Re: Food editor Kris Browning- Blas passes the oven mitts
I’ve particularly enjoyed reading your columns and stories as editor. I’m happy to see that we’ll be reading more from you in the future as you return to writing full time. You have such a warm and welcoming voice. I’m looking forward to the stories you’ll have to tell.
— Lisa N. Jacobs
I understood what you said when you wrote about what to do with your “one wild and precious life.” I went through that 20 years ago and again two years ago! Today I’m on my new journey and I haven’t looked back once. I’m studying to be a professional painter.
— Tomiko Takeda
Re: Rhubarb
I remember a recipe in your section for baked rhubarb, but I can’t find it in my file. Can you help?
— Name withheld, via voicemail
We featured this recipe from the “New Food Lover’s Tiptionary” last May. Serve it with pork or salmon.
Baked Rhubarb
Ingredients
2 pounds rhubarb chunks
1 1/2 cups sugar
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup orange juice
Directions
Place rhubarb in a 9-by-13-inch pan. Sprinkle with sugar, ginger and nutmeg. Drizzle with orange juice. Cover with foil (don’t let it touch rhubarb) and bake at 350 for 30 minutes. Stir, bake uncovered 10 minutes more.
