Marbled Matcha Pound Cake

Plus: Hearty Oatmeal, A Cabbage Rice Bowl, and Purple Potato Soup with Lentils.

Hey Thursday friends,

Guess what? I relaunched my food blog this week after an Isaac Newton apple-falling-on-my-head moment where I realized that I had no destination for people to print the recipes that I make. It seems so obvious now — isn’t that what I did for fifteen years, post recipes for people to make at home? — but somehow, as blogging fell by the wayside, I walked away from that form and shifted more to this newsletter where sharing recipes isn’t so easy.

I suppose I was confused about where to expend my food writing energies in the 2020s. Substack feels very au courant, as does TikTok, but there’s a reason Deb and David are still doing what they’re doing. At the end of the day, people want to know how to make the thing that you’re writing about. So from now on, when I share a recipe in this newsletter, I plan to link to it on the blog so you can make it yourself.

Starting with the marbled matcha pound cake that I made from the Tartine cookbook by Elisabeth Pruett and Chad Robertson.

It’s a simple technique where you make a pound cake batter, spoon most of it into a pan, and mix the final bit with some matcha powder which you then marble into the cake. Here’s the full recipe on the blog… let me know what you think!