This is a fabulous dessert for a special occasion. It takes a little bit of time to pull together because there are two components—cake and ice cream—but since both components can be made ahead, it’s really quite easy. The ice cream can be made up to a month in advance, and the batter for the cakes can be made a few days before a dinner party. You can pop the batter in the oven when needed to have perfect lava cakes, warm with gooey centers.
Author: chefalice
Once the favorite fish of the Romans, red snapper is one of the most prized fish in the eastern Mediterranean. In this popular Turkish recipe, the fish is doused in rakı, Turkey’s national spirit and the preferred drink to accompany mezze and fish.
Tuna is a fabulous fish to cook on the grill; its robust, meaty texture means the steaks hold together well.
This tuna is served very rare, so use the freshest possible fish. Avoid bluefin tuna, which is endangered.
If you are looking for a dairy-free cake, feel free to make this cake without the filling. The cake is like a fudgy brownie. You don’t even need the filling!
I adore this recipe because it is such an elegant-looking dessert; even though I am not an artist, the special bûche mold makes it look so fancy. But don’t do what I did: early in the morning after assembling the dessert, I was excited to see how it looked. In the dark, I removed the mold from the freezer and started to push the dessert out of the mold onto a beautiful white serving dish. To my horror, the dish slid off the counter and shattered on the floor in a million pieces. So here’s my tip: turn on some…