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 ...

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 ...

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 ...

When I was little, my grandmother would make this tart rhubarb (no strawberries) compote and give it to me as a treat with ice cream. I believe she canned it, and she’d leave the excess in a bowl in ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...

Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). To a medium pot, set over medium-low heat, add the ...