Spring is in the air, and that means it’s time for cherry rhubarb pie! This delicious pie is the perfect way to celebrate the arrival of warmer weather. The tart cherries and sweet rhubarb are a ...

MAKE THE CHUTNEY In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander and crushed red pepper and cook over moderately high heat, stirring, until softened, about ...

Ready for something new and tasty this season? Sara Gore, host of “First Look,” explains how to make a sweet and succulent meal for spring. Get the easy-to-follow recipes for pork tenderloin with ...

To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; ...

Our wonderful spring has resulted in bountiful harvests from the garden this year. I have made a number of fresh English pea salads (recipe shared back in 2019), eaten some delicious greens with baby ...

Place flour, 2 tablespoons sugar, and salt into the bowl of a food processor and pulse several times to mix. Add the butter and pulse until it is pea-size. Add almond extract and 4 tablespoons ice ...

Note: Sweet and tart rhubarb chutney is the perfect partner to this moist and flavorful grilled chicken. Any extra chutney is delicious with pork or lamb, or on a leftover chicken sandwich. If you're ...

The first cooking contest Tony Fields won was in her senior year of high school, for a cherry pie. It was 1945. The second was at the Belmar farmers market two years ago, for her cherry pie. Since ...

I look forward to rhubarb season and am always grateful when my favorite rhubarb supplier Jean calls and asks if I can put some of her harvest to good use. I was busy the day she brought it so I ...