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.
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There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.
This one’s got about as much chocolate as we can force into a cheesecake: ground in the crust, melted into the batter, and even shaved on top. We wouldn’t want to shortchange any chocolate lovers!
Road trip, everybody! If you love the smoky eggplant dip, Baba Ganoush, as much as we do, we think we’ve found the best in Connecticut.
Sure, you can buy kimchi at Asian markets and in the produce section of many supermarkets, but it’s easy—and satisfying—to make at home. You’ll need one special ingredient—gochugaru (Korean chile flakes), which you can purchase at a Korean market or online from Amazon.
God bless anyone who takes the guesswork out of scaling recipes down—and creating gluten-free dishes as delicious as their gluten-containing counterparts.