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In today's Los Angeles Times Food Section:The sweet side of rhubarb - and I was literally just thinking that I should try my hand at rhubarb pie like mom used to make (er, not MY mom). Russ Parsons examines the many faces, sweet and sour, of this complicated veggie.
Accompanying recipes include rhubarb crisp a la mode with strawberry sauce (please! It's too early in the morning to be reading such things!) and rhubarb-strawberry sorbet.
Perfecting Chicken: Roasted or otherwise. And a recipe for roast chicken with fried artichokes and lemon. Other recipes include: braised chicken with capers and a Basque-style chicken.
S. Irene Virbila reviews the new Citrus at Social Hollywood, chef Michael Richard's experiment with running a successful restaurant from across the country.
Meet the man who's going to revamp your wine label -- complete with calories and nutritional information. You mean wine has calories...? And a sidebar with the history of U.S. wine label regulations.
A lively but not too complimentary review of the Top Chef Cookbook.
Wine of the week is a 2006 Tenuta delle Terre Nere Etna Rosso.
Finally, Susan la Tempa looks back at several easy late-night recipes here.
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4-09-2008 @7:07PM Steve Patti said... Indeed rhubarb is a forgotten veggie that occassionally will find its way into preserves or a pie, but its often stereotyped as sour and without use. Perhaps one of the best pie recipes is not so much a rhubarb pie, but rhubarb getting a little friend from its sweeter cousin the strawberry. A strawberry/rhubarb pie blends wonderful texture and tastes (yes, you still need the sugar applied to the rhubarb after washing it), and can turn the "same 'ol" recipe into a real conversation piece.
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4-09-2008 @8:09PM doodoolemonque said... I love rhubarb and detest the notion of spoiling its wonderful tartness and flavor with the addition of strawberries. It is virtually impossible to find a straight rhubarb pie unless I make it myself, which is not such a bad thing. This year, we are growing our own rhubarb and I look forward to making my annual pie with our own, homegrown stalks.
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