A couple weeks ago, I found myself at a vegan restaurant pondering my dessert options. They had it all: a vegan soufflé, pie, a chocolate blackout cake, a sundae, and more. And the thing I wanted most of all was the carrot cake.
It was probably the most humble, rustic dessert on the menu. And that’s why I wanted it so much. Restaurant food impresses and inspires me, but at the end of the day it’s home cooking—or food that evokes home cooking—that I really want to …
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