I adore Meyer lemon anything and have long been wanting to combine its juice with coconut milk for a sweet-sour dessert. Cakes and pies are awesome but a dime a dozen; crème brûlée, on the other hand, is a treat I don't get to enjoy often enough. This is ethereal, every bite a smooth, creamy pleasure.
Read MoreMy maternal great aunt, Aunt Da, made wonderfully simple tea cakes that seemed simultaneously substantial and light. She always made huge batches and stored them in a silver canister that seemed bottomless. Here, I've reimagined them to be even lighter (using a combo of cake and whole wheat pastry flour) and slightly spiced with Irish Breakfast tea, Meyer lemon zest and a nice dose of marzipan (rather than the originally called for vanilla). These are absolutely delightful, subtly flavored pillows of comfort.
Read MoreThis is a deliciously indulgent way to enjoy fresh crab meat!
Read MorePerfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreI adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreA really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read Moremusings from a stay-at-home, cooking-obsessed mom
Subscribe by email:
Or, you may also
subscribe by RSS:
Contact Emily by email:
Have a question about getting involved in a political campaign? Want to become more of an activist? Need more info on a specific issue?
Ask your questions and share your ideas below, and read Community Questions here:
