Most citrusy pound cakes use just the zest and juice to flavor their crumb, but this citrus lover’s cake is particularly flavorful because it utilizes grapefruit and Meyer lemon zest, juice, and flesh. The bits of whole fruit in this beautiful bundt cake are folded into the cake and turn into little jammy pockets that, when baked, are just tart enough balance out the thick coating of sweet, zesty glaze.
Old-fashioned donuts are humble and unassuming, craggy and cracked. But the addition of a blanket of pink blood orange glaze turns these old-fashioneds into beauty queens. If you’ve never made fried donuts before, this style is a great place to start because the dough comes together a lot like cookie dough. The dough can also be prepared the day before frying if you want to surprise your friends with donuts for breakfast next time you host brunch at your place.
There’s nothing better than eating a perfectly ripe peach, hunched over the kitchen sink, with the juices dripping down your arms. But let’s face it, that perfect peach moment is hard to achieve, even during the height of summer. This recipe makes perfect peaches truly heavenly and the ones that are less so, close to […]
In the summer, street vendors all over New York serve watermelon cubes and fresh mangoes sliced into flower shapes, always accompanied by a little condiment bar with salt, chile powder, cayenne, and a bit of bottled citrus juice. This icy granita combines all of those flavors for a sweet, salty, and cooling treat. —Yossy Arefi […]
Recipe and text: Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara This is the part where I confess that I once ate a whole batch of these scones in a record three days. I was testing the recipe and poof! […]