Try GOLD - Free
Balancing Act
The Local Palate
|The Local Palate Spring 2025
Rhubarb goes sweet, savory, and fermented at this Georgia restaurant
Chef Jared Hucks at The Alden in Chamblee, Georgia, loves focusing on underutilized produce—and in spring, rhubarb is one of his top picks. “It’s a very versatile ingredient: floral, sweet, acidic,” he says. However, balancing its high acidity can be a challenge that deters some home cooks.
This story is from the The Local Palate Spring 2025 edition of The Local Palate.
Subscribe to Magzter GOLD to access thousands of curated premium stories, and 10,000+ magazines and newspapers.
Already a subscriber? Sign In
MORE STORIES FROM The Local Palate
The Local Palate
Pit Stop for Pizza
This Western North Carolina pizzeria with creative pies will hit the spot this winter
2 mins
The Local Palate Winter 2025-26
The Local Palate
Taking Flight
Chef Bill Briand returns to the kitchen, delivering his mother's legacy on the plate
2 mins
The Local Palate Winter 2025-26
The Local Palate
SOUTHERN MAKERS Firing On All Cylinders
An Asheville ceramist pulls from his Japanese heritage
3 mins
The Local Palate Winter 2025-26
The Local Palate
Stalk Talk
It's time to give celery its due
3 mins
The Local Palate Winter 2025-26
The Local Palate
Le Meridien Madison Washington, DC
Guests checking into Le Meridien Madison in downtown DC will step into a gleaming lobby that harks back to the Golden Age of travel and the hotel's own rich history.
1 mins
The Local Palate Winter 2025-26
The Local Palate
Clever Cassoulet
Cajun flavors and local ingredients return this European dish to its peasant food roots
1 min
The Local Palate Winter 2025-26
The Local Palate
Handbags and Alligator Nuggets
From Louisiana to Italy, the exotic skin trade is a journey of conservation and controversy
4 mins
The Local Palate Winter 2025-26
The Local Palate
The Nickel Hotel
Charleston, South Carolina
1 mins
The Local Palate Winter 2025-26
The Local Palate
Taking Flight
Chef Bill Briand returns to the kitchen, delivering his mother's legacy on the plate
2 mins
The Local Palate Winter 2025-26
The Local Palate
The Delicious History of the Kolache
How a traditional Czech pastry became an iconic Texan treat
5 mins
The Local Palate Winter 2025-26
Listen
Translate
Change font size