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Asparagus Pizza, with (or without) prosciutto

There’s something hopeful about asparagus season. It means things are growing again. Things we can eat. And these days, I’ll grab hold of any bit of hope I can find. In-season asparagus is something special. When you get it soon after it’s harvested, it’s sweet and mild and so much better than the stuff that’s …

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Makrut Lime Leaf Cake with lemon and a lime icing

This makrut lime leaf cake is the result of an idea that had been percolating in my brain for years. I love citrus flavors in desserts. (Like these meyer lemon ginger mousses or this strawberry pavlova with mezcal and lime or this not-quite-citrus-but-similar-in-spirit passion fruit tart.) And I’ve always loved the aromatic, citrusy, just-slightly-floral fragrance …

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Strawberry Crumb Bars with lemon and coriander

Sometimes you want a fruit dessert that isn’t as much fuss as a pie, is more easy to share with limited utensils than a crisp or a crumble, and definitely doesn’t involve the chilling and rolling and folding of individual turnovers (even if strawberry rhubarb turnovers or strawberry rhubarb crisp with oat flour can be …

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Baked Sweet Potatoes stuffed with Marinated Feta

This baked sweet potato stuffed with marinated feta is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow. It’s a spin on a stuffed baked potato. But this time it’s a sweet potato, and the filling takes a turn for the Mediterranean with salty olives and tangy feta and …

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Raspberry Lemon Muffins, jammy and light

There are those who dismiss the muffin as a cupcake without frosting. But, well, they’re wrong. And they’re missing out. Muffins are a similar-looking but entirely different creature. Muffins have a craggy, irregular crumb structure unlike the aerated, regular, sliceable cupcake interior. And muffins tend to have significantly less sugar and sometimes they have whole …

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Clarified English Milk Punch, clear and cold

The words “milk punch” might be deceiving here. This isn’t a rich, creamy heavy drink like eggnog. Rather it’s a clarified milk punch, an English style of milk punch that David Wondrich, in his excellent book Punch, tells us dates back to 1711, in which you intentionally curdle the milk with citrus and through the strange …

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