From The Most Decadent Diet Ever by Devin Alexander. I dreamed about eating a cake like this for years (both in my sleep and just rapid-fire thoughts during the day). I’m serious. I’m one of those “There’s no such thing as chocolate cake that’s too rich” types. I was dieting, but I would have to “cheat” with chocolate from time to time just to keep my sanity.

And then came this cake. It’s as rich as they come and I love it more than any other flourless chocolate espresso cake I’ve had. Plus, it packs six grams of fiber, so it really is guilt free!

If you really want to impress your friends, store some, unbaked, in the ramekins in an airtight container in your freezer. When you need a no-fuss dessert, pop them in the water bath and bake them 30 to 32 minutes. (more…)

From Asian Flavors of Jean-Georges by Jean Georges Vongerichten. Serves 4.

The silky butternut squash puree adds a spiced sweetness to the crisp shrimp. This is an ideal starter for a fall dinner.

1. To make the pumpkin seeds: Preheat the oven to 350°F. Line a rimmed baking sheet with some parchment paper.
2. Toss the pumpkin seeds with the oil and salt. Spread in a single layer on the baking sheet. Bake, stirring once, until golden and fragrant, about 7 minutes. Set aside to cool. Leave the oven on.
3. To make the ginger syrup: Put all the ingredients in a small saucepan and bring to a boil. Remove from the heat and squeeze the ginger juice into the saucepan. Return the squeezed ginger pulp back to the saucepan and stir well. Cool to room temperature, then strain through a ­fine-­mesh sieve. Set aside.

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From Bold Italian by Scott Conant with Joanne McAllister Smart. Serves 4.

Imagine taking a walk on a beach on a warm spring day. That’s what this dish reminds me of. You have these bright, slightly crisp vegetables, which get transformed by the juices from the crab, joining them with the flavors of the sea. Tarragon and parsley add a welcome note from the herb garden, while a hint of smoky bacon reminds you that it’s not quite summer. Like lobster, ­soft-­shell crab is best when purchased alive. You can have the crabs cleaned by the fishmonger, but cook them on the same day you buy them. Even better, bring them home alive and clean them yourself as directed in the note. To get the best flavor from the crab—it really is quite amazing when mixed with the pea puree—be sure not to overcook it.
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From The Most Decadent Diet Ever! by Devin Alexander. Can be made in 30 minutes or less / No more than 20 minutes ­hands-­on prep time.

The barbecue bacon cheeseburger is usually a guilty pleasure. Here, I’ve combined these favorite flavors in a ­reasonable-­sized burger that’s even more scrumptious because the ingredients are fresh and guilt free. Please, though, don’t cheat when buying the beef. Some people think that buying 93% lean ground beef isn’t that much different from the 96% lean, but it is. Four ounces of the 96% lean has about 150 calories and 4-1/2 grams of fat. Four ounces of the 93% lean has 170 calories and 8 grams of fat. Yes, the 96% lean is more expensive, but you’re worth it (plus, in the long term, you’ll be saving money on doctor bills)! (more…)

From Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison. It’s pre–tomato season in June, at least in Santa Fe, but the first green beans, tender little carrots, and French Breakfast radishes fit quite nicely with a few handfuls of lettuce, herbs, and fleshy purslane leaves. Tuna packed in oil or smoked fish—salmon, tuna, albacore, which can often be found at farmers’ markets—makes the salad into a meal.

1. Heat a large pot of water for the vegetables. Toss the onion with 2 tablespoons of the vinegar and set in the refrigerator.
2. Wash the potatoes, then put them in a small saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until tender when pierced with a knife, about 25 minutes, then drain. Cut the stem ends off the beans, along with the tails if ­they’re tough. If the carrots are small and tender, you don’t need to peel them. Leave them whole or halve lengthwise with about an inch of the stems. Wash and dry the lettuces and herbs.
3. Mash the garlic with 1/2 teaspoon salt and 2 anchovies in a mortar. Whisk in the mustard, the remaining 2 tablespoons vinegar, and the oil, making a thick, emulsified dressing. (more…)

From The Most Decadent Diet Ever by Devin Alexander. Ooey, gooey, and out-of-control drippy! That’s what I think of when I think “sticky bun.” So how could they be in a diet book? And if they are, how can they be good? Well, rest assured this is a recipe to try. Yes, it takes more time than most others in the book. But even my friends with small children who’ve never worked with yeast before report having made these over and over. They claim to always be the star of their mommies groups when the other moms learn that these decadent treats are so low in fat and calories. And my friend John, who’s quite the bachelor and had never cooked before trying my recipes, had success on the first attempt.

Be careful not to add too much flour to the dough or on your work surface. The dough should stick just a tiny bit so you can roll it out thin. Otherwise, it will bounce back too much. You should, however, definitely flour the rolling pin. You don’t want that to stick at all. But please don’t let this intimidate you. I promise it really is easy! (more…)

Tarte Tatin á la Tomate - Tomato Tatin from Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier

Enjoy!