Chocolate Sauerkraut Cake with Mocha Frosting

Chocolate Sauerkraut Cake with Mocha Frosting

Sauerkraut for dessert? This cake can be found in community cookbooks from areas with large German populations. As crazy as it sounds, the kraut adds a sweet-sour tang and a lot of moisture to this cake. Whether you disclose the identity of secret ingredient is up to you. If you don’t feel up to making a layer cake, bake the cake in a 9- by 3-inch baking pan instead.  The cake is best the day it is made; the frosting will start to “wilt” after a day, but will still taste delicious!

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Roasted Brassica Leaves

Roasted Brassica Leaves

Kale chips have become the belle of the ball in recent years. I predict the next gourmet chip will be these Roasted Brassica Leaves. Just like kale chips, they’re a kid-friendly—and grown-up friendly—way to crisp up some greens into snackable bites. Serve these up and you, too, can be a hipster food trailblazer.

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Pickle Spice Mustard

Pickle Spice Mustard

My dear friend Luke Easter turned me onto this trick. Making mustard from the dregs of the pickle jar is an easy way to turn would-be trash into a zippy little spread. Of course, it helps if your brine is studded with mustard seeds, the common spice in many pickle recipes, such as bread-and-butter pickles and dills. You can mix the mustard half and half with mayo for an even creamier spread.

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Greens and Goat Cheese Pizza

Greens and Goat Cheese Pizza

Call it a nifty shortcut or a sneaky cheat, but using a tortilla as a pizza crust makes this little homemade pie a snap. Whip it up for lunch or a light dinner, or cut it into squares and serve it as an afterschool snack or cocktail nibble. I use sautéed greens and goat cheese as the toppings here, but you can riff on the recipe with any combos that you like: traditional tomato/mozzarella, Swiss/mushroom, fig/blue cheese and on and on. 

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