While peak citrus season is now past us, lemon sweets always feel right to me in early spring. Berries haven’t quite hit their stride (at least, not in NYC), but warmer weather calls for something fruity. Tangy, silky-smooth, and decadent, lemon curd is one of my all-time-favorite ways to get my citrus fix. Spread on a slice of marshmallow-y angel food cake, dolloped on a scone, or used as a tart or cupcake filling, it is pretty much always a good choice in my book.
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lemons
Angel Food Cake With Lemon Curd
Great angel food cake has a texture somewhere in between a cloud and a marshmallow: ethereally light, with a pleasantly-spongy bite. Lofty, and golden-brown-crusted, it’s one of my all-time favorite cakes. The problem: great angel food cake can be tricky to nail, or at least, that’s what I’m telling myself after baking not one, not two, but three failed cakes — flops, literally and figuratively — before finding success with this recipe.
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Rick Ross’ Cucumber-Mint Spa Water
Generally speaking, I’m not particularly excited by celebrity news and gossip, with diets being a major exception. It may edge slightly into the realm of “stars — they’re just like us” journalism, but I feel no shame in my fixation (we all have our guilty pleasures). And really, there’s something fascinating about learning how anyone eats, even more so when it involves an individual whose body is so tied to their work. All of which is to say that I’m a frequent reader of the Grub Street Diet series, Bon Appetít’s My Morning Routine, and one-off pieces in the same vein. (Rebecca Harrington’s I’ll Have What She’s Having: My Adventures in Celebrity Dieting is also excellent.)
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