Pink never seemed so pretty. Or so easy peasy. These fetching rhubarb preserves rely on just four ingredients and an occasional stir. No prior canning experience required.
About Amy Pennington
Amy Pennington is an organic gardener and food enthusiast who worked for Seattle chef Tom Douglas as a marketing manager and radio producer before launching her gardening-minded businesses, Go Go Green Garden and Urban Garden Share. She's also a regular contributor to Edible Seattle. Urban Pantry is her first cookbook. Follow Amy Pennington on Google+.
Onion Thyme Tart
Dec 05, 2011 by
What folks are saying about this hors d’oeuvre that’s a cinch to make and even easier to devour? “Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!”
- Quick Glance
- 20 M
- 1 H, 40 M
- 18
Mom’s Soft-Boiled Eggs ‘n’ Toast
Sep 06, 2011 by
Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.
- Quick Glance
- 5 M
- 5 M
- 42