Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
The produce is so delicious right now, I thought I would spoil our house guests with a little taste of West Coast summer. If they don't eat all this tart, I am going to have to bring it to a friend's house and hope that it get's devoured then because if I keep it in our fridge, it's just too good to resist.
Strawberries and rhubarb are such a powerful combination. They compliment each other in such a perfect way, it is hard to compete with anything else. This cake is truly spectacular. After a few tweaks and adjustments, I think I have finally come up with a cake version of the strawberry rhubarb pie. This cake is moist, with a delicate crumb. It has a slight sour component from the buttermilk that is fantastic.
