Louisa Shafia’s Rhubarb, Radish and Strawberry Salad

Do you have any idea how sour raw rhubarb is? Until I found this Strawberry, Rhubarb and Radish salad in Louisa Shafia's New Persian Kitchen cookbook, I'd never thought to eat it raw. Thinly shaved it adds an acidic tang, but be forewarned, it's astringency can give you that dry tongue feeling, which some chalk up to…

ByMichelleApril 19, 20170Comments

Rhubarb Apple Vodka Collins Featuring Dry Sparkling Fuji Apple

Ginger ale, club soda, and tonic are your three standard mixers. Coke and 7-up sometimes make appearances, but it's time to take another look the next time you're walking down the soda aisle. There are a slew of new options in craft soda, squarely aimed at the mixology opportunity. Players big and small are getting in…

ByMichelleJune 2, 20160Comments

Strawberry Rhubarb Crumble Crisp

Rhubarb is perpetually stuck in the Friend Zone, like that friend you’ve known your whole life, but you just didn’t see him that way. Every spring, rhubarb kicks off farmers market season in the Pacific Northwest, but all you have eyes for are the asparagus and peas. Last week at the market, I snapped a few photos of rhubarb but otherwise passed it by. Then, with a nudge from Hannah’s rhubarb cranachan (think oaty rhubarb jam parfait) over at Blue Kale Road, I put this crazy red celery-looking fruit on the shopping list.

ByMichelleApril 29, 20135Comments

Louisa Shafia’s Rhubarb, Radish and Strawberry Salad

Rhubarb Apple Vodka Collins Featuring Dry Sparkling Fuji Apple

Strawberry Rhubarb Crumble Crisp

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The Fourth Princess by Janie Chang

26 New Asian and Pacific Islander Books for your 2026 TBR