This is a messy version of Dobos Torte. Fewer layers, with drippier frosting. But just as delicious. Yellow cake layered with chocolate and caramel is a mouthful of classic flavor, courtesy of Old School Comfort Food.
'Alexandra Guarnaschelli' on Serious Eats
Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
Old School Comfort Food: The Way I Learned To Cook is the tangible product of a lifetime of experiments, effort, and discovery. From cutting her teeth under chef Larry Forgione, to Guy Savoy and Daniel Boulud's kitchens, to teaching at the Culinary Institute, and running the show at Butter, chef Guarnaschelli has played the role of student and teacher, consumer and chef. These recipes represent some of that journey.
The Vows column in the New York Times is one of my all-time guilty pleasure reads even when it's not about chefs, but the column featuring Butter chef Alexandra Guarnaschelli is a must-read for anyone interested in love stories starring...