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.
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Recipe Roundup: Salmon Recipes, Lemon Meringue Pie Cocktail & More
We continued our celebration of spring foods by highlighting the beauties that make their debuts in the markets this month: ramps, rhubarb, peas and more. And by more, we mean Girl Scout cookies.
Glorious Salmon, So Many Ways
After cruising through Diane Morgan’s great-sounding recipes, we’re in the mood for salmon, including Crispy-Skin Pan-Seared Salmon, Slow-Cooked Salmon, and Poached Eggs with Smoked Salmon. In Diane’s new cookbook, Salmon: Everything You Need to Know + 45 Recipes, you’ll find guidance on choosing a regional variety of salmon and cooking methods for making it, from poaching, […]
Recipe Roundup: Celebrate Spring With Ham, Lamb, and More
The countdown to spring is on, and we couldn’t be more excited. On this edition of The Faith Middleton Food Schmooze®, we celebrate spring’s most anticipated meats, ham and lamb, and sip a refreshing Italian red wine. We improvise a glaze for ham using a Chai Spice Liqueur and grassy stalks of asparagus poked through […]
Classic Breakfast Grilled Cheese
Want to up the ante (and the protein) on any grilled cheese? Add an egg. This is a fast and hearty breakfast sandwich that will definitely keep you satiated until lunch.
Blender Brown Butter Hollandaise
Using your blender makes hollandaise so simple and fast you might begin considering it an “ordinary” sauce instead of a special-occasion sauce. Chris Prosperi, senior contributor to The Faith Middleton Food Schmooze®, prefers the blender to a food processor because it emulsifies the sauce almost immediately and the fast-moving rotor blades help keep the yolks from […]
