Unlike my sister Laurie, aka the Accidental Baker, I believe some of the best desserts are fruit-based rather than chocolate-based. Case in point, this Brown Butter Nectarine Cake I made from a New York Times recipe this weekend. Using some beautiful nectarines I picked up from my neighborhood fruit stand, I sauteed them first in lemon juice and sugar, then added them to a base of browned butter and a light buttermilk cake batter. It turned out so fresh and delicious. Although next time, I might use less sugar since the fruit is already so succulent. This would be the perfect ending to any summer dinner, though I may end up eating the leftovers for breakfast this week since it’s so tempting.
Today it was 104ºF…
And I ate a big bowl of spicy chicken ramen soup for dinner at Momofuku Noodle Bar. I know it sounds completely insane but it looked too good on the menu to pass up! I’ll probably end up eating nothing but popsicles the rest of the weekend to recalibrate.
» Cabbage and Corn Slaw with Cilantro and Orange Dressing: bonappetit.com
Made this for a July 4th rooftop BBQ today. It looks very fresh and bright in the salad bowl.
» Brooklyn Flea Starting All-Food Market, Smorgasburg
How exciting is this development from the geniuses at the Brooklyn Flea? Get rid of all of those pesky furniture booths and jewelry displays, we want more of the delicious food vendors! [via NY Eater]
Note to Self: you do not like plain, steamed butternut squash.
