Double-The-Cream-Cheese Cheesecake


A few weeks ago, I posted this picture of a cheesecake that I ate at Craig’s aunt and uncle’s for Easter brunch and several readers wrote me and asked for the recipe. I wrote Craig’s aunt Liz who put me in touch with Andrea, who made the cake. The secret? “This recipe has twice as much cream cheese as the original recipe called for.” I love that about this recipe because if you’re going to eat something decadent like cheesecake, you may as well make the most decadent cheesecake you can possibly make. This is that cheesecake. Thanks, Andrea, for the recipe.

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El Celler De Can Roca

Yesterday Restaurant magazine continued its tradition of naming the best restaurants in the world, displacing Noma (which was formerly at #1) with El Celler de Can Roca in Spain. Of course there are all kinds of discussions about how legitimate this list really is (The Ulterior Epicure has a good rant about it) and, like anything else, I take lists like these with a grain of salt. (Though, if I hadn’t followed this list, I wouldn’t have even known about El Bulli where I was lucky enough to eat in 2009.) Mostly I’m finding myself curious about the new #1 which is how I stumbled upon the video you see above. I see some real parallels between the techniques at Can Roca and El Bulli–like the black squid ink sponge–but there’s no denying the artistry. Maybe if enough people link to this post, I’ll be able to afford to eat there someday.

Do Any Young People Eat Cottage Cheese?

When I think “cottage cheese” I think of my grandmother who would greet me, growing up, with an offer of diet chocolate soda (she stocked that stuff like it came from the fountain of youth) and cottage cheese with sugar and cinnamon. The texture of cottage cheese was so foul to me that when choosing a picture for the top of this post, I couldn’t even stomach what came up on Google Images. Somehow, though, I’ve been thinking about cottage cheese lately. Is that just a grandma thing? Has yogurt displaced it? Are there any young people who eat cottage cheese? If so, are you one of them? Please tell me more in the comments.

Ligurian Lemon Cake with Raspberries


When I went to Paris in 2005, the warm croissants certainly set my heart aflutter, as did the cracklingly fresh baguettes and the dainty, delicate macarons. But the moment my heart almost stopped beating from the shock of deliciousness was the moment I tasted my first Pierre Hermé dessert, a dessert called H. Mogador that contained, “Biscuit au citron, gelee de fruit de la passion, ganache chocolat au lait et fruit de la passion.” It was basically a chocolate popsicle filled with passionfruit, one of my favorite flavors; I didn’t eat it, I inhaled it (watch me on video here). That dessert was the first thing I thought of when years later–this year, in fact–I found Pierre Hermé’s dessert cookbook (which he wrote along with Dorie Greenspan) at the used book store on my street. I immediately snatched it up.

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Springtime in New York


My Mondays always start with me editing pictures from the previous week and deciding which of them will make good food posts. But this morning I found myself looking at a bunch of Instagram pictures I took this weekend and my favorite ones are all of New York City as it charges head-on into spring. Thought I’d share them with you here in a post that has nothing to do with food except for the picture of coffee.

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Anatomy of a Superior Sandwich: The Captain’s Daughter at Saltie


One of the best sandwiches I’ve ever had is the Captain’s Daughter at Saltie in Williamsburg, Brooklyn. It’s described minimally on the menu: “sardines, pickled egg, salsa verde” and yet tastes like so much more. The bread, focaccia, is fluffy and rich with olive oil. The flavors are as bold as flavors can be: fishy, bright, acidic, briny. The texture, unlike the criminally soft-on-soft sandwich I wrote about last week, is chewy (from the bread), soft (from the sardines) and crunchy (from all the vegetables). Let’s lift up the hood and see what else we can discover so maybe, just maybe, we can recreate this sandwich back in L.A.

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