Season: Mid-January to late March. Early or forced rhubarb has been produced in West Yorkshire since the 1870s, as growers discovered that the heavy clay soil and cold winter climate suited the plant (a native of Siberia). Sequestered in dark sheds, carefully cultivated rhubarb crowns send forth slender, bright pink stems much more delicate in flavor than the thick green shafts of outdoor-grown rhubarb that appear later in the year. This is one of my favorite ways to capture the earthy flavor of rhubarb. It’s a plant that contains very little pectin, so the jam definitely requires an extra dose. The shortish boil time helps to preserve the fabulous color of the stems. I like to add a little Seville orange juice, but juice from sweet oranges works well too. This light, soft jam is good mixed with yogurt or spooned over ice cream, or you can warm it and use to glaze a bread and butter pudding after baking.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.