Author Image: Robin Mather

Robin Mather

All Stories

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
Marinated and grilled leg of lamb makes the perfect Easter entree. It can be prepared the day ahead, then needs little attention while it grills (or roasts) and you attend to the side dishes.
Savory individual-size pies make dinner a special event. Here we have Swedish meat pies (with ground beef and pork), tortieres (pork) and sfeeha (lamb). (food styling by Corrine Kozlak)
Top-loading buns popular in New England, are made easy with a special pan. The buns bake upside-down, covered and weighted to produce the right shape.