Posts By: stephanieizard

here is a fun way to use rhubarb in a savory application that lets the natural tart flavor of the rhubarb shine through. this is based on an italian ‘agrodolce’, or sweet and sour. as with most things i cook, i have only read about such sauces and have yet to travel to italy and taste in person. so though this is far from authentic, it is a great topper for a summer grilled rich steak as it cuts through the tasty beef fat and creates a balanced dish.

this desert takes me back to my childhood and reminds me of a cross between the pies we would make for my dad’s birthday and strawberry shortcake (the desert and the dolls– i can still remember rubbing my nose into my strawberry shortcake dolls…). i like it because you don’t just get the sweet from strawberries, but get the tartness from the rhubarb. it’s also got a teeny bit of spice and savory with the finish of cracked pepper over the top. enjoy!

last week it ramps, a cartoon, and a flatbread recipe… and now asparagus gets a go. a couple days ago i wrote about how we’re using asparagus at the restaurant, and how eager i am for it to start showing up at the farmers’ markets here in chicago. and of course, my friend loc gave us another great drawing to go with our halibut and asparagus dish—and the cartoon still begs the question, if a halibut eats asparagus and pees in the ocean, does the entire ocean smell like pee? well, today it’s recipe time. this is a pretty easy one to do at home, and will make a kick ass snack or side dish to put out for dinner at home or even a party during the bulls game. enjoy!