An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)
About Peter Berley
Peter Berley is the former executive chef of the celebrated Angelica Kitchen in New York City and is currently a private chef, caterer, and cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute for Food and Health, and the Miette Culinary Studio. He is also the author of three cookbooks: Fresh Food Fast, The Flexitarian Table, and Modern Vegetarian Kitchen, winner of the James Beard Foundation and IACP Cookbook awards. @PeterBerley
Watermelon with Fleur de Sel
The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.
Broccoli Rabe with Balsamic Brown Butter
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Pasta with Roasted Vegetables
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.