This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten.
'vanilla beans' on Serious Eats
I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream.
This is very lightly adapted from pastry chef Johnny Iuzzini's Scharffen Berger recipe. This cake turns out deliciously chocolatey and moist, with the beets imparting a subtle, earthy undertone. As Iuzzini put it, "It doesn't taste like beets; but if...