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 cookie recipe that I finally settled on is soft and chewy. Slightly sweet with lots of melty chocolate, crunchy pecans, and a sprinkle of Maldon salt to tie it all together. The most delicious parts of this recipe, in no particular order, are the 1) brown butter 2) maple sugar 3) dark chocolate 4) pecans and 5) Maldon salt.
