Classic Carrot Cake

Butter - to grease the pans

Pecans - 2 cups (8 ounces), divided

All-purpose flour - 2 cups, plus extra for dusting the pans

Baking powder - 2 teaspoons

Baking soda - 2 teaspoons

Cinnamon - 1 teaspoon

Kosher salt - 1 teaspoon

Vegetable oil - 1 cup

Buttermilk - 1/2 cup

Pure vanilla extract - 1 1/2 teaspoons

Large eggs - 4

Sugar - 2 cups

Carrots - 1 pound, peeled and coarsely shredded

Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with parchment paper. Butter the parchment and dust the pans with flour.

Spread the pecans on a baking sheet and toast them for 8 minutes until fragrant. Let them cool, then chop finely.

In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. In another small bowl, combine the oil, buttermilk, and vanilla. In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until the mixture is pale, about 5 minutes. Add the liquid mixture, then gently mix in the dry ingredients until just combined. Fold in the carrots and half of the pecans. Divide the batter evenly between the prepared pans and bake for 55 minutes to 1 hour, until the cakes are springy and golden. Let the cakes cool on a rack for 30 minutes before removing them from the pans to cool completely.

For the Frosting:

Unsalted Butter - 2 sticks, softened

Cream Cheese - 2 packages (8 ounces each), softened

Pure Vanilla Extract - 1 tablespoon

Powdered Sugar - 2 cups

In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until light, about 5 minutes. Add the vanilla, then gradually mix in the powdered sugar at low speed until blended. Increase the speed to high and beat until the frosting is light and fluffy, about 3 minutes.

Remove the parchment paper and place one cake layer upside down on a plate. Spread a slightly rounded cup of frosting over it. Place the second cake layer on top, right side up. Cover the top and sides with the remaining frosting and sprinkle with the remaining pecans. Chill the cake in the refrigerator for about 1 hour before slicing and serving.

Tiramisu

Heavy Whipping Cream - 1 1/2 cups

Mascarpone Cheese - 8-ounce container, at room temperature

Granulated Sugar - 1/3 cup

Vanilla Extract - 1 teaspoon

Cold Espresso - 1 1/2 cups, prepared

Ladyfingers - 1 package, Savoiardi brand, found in the cookie aisle at your local grocery store or online

Cocoa Powder - for dusting the top

Put the whipping cream in a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Briefly dip the ladyfingers into the coffee (avoid soaking them—just dip quickly on both sides to moisten) and place them in a single layer at the bottom of an 8×8'' or similarly sized pan. 

Spread half of the mascarpone mixture over this layer. Add another layer of dipped ladyfingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.

Crispy Chicken Shawarma

For Chicken Marinade:

Boneless, skinless chicken thighs - 2 pounds, thinly sliced

Plain yogurt - 1/4 cup

Olive oil - 2 tablespoons

Tomato paste - 2 tablespoons

Hot sauce - 1 tablespoon

Lemon juice - 1 tablespoon

Minced garlic - 2 teaspoons

Paprika - 1 1/2 teaspoons

Salt - 1 1/2 teaspoons

Sumac - 1 teaspoon

Coriander - 1 teaspoon

Allspice - 1 teaspoon

Black pepper - 1/2 teaspoon

Cardamom - 1/4 teaspoon

In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom until smooth.

Add the chicken slices and toss to coat them thoroughly with the marinade.

While the chicken can be cooked right away, for enhanced flavor, marinate in the refrigerator for up to 24 hours if possible.

Heat a large skillet over medium-high heat and add a bit of oil.

Place the marinated chicken in a single layer. Cook without stirring for 3 to 4 minutes to achieve a golden sear.

Stir and continue cooking for another 5 to 7 minutes, stirring occasionally to achieve charred edges.

Cook until the chicken is fully cooked and caramelized in spots.

For the Garlic Sauce:

Garlic cloves - 1/3 cup

Neutral oil - 1 cup

Salt - 1/4 teaspoon

Lemon juice - 2 tablespoons

Sour cream - 1/4 cup

Mayonnaise - 1/4 cup

Place garlic cloves and salt in a food processor and blend until the garlic is finely minced and pasty, scraping down the sides as needed.

With the processor running, gradually add about half of the neutral oil in a thin stream to start emulsifying and thickening.

Add half of the lemon juice and continue processing.

Slowly drizzle in the remaining oil while the processor runs, then add the rest of the lemon juice. This alternating method helps the sauce emulsify and become thick and creamy, taking about 8 to 10 minutes in total.

Add sour cream and mayonnaise, processing until smooth. Taste and adjust the salt if necessary. Refrigerate until ready to use.

For the Spicy Sauce:

Olive oil - 2 tablespoons

Unsalted butter - 2 tablespoons

Hot sauce - 1 tablespoon

Tomato paste - 1 tablespoon

Pomegranate molasses - 1 teaspoon

Paprika - 1 teaspoon

Salt - a pinch

Mix olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt in a small bowl.

Whisk until smooth and well combined.

For Assembly:

Large flour tortillas or Middle Eastern flatbread

Garlic dressing

Hot sauce

Pickles, sliced into long strips

Cooked French fries

Pomegranate syrup

Warm the tortillas or Arabic flatbread.

Spread a generous amount of garlic sauce on the bread.

Add the crispy chicken shawarma, a handful of fries, and pickle strips.

Drizzle lightly with pomegranate molasses.

Wrap tightly like a shawarma.

Brush the outside of each wrapped shawarma with the spicy sauce.

Heat a skillet or grill pan over medium heat and lightly grease it with oil, butter, or ghee.

Place the shawarma seam-side down and toast for 2 to 3 minutes on each side, turning until the exterior is golden and slightly crispy.