We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you ...

1. You need 1 baking sheet that will fit into your freezer (or use 2 small ones). Line with parchment paper. 2. In the bowl of a food processor, pulse the oats briefly to chop them coarsely. 3. Add ...

B.C.-grown rhubarb is in season, and when I saw a mound of it for sale at my local grocery store, the first thing that came to mind was scones. I had two options on how to pair the two. The first was ...

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt. Cut in ...

I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl.

Clockwise from top left: chocolate chip, blueberry with poppy seeds, citrus-honeycomb,and strawberry-rhubarb scones from Sqirl pastry chef Catalina Flores. (Ben Mims / Los Angeles Times) Last season’s ...

It seems like every backyard in my neck of the woods has a rhubarb plant. The same thing probably happens in your neck of the woods. I once had a neighbour who drove me crazy by letting hers grow ...

Kriss Marion, of the Circle M Farm in Blanchardville, Wis., is one of the plaintiffs in a case aimed at ending Wisconsin's ban on selling homemade cookies. She writes: "At our farm stay bed and ...

The base scone recipe is from the New York Times (Cornmeal Plum Scones), but this pastry folds in tart early summer rhubarb that is balanced by a sweet, tangy glaze. Preheat oven to 400 degrees. Need ...

I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate ...

Remember when you bought some rhubarb in Tucson and as you checked it out another shopper asked, "Where did you find that red celery?" Well, everybody in Grand Forks knows the difference! Especially ...