meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

root vegetable tagine with crispy chickpeas

Meyer lemons are perfect here, if you have them! from Bon Appétit. ingredients FOR THE TAGINE 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon caraway seeds 1/2 teaspoon dried crushed red pepper 1/4 teaspoon turmeric 4 1/2 teaspoons coarse kosher salt, divided 1 lemon, thinly sliced 1/2 cup fresh lemon juice 3 Tablespoons... Continue Reading →

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