Author Image: James P. Dewan

James P. Dewan

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19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torteĀ is decorated with hisĀ name,Ā elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every biteĀ is delicious. The devil's food cakeĀ is firm and pleasant, while theĀ raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595,Ā <a href="http://cafeselmarie.com/" target="_blank">www.cafeselmarie.com</a>. —Ā Bill Daley

How to make ice cream without an ice cream maker

Should your once-in-a-lifetime dream cruise aboard the Good Ship Lollipop come to a crashing halt on the rock candy cliffs of some lonely dessert island, wouldn't it be great to...
19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torteĀ is decorated with hisĀ name,Ā elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every biteĀ is delicious. The devil's food cakeĀ is firm and pleasant, while theĀ raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595,Ā <a href="http://cafeselmarie.com/" target="_blank">www.cafeselmarie.com</a>. —Ā Bill Daley

How to grill vegetables right, no matter the shape

Look on the bright side: What with global warming sending our poor, precious planet into a hellbound death spiral, and summer's newly blistering temperatures turning your kitchen into Satan's sauna,...
Dessert quesadillas: Spread the tortilla with marscapone then add your choice of sliced fruit or berries, such as this nectarine, strawberry and blueberry combo.

How to put anything you can think of into a quesadilla

Normally, we denizens of the sumptuously appointed Headquarters of Prep School Inc. try to avoid covering similar topics too closely together. Last month's column on pancakes, however, garnered so much...
Dress up a simple pancake recipe with apples sauteed in brandy.

The ultimate pancake, made 4 ways

There are precious few foods that slip easily under a door. Lettuce leaves come to mind, along with matzo and veal scaloppine. But as tempting as a kosher veal and...
The key thing about using a mandoline is to keep your fingers away from the super sharp blade. A guard that holds the vegetable you're cutting does this nicely.

How to use a mandoline — and keep your fingers

A little departure today from our usual discussion of cooking methods and techniques. Instead, we'll talk about a piece of equipment that is underutilized in most kitchens: the mandoline. Why...
Choose your favorite components and build: smoked salmon and egg on English muffin, from left, bacon and egg on croissant, avocado, tomato and egg on sauteed portobello mushroom caps (for a paleo approach) and sausage and egg on a biscuit.

How to build a better breakfast sandwich

Today, finally, just what you've all been waiting for: a philosophical treatise on breakfast sandwiches. Hoo, boy. Why you need to learn this Few things in life are as satisfyingly...
Browned and crispy outside, soft and yielding inside, your perfect hash browns will make your eggs proud.

How to get hash browns perfectly crispy

One thing I've said exactly 6 gajillion and 11 times is, there are more bad examples of food out there than there are good examples. Today's topic, hash browns, is...
While potatoes are still warm, add flour, salt and egg. Cut ingredients together with a bench scraper, or mix by hand until dough comes together.

How to make light, fluffy gnocchi

As the year winds down and our thoughts turn once again to starchy sides — as they are wont to do — can't we for once have some dadblasted gnocchi?...