The first Whole Foods came to the Pittsburgh market in 2002, a few years after I moved to the area, so I remember the locals’ reaction. It was the first store of its kind in Pittsburgh, and it was quite the attraction for some time. And the one thing everyone marveled over was the nut butter grinder. “You can make your own ‘homemade’ peanut butter!” Amazing.
As a runner and plant-based eater, nuts are on my daily menu. They’re a great source of healthy fats and a good source of protein, and they’re calorie dense to replenish what I burn through exercise. Plus I use them as a stand-in for cheese atop salads and pastas, since they lend a similar richness (and saltiness, if you use salted varieties). Nut butters are also a delicious—never mind easy—dip for veggies like raw carrots and celery, which helps me fit even more vegetables into my day. Continue reading
My version of this recipe may not cut or present well, but wow was it good. Item #4 on Saveur’s recipe trends list is heaven and hell cake, and as luck would have it, the weekend I decided to tackle it was a the same weekend as Halloween, fittingly. So while I kind of wanted to devour the entire cake by myself, the better choice was to bring the cake to a Halloween party. My friends (and my waistline) were grateful.
My husband took one bite and deemed that the cake should just be called heaven cake, because that’s what it tastes like. On the other hand, the entire time I was preparing this (which took several hours spread over a day and a half), I kept thinking that it should just be called hell cake, because it is a beast to prepare, but I knew this going in. As I’ve explained, I usually prefer simpler foods, but since I am determined to complete Saveur’s meager list, I didn’t really have a choice. Continue reading