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.
sour cream
Ina Garten’s Pear & Parsnip Gratin
This recipe is a puree of Bosc pears and parsnips, made snappy by a little citrus zest and ginger. We love this. And you can make it a couple of days ahead.
Baked Potato Salad
If you’re looking for a potato salad, but want something different, this is the one. Sour cream, bacon, and potatoes… what could be better?
Ina Garten’s Garlicky Yogurt Burger Sauce
From Faith: We asked Connecticut home cook Carol Baugh to give us her favorite burger recipe and it turns out she drizzles her beef with Ina’s great Greek sauce. (It’s great on everything, such as chicken, lamb, turkey and fish.) Really, after whipping up the sauce, it’s a display job, says Carol, who knows how to […]
Easy Key Lime Pie with Graham Cracker Crumb Crust
One glance told us this key lime pie was going to be something; one bite and we knew she had a winner —tart yet creamy, a beautiful play against the absurdly easy and buttery graham cracker crust.
Scrumptious and Simple Graham Cracker Pumpkin Tart
One of the best home cooks Faith knows, Linda Giuca of The Hartford Courant, shares her ridiculously easy and fabulous pumpkin tart with a crushed graham cracker and cinnamon crust. This even won over our pumpkin pie skeptics. Linda Giuca and Chris Prosperi co-author the Hartford Courant column The Basics appearing on Thursdays.
