| May 9, 2013
| 1:14 PM
Total time: 50 minutes, plus macerating time
About 2/3 pound (3 stalks) rhubarb, trimmed
1/4 cup sugar
1 teaspoon grated fresh ginger
Zest of 1 orange
Freshly ground black pepper
4 duck breasts (about 1/3 pound each)
| Jan 14, 2013
| 6:31 AM
Tangy rhubarb and sweet ruby red strawberries make for a tasty marriage of flavors in our old fashioned Strawberry Rhubarb Pie. Whether you use fresh or frozen rhubarb, this one is always a year-round favorite.
Cooking Time: 30 min
| Mar 20, 2013
2 oz. Woodford Reserve Bourbon
3/4 oz. lemon juice
8 mint sprigs
3/4 oz. rhubarb syrup
Add ice and shake
Double strain over fresh crushed ice
| Apr 3, 2013
| 10:16 AM
Gardeners: Start your seeds!
You've been patiently waiting for the right time to start indoor seeds and now's the time.
Vegetables that can and should be started indoors include tomatoes, peppers, eggplant, cucumbers, squash and pumpkins. Starting these...
| Mar 15, 2013
| 11:21 AM
Rhubarb is one of the great joys of spring, with its rosy color, earthy tang and old-fashioned allure, and the story of its local rise and fall is as intriguing as its flavor. Just a generation or two ago, it was widely cultivated in Southern California,...
| Feb 23, 2013
Where to find a good selection of amari to stock your own bar?
Most good wine shops carry at least a couple of the most popular ones, such as Fernet Branca, Averna or Ramazotti. The best selection though is at K&L Wine Merchants in Hollywood, where...
| May 29, 2013
| 8:37 AM
Lamb roast at Lucques: On Wednesday, Suzanne Goin and Caroline Styne will be bringing lamb roast night back to Lucques for its third year. The three-course dinner features a main comprised of Windrose Farm lamb with rosemary, thyme and salsa verde,...
| May 17, 2013
| 9:56 AM
The first Copper River king salmon of the season -- a 40-pound specimen -- was hoisted aloft Friday morning as the annual first shipment of the prized salmon arrived in Seattle.
It was the ceremonial first fish, delivered from Alaska to Seattle-Tacoma...
| May 14, 2013
| 11:26 AM
When Fat Rice's owners chef Abraham Conlon and general manager Adrienne Lo bring Spring to the tables of their West Diversey restaurant, it's seasoned with their family histories. Conlon traces his to Portugal, via Lowell, Mass.; Chicago-born Lo to China....
| May 16, 2013
| 7:05 AM
Found at: Millwright's Restaurant and Tavern (Simsbury)
Where do you draw your inspiration from?
From the building. We also think regionally. We go back to the days of two- to three-ingredient cocktails. We are all about making the...
| May 16, 2013
| 8:57 PM
Before you start the wisecracks, be advised that Rhubarb the Bear has heard it all:
Yeah, he knows that he looks like those famous bears at that theme park down the road. He's heard enough Chuck E. Cheese jokes to last a lifetime.
And don't talk to...