Food Articles

Serious Eats

Pie of the Week: Carrot Vanilla Bean Mascarpone Pie

April 25, 2013

From Sweets

[Photograph: Sarah Baird]

On a recent dining excursion, I was fortunate enough to end my meal with a giant, crimson slice of red velvet cake, which had a depth of color and flavor I had yet to encounter in my years of baking and eating this Bible Belt favorite. The secret ingredient? Beets. The vegetable not only helped the nuances of the cocoa flavors to shine, but served as a natural food coloring for the cake that rendered the traditional seven drops of red-from-a-bottle seem like a complete relic

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • Mexican made easy
  • Super Bowl party food for a crowd: Mexican chicken pinwheel recipe
  • What to do with...past their prime vegetables
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury