This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.
About Louisa Shafia
Louisa Shafia is a food writer, recipe developer, and cooking instructor. She’s also the author of Lucid Food, which was nominated for an IACP award, and The New Persian Kitchen. Her recipes have appeared in Food Network Magazine and Better Homes & Gardens, among other publications. A Philadelphia native, Shafia now lives in Brooklyn, NY with her husband, James. @louisashafia
Orecchiette with Morel Mushrooms and Ramps
This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese.