The rhubarb and spruce tip pickles in the photo above (and post below) by Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, make, she says, a refreshing palate cleanser. I knew you could pickle rhubarb. I didn’t know you could eat pine needles for pleasure. Below, how a chance phone call and a culinary curiosity resulted in an intriguing preparation (and a solid all-purpose vinegar-based pickling ratio).—M.R. by Carri Thurman It has been unsettlingly sunny and warm this spring here in Alaska, but thanks to the still cool nights the season is lingering a little later here than down south—or “Outside,” as we like to call it. This gives us a little more time to capture nature’s emerging bounty before it fades into the true heat of summer. One recent sunny day I arrived Read On »
Posts Categorized: Appetizers
Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.
Making risotto properly is a technique that everyone should have, via WSJ.
Check out these twelve different recipes to make hummus, via Shape.
Try making this wonderful and refreshing yogurt and cucumber dip for your next party, via Leite’s Culinaria.