Easter is one time of year when I am seized with the desire to bake a pretty cake. I always feel that the Easter meal should be one of the most special of the year, and what's more special than a lovingly decorated spring cake? Here's my favorite — from the year I went looking for the best lemon cake recipe and the best buttercream, and when I even dared to try a Martha Stewart icing technique! Read on to see a few cake decorating tips, and my thoughts on this lemon cake.
The new issue (volume no. 6) of Canal House Cooking has just arrived at my door, its bright green cover immediately putting me in a spring mood. Also on the cover is a picture of a heavily loaded grocery cart, hinting at this edition's delightful theme: The Grocery Store.
Read on for a review and a tasty, perfect-for-spring recipe from the book!
Thai curry, how I love thee. You're spicy yet sweet. You're rich with coconut milk yet surprisingly light. You're full of enough vegetables that I can feel vaguely healthy eating you. And now I can make you at home.
When it comes to scones, the maple-oat variety is at the top of my list. I originally set out to develop my own recipe this week, but when I discovered Smitten Kitchen's version, I realized there was no need. Her recipe has it all: rolled oats, real maple syrup, a touch of whole wheat, and enough butter to hold it all together. Yum.
Confession: we've never really liked turnips. So what to do when the turnip problem strikes and a big bunch of them arrives in the CSA box? To balance out the bitter flavor we dislike, we turned to pickling. We gave three different recipes a try and the results changed our attitude toward turnips.
Following the news coverage in Egypt these past few months eventually led us to an inevitable, and quite likely predictable, place: Egypt's food. Koshary is generally acknowledged to be The Ultimate Egyptian street food, and given its blend of pasta, lentils, chickpeas, and tangy tomato sauce, it's easy to see why. We found a recipe in Saveur, and had to give it a try.
It's unofficial citrus week—have you noticed a theme? (Maybe these or these will jog your memory.) Up next: these soft, orange-flavored cookies. These were supposed to be Meyer lemon, but those Meyer lemons, they're elusive. One day they're at the store; the next they've vanished. So, we subbed in some bright Mandarin oranges with lovely results.
A few months ago I bookmarked a lovely post from Korean American Mommy that included a Korean Chestnut Dessert – little balls of chestnut, honey, and sesame rolled in crushed pine nuts. When I received a bag of fresh chestnuts this week from the Korean mom in my own life, I started the time-consuming but worthwhile process of making this treat…
I have to admit, I sort of doubted Moroccan Meatloaf when I first heard its name. It struck me as a Betty Draper idea of "exotic" cuisine, served up for dinner when she's feeling extra experimental. But after trying it out for myself, I don't really care what it sounds like: Moroccan Meatloaf tastes amazing!