Yellow Cake with Chocolate Icing

Yellow Cake with Chocolate Icing

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Faith Durand
May 28, 2008

Our favorite piece from The New York Times Dining section this week was Alex Witchel's Feed Me column. She rhapsodized over the pleasures of simple layer cake, frosted with chocolate icing, especially in the face of the popularity of flourless cakes and teeny cupcakes. What about an old-fashioned slab of cake? Read her whole piece and get a recipe for her favorite (and our favorite too!) traditional layer cake here: Nothing Says Summer Like Icing.

More from the Times below, including best bitters for summer, soft-shell crabs from the Minimalist, and more.

Suddenly, Ricotta's a Big Cheese - Ricotta is showing up on restaurant menus all over town, and the recipes are here. Showing off fresh ricotta - a creamy topping on crostini with rhubarb jam or figs and over pasta as a topping all on its own. We love ricotta too! See some of our past ricotta coverage below.

Related: Recipe: D.I.Y. Ricotta
Related: Simple Pleasures: Ricotta with Honey and Fruit

A Tiny Fruit That Tricks the Tongue - Tripping on miracle fruit? Apparently a whole new kind of party has grown up around these little berries that turn even the most sour foods sweet. Come, eat a berry, then drink some lemon juice. Sounds wild!

Related: Strange Foods: Miracle Fruit

A Tour of Bitters for the Summer - Eric Asimov takes a tour through the classic English pint. He says, Ordinary is the term for the basic British bitter, the ale that has for generations quenched bottomless thirsts in pubs throughout England.

Related: Craft Brewers Rejigger Their Formulas

Soft-Shell Crabs Take a Turn With Pasta - Crunchy, moist, and flavorful. Mark Bittman cooks soft-shell crabs on top of pasta.

Related: Recipe: Linguine with Mussels and Dandelion Greens

(Top image: Andrew Scrivani for the New York Times)

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