Chilled Hominy Salad

Chilled Hominy Salad by Rhubarb and Honey

Tomorrow is Memorial Day here in the United States, a day to pay tribute to the US men and women who have died during military service. In addition to participating in The National Moment of Remembrance — a moment for all Americans to pause wherever they are at 3:00 pm local time for a minute {read more}

Quick Pickles

Quick Pickles by Rhubarb and Honey

You know what I like with my barbeque? Pickles. Really tart pickles. I think the tartness of pickles adds a delicious contrast to both the salty, smoky taste of most barbequed meats and the sweetness of many barbeque sauces so a jar of pickles — preferably homemade — will always be found gracing the table {read more}

Feasting On … Coffee and ‘Cue

Coffee-Crusted Pulled Pork with Coffee Barbecue Sauce and Spicy Vinegar Slaw by Rhubarb and Honey

So … since this is my blog, I can toot my own horn, right? Well, I am … since my first freelance writing piece for Feast Magazine was recently published! Feast is a local St. Louis food publication, and they recently launched a new online series called, What We’re Cooking. I, along with three other {read more}

Smoked Deviled Eggs

Smoked Deviled Eggs

Yes, you read that right … smoked deviled eggs. Anyone who’s checked out my About page knows that in addition to blogging here at Rhubarb and Honey, I work full-time as a product manager for an international publishing company, serve as co-leader for Slow Food St. Louis, and I’m also the “Director of Que-mmunications” for {read more}