Earlier this week I showed you the wonderful woods wallpaper that caught my eye in a recent Design*Sponge Sneak Peek tour. There was more to love in that home, though, including the pink patterned throw rug in the kitchen. Who made it, I wondered? Thankfully it wasn't hard to find the source.
A discussion of chocolate cake should always be prefaced by Gourmet columnist Laurie Colwin: "Anyone who spends time in the kitchen eventually comes to realize that what she or he is looking for is the perfect chocolate cake." Each cook has decided preferences when it comes to his ideal chocolate cake, but they usually fall somewhere on the spectrum of Colwin's three types: flourless, fudgy, and cocoa.
Today what I have for you is the third on that list: a tender, moist, fluffy cocoa cake that is still deep, dark, and chocolatey. Oh, and super quick.
How lovely is the woody wallpaper in this Los Angeles dining room? "Our dining nook is in a small space so I decided to wallpaper it to truly create a little cave-like area," says owner Sonja Rasula in a recent post on Design*Sponge.
Chef Einat Admony knows a thing or two about "leaning in." As creator of the popular New York eateries, Taim Falafel and Balaboosta, she has helped bring inspired Middle Eastern fare to New York City. The Israeli-native (her mother is originally from Iran; her father from Yemen), has a brand new cookbook out too. Also called Balaboosta, it shares many of her best dishes pulled from the restaurants and her Mediterranean roots. (See our peek inside it here.)
If that wasn't enough, she is hard at work opening her third restaurant, Bar Bolonat, which will fuse Middle Eastern food with cuisines from around the globe. Despite her packed schedule, Admony, who has two children along with her husband, Stefan Nafziger, is an enthusiastic home cook.
As you may remember from my dinner party last spring, I like to share the evening's menu with my guests. To do this, I've been tearing off an individual sheet from a roll of brown packing paper and hanging it on a blank stretch of wall. But then I saw this photo, and I thought it was absolutely brilliant:
Have you ever spent months, years even, trying to replicate a recipe from a favorite restaurant? I've been trying to perfect this chopped salad since the day I first tasted it at my beloved red-sauce Italian joint in L.A., and I'm proud to say I think I finally nailed it. (Sans the red checkered tablecloths.)
Q: I'm throwing a tea party bridal shower for a friend. I want to serve tea of course, plus champagne, little sandwiches, little sweet treats...but the bride can't eat gluten! How can I still make this happen? I would love some ideas, including naturally gluten-free options, but I do want to treat the bride-to-be with the carb-heavy stuff she never gets to have.