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Above was my Mother’s Day dinner—roasted salmon over greens, potatoes and asparagus, followed by a rhubarb, strawberry, and mint cake. Note the asparagus without any frippery! Simply steam it and top it with butter and coarse salt. We trade inasparagus techniqueshere at Food52, but don’t forget to eat them straight now and then, with your fingers, spear by spear.\xa0

Catch the rhubarb before it’s gone\xa0

We have an unusually deep database of great rhubarb recipes, so I’m here to direct you to some of our finest, most of which came from community members (you can upload your own great recipehere).\xa0\xa0

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Rhubarb Cordial– This is an easy, non-jam way to preserve rhubarb. You can use a jar. I favorthis glass pitcher, which I also use for water and for cold brew (I like the pitcher so much, I have two!).

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Naughty Rhubarb Scones– Midge was an early community member and her scones have been popular for years.\xa0

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Matcha Rhubarb Loaf Cake\xa0– This is for all you matcha fiends! We’re really intothis recycled clay bakeware, in case you need a loaf pan.

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Straight-Up Rhubarb Pie– This excellent recipe (it’s the only rhubarb pie I make) comes fromHumble Pieby Anne Dimock.

Spring pie plates vs. fall pie plates

Let’s talk pie plates. For spring and early summer pies, I favor a low-shouldered pie dish, which doesn't require a lot of filling (remember that rhubarb and berries collapse when cooked). This kind of dish gives you a nice perimeter shelf on which to build a crimped edge. I recommendthis oneby ceramicist Outi Putkonen with its tawny 1970s glaze.\xa0

A spring veg prep tip

I write this knowing that I’m inviting a pummeling of commentary, but for those of you who share my sometimes lazy cooking inclinations, here goes: When I don’t feel like dirtying a cutting board, I use scissors. Need to add some sliced asparagus or green beans to a salad? Scissors. Want thinly sliced basil over your pasta? Scissors. Cutting some bacon? Scissors.

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Hereare some that’ll do the trick.\xa0

The Darcy treatment

WhenDarcy Miller, the illustrator, stylist, and celebration expert, visits Food52, we do it up. A board filled with pastries, good coffee, and a pretty tableware spread isn’t hard to pull together and it really says "Welcome!" If you’re looking for table inspiration, keep an eye out forTable Escapeon our socials.\xa0

Diner lingo

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In arecent video I shot with Ali Cayne, founder of Haven’s Kitchen, she taught me some vernacular used by short-order cooks. You may want to lowkey drop these when having friends for brunch.\xa0

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“English muffin down” means really crispy, done on a griddle.

“Down hard” means crispy and dark.

“Whiskey down” means rye toasted on the griddle.

What our team is up to

Allison spoke to Erica Swides (aka@thechefsmartypants) about how to keep veggies fresh for longer. Her rec? Blanch greens such asbroccolibefore stashing them in your produce drawer.

Nea shared one more way to celebrate our favorite vegetable masquerading as a fruit: awaffle cake with a rhubarb compote.\xa0\xa0\xa0

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César showed us how he makes hisArroz con Pollo, including handy produce substitutions if you can’t find culantro or ají dulce peppers.

On my way out

For a little home-design eye candy, check out Kohler’s newheritage lineof green bathroom sinks, tubs, and toilets—all stylishly shot at L.A.'s Flamingo Estate, a self-described “lush orchard and pleasure garden.” Enjoy!

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