Butterscotch-Pecan Cake: This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
While developing our recipe for cauliflower soup, we discovered that the flavor changes dramatically depending on how long you cook the vegetables. To bring the full spectrum of possible flavors into our soup, we cooked some of the cauliflower for 15 minutes and the remainder for 30 minutes.
Tamales with Chicken in Green Salsa: Ok, so these weren't my favorite, but our friends and family loved them. We used vegetable stock, and boiled pulled chicken. They were very fun to make, and we just might try them again! I would recommend topping them with more salsa verde, or another favorite salsa.