| Good Saturday morning, everyone. Spring is a busy time of year for celebrations in my family, with multiple birthdays, Mother's Day and Father's Day, which, of course, is tomorrow. Even for people I dearly love, I sometimes struggle with how to show them I care. But there's always a reliable standby. When in doubt, say it with cake. That's one reason I finally decided to get my Black Forest Cake down in writing. I'd been tinkering with variations for a long time, and this year for Father's Day, I wanted to pay homage to my dad by baking him his favorite cake (the same one he and my mom had at their wedding) — and ensuring I could make it the same way for years to come. My take on this retro dessert features two layers of plush chocolate cake, a juicy cherry filling and a snow-white mascarpone whipped cream. The cake and filling are both spiked with a bit of kirsch, the cherry brandy popular in the region of Germany after which the cake is named. Sure, it takes time and effort, but that's the point when you're baking for someone you love. If you're looking for a few more celebratory cakes for Father's Day or any other occasion, I heartily recommend the Rainbow Sprinkle Birthday Cake, Red Velvet Cake With Cream Cheese Frosting, Berry Chantilly Cake and Triple Coconut Cake in our archives. Aaron Hutcherson also shared his top picks for satisfying dad's sweet tooth, including peanut butter cookies, key lime pie and cheesecake. One can't live on cake alone (or so I'm told), so to round out any family meal you might be having this weekend, let's check out our savory options. Aaron sacrificed pounds of pasta before landing on a foolproof Cacio e Pepe that had us all oohing and aahing. With an assist from D.C. chef Matt Adler, Aaron decided to incorporate oil and butter into the sauce for this Italian dish of spaghetti, cheese and black pepper. Sure, it's not traditional, but it works, which is better than the very real possibility of a grainy, broken sauce. Trust us. Joe Yonan also riffed on an Italian dish with his Rice Salad With Greens and Beans. This summery main or side features Carnaroli or Arborio rice tossed with vegetables in a zesty olive oil, lemon and mustard dressing. The goal is to get the zucchini, bell pepper, celery, arugula, olives and parsley all cut to the size of the grains of rice, which sounds daunting until you see that Joe has you simply chop them all in the food processor. You'll want to save this one for upcoming cookouts. Speaking of cookouts, Ellie Krieger shared a recipe this week that's a great vegetarian option for those who aren't partaking in the sauce-slathered meat that is the season's rite of passage. The Barbecue Tempeh Burgers With Slaw she adapted from cookbook author Gena Hamshaw star marinated slabs of the plant protein piled on buns with a bright, crisp mix of green and red cabbage. If your inclinations lean the other way, don't miss Sonoko Sakai's Lamb Chops With Lemongrass and Cumin, a dish inspired by the barbecue traditions of Japan's Hokkaido island. Daniela Galarza made these for us using a trusty cast-iron pan, which mimics the smoky flavors you'd otherwise get with outdoor cooking. As a bonus, pieces of zucchini get cooked in the residual fat in the skillet, so they, too, absorb that barbecue-like essence. Food writer Allison Robicelli also worked a bit of magic to replicate the spirit of a familiar staple. In her Virgin Margarita, blue agave syrup, smoked paprika and an Earl Grey tea base (intentionally oversteeped to extract a bitter edge) capture the spirit of the alcoholic version with surprising panache. Mixed with lime juice and served over ice, it's supremely refreshing. And, yes, there's a frozen option. Do you have a dish you're trying to re-create or perfect? Let Aaron and I help in our live weekly chat Wednesday at noon Eastern. Submit your questions now, and come back when we kick things off. Wishing my best to all the dads and people celebrating their dads this weekend. If it's a complicated day for you for whatever reason, I'm thinking of you. Until next week, happy cooking. |
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