What I'm Eating

Strawberry "Preaster" Cake with Cardamom Syrup and Crème Fraîche Whipped Cream

Strawberry "Preaster" Cake with Cardamom Syrup and Crème Fraîche Whipped Cream

I made this cake for my friends’ “Preaster” party the weekend before Easter. The cake layers are from Alice Medrich’s recipe for Chocolate Layer Cake, which is a gluten-free yellow cake made with oat and rice flours from her excellent cookbook, Flavor Flours.

Crack Corn Chowder: Or, Almost All I Really Needed to Know (About Cooking) I Learned in High School

My friend “Marley” had 11 brothers and sisters, and when you are one of a dozen kids, you learn early how to cook for a crowd. It was Marley who showed me, in my first year of high school, how to make soup: a creamy potage of potatoes, carrots, celery and—because we were California hippie kids—chunks of tofu. We’d hang out at her boyfriend’s apartment, take a few bong hits (another thing Marley taught me), and cook for our friends and ourselves.

The Baked Alaska Bandwagon: Classic meringue dessert has its moment, again (hurray!)

Baked Alaska

Remember Candy Land? The game that is every kid’s fantasy—an entire world made of chocolate and Technicolor sugar? We’re having near-blizzard conditions today here in Northwest Indiana—it’s been snowing for 24 hours, school’s been cancelled tomorrow, the roof is piled high with at least a foot of powder—and the big drifts of snow outside my windows look like fluffy swirls of shimmering meringue. It’s a monochrome Candy Land, the grown-up kind. I love it.

The Pig Farmer, Chewbacca and Our Daily Chocolate Habit

We call our daughter The Pig Farmer because she is up and almost painfully chipper at the crack of dawn—ready to feed the pigs (if we had any, which she regularly reminds us we should), devour a multi-course breakfast and basically carpe diem with both hands.