Meme called this “lemon cheese cake,” which is somewhat confusing since people more often use that name for a New York–style cheesecake. This is one of the recipes that “got away.” Meme often recorded a recipe on a card or on the previously mentioned interior of her cabinets. Trouble is, she only wrote down the ingredients and rarely included instructions. She used to actually cover her version of the cake in lemon curd. Normally, lemon curd is soft and not firm enough to frost a cake. I have tried to make the curd with her ingredients list every way but Sunday with no success. I’m afraid now I will never know. Instead, I fill between the layers with curd and flavor the frosting with it as well. The cake itself is an excellent rich, moist, cake that would also be delicious with chocolate frosting or served with strawberries and cream.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.