Serious Eats Juice and Smoothie GuidesWell, it’s officially autumn (or should I say “otter-m,” as only my kid from the British nursery school with the animal class names could think it’s called). This season we’ve been delightfully busy with all manner of old and new activities. More on all of that, plus vegetarian Thanksgiving and winter holiday inspiration,  in the weeks to come. Today I want to give you a long-overdue peek at a couple of posts I wrote for Serious Eats with some pro tips for making really good fresh juices and smoothies without recipes. You can find the Juicing Guide here and the Smoothie Guide here. See you soon.

Carolyn xx


Now on Serious Eats: making the most of cherry season. Do it for breakfast! Recipe here on Serious Eats.


Getting my morning coffee at Starbucks is a real gamble these days, not so much because of what’s in the cup as what’s on it. Europe does not seem to recognize the name Carolyn as distinct from Caroline, so I’ve gotten used to parading around town with someone else’s name Sharpied onto my personal belongings. This morning, though, the barista took things to a whole ‘notha level and opted for the rare silent-K spelling of Carolyn, which also apparently involves a U. Knuline — or is that Kwalint? It’s hard to tell.

Either way, I’m pretty sure the universe is trying to tell me something. Knuline, it’s saying, what the heck are you doing at Starbucks? You live in Europe, where a good cup of coffee does not need to have any Sharpie on it at all. Kwalint, show some self respect, girl. And maybe save some of your awkward-drink social capital for those pink juices you seem to like so much. Like Rhubarb Juice. Or Watermelon and Cucumber Juice. Click through the links to find the recipes on Serious Eats.


This week I’m over at Food52 with ideas about how to turn one pot of quinoa into five whole dinners. It’s part of a great weekly series called Halfway to Dinner that features one ingredient or base recipe — and one writer — each week and feeds you all week long. Check it out right here on Food52.


  • Lois Szydlowski

    please put me on your email list; thanksReplyCancel

  • Love this! I will definitely use this next week. :)ReplyCancel

  • Love this shot!!!
    I”ll check out this fun series….ReplyCancel

  • martha poole

    pls add me to email. thanks!ReplyCancel

  • I’m so chuffed that I found your blog. You have the most amazing writing style and your photos and recipes are to die for.ReplyCancel

  • ps is there a way to subscribe to instant emails when you post?ReplyCancel

  • Steven Wolf

    Hey! Umami Girl. Tried your “best gravy” last night over brown rice with grilled vegies. WOW! Poured a little in a cup to savor for desert. Thanks.ReplyCancel

London made us wait a hella long time for spring this year. So long, in fact, that someone coined the term “springter.” I didn’t really appreciate the excellence of “springter” until I said it out loud a few times in a row. Springter. Springter. Springter.  Sounds a lot like that whole circular-muscular-orifice situation, correct? Sounds like someone’s saying springter has been positively assy. I wonder why anyone would say that.

The good news about London is that the rhubarb here is forced — grown inside in carefully controlled conditions, locally, to boot — and it springs right up independent of the weather. Pun intended, since spring puns are all the spring I’ve got in this world. It’s actually the end of the rhubarb season here, not to gloat.  And the good news about strawberries is that they’re always in my freezer.

So. While we’re waiting for actual spring to settle in, and maybe while you’ve got an abundance of actual spring produce, I’ll be making this delicious and super-easy Rhubarb + Strawberry Compote. Next week I’ll share a suggestion for using it.


  • Oh, love this! We’ve been having our own “springter” here in Denver… so no sign of rhubarb yet. This time last year, however, in sunny San Diego, I was making compote out my ears and putting it on oatmeal and scones and the like. SO MUCH YUM.ReplyCancel

  • Can’t wait to try spooning this into some yogurt!ReplyCancel

  • I have not tried rhubarb before. But I am willing to try this because I love strawberry. The food looks so yummy and sweet. It is really nice to try it on spring since the delicious taste seems to complement everything. It will be great dessert for everyone. Thanks for the recipeReplyCancel

  • I’m now hoping I have some rhubarb left because this sounds delicious! The perfect way to welcome in the warmer weather, if it ever arrives…ReplyCancel

  • Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.ReplyCancel

  • I just love the color and the flavor of rhubarb….
    This recipe sound so wonderful… Totally Bookmarked!ReplyCancel

  • Nice shot you took. This is my first time here and I must compliment you on this very well-designed site. I can’t comment about rhubarb though, as we don’t have it here. Cheers!ReplyCancel

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