The beginning baker is attracted to old-fashioned rustic fruit desserts as much as a seasoned one. Just because they are fast and easy, doesn’t mean they are fabulous tasting. Enter the fruit crisp. Crisps are essentially deep-dish fruit pies without the fuss of a top or bottom crust, but coated with a thick top layer of enticingly sweet streusel crumbs.
Main dish salads are good all year round and yet reflect seasonality by their components. There are many exceptional main dish salads and you only need to know two and you are a wiz in the kitchen. Here is a very special main dish salad with spring in mind and its source of protein is duck.
I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.