Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
A couple of Deadheads in Maine sent us a postcard with a name for a new flavor.
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
“I don't want to sound too much like your mom here, but ... it's easier to clean up after yourself as you go.” Nancy Silverton
“I don't want to sound too much like your mom here, but ... it's easier to clean up after yourself as you go.”