This cake is extremely moist and the frosting quite soft. I like to frost the cake and refrigerate it for 1 to 2 hours for neater slicing; I also happen to think it tastes better chilled.
'green tomatoes' on Serious Eats
When Bobby Flay went up against The Pop Shop on a grilled cheese-themed episode of Throwdown! it seemed like the New Jersey soda fountain with a menu featuring 31 varieties of grilled cheese would have the advantage for sure. But...
Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body.
After frying up a batch of exemplary fried okra I decided to use the still-hot oil to fry the green tomatoes I had picked up at the farmers' market. Fried Green Tomatoes I've tried before ranged from forgettable to truly transcendent (fried green tomatoes Benedict, anyone?)—but I'd never made them from scratch. With tomato season just beginning, I was anxious to see how my lovely green tomatoes would fry up.