For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.
Sprinkling sugar on top of this cake creates a crackly-sweet crust once the cake has cooled. It will puff up during baking, but don’t worry. This is just air released by the cake batter getting trapped beneath the layer of melted sugar. It will settle once it cools.

Once you have pesto, a pesto cream sauce is in easy reach. This transforms the pesto into a sauce that’s totally different from its original concept. The addition of tofu gives an ultra creamy, but not heavy, texture. Adding in the white miso and yeast gives a meat-like flavor with an umami punch that enhances all of the pesto’s different flavors.

The flavors of the Spring Pesto add a wonderful green grassy flavor to potatoes. And whether they’re served warm or cold, this quick dish can be used for any meal from breakfast to dinner.

Pesto is defined as anything made by pounding. Traditionally pesto is made with basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil. In this recipe, I’m combining the bounty of flavors that spring offers with this technique to blend ingredients into a sauce. Depending on what your farmers market or local grocery store have to offer, this recipe can be modified and designed to enhance any style of IPA that’s available to you. The herbs, greens, nuts and beer style can also be interchanged to highlight other flavors depending on how the sauce will be used.

This pesto is also very good for you. Dandelion greens are a great source of vitamins A, B6, C and K, as well as thiamin, riboflavin, calcium, iron, potassium and manganese. Along with the other ingredients in this pesto, this recipe is designed to be good for your liver and blood.

Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.

For a cake that boasted deep chocolate flavor and color, we used a combination of Dutch-processed cocoa and melted bittersweet chocolate; the cocoa offered pure, assertive chocolate flavor while the chocolate contributed complexity as well as fat and sugar. Neutral-tasting oil allowed the chocolate flavor to shine. To minimize cleanup, we mixed the wet and dry ingredients directly into the saucepan where we’d melted the chocolate with cocoa and milk. A milk chocolate ganache contrasted nicely with the deeper flavor of the cake. To make the ganache thick, rich, and creamy, we added plenty of softened butter to the warm chocolate-cream mixture, refrigerated the frosting to cool it quickly so that it would spread nicely, and gave it a quick whisk to smooth it out and lighten its texture.
While any high-quality chocolate can be used here, our preferred bittersweet chocolates are Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV, and our favorite milk chocolate is Dove Silky Smooth Milk Chocolate. We recommend making this cake with a Dutch-processed cocoa powder; our favorite is from Droste. Using a natural cocoa powder will result in a drier cake.