A perfect, simple birthday cake. One that effortlessly handled the car ride from San Francisco to Los Angeles. Flourless and made primarily with almond paste and eggs, it's baked until golden, then flooded with a simple, smudge-proof buttermilk glaze.
Perfectly portable sesame almond brown rice balls. I packed these for a road trip from SF to Portland last week. They're flecked with green onion, and you can tuck edible surprises (i.e. avocado) in the centers if you like.
I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.