I adore this pie, which I start making in June, when fresh strawberries come into season on the heels of May’s rhubarb. Early on in life, I discovered that cooking special things made both other people and me happy—and the fact that you took the time to do it (instead of just stopping off at […]
I use my foolproof Cream Cheese Pastry for both savory and sweet pies; this is the other recipe I use only for sweet ones. The milk adds a little more fat, which helps with the pliability and gives you a little more grace when rolling out. Try making this both by hand and in a […]
Fried chicken on the table in forty-five minutes? Here it is, the quick recipe. I serve it with Chunky Mashed Potatoes and Braised Collard Greens. The boys love it. Excerpted from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn (Artisan Books). Copyright © 2009. Photographs by Mikkel Vang. Read our book review to […]
Leah Koenig’s recipe for blintzes includes fragrant orange zest in the sweet cheese filling, making it a standout.
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.
This simple, smooth tomato soup is the ultimate dipping soup: smooth and savory, with an acidic bite and chile kick to balance out a rich and hearty grilled cheese.