Fire and Ice Pickles

Fire and Ice Pickles

A few weeks ago, The Chef and I had lunch at Bogarts Smokehouse, one of our favorite barbeque joints here in St. Louis. I always know what I’m going to order before I even step inside Bogarts — a plate of burnt ends with pit baked beans and barbecued pork skins. And I also know […]

Pin It

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 […]

Pin It

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 […]

Pin It

Pig Dip

Pig Dip

It’s that time again … Secret Recipe Club time! Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe […]

Pin It

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 […]