Food Like That: Recipes your mouth will like

My favourite cake in spring, it combines the fresh taste of sour rhubarb with sweet meringue and there is not too much dough, just enough to carry the toppings.

Picking up rhubarb at the Farmers Market.

I finally will have the recipe on this site, and, should I lose the little square piece of paper with the recipe written on both sides by my mother in 1976, I can come here to find it again!

Here are the pictures I took of both sides of the handwritten recipe. Note that the baking powder was forgotten on the list of ingredients.

A very simple, quick recipe created to use up the apples in my fridge from the fall.

A recipe I've bring out every so often as a quick, nutritious, filling and very tasty meal.
Quick prep time, and can be left cooking while you do other things! Feeds lots of people too, and can be easily scaled for more or less people. High in protein from the chickpeas, and lots of vitamins from the delicious veggies and fruits.

This sweet, sour and smokey BBQ sauce is distantly related to Memphis-style BBQ sauces. Like them, it is vinegary and tomato-based; unlike them, it has a more complex flavor from the addition of cinnamon, maple syrup and smoked chipotle peppers (which also help give the sauce a moderate kick.) The sauce was created for use with goat ribs, but should suit any meat that is usually barbecued.

Traditionally eaten with roast, this is a simple vegetable dish, and the taste relies mainly on the quality of the cabbage.

I had a huge pile of onions starting to go bad, and, looking for a recipe requiring lots of onions, I found this "Zwiebelkuchen", available everywhere in South Germany and in the Southwest of France where wine is made. It is best eaten with new wine, that is still sweet, but also a bit sour.