Rhubarb stalks are best when cooked and combined with sugar to use in desserts (the leaves are toxic).
The components for this easy, elegant dessert can be made ahead of time and assembled just before serving. The roasted rhubarb will keep up to 1 week in the fridge. ...read more
Rhubarb is one of the first produce items to ripen in spring, making it a much sought-after commodity in Irish farmhouse kitchens. The crumble recipe works well with other fruits as well—just eliminate the cornstarch when you try it with peaches, plums or apples. ...read more
Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible. ...read more
The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market. ...read more
These tender waffles need time to set in the waffle iron before you lift the lid to check on them. Let patience rule, because peeking too soon will tear the waffle and make it difficult to remove. The sauce can be prepared ahead of time and stored, covered, in the refrigerator ...read more
The apple uses two ingredients that are indispensable when making vegan desserts: agar-agar and kudzu. Agar-agar is a sea vegetable used as a gelling agent. Kudzu is a starch similar to arrowroot, which is used as a thickener for sauces and gravies. Combining the agar and kudzu ...read more