this year in the Northeast. We just started seeing this perfect pie fruit at farmers markets within the last week or so – I’ve been looking for it since mid-April! Rhubarb is definitely a favorite of mine. Always a fan of tart and tangy, rhubarb is juicy, sweet, yet slightly sour when baked with sugar. Although my grandmother didn’t have many recipes for it, her mentor, James Beard has a few in “The James Beard Cookbook,” which is where I got the idea for this super simple baked rhubarb recipe.
Indian food is one of my favorite cuisines. It’s also becoming quite trendy. In New York, Whole Foods has even included a hot bar/buffet of Indian Food in their prepared food section. There is still room for improvement in the quality of mainstream Indian food but I think my grandmother would have been as pleased as I am to see this flavorful cuisine take off. There are a few Indian style recipes in her book, “The Art of Good Cooking,” such as Curried Carrots and Peppers and Indian Beef Curry which I’ve done for this blog. Like many of her international recipes, these were unique and practically ground breaking when they were written in the 1960’s – before what some may consider the food revolution. The availability of spices like ground coriander, turmeric, cumin seeds, or garam masala have come a long way since then. I, however; didn’t begin to enjoy Indian food until my late teens when my step mother introduced healthy and flavorful north Indian style recipes such as this vegan coconut green bean and peas dish.
If you’re not familiar with speculoos or cookie butter, you’re missing out. This growing trend started a few years ago and is now said to be one of Trader Joe’s best selling products. Some may argue that the popularity of cookie butter peaked back in 2014 but I see more of it now, especially in baked goods, than I did then. It’s a deliciously simple concept: ground spiced shortbread cookies and oil are made into a spreadable butter, similar to peanut butter or nutella. The idea seems to have come from Belgium and Biscoff was one of the first, most recognizable brands in the US. The dessert-like spread is a wonderful nut-free alternative for those with nut allergies and although it’s easy to eat by the spoonful or simply on toast, it turns out this sweet spiced cookie spread makes an amazing molten lava cake.
This dish combines two of my favorite things: seafood and tacos. I’m not sure when I became such a huge fan of seafood. Maybe the lack of availability in Minnesota, where I grew up, made me appreciate it more once I moved to the East Coast. I now cook with seafood any chance I get, especially if the seafood is caught locally or by someone I know. And this is exactly how I came up with these scallop tacos with avocado salsa verde and cumin scented slaw recipe.
The north fork of Long Island is full of wonderful fish and seafood from the surrounding Peconic bay and Long Island Sound. I often look forward to long days of clamming in the summertime or slurping fresh oysters in late fall. This year there was an abundance of bay scallops in wintertime. I was lucky enough to have the opportunity to cook with these at my father’s place out on the North Fork. These fresh little bites of the sea are so tender and sweet. They are perfect in salads, soups, stews, or just by themselves but paired with creamy avocado and tangy tomatillos, they really come alive.
When was the last time you went to a diner and had a slice of classic lemon meringue pie? The sugary lemon filling topped with mile-high meringue is a somewhat satisfying end to that all-American diner meal, usually consisting of french fries and something sandwiched. Often mediocre and overwhelmingly sweet, lemon meringue pie can easily be improved upon through a homemade version…or in this case, a French-American hybrid.