Strawberry Cream Cake
Welcome to Gourmet magazine, an independently owned digital food magazine that’s not affiliated with the Gourmet magazines of yore. Our Thursday editions are where we feature a great new recipe. Tuesday is for features.
IN THIS ISSUE: The official toddler endorsement for today’s recipe, and a class-unconscious (?) cookbook.
Appetizers
Don’t Take Our Word for It
Yes, today’s (killer! stunning!) cake recipe has five sub-recipes and takes a day to make. But consider also that you, too, could be as happy as three-year-old Coco was upon eating it. —Nozlee
I Think Maybe Just Eat the Rich Like Normal
Last week, a grenade lobbed from a well-meaning publishing house, deep in the warzone that is my now P.R.-riddled inbox, forced me to take cover. The book being hawked for coverage was Eat (Like) the Rich by Olivia Tiedemann, a chef with 4.3 million Instagram followers and a Linktree dripping with affiliate deals.
Call me a communard, but I just think “eat the rich” deserves to be left alone. It’s a perfect little bite—funny, mean, grotesque, and poignant—that has long withstood overuse by fairweather picketers (and Motörhead). Its provenance may be questionable, but it was certainly used by Paris Commune president Pierre Gaspard Chaumette during the Reign of Terror to make a pretty self-explanatory point.
Why bother eating like the rich when we, like so many of our readers, would enjoy a little barbecued billionaire or creator consommé? Why eat loaded fries when we could fry up the loaded? —Alex
Strawberry Cream Cake
A towering beauty that uses spring’s best fruit every which way. Set aside some time and remind yourself what real luxury tastes like.
For the last few years, I’ve been given the most incredible gift a strawberry lover like me could ask for: the opportunity to spend springtime in France teaching baking classes. Experiencing the annual arrival of strawberries in such a gloriously food-centered place is, undeniably, next level. There are multiple varieties even at small local markets, from tiny, delicate fraises des bois to long, skinny Gariguettes. Juicy Magnums are especially sweet and fragrant—you can truly follow your nose to the stands that sell them.