When I was a child growing up in the Hudson Valley, I used to sit on a rock by the side of our creek, push a fat worm onto a hook, and catch my trout. Then I would fry it in a skillet and eat it for breakfast. It was a normal pattern in my…
Tis the season for rhubarb. This is a rhubarb chutney recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You'll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don't get when eating the cheese alone.
“Rhubarb Chutney”
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