Silky Lemon Pudding

Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

• 2-1/4 cups whole milk
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 Tbs. lightly packed finely grated lemon zest
• Pinch salt
• 1/2 cup fresh lemon juice
• 3 Tbs. unsalted butter, at room temperature
• Whipped cream and candied violets for garnish (optional)

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail in the pudding, 9 to 12 minutes.

Remove the pan from the heat, add the lemon juice and butter, and stir until incorporated. Pour through a coarse sieve into a large serving bowl or four individual serving dishes. Let cool to room temperature. Refrigerate, loosely covered, until set and thoroughly chilled, at least 2 hours or up to two days. Serve chilled with whipped cream and candied violets, if you like.

Pine Nut and Orange Cookies

The addition of olive oil makes these tasty cookies moist and rich.

• 1/2 cup pine nuts
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar; more for rolling
• 3 Tbs. finely grated orange zest (from 2 medium oranges)
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/8 tsp. ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 large egg, beaten

Position a rack in the upper third of the oven and heat the oven to 375°F.


Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.


In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.


Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.


Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.


The cookies will keep in an air-tight container at room temperature for up to 3 days.

Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Raspberry Lemon Mousse Trifle

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

For the sponge cake:

• Butter for the pan
• 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
• 1-1/4 oz.(5 Tbs.) cornstarch
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 2 Tbs. melted unsalted butter

For the lemon mousse:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 Tbs. unsalted butter
• 2 Tbs. finely grated lemon zest
• Generous pinch salt
• 8 oz. mascarpone cheese
• 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

• 3/4 cup granulated sugar
• 1/2 cup water
• 5-1/2 cups fresh raspberries
• 1/4 cup plus 1 tsp. fresh lemon juice

Bake the sponge cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar

For the filling and topping

• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Oranges in Cardamom Syrup with Honey Whipped Cream

With just five ingredients, this simple dessert comes together in no time.

• 4 large navel oranges, cut into segments 
• 1/4 cup granulated sugar 
• 1/4 tsp. ground cardamom 
• 1/2 cup heavy cream
• 2 tsp. honey

Drain the orange segments in a strainer set over a medium bowl. Set the segments and juice aside. 

Put the sugar in a small heavy-duty saucepan over medium heat and cook, stirring often, until melted and light amber in color, 3 to 5 minutes. Take the pan off the heat and whisk in the orange juice. The mixture will bubble and clump; whisk until smooth again. Stir in the cardamom.

Put the orange segments in the juice bowl and add the syrup. Toss well. 

In a large bowl, whisk 1 Tbs. of the cream with the honey until smooth. Add the remaining cream and beat with an electric hand mixer on high speed until soft peaks form, 2 to 3 minutes. 

Divide the oranges and syrup among serving bowls. Top with the whipped cream. 

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Roasted Cornish Game Hens with Wildflower Honey & Orange

Cornish game hens work well for entertaining. They’re a nice departure from chicken, and they don’t require any last-minute carving. Marinating in honey and basting with butter adds flavor and encourages the skin to brown, but sometimes they also need a flash under the broiler to finish.

• 3 Cornish game hens (1-1/2 to 2 lb. each)
• 6 Tbs. plus 1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1-1/2 Tbs. honey (I prefer wildflower honey)
• 1-1/2 Tbs. chopped fresh thyme
• 2 bay leaves, preferably fresh, each torn into about 4 pieces
• Pinch crushed red pepper flakes
• 1 medium orange
• 1 small yellow onion, cut crosswise into 1/4-inch-thick slices
• 1 Tbs. kosher salt
• Freshly ground black pepper
• 3 Tbs. unsalted butter, melted, for basting, plus 1 Tbs. butter, not melted, for the sauce
• 1 cup low-salt chicken broth

Discard the giblets from the hens or reserve for another use. Using kitchen shears, cut along both sides of the backbones and remove them. Then cut each hen in half along the breastbone. Trim off the wing tips and put the hens in a large bowl.

In a small bowl, combine the 6 Tbs. wine, honey, thyme, bay leaves, and red pepper flakes, and stir to dissolve the honey (it’s all right if it doesn’t dissolve completely).

Using a vegetable peeler, peel the zest from the orange in large strips, letting the strips drop into the bowl with the hens. Add the honey mixture and the sliced onion to the bowl. Toss well, cover, and refrigerate for at least 4 hours or overnight, tossing the hens occasionally.

About half an hour before cooking, remove the hen halves from the marinade and gently pat them dry, trying not to disturb the thyme clinging to them. Arrange the hens on a heavy-duty rimmed baking sheet and let sit at room temperature for 30 minutes. (Discard the remaining marinade.) Position a rack in the top third of the oven and heat the oven to 450°F.

When ready to roast, season the hen halves on both sides with the salt and several grinds of pepper. Turn them skin side up. Roast the hens, basting occasionally with the melted butter and rotating the pan for even browning as needed, until an instant-read thermometer inserted into the meaty part of a thigh registers 175° to 180°F (be careful not to hit the bone), about 30 minutes.

If the skin is somewhat pale, baste the hens, turn the broiler to high, and broil, rotating the pan frequently, until the hens are nicely golden, about 2 minutes. (Watch carefully to prevent burning.) Transfer the hens to a serving platter and tent with aluminum foil.

While the rimmed baking sheet is still hot, add the remaining 1/3 cup wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Pour the wine and juices into a small saucepan and add the chicken broth. Boil the sauce over high heat until it thickens ever so slightly, 2 to 3 minutes; it should be more like a jus than a thick sauce. Off the heat, whisk in the remaining 1 Tbs. butter. Taste and add salt and pepper, if needed. Keep warm.

To serve, pour a small amount of the sauce on and around the hens and pass the remainder at the table.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar

For the filling and topping

• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Glazed Orange Pound Cake

This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake moist for several days.

• 6 oz. (3/4 cup) unsalted butter, softened; more for the pan
• 4 medium navel oranges (about 2 lb.)
• 9 oz. (2 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. plus 1 pinch table salt
• 1-1/4 cups granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 5 oz. (1-1/4 cups) confectioners’ sugar

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.

In a medium bowl, whisk the flour, baking powder, and 1/2 tsp. salt.

In a stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer), beat the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.

Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.

Let the cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack. Remove the parchment and invert again.

In a medium bowl, whisk the reserved 1/4 cup orange juice with the confectioners’ sugar and the pinch of salt until smooth. Set the warm cake on its rack over a large rimmed baking sheet (or a large piece of parchment). Using a toothpick, poke holes at 3/4-inch intervals in the top of the cake, stopping about three-quarters of the way down the cake.

Repeatedly brush the glaze evenly over the top and sides of the cake until you’ve used it all. Let the cake cool completely, about 2 hours, before slicing and serving.

Lemon-Meringue Sandwich Cookies

Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd. 

For the meringues

• 1/4 cup granulated sugar
• 2-5/8 oz. (2/3 cup) confectioners’ sugar
• Pinch table salt
• 2 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/4 tsp. pure vanilla extract
• 1/4 tsp. pure lemon extract
• 1 oz. (1/4 cup) finely crushed gingersnap cookies

For the lemon curd

• 3 oz. (6 Tbs.) unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice (from 1-1/2 large lemons)
• 2 Tbs. finely grated lemon zest (from 1 large lemon)
• Pinch of table salt
• 6 large egg yolks

Make the meringues

Position racks in the top and bottom thirds of the oven and heat the oven to 175°F. Line 2 large heavy-duty baking sheets with parchment.


In a food processor, process the sugar until very fine, about 45 seconds. Add the confectioners’ sugar and salt and pulse until well blended, about 15 seconds.


In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until the whites form soft peaks, about 2 minutes. Continue beating while gradually sprinkling in the sugar mixture. When all the sugar is added, increase the speed to high and whip until firm, glossy peaks form, about 10 minutes. Add the vanilla and lemon extracts and beat just until blended, about 10 seconds.


Spoon the meringue into a large pastry bag fitted with a plain 3/32-inch tip (Ateco #3). Holding the pastry bag perpendicular to a lined baking sheet, pipe small flat disks about 1-1/4 inches in diameter and no higher than 1/4 inch, spaced about 1/2 inch apart. As you pipe, keep the tip down into the meringue and let it spread out rather than lifting the tip


up. If necessary, you can help the meringue spread by circling the tip in the meringue as you pipe. Sprinkle the crushed cookies evenly over the tops of the meringues. Don’t worry if the extra crumbs fall off. Using a fingertip, lightly press down on the crumbs to flatten any meringue peaks.


Bake the meringues until dried and crisp but not browned, about 2-1/2 hours. Turn off the oven and leave the door shut; let the meringues sit in the oven until cool, about 2 hours. Remove from the oven and gently lift the meringues off the parchment. (At this point, you can assemble the cookies or store the meringues in an airtight container for up to 1 month.)

Make the lemon curd

Melt the butter in a 4-quart saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until well blended. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat a spatula and hold a line drawn through it with a finger, 4 to 6 minutes. Don’t let the mixture boil.


Strain the curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let cool at room temperature; then refrigerate until chilled. (The curd will keep for up to 3 weeks.)

Assemble the cookies

Arrange half of the meringues bottom side up on a work surface. Put the chilled curd in a piping bag fitted with a plain 3/8-inch tip (Ateco #7) and pipe about 1 tsp. of curd onto each meringue. Gently press the remaining meringues bottom side down onto the curd.


The filled cookies can be prepared and kept at room temperature up to 1 hour before serving. The longer they sit, the softer the meringues become.

Lemon-Vodka Cream Pops

A splash of citron vodka gives the classic creamsicle a decidedly adult kick.And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic cocktails like Sidecars, Hot Toddies, Cosmos, and Mojitos. You can even use the Menu Maker to plan your entire cocktail party menu.

• 3 or 4 medium lemons
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/8 tsp. table salt
• 2 Tbs. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.

Pear, Cranberry, and Blood Orange Mostarda

Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.

• 1 medium blood orange
• 2 sprigs fresh rosemary
• 1 fresh bay leaf or 1/2 dried
• 1 cup dry white wine
• 2 Tbs. mild honey, such as clover
• 1 Tbs. brown mustard seeds
• 1 Tbs. yellow mustard seeds
• Kosher salt
• 2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
• 1 cup fresh cranberries

Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.


Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.


Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Lemon Meringue Pie

Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep.

For the crust:

• 6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
• 2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
• 2 to 4 Tbs. ice water

For the filling:

• 1-1/4 cups granulated sugar
• 2 oz. (1/4 cup plus 2 Tbs.) cornstarch
• 1/4 tsp. table salt
• 5 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
• 1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
• 1 oz. (3 Tbs.) finely ground gingersnap cookies

For the meringue:

• 5 large egg whites, at room temperature
• 3/4 cup superfine sugar
• 3/4 tsp. pure vanilla extract
• 1/2 tsp. cream of tartar

Make the dough:

Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.

Empty the mixture into a large bowl. Drizzle 1 Tbs. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center; repeat with a second tablespoon of ice water. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. If they feel dry and crumble easily, add more water, 1 Tbs. at a time (up to 4 Tbs. total), until the clusters feel moist and bind together.

Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.

Shape the crust:

Butter the bottom, sides, and rim of a 9-inch glass pie plate.

On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Trim the dough with scissors to a 3/4- to 1-inch overhang. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Chill for at least 30 minutes before baking.

Bake the crust:

Position a rack in the lower third of the oven and heat the oven to 425°F. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Fill 1/2 to 3/4 inch deep with dried beans or pie weights—do not overfill.

Bake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. If the foil doesn’t release easily, don’t force it—bake for a few minutes more and try again. If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. Reduce the oven temperature to 375°F and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more. Cool on a rack for at least 15 minutes. (Keep the oven on.)

Make the filling:

In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Whisk in 1/4 cup cold water until the mixture is smooth. Then whisk in another 1-1/4 cups cold water until combined. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Whisk briefly to smooth out the mixture; then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Remove the pot from the heat.

In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks; repeat with another 1/2 cup gel. Pour the yolk mixture into the pot and gently whisk to combine. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Remove the pot from the heat and dot the filling with the butter, pushing it under the surface; let stand for a minute to melt. Gently whisk in the lemon juice and zest until smooth.

Sprinkle the ground gingersnaps over the bottom of the pie crust; pour the filling over the crumbs and smooth the top with the spatula. Let cool to room temperature before making the meringue, at least 30 minutes.

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 1 lb. (500
  grams) chicken livers, trimmed
• 2 Tbs. extra-virgin olive oil
• Salt
• Pepper
• 4 Tbs. (60 grams) butter
• Juice of 2 lemons
• 4 sprigs Italian parsley, minced

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Creamsicle Cheesecake

The flavors of the classic orange-cream popsicle get reinterpreted here in a creamy cheesecake with a crackly burnt-sugar topping. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. graham crackers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 1 cup ricotta
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Grand Marnier
• 2 Tbs. finely grated orange zest
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 2 Tbs. granulated sugar

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and the 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Grand Marnier, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.