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The third volume in the Canal House Cooking series of book-meets-quarterly-magazines is out with the same down-to-earth feel as the previous volumes. It’s full of recipes perfect for the transition from winter into spring, like steamed fish with buttery sorrel sauce, lime curd tart, rhubarb roasted in red wine with vanilla bean for spooning over yogurt or pound cake, and focaccia topped with paper-thin slices of lemon. It would make a perfect host/hostess gift.
Canal House Cooking Volume 3, $19.95
adapted from Canal House Cooking Vol. 3 by Melissa Hamilton and Christopher Hirsheimer
Preheat the oven to 350 degrees Fahrenheit. Thickly slice 2 pounds of rhubarb and put it into a deep oven-proof pot. Add 1/2 cup sugar and 1/2 cup red wine. Split open 1 or 2 vanilla beans and add them to the rhubarb. Roast the rhubarb until very tender, about 30 minutes.