NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.
Carla Hall is an expert on comfort foods, and she shared this Greek-style meal idea for Spanakopita, a Lemon-Scented Spinach Feta Pie Recipe, on The Chew. http://www.recapo.com/the-chew/the-chew-recipes/carla-hall-spanakopita-chew-lemon-scented-spinach-feta-pie-recipe/
Guinness steak pot pie! Sooooooooo good......changed a few things though. Used leeks instead of onions, used dried herbs (less than called for) and then put the meat and veggies into the pie dish and made a gravy out of the sauce, then poured it on top of the meat. Also doubled the recipe. A new favorite in my house!