I hadn’t intended to audition any new rhubarb recipes this year. Between last year’s cobbler and previous seasons’ filled crumb coffee cake, strawberry rhubarb crumble, strawberry rhubarb pie, loaf cake and even compote, I was pretty sure I had the rhubarb terrain well-covered. But then I walked through the Union Square Greenmarket two weeks ago with Adam and we were both lured in by the bundled stalks. Because they’re shiny and pretty and pearly and pink and I cannot speak for Adam but I am incapable of resisting shiny pretty pearly pink things, nor do I wish to.
There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. Yes, carrots. I mean, just when I thought I’d done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes — a reader (Hi, Sasa!) came along, emailed me her favorite carrot recipe and with one look, I knew exactly what my carrot routine was missing.
A few times a year, I go on a Dinner Intervention, which might sound a little more gentle than it is. It sounds like a “Honey, I was thinking I’ll do something different with dinner this week” but in reality it is more of a “Gah, I am so sick of take-out and fobbed together meals! I’ve had enough!” wherein I throw down the proverbial spatula and demand we do better.
I feel like I have been sitting on this leek bread pudding recipe forever, though it has technically only been six months — the New York Times ran this recipe from Thomas Keller’s Ad Hoc at Home last October, when [updated: ahem, I had thought] leeks were decidedly out of season and apparently, I’m really becoming someone who really digs her heels in about these sorts of things. I imagine how much better something will taste in season, how much better it will look, how much more excited I’ll be when I “score” the thing I’ve been longing six months for and say “aargh, fine! I’ll wait.” And wait I did. (Jacob, too, was patient but mostly because he was just a little lump back then.)