Lemon can be a baker’s best friend or her worst enemy. Often it tastes less like fresh-squeezed lemonade and more like a 15-cent lollipop. Achieving the perfect balance of lemon flavor in this teacake was a long and arduous journey; fresh lemon juice toys with the acidity in the batter, causing it to rise and fall unpredictably, while the rind on its own has a mousy presence at best. I tried everything from the yellow squeeze bottles of sugar-pumped citric acid to preserved lemons to lemon oil—everything short of boiled-down Lemonheads. Eventually I found that if you grate lemon rind into the batter with a generous helping of a high-quality lemon extract (I prefer Frontier’s product), you end up with a uniform, easy-to-manage batter that maximizes the lemon flavor while downplaying its domineering nature. Add the subtle nuttiness and earthy texture of poppy seeds, and you’ve stumbled onto a marriage unequaled since Luke and Laura’s.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.