Tourlou Tourlou (Greek Baked Vegetables)

A New Master Recipe The Recipe: Tourlou Tourlou may be a tongue twister – I dare you, try saying it five times in a row – but it's also a real tongue pleaser. Tourlou Tourlou is a big pile of different vegetables, cooked all together Greek-style for a long time – would you believe two hours? With such a long time in the oven, the vegetables take on a roasted quality, just better. Now, you know that the "veggie evangelist" – that's me – loves nearly all vegetables. But Tourlou Tourlou is something quite special, I hope you love it half as much as I do. Not just vegan, Vegan Done Real . ~ Skip Straight to the Recipe ~ Serendipity Strikes! If ever there’s a story of vegetable serendipity, this is it. Back in 2012, I wrote a story for my restaurant-recipe column in the St. Louis Post-Dispatch that featured Olympia, a long-time favorite Greek restaurant here in St. Louis. Back in the kitchen, I spied a couple of prep cooks chopping huge piles of vegetables. T

Rhubarb Custard Pie

The Recipe: My very first rhubarb pie recipe, bites of tart red rhubarb with a delicate custard, a rustic, country pie. The Conversation: What does a great rhubarb pie "sound" like? And who else wants to hear it?! If there were a soundtrack to Rhubarb Pie, the first song would be silence, the one that expresses supreme appreciation. And then the second would be the music of forks scrape-scraping on plates, gathering up the very last morsels. Care to listen? : - ) You wouldn’t think even a northern cook like me would need two rhubarb pie recipes. After all, the rhubarb season is only a few weeks long and there’s no end to recipes for my much-loved ruby-colored spears . But you see, Rhubarb Custard Pie was my first rhubarb pie recipe – the one I made every summer when visiting my parents in Minnesota, especially the years when my mom and I made a pie every day – then invited people for coffee and pie. We had a waiting list! We took requests! Some years back, Str