Mocha Torte (and Chocolate Sauce)

I was raised on Baskin-Robbins ice cream cake—that is, a frozen cake base covered in smoothed-out ice cream, then decorated with completely extraneous, rock-hard icing. I thought it was delicious, even if it always left a trail of broken plastic utensils in its wake.

It wasn’t until I moved to New York that I learned people here have an entirely different conception of ice cream cake—that it’s not necessarily cake topped with a layer of ice cream, as the name would imply, but simply layers of ice cream in the shape of a cake (or maybe in the shape of a whale), separated by nubby little crunchy thingies that resembled nothing more than chocolate-flavored dirt. But like, good dirt. Continue reading

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Cobb Salad (and French Dressing)

Even though I’ve got family in southern California, I’ve always felt that Los Angeles has an uncanny quality to it—something that makes the city feel like it isn’t quite real. Maybe it’s the lack of seasons, or the palm-tree-lined boulevards, or the general happy/healthy vibe (people are… smiling? They… don’t wish death upon every stranger they see?). Or maybe it’s because I once spent a week “taking meetings” out there—i.e. having five lunches at five different bougie restaurants—and at every single lunch, I kid you not, everyone at the table (except me) would order a Cobb salad.

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