A layer cake is like a fanfare: It blares “Celebration!” Full of flavor, this cake is based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake.
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
This light olive oil cake can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes, but the success of the cake depends on using a top-quality olive oil.
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries.