Obsessing About ‘That Cake…’
I became acquainted with this cake several years ago at the always-excellent Palena Restaurant in Cleveland Park. Pastry chef Ann Amernick, a D.C. treasure, had this dessert listed on the menu. But by...
View ArticleWhen Life Gives You Lemons… Make Chicken Piccata!
It’s probably apparent by now that I tend to favor tangy, bright, acidic flavors. I’m sure, in fact, that those very words would loom large in a tag cloud of my posts. I love the spritzy, mouth-filling...
View ArticleLadies und Gents, The Roast Chicken
O.K. So, my efforts to simplify do not get any simpler than this recipe: Roast Chicken with Lemons. There are just four ingredients, people. Four. The recipe is from “Essentials of Italian Cooking” by...
View ArticleOh La La! Pierre Hermé’s Magical Lemon Cream
You may have noticed that the “perfect” (note ironic scare quotes) kitchen has quite the thing for lemon. While I love bright, acidic savory things, Mr. T gets super excited about citrusy sweets. And,...
View ArticleFriday Night Lights: Quick Lemon Blackberry Trifles
Because I am slightly dumb, and nothing if not ambitious, I recently elected to invite people over for dinner the night before I left for a conference. That would be the slightly dumb part. Of course,...
View ArticleMid-East Mashup: Tabbouleh 2.0
Ah, organizational skills. If mine were slightly better, this is what I would have taken to the Pride bar-be-que I went to on Saturday. But no, not quite that together. Not that anyone complained, mind...
View ArticleSoup for the Sickie: Lemony Stracciatella
Last weekend, we trotted out to the Eastern Shore with some friends in lieu of our usual summer camping trip. We swapped sleeping beds for the relative luxury of beds as one of us is about 7 months...
View ArticleNew Paths to Old Puddings: Lemon Honeycomb
I came across this tantalizing English pudding recipe ages ago whilst perusing The Kitchn, and immediately put it on my to-do list… where it promptly langished for nearly a year. Embarassing, since I...
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