I’ve been fielding requests for homemade tortillas off-and-on for a couple of years, but haven’t done them for some reason. Now, it seems, is the right time. We’ll do both corn and flour tortillas, since they each have their place on the dinner table. Since not everyone will have access to the most authentic ingredients […]
READ ONFor several months now I’ve been saving the half- and quarter-pennies from my ad banner clicks with the goal of buying a sous vide cooker. I’ve wanted one for quite a long time now because, well, I’m a nerd. And let me tell you, there’s no nerdier way to cook than by vacuum-packing food in […]
READ ONSince childhood I’ve been amazed at the way carrots transform themselves when baked into a cake. You don’t even know they’re there. I remember thinking when I was a boy: someone’s gotta be pulling my leg. This carrot cake is a far cry from the overly dense, overly moist cakes that I ate as a […]
READ ONReader George wrote in to tell me he made the carrot cake with carrots fresh from his garden. Indeed, part of the reason this week’s project made so much sense for me is because I had quite a few carrots left in my garden as well (my girls weren’t nearly as enthusiastic about eating them […]
READ ONThis really couldn’t be much easier, but heck, a couple of photos can’t hurt, right? Just combine all your ingredients in the bowl of a mixer with the paddle attached… …and beat for about 45 seconds until the frosting is smooth and uniform. You might need to scrape the bowl once to make sure all […]
READ ONNancy Baggett of cookbook and Kitchen Lane fame writes in with a great tip on making sorbet mix: A technique I use all the time is to boil together the sugar, the water and the peels of peaches or plums, then strain the mixture to form a flavored and colored simple syrup base. This produces […]
READ ONReader Hillary asks: I’ve read that pulping the carrots that go into carrot cake adds a lot of moisture. It sounds from your post on nutritional benefits that it would also have the effect of make more of the beta-carotene bioavailable. Yet you call for grated carrot in the recipe. Should it just be carrot […]
READ ONThat all depends on what you mean. “Good for you” and “cake” are words that don’t really go together, since cake is almost by definition an indulgent, once-in-a-while treat. All cakes, even “healthy” ones, contain large amounts of concentrated carbohydrates and fat. All those things are nutrients, albeit nutrients which in large enough doses can […]
READ ONCream cheese’s gaminess and gumminess make it a rather odd base for a frosting. Even so, that flavor has become the classic accompaniment to an American carrot cake, and who am I to argue? I just prefer mine cut with butter, that’s all. Is that so wrong? Combine these ingredients in a mixer fitted with […]
READ ONThe nuts and bolts of this cake recipe are pure Rose Levy Beranbaum, as found in her latest book, Rose’s Heavely Cakes. It differs mainly in the spicing, since in my universe a carrot cake is really a classic spice cake dressed up in hippie garb. This cake is moist but not overly so, and […]
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