Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Tangy rhubarb and sweet strawberries mingle in this dessert soup that’s flavored with white beer, citrus, ginger, and honey. The consommé is plated with warmed fresh cheese and crunchy gingersnaps, bridging the gap between the cheese course and dessert.
Chicago pastry chef Mindy Segal says the prepared consommé is also great in a beer cocktail. Try it mixed with your favorite white beer. And you can watch Mindy make her Go-To Dessert in this video.
Special equipment: You will need a large piece of ultrafine woven cheesecloth for this recipe. Cheesecloth can be purchased at cooking supply stores or online.
For a more conventional but equally stunning take on the classic pairing of these two fruits, get our Strawberry-Rhubarb Pie with Sour Cream Crust recipe.
This unbleached, ultra-fine, tightly woven cotton cheesecloth is perfect for cooking, whether you're making sachets of herbs to infuse stocks, or straining nut milks or sauces.
Buy Now ›by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...