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- A Fried-Chicken Upgrade for John Travolta
- The Greenhouse Tavern's Seven Layers of Heaven
- Ultimate Parker House Rolls
- Alice Waters's Vibrant Red Kuri Squash Soup
- The Spice Table's Fried Cauliflower with Fish Sauce
- Towering Layer Cake for the Weekend
- Asparagus and Fava Bean Salad with Fresh Ricotta
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
Citrus zest packs a big punch, so you usually only need a small amount to lend lots of flavor. We test hundreds of recipes for the magazine, books and our website, which has taught us that chefs, bakers and cooks often call for way too much of it in their recipes. That’s why we were a smidge skeptical when testing this lemon bundt cake from Matt Lewis and Renato Poliafito (co-founders of Baked in New York City). Their recipe called for the zest of ten lemons, which sounded absurd! But, because these boys haven’t led us down the wrong path before—their cookbooks are F&W staff favorites and they're part of our Masters Series—we elected to trust them. Ten lemons and one dulled Microplane later, this cake was exactly what we’d hoped: tender, moist and incredibly lemony. A good amount of sugar creates a lovely caramel-colored crust, and the cake is drizzled with a tangy lemon glaze before being sprinkled with toasted almonds. Look for the recipe in our December issue, but in the meantime, try this grapefruit-spiked Lemon-Glazed Citrus-Yogurt Pound Cake. For more recipes from Matt and Renato, click here or check out their latest cookbook: Baked Elements.