Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Chocolate Chip Ricotta Cake | | |  | | | | Adapted from the beautiful new cookbook A Good Bake by Melissa Weller and Carolynn Carreno, this chocolate chip ricotta cake is easily one of the best cakes I have ever made – and I have baked a lot of cakes in my day. Weller, a master baker and French Culinary Institute graduate, developed the cake for Sadelle's, a brunch mecca in New York City. The addition of ricotta cheese gives the cake an almost impossibly moist texture and rich flavor. The cake is also jam-packed with mini chocolate chips, making it a real family-pleaser. | | READ MORE | | | | Classic Deviled Eggs | | |  | | | | There are a million and one ways to jazz up deviled eggs: herbs, bacon, sriracha, crabmeat, toasted panko, or all of the above. The thing is, once you have a good basic recipe, it's not so much what you put on your deviled eggs that matters, it's your technique in making them. First, it's important to hard-boil the eggs properly so the yolks don't overcook. It's also essential to pass the yolks through a fine sieve before combining them with the other ingredients; this creates a creamy, fluffy, lump-free filling without the need for gobs of mayonnaise. | | READ MORE | | |  | | | | Easter Brunch Recipes | | | | | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "This was the first thing I baked in my new oven! It was delicious. It got rave reviews from everyone for the presentation and the taste. It was quick to mix up. I love a recipe that produces WOW results with little effort." —TONYA | | | | | | | | |
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