Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

It’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

       Print this recipe.    

So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

[]                                                                         

Blanca asks: “If a recipe asks for coconut milk can I use coconut cream instead?”

If you’re talking about that amazing stuff you use to make those deliciously boozy Piña Coladas that we all love… then the answer is no. Absolutely not. You’ll end up with something way too sweet.

Let’s start at the beginning. Coconut milk, coconut cream, coconut water and cream of coconut are used in tons of recipes in Latin American and Asian cuisines. Sometimes they can be used interchangeably, but you need to carefully read the label. (We’ll assume you’re not making fresh coconut milk from whole coconuts, right?)

Speaking of fresh coconuts, I know a woman from the Philippines who can open a coconut like she’s opening a peanut. But that’s not you and me, Blanca, like most people, we have to rely on cans or cartons, so here we go:

Coconut milk is a little bit thicker and creamier than cow’s milk. It’s made by pouring equal parts of boiling hot water over the freshly grated meat of a brown coconut. The mixture is pressed to release as much liquid as possible, then cooled and strained. Coconut milk is gently fruity and rich because of the high oil content. Most of the fat is saturated fat. It’s has a very subtle sweetness, although canned varieties may have added sugar and preservatives. Coconut milk is often used in savory dishes in place of tomato sauce and as a broth in sauces and soups. Always shake the can before using.

Coconut cream has a paste-like density because it contains less water. It’s made the same way as coconut milk, but the ratio of grated coconut meat to water is higher, about four parts coconut to one part water. After it is strained, refrigerated and allowed to set, the smooth coconut cream is skimmed off the top of the coconut milk. There is barely any sweetness with coconut cream, but the coconut flavor is marvelous. Think of it this way: Coconut cream is to coconut milk what condensed milk is to regular milk… thicker and richer. It’s also sold in wax-like blocks.

Coconut water comes from the liquid inside green coconuts. It’s an excellent thirst quencher. A great source of potassium, coconut water has become the darling of the sports world. It’s packed with naturally occurring minerals and essential electrolytes. It’s not sweet, but is amazingly delicious. Coconut water, straight from a real coconut is tremendously popular in the tropics as an on-the-go drink. Here’s a video from an open market in Grenada:

Finally, cream of coconut is coconut milk that contains sweeteners, emulsifiers and thickeners. It’s used in sweet fruity drinks and desserts. I wouldn’t use this when making savory dishes, but you definitely CAN use it to make a fun cocktail to serve with those savory dishes!

So you see, there is a big difference between coconut milk and coconut cream (as well as coconut water and cream of coconut!). Thanks for asking, Blanca!

If you love coconut as much as I do, check out these recipes:

Coconut Raspberry Ice Pops

Glorious Morning Glory Bread

Holiday Rice Pudding

Dream Cookie Bars