It’s citrus season! Here a lovely lemon curd that isn’t too sweet and has just the right amount of creamy, bright lemon flavor to pair with scones, cakes, or my favorite—drizzled on top of yogurt with berries. More photos and recipe…
Marcella’s Chickpea Soup
Marcella Hazan’s recipe for chickpea and pasta soup starts off by bringing out the sweet, rich flavor of tomatoes, calls for just a few simple ingredients and results in a mellow and savory soup. From The Classic Italian Cookbook, her first cookery book published in 1973. Some things never go out of style.
Winter Warmth: Hot Cocoa
A warm mug of hot cocoa with whipped cream and buttery pistachio shortbread.