The Things I’d Do for This Rhubarb Cake

That sounds dirtier than I meant it. [View this email in your browser]( [Bon Appétit Newsletter Banner Red]( Friends and subscriber strangers, this is our slightly deranged weekly newsletter from BonAppetit.com [senior editor Alex Beggs](. Tabs I’ve Had Open All. Week. Long. A menacing Google doc that’s completely blank except for the title; a YouTube clip of Cary Grant asking [“have you got pink Champagne?”]( in An Affair to Remember; and a [rhubarb custard cake recipe]( by Claire Saffitz we just published this week. It’s my absolute favorite dessert texture: jiggly. And it’s ridiculously easy considering how extra it looks. One bowl, no stand mixer, no “rolling” or “chilling” or “sobbing on the kitchen tile.” And you know what, it would go swimmingly with some pink Champagne. The Best Easter Table Decoration No One Needs Cabbage leaf plates, aka [lettuce ware](. Bring this back! Make it a thing! Someone get Martha on the line! Speaking of Martha Her Instagram was on fire this week. I double-clicked faster than a teen Jeopardy contestant when she posted [this slideshow]( of photos of her Champion show dog, Empress Chin (Qin), whose breed I believe is literally Fluffernutter. The empress looks like me when I found out food director Carla Lalli Music wanted to develop an orange split pea soup recipe: [Credit: [@marthastewart48]( THEN Martha followed that up with a [throwback photo to her modeling days]( by stacks of magazines, vases of flowers, and a sense that life wouldn’t get much more complicated than in that moment—and I about dropped my jaw into my coupe of pink Champagne. Read Some Words Usually our most popular stories of the week are like, tips about [making brown butter-basted steak](. But this week, Amanda Shapiro’s [story about throwing a Pampered Chef party]( was up there! It’s hilarious and informative if you’re wondering whatever happened to the kitchenware company. (Also the GIFs made by artist Chrissie Abbott are much wonderful.) Sneaking up on Pampered Chef’s heels, and really all household name brands, these [direct-to-consumer kitchenware companies]( (like Casper mattresses, Warby Parker, Everlane) seem to launch every week. Dayna Evans reports on if the All-Clad wannabes are living up to the big promises they’re making. Right after she filed, I got an email from a company whose mission is to make cheaper Dutch ovens, even though their website isn’t up yet. Ah, the thrill of innovation! Watch It [Alex Delany ate 26 breakfast tacos in Austin]( and even though one place wouldn’t sign the release form (hmmm wonder why)—it’s all about the winners, anyway. We Coined a New Food Category Crispy-Gone-Soggy. In a 14-minute discussion around a pile of [chickpea puffs]( Basically editor Amiel Stanek described his favorite category of food: Crispy-Gone-Soggy. Think [eggplant parm smothered in marinara]( chicken fried steak with gravy, French onion soup with soggy bread on the bottom, chilaquiles, and Disco fries. Oh, you love all of those things, too? There isn’t an unnecessary food feud of the week this week because we all agreed that Crispy-Gone-Soggy is a universal GOOD. Let us know what you think of the BA newsletters, but good lord, please be humane, by emailing staff.bonappetit@gmail.com. [Ad content]( [Ad content]( [Ad content]( GET THE MAGAZINE [Bon Appétit] [SUBSCRIBE]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.