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{Strawberry Cake}...perfect for Mother's Day!

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We have a yummy place here in Denver called NoNo's Cafe...a New Orleans-syle restaurant that happens to serve the BEST cake in the world. It's strawberry cake, and it's delicious. Last time I ate it I realized that I need to figure out how to make it myself. I tried out a few recipes, combined a couple of them, tweaked it a bit and I think I've come up with a strawberry cake that is equally delicious!   { Strawberry Cake } adapted from this recipe 1 box strawberry cake mix* 1 can strawberry nectar** 3 eggs 1/4 cup vegetable oil Filling: strawberry jam (seedless) Frosting: 1/2 cup butter 8 oz cream cheese 4 cups powdered sugar 2 tsp vanilla (this recipe makes more frosting than you need...I usually freeze the extra to use on brownies or cookies later, but you can scale it down if you want to) Top with fresh strawberries, sliced. *Pilsbury brand tastes best! **usually found in the Hispanic food section of big grocery chains (I find mine at Albertson's). If you can...
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A Salad with Texture

Crunchy, chewy, crispy, juicy, squashy, runny, solid, hard, soft, soggy, firm, creamy, grainy. These words have something in common: texture. In my kitchen, I like to focus on how the food I make �feels.� In The Modern Menu, I tackle the importance of texture in cooking. It turns out the human mouth is incredibly sensitive � you all know the feeling of freezer burned ice-cream, for instance. Not good. When it comes to texture, I particularly love bright, layered salads where all the components come together in one cohesive bite after another. There�s a recipe I�d like to share, though I recommend some slight modifications due to some ingredients being out of season. Instead of peaches, I recommend using green apples or another type of seasonal fruit you like. Happy cooking - and remember, it doesn�t have to be perfect! Spinach, Haricots Vert, and Avocado Salad with Crunchy Honey Dressing Crunchy, salty, sweet, and sharp � this salad has it all! The dressing contributes texture...
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"Bowl of Crack"

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When I was first introduced to quinoa a few years back, I just didn't let myself like it. To tell you the truth, I just looked up "quinoa" on wikipedia to try to define exactly what it is to you guys, and I still  don't get it. It's not really a seed, not really, a grain, not really a cereal, but somehow related to beets and spinach (which is probably why there's some confusion as to whether it can be eaten for passover or not- feel free to comment!) Well, these little tiny things called quinoa have become my latest obsession. But, if you ask me, they have got to be prepared properly, and I have ONE very simple, but strict rule. The base of the quinoa dish should not be the quinoa. Use more of every other ingredient, and less of the quinoa. The quinoa should appear "sprinkled throughout the dish, not as the main ingredient. And here's why: Quinoa has a translucent, almost slimy texture and if there is too much of it in one mouthful, it sort of reminds...
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