Bright, warm, tangy, and sweet, this Cinnamon Cayenne Citrus Salad recipe is for those who sought out Warhead candies as children. It’s an elegant play between tartness and sweetness that I absolutely love paired with crunchy cacao nibs. It can be made with any combination of citrus fruits (although you’d be wise to avoid lemon/lime)!
Ever show up at a summer BBQ with a perfectly baked pie just to see that someone else has already baked a pie even more perfectly? This dish is not as American as apple pie, it is more surprising. It’s a Spicy Thai Chile and Sweet Nectarine crumble that’s going to please a crowd and have them wondering, Who brought that ho-hum apple pie?
Lee Anne Wong — owner and exec chef at Honolulu’s brunch house, Koko Head Cafe, and author of the just-published cookbook, Dumplings all Day Wong — invites us along for her perfect day on Oahu.
This recipe was directly inspired by my trip to Estonia. Here in Tallinn they haven’t quite gotten the memo that it’s Spring and the ground is just beginning to thaw. Despite lingering ice and winter storms, there are signs of warm weather all over. Like in the cherry trees with their first blossoms pushing through; the local girls wearing skirts as if 40F were a heat wave; or the presence of the very first of Spring produce like peas, asparagus, and rhubarb on every menu. But what I have seen a lot of are rhubarb pastries like this Strawberry Rhubarb Slab Pie recipe.
A twist on the classic, this Upside Down Peach Rhubarb Polenta Cake Recipe is a must-make in the early spring.