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Spring

Rhubarb Recipes, rosy-hued stalks of goodness

Rhubarb is remarkably versatile. We tend to treat it like a fruit, but botanically, it’s a vegetable. The leaves have a reputation for being toxic because of their oxalic acid, which can interfere with the essential minerals like iron, magnesium, and calcium. But spinach has more oxalic acid than rhubarb leaves do, and it’s still …

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Strawberry Rhubarb Buckle, a rustic fruit-laden cake

This strawberry rhubarb buckle is just the thing to bake right now. “Now” meaning, whenever you’re reading this and happen to be in the possession of some rhubarb and strawberries. Buckles are part of the family of unfussy fruit desserts that includes things like crisps and crumbles and cobblers (and if you want a rhubarb …

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Asparagus Pizza, with (or without) prosciutto

There’s something hopeful about asparagus season. It means things are growing again. Things we can eat. And these days, I’ll grab hold of any bit of hope I can find. In-season asparagus is something special. When you get it soon after it’s harvested, it’s sweet and mild and so much better than the stuff that’s …

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Crispy-Topped Brown Sugar Bars, sweet and crunchy

These crispy-topped brown sugar bars are at once familiar and surprising. The ingredient list is short and grocery store and pantry-friendly. The combination of Rice Krispies (or whatever puffed rice cereal you choose) and chocolate is reminiscent of a Nestle Crunch bar. But this particular arrangement—a layer of crisp and buttery brown sugar cookie covered …

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Strawberry Shortcake, a pat-in-the-pan classic

Strawberry shortcake is one of those classics that’s tough to beat. I make it at least once every summer when strawberries are at their peak of ripeness and juiciness. It’s important to have a go-to version at your fingertips, and this one is smashingly good. My preferred way of making shortcake is making one big …

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