There's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
Read MoreSo I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.
Read MoreMy grandmother was the quintessential pie-baking grandmother. When she passed away I got all her recipes written down on notecards. I've been enjoying going back to them and trying to modernize them, but this time I shared the story with Bon Appetit. But here is the recipe in full
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The Slow Burn was featured as one of 13 Charming Books to read on Book Bub! Read it Here!