I've been thinking a lot about brownie sundaes lately. I guess it all started last year, when I went to a restaurant with some friends. It was the sort of place where you would expect to see a brownie sundae—Buffalo wings, fish and chips, steak sandwiches with gravy and cheese—but for some reason, it wasn't on the menu. When our waitress brought our check at the end of the meal, there was a comment card tucked inside. We wrote: Great food, good beer. But you should have a brownie sundae. A few months ago we went back, and lo and behold, there it was: "our" brownie sundae. Then the conversation turned to what makes a good one: vanilla ice...
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Boxed cake options have expanded beyond basic Betty Crocker to include more upscale brands such as Ghirardelli. Ina Garten has her own line that includes everything from lemon bars to French crepes. Jacques Torres sells a mix for mudslide cookies. So I've decided to give baking mixes another chance. Twice a month, I'm going to make something from a box and review it here for Serious Eats.
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