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From Recipes

Chocolate Chickpea Cake

I made this cake a second time this weekend, with a couple of modifications:

-I added 1T butter to the melted chocolate.
-I whipped the eggs with a beater until frothy

I found this made a much richer cake, though even the original recipe got much tastier after it had sat for a few days.

From Recipes

Chocolate Chickpea Cake

This cake is fine, I guess, but it tastes very much like Passover cake. It's neither sweet nor rich, but really, it has that Passover cake flavor. Not a great association.

And would someone at Serious Eats please fix the recipe! I assume the measured butter and cocoa powder are only for dusting - which is not how I usually see greasing/dusting ingredients listed in recipes! - and there's the flour typo, which I think should be butter.

But yeah, this cake is really unexceptional, and, even for a healthy, grain-free recipe, not really worth putting on a food blog. Toasted with butter the cake's okay, but cake doesn't need that treatment; bread does.

From Recipes

Cakespy: The Pumpkin-Apple-Pecan Pie

Do the aluminum foil dividers make slicing difficult?

From Sweets

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

Florence, bless its heart. Though the soft-serve in the train station - hazelnut soft serve! - might have been the most memorable there.

From Serious Eats

Cook the Book: 'Farm to Fork'

Probably carrots from my grandfather's garden. I was ten or eleven. They blew my mind. They tasted like CARROTS. I had no idea.

From Serious Eats

Ed Levine's Serious Diet, Week 123: Why Does Making a Salad Seem So Hard Sometimes?

What about cooking vegetables rather than putting them in a salad? That way you can prepare them ahead of time if you want, and they're tastier, so more appetizing. Salad's good and all, but some roasted kale is infinitely more appealing, and much more likely to motivate me to make it.

From Serious Eats

Cook the Book: 'The Book of Tapas'

The little mushroom thing at Otto. There is something magical about them.

From Serious Eats

Providence, Rhode Island: Where to Eat on College Hill

I haven't been in a couple of years, but I was always a fan of Antonio's for pizza. More for the weird slices - tortilla, tortellini - than quality traditional pizza, but damn it's good.

Also, giant cookies at Meeting Street Cafe? No?

Yes.

From Recipes

Eat for Eight Bucks: Spring Turnip Salad

I really like this column, but I think that the list of pantry ingredients on this recipe really stretches the idea of those items not contributing to the meal's cost. Oil, spices, even flour, sure. But yogurt? Fresh herbs? The entirety of a cornbread recipe? Calling this a $6 recipe without taking any of those (pricey, perishable) ingredients into account feels like a cheat.

From Serious Eats

Cook the Book: The Gloriously Gluten-Free Cookbook

Beans with sauteed onions and veggies. One of my favorites.

From Serious Eats

Cook the Book: 'In The Green Kitchen'

Any vegetable tastes good with nothing more than salt and oil.

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Polls

From Slice

surplusj answered "Yes! They have their place" to Do you eat pizza-flavored snacks?

From Slice

surplusj answered "Way!" to Pineapple Pizza: Way or No Way?

See more polls by surplusj »

Quizzes

From Serious Eats

surplusj got 70% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

surplusj got 62% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

surplusj got 71% correct on How Much Do You Know About Chocolate Chip Cookies?

See more quizzes by surplusj »

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