I like adding balsamic vinegar to this filling because it contributes to the pie’s complex acidity and pairs nicely with the flavors of the rhubarb.
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Balsamic Strawberry Rhubarb Pie
Author: Olivia Maki
Olivia Maki is an Oakland-based writer and blogger who focuses on agricultural and food system issues. She has programmed educational experiences at 18 Reasons, and worked on farms in California and Vermont. Follow her @livmaki and at her food blog, The Coast Kitchen.
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Pasta Primavera
Say hello to spring pasta.
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Citrus Pistachio Salad
I am so inspired by this window of time where winter is closing out and we still have beautiful California citrus.
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Carrot Ginger Slaw
California Cuisine with a nod to some beautiful Hawaiian ginger.
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Chicory Salad with Crème Fraîche
A perfect winter salad.
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Salted Caramel Apple Pie
I have been craving this pie—it is salty and sweet and gooey and messy and perfect. The key to good apple pie is…
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Fennel + Beef Stew
This one gets better with time—make it for dinner and enjoy it for lunch the next day.
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Tomato Tart
As summer ends, the last burst of tomatoes is ripening in my garden. This tart is a great starter course for dinner and should be made right before serving.
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Tahini Carrot Salad
Every once in a while I get a craving for tahini and this dish really hits the spot.
Ridiculously easy. A major crowd-pleaser. And a chance to highlight a beautiful California cheese.