Star Home Cook Sally Searby of Greenport, NY, shared a lemon cake recipe so vibrant and lemony, we couldn’t keep the recipe to ourselves.
This crumble is a wholesome version of the traditional recipe I grew up on, taken to new heights. Tangy, caramelly apples are punctuated with dark cherries and topped with crunchy pecans and oats.
Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead it’s a simple sauce that brings together two indulgent favorites of mine: cream and tahini.
This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.
Amanda Glover’s sweet Raspberry Lemonade Bars are summer in a bar. Hello, summer bake sale! SO worth turning the oven on to bake these.