Potato pancakes are good, but plantain pancakes are even better. Especially when you serve them with a matchingly tropical side like banana salsa. (Okay, I’ll admit that my main reason for including bananas in the salsa was that they had to be eaten, but necessity wound up being the mother of a tasty invention.) The [...]
Continue reading about Patty Cake, Plantain Cake (and Baby Bananas, Too!)
If you’ve ever had Japanese mochi, you’ve had sweet rice flour. (It’s also called glutinous flour, but celiacs need not worry — glutinous refers to the fact that it’s sticky; gluten-containing flours/grains, on the other hand, are glutenous.) Aside from mochi, though, Americans rarely use sticky rice flour in any recipes. Most of the time, [...]
While frosting can be a delightful addition to a cake, it can also weigh down a cake’s delicate flavor and texture. That’s why I prefer to use full-fat Greek yogurt–not only is it much lighter than buttercream, it’s much more versatile. In this example, I topped Death by Chocolate with a dollop of yogurt, a [...]
