NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning dessert that’s bright, rich and light all at once.
Berry Tart With Lemon Curd Mascarpone
Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then...this happened: Berry
Ricotta Cake With Meyer Lemon Curd
I realize it could sound cliche or a little simple but this cake should really be called "Friendship Cake". It would not have been made, eat...
Cheese Inspiration | Wisconsin Cheese
Welcome to Wisconsin, an entire universe of award-winning cheese in just one state. Find your next favorite cheese. Hook your cheese up with our pairing guide. Watch The State of Cheese video series. Check out our recipes for tips, suggestions and cheesy inspiration of all kinds. Explore with us!
Royal Wedding Cake Recipe - Preppy Kitchen
Moist and fluffy elderflower lemon cake filled with zingy lemon curd, and covered in elderflower Swiss meringue buttercream.