pomodoro / 24 harvard street / brookline ma / 617-566-4455 / 11am-11pm / reservations accepted (and recommended, by me) / cash only / entrees moderately expensive ($18-25) of all of the restaurants i’ve been to, pomodoro is possibly the fairest of them all. understand that […]
one and a half cups of sugar for $3.79. fancy, super-molasses dark brown sugar (billington’s dark brown molasses sugar). i’m behind on my issues of gourmet because of studio, and i flipped through the…november? december? issue and glimpsed a two-handled bowl-cup filled with some sort […]
it’s a good thing i didn’t eat breakfast. because i just made a cake that made me remember why millions of people survived without chocolate cake for centuries.
typically i’m not a huge fan of vanilla-flavored cakes; they tend to be overly dry, or have too much vanilla…essentially i’ve come to realize that i’m just not a fan of vanilla in general, unless it’s ice cream. ice cream is one of the few venues in which producers manage not to go overboard (in the case of good vanilla ice cream).
i recently made shuna fish lydon’s caramel cake. it had a gorgeous photograph: it was golden-brown (closer to a dark brown), somewhere between a golden cake and gingerbread, with a larger-than-normal crumb. it looked moist, but not too moist, not dry, and just…beautiful. (more…)
looks like a muffin, but really it’s a nicely flaky crust shaped like a muffin that contains a mixture of pork, beef, onions, carrots, peas, and other sundry things. and baked together for close to an hour, it definitely hits the spot. if we consider […]