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There's more to rhubarb than just pie

ProChef SmartBrief | Apr 24, 2015

Perennial vegetable rhubarb is finding its way to farmers markets, and chefs are using the bright red stalks to make more than just rhubarb pie. Chef Taylor Mason of Ma(i)son in Lancaster, Pa., uses the veggie in sweet and savory applications, such as rhubarb curd served with lemon zest and vanilla bean shortbread or combined with mustard seeds, vinegar, honey and chiles for an agrodolce. Paste (04/23)


Color makes fresh pasta pop

ProChef SmartBrief | Apr 23, 2015

First-class Filipino fare arrives in D.C.

ProChef SmartBrief | Apr 22, 2015

Top chefs discuss bringing gluten-free to fine dining

ProChef SmartBrief | Apr 21, 2015

Hot barbecue trends for 2015

ProChef SmartBrief | Apr 23, 2015

Top chefs to trade lives, kitchens for a day

ProChef SmartBrief | Apr 20, 2015

Chefs modernize dinner theater

ProChef SmartBrief | Apr 20, 2015

Chef takes home Baconfest award for bacon fried rice

ProChef SmartBrief | Apr 22, 2015

Homemade vinegar adds brightness to dishes and drinks

ProChef SmartBrief | Apr 24, 2015

Classic banana desserts get a modern makeover

ProChef SmartBrief | Apr 21, 2015


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