Brought to you by Robert Reynolds’ Chefs Studio For a refreshing spring drink: Simmer 4 stalks of rhubarb (cut in 2-inch pieces) in a syrup (2 cups water, 2 cups sugar, lemon zest) until soft. Place everything in a blender and liquefy until as smooth as possible. Strain the puree through a fine mesh sieve. […]
Tip on Asparagus
Brought to you by Robert Reynolds’ Chefs Studio First test the asparagus, figure out where it wants to naturally snap and break it there. This separates the tender stalk from the tougher end. Repeat with all of the spears. Keep the fibrous ends for another use (see below). Fill a wide pan with water 2 […]
