Courtesy of Tonnellerie Allary France.

, and black peppercorns.The key is to let it chill in the cooler right after you cook it.

The red color bleeds out and makes it vibrant.".Justin Bazdarich, Chef/Owner, Speedy Romeo."I plan to treat rhubarb as a. tomatillo.

and roast it, then make a base for an.to lightly cure a fluke dish with other seasonal spring ingredients.".

Katie Button, Executive Chef/Owner, Cúrate and Nightbell.

"I don't think I will ever get over the way that.Canola oil, for greasing.

In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved.Remove the pan from the heat.

Whisk in the yeast and egg; let stand until foamy, 10 minutes..In the bowl of a stand mixer fitted with the paddle, beat the 4 1/4 cups of flour and the salt at low speed just to combine.