This easy rhubarb crisp is made with a buttery cinnamon streusel topping—without oats, thank you very much—and beneath it lies just humble rhubarb, sugar, and orange zest. A quintessential spring dessert. Not too sweet. Not too tart. Just right. And superbly simple. Adapted from Peter Berley | Fresh Food Fast | William Morrow, 2013 This rhubarb crisp goes beyond being a truly inspired dessert to also being a lovely breakfast dessert—so much so that some of us have been known to wake early and bake a batch, especially for said purpose. (And while it’s perfectly lovely all on its own, we wouldn’t kick it out of bed with a little ice cream, whipped cream, or yogurt. Do with that information...
Now that you’ve gotten comfortable with cooking Chicken Noodle Soup, guess what? You know pretty much all you need to know to cook Chicken Pot Pie! This pie reminds me of the frozen pot pies I ate in my childhood, and I love that. My version has no bottom crust, but the filling is so hearty you won’t miss it. You start out the same way you did with the Chicken Noodle Soup, with butter, vegetables, and chicken in a pan, cooked together in a broth, only this time you will be thickening the broth into a sauce. The whole thing goes into a square baking dish, with a pre-made crust on top, and into the oven. The shopping list is...
I must have read something or searched for something that put Strange Weather in Tokyo: A Novel by Hiromi Kawakami*, translated by Allison Markin Powell, in my suggestion list from Amazon. And since I'm always up for reading a book by a new-to-me author, I ordered it! Yes, I'm a sucker for books. I had no idea what to expect and read the book over the course of just two days.On the PageAfter reading - and thoroughly enjoying - this book, I am still unsure into which genre I would place it. It's a love story, certainly, but it's also a poignant tale about loneliness. I also don't really understand the title. At the center of the story is Tsukiko, a...
There’s a crisp crunch as teeth break through fresh cherry skin, spreading vibrant sweet-tart juices throughout the mouth. A plump, ripe cherry is a culinary treasure, providing a uniquely vibrant flavor profile and toothsome texture. Pits-in-place are fine for eating cherries out of hand, with teeth and tongue working to separate flesh from stone. Otherwise, the pits require removal. Trying to squeeze out the seed by hand is a messy proposition. I loved the one-at-a-time cherry pitters I inherited from my late mother. I could visualize her sitting at the kitchen table, her hands patiently pushing the pits from her cherries grown on trees planted along the Klamath River. But a couple of years ago I gave in to speed...
This vegan Sesame Tempeh Grain Bowl is inspired by tempeh—the traditional fermented Indonesian soy and grain food. In this bowl, you simply roast the sesame tempeh, then build a gorgeous, filling, satiating buddha bowl with brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and bell peppers. And then you just top it with a tahini ginger dressing for bold flavor. To make Sesame Roasted Tempeh, cube tempeh, and marinate in soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger for at least one hour before roasting in oven. This is a fabulous recipe to make for meal prep. Just get all of your ingredients together, and create four bowls to enjoy all week long. I also love to...
