The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

Celebrate spring with this simple, sweet-tart dessert. Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in America with her restaurant Chez Panisse ...

CHICOPEE, Mass. (Mass Appeal) – It’s rhubarb season! Here to show us how to make Charred Rhubarb Compote and Rhubarb Salad with Goat Cheese is Cathie Cappa, Owner of Auntie Cathie’s Kitchen in West ...

This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

Combine all of the ingredients in a medium saucepan and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer for 10 minutes. Remove the vanilla bean and serve warm.

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Yum! With all the flavors of spring, these rhubarb overnight oats are sure to brighten your day. Try them—they’re super easy ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...