Almond Cake with Lemon and Crème Fraîche Glaze
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This is a really yummy, not too sweet, unique cake from Food & Wine. I love the glaze and think the cake is terrific served with fresh strawberries.
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Featured Recipes
Fava Bean Crostini
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A local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreApplejack Rabbit
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A fantastic libation, created in 1927, courtesy of The PDT Cocktail Book
Read MoreStrawberry-Rhubarb Compote
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This strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Read MoreDeviled Crab Meat and Chicory Salad with Egg Dressing
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This is a deliciously indulgent way to enjoy fresh crab meat!
Read MoreCelery Gelato with Rhubarb Compote
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This celery ice cream is wonderfully refreshing, unique and bright. By itself, it might be a cooling way to end a spicy meal. With the compote, which contrasts sweet-tart against creamy, it serves to highlight some of the best flavors of the spring season.
Read MoreRoot Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
Read MoreMeyer Lemon Cake
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I adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreLemon Meringue Fluff Pie a la Nanny
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Bar none the best lemon pie I've ever had, this is an old family recipe from my maternal grandmother.
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Ginger Lemonade
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I found this recipe years ago in Cooking Light. It's not overly sweet and is an interesting, refreshing version of your standard lemonade.
Read MoreGreen Goddess Dressing
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This is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
Read MoreLemon or Lime Curd
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This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Avocado Mash with Curry and Mustard Seeds
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This is a fabulous, unique dish from Heidi Swanson.
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreChicken Kiev
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An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreLemon-Lime Glazed Cake
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Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MoreSouthern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
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