The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes. This isn’t a simple caprese that you whipped up on a summer afternoon. It’s still simple but steals the show.
You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill.
Yes to sifting the flour/cornstarch mix, yes to beating the butter and sugar until light and fluffy, but at that stage you can then add everything else and just beat the mixture for 3 minutes to get everything well combined and aerated. Adding one egg at a time etc risks curdling the batter which an all-at-once mix will not do. Saves time and the result is perfect.
As a general rule, for recipes requiring 1 teaspoon of rum extract, use 3 tablespoons of rum.
No need to separate eggs but beat 5 mins. Cut sugar to 1 cup. Can sub olive oil for butter. Make in Bundt pan. If using 9 x 5 loaf pans, need two. Or make in 9 x 13 pan. Add zest of one lemon.