Just like the classic, these delicate sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—minus the chemicals, preservatives, artificial colorings, and other abominations.
- 50 M
- 1 H, 15 M
- 86
About Erin Carlman Weber
Lifelong eater and devoted Midwesterner, Erin is a recent transplant to Boston, and she just can’t understand the mayo-versus-butter on lobster rolls debate. It’s lobster, right? What else matters? Erin is an aspiring food writer, and when she’s not busy drinking from the font of wisdom that is the Leite’s Culinaria editorial staff, she’s studying food culture, anthropology, and history at Boston University for her Master’s degree in Gastronomy. (Yes, that’s totally a real thing.) Though most of her interests fall squarely in the culinary category, she also appreciates pretty things and traveling, especially if there’s eating involved.
Tomato-y Soups in Honor of Andy Warhol
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Summer Barbecue Sauces
We have a theory for what prompted the Tyson-Holyfield incident. The real culprit? A dab of marinara, barbecue sauce, maybe even mayo.
Leite’s Loves…Beer & Pretzel Marshmallows
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Famous Last Words
Frontiersman Kit Carson’s dying wish was for chili. Who can blame the guy? Beef, beans, chili powder and spices. What a way to go.
Is That a Leek in Your Pocket?
March 1 is Saint David’s Day, a Welsh holiday in which the devout tip their collective hat to the eponymous saint by wearing leek corsages.
Leite’s Loves…Fat Toad Farm Caramel
This ain’t your childhood caramel sauce. Goat’s milk meets sugar as they’re slowly cooked down into a tangy, earthy, oomphy sauce. Booyah.
Love is Crowded | Valentine’s Day for Four
Valentine’s Day becomes an excuse for two college couples to share the cost, work, and pleasure of a home-cooked dinner. Mousetraps and all.