Good morning! Today we have for you:
Piece of easy chocolate cake
The best thing about New York Times Cooking — besides the recipes and, of course, this newsletter — has to be the reader comments. Not to sound like Stefon, but they’ve got everything: helpful tips. Successful substitutions and troubleshooting. Strong opinions, honest questions, effusive praise. They’re a reliable source of information, inspiration and humor. And, as my colleague Krysten Chambrot reveals, they often have tiny little food-centric love stories. She’s put together a collection of 26 heartwarming (and heartbreaking) recipe comments about food and love. As Krysten writes, you’ve turned to our recipes in good times and bad, to take care of your loved ones (or feed them one last dinner before showing them the door), and we’re grateful for your devotion. Because Valentine’s Day is Saturday — and because I like any layer cake recipe that comes with assurance — I was immediately drawn to this easy chocolate cake from Yossy Arefi. The sour cream in both the cake batter and buttercream frosting adds its characteristic tangy plushness; some brewed coffee in the cake keeps things from veering too sweet. And to testify to the recipe’s ease and near-instant gratification factors, I’ll pass along this adorable reader comment: “My pregnant girlfriend saw this recipe on the front page today and demanded we make it at once. Now we are lying in a food coma.” Featured Recipe Easy Chocolate CakeVery good recipes with very good commentsHomemade Hamburger Helper: “I got drunk and made this when my fiancée wasn’t home and got all these stains on my undershirt when I ate it (I spilled on myself) and it was so good and I don’t even care.” — Dan_Dags Gochugaru salmon with crispy rice: “Trying not to be overly dramatic here — but this is a pretty life-changing salmon dish. Possibly one of the best NYT recipes I’ve tried. Thank you Eric Kim!” — Megan B Creamy vegan tofu noodles: “I love love love this recipe. It makes such an excellent lunch if you work somewhere with masks and won’t spend the rest of the day blowing raw garlic breath at your beloveds. Honestly, I’m not sure that it’s much of a crowd-pleaser, but it is most certainly a Lydia-pleaser (anything with garlic, tofu, cilantro and chili crisp would be). I make it a lot and dream about it more. I actually made an NYT account so I could stop pirating the recipe.” — Lydia Coconut-braised collard greens: “I do not like greens. I dislike collards the most. I had seconds.” — Leanne Marcella Hazan’s Bolognese sauce: “I cannot comment of the taste of the sauce. It was cooling and I ran a short errand. In the meantime, my 8-year-old Labrador retriever, Jake, (who had never, ever bothered anything in the kitchen) somehow got the pot off of the cooktop and ate all of the sauce. The worst part was that I had tripled the recipe, so Jake ate three pounds of Bolognese sauce! I am certain he would rate the sauce a 5. We had to go out for dinner, but I will make the recipe again and post relevant feedback! P.S. Jake is fine.” — Kim
And before you goI’m on a real pancake kick lately, a product of chilly mornings, an instinct to flip things and a never-ending need for maple syrup. What good timing, then, that Keke Palmer has shared her family’s sweet potato pancake recipe with us (and with Jack Whitehall). Click here or on the image below to watch them make her pancakes in the New York Times Cooking studio kitchen:
Thanks for reading!
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