What the Cake Zine Founders Love Right Now
And the recipes they’re cooking for Thanksgiving.
The Deligram shines a spotlight on the many incredible food artisans in New York–and beyond. So we look to our friends to help us discover the best of the best every day. This week, we spoke to Tanya Bush and Aliza Abarbanel, the founders of Cake Zine, an independent, print publication that explores history, pop culture, literature, and art through dessert. “A lot of modern food media is attempting to do everything, everywhere, all at once,” the duo explains. “We wanted to provide a niche prompt to creatives and see the wide range of literary and visual work that can emerge from something narrow, like cake.” (Pre-order your copy here.)
To give you a taste of what to expect, we asked Bush and Abarbanel to share five things they love right now–and their favorite Thanksgiving recipes.
Tanya and Aliza’s Favorite Things:
Big Spoon Roasters Apricot-Pepita Bar
“This is the only energy bar I’ve ever liked, and I’ve struggled through eating a lot of them. It’s extremely nut butter-y, slightly salty, and very satisfying.” - Aliza
“Written by the chef of Cafe Mutton, Shaina Loew-Banayan, this blisteringly-visceral, genre-bending debut memoir is a painful peek into the world of fine-dining and both the pleasures and attendant horrors of feeding others and ourselves.” - Tanya
“If you’re a flour tortilla truther, do yourself a favor and order a case of these tortillas ASAP. Each one—from duck fat to avocado—is ultra thin and pliable. Stash ‘em in the freezer to turn into tacos whenever the craving hits.” - Aliza
“I have far too many iterations of these hemp aprons; they come in dusty jewel tones, and have a pleasing cross-back that makes for a flattering silhouette and comfortable wear.” - Tanya
The Elements of Style Illustrated
“This book has a perpetual place at my editing desk. Strunk and White’s classic grammar bible is a joy to read and consult, but Maira Kalman’s dreamy illustrations are what really sets this edition apart.” - Aliza
What We’re Cooking for Thanksgiving:
Start off your holiday baking with Tanya’s savory, scallion-studded “avoidant biscuit.” Finish with a rich, meringue-topped sweet potato loaf cake from Tartine bakers Elisabeth Prueitt and Chad Robertson.
This interview has been condensed and edited for clarity.