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By the Editors of Food & Wine Magazine

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Test Kitchen Tease

The Most Amazing Lemon Bundt Cake

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

The Most Amazing Lemon Bundt Cake

Justin Chapple


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.  


Related: More Cake Recipes

F&W's Ultimate Guide to Dessert Recipes

Andrew Zimmern's Kitchen Adventures

The Queen of Sicilian Cuisine's Brilliant Rabbit

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Grilled Wine-Braised Rabbit with Chimichurri

© Stephanie Meyer

In Sicily in fall 2009, I had a chance to eat, hang out and get some private instruction from the queen of Sicilian cuisine, Eleonora Consoli. She is a force of nature and a champion of Sicilian melting pot cuisine. Her stunning villa in the shadow of Mount Etna is filled with lemon trees, herb pots, a collection of copper dessert molds, cassata forms (pans) and the types of photos in silver frames that are jaw dropping (El, is that you with Onassis and Jackie?). She is a feisty and strong-minded lady and things are done her way in her kitchen. Read more >

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Holiday Game Plan

A Sephardic-Ashkenazi Jewish New Year

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Sephardic Round Challah bread, a traditional food for Rosh Hashanah, the Jewish New Year.

© Zubin Schroff

Having an Ashkenazi father and a Sephardic mother means the best of both culinary worlds when celebrating Rosh Hashanah, the Jewish New Year. Read more >>

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Andrew Zimmern's Kitchen Adventures

Spaghettini with Arugula, Pancetta, Herbs and Eggs

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Spaghettini with Arugula, Pancetta, Herbs and Eggs

© Stephanie Meyer

There is no better midnight dinner than this one. Period. End of discussion.

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Test Kitchen Tease

The Greenhouse Tavern's Seven Layers of Heaven

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

The Greenhouse Tavern's Seven Layers of Heaven

Justin Chapple

If ever there were a perfect centerpiece dessert, The Greenhouse Tavern's Dobos Torte would be it. This lofty tower of tender cake and luscious chocolate buttercream is made even more awesome by a meringue exterior, which is torched like baked Alaska to lend a surprisingly light texture and striking appearance. Also, it could practically feed an army, so it's perfect for large gatherings. This recipe won't be available until December, but in the meantime, Tyler Florence's Towering Coconut Cake is great for the weekend.

Related: More Great Layer Cakes
Fantastic Cake Recipes
Beautiful Desserts

Andrew Zimmern's Kitchen Adventures

Irresistible Skewered Shrimp and Ham with Apple Jelly

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Skewered Shrimp and Ham with Apple Jelly

© Stephanie Meyer

Twenty-four years ago I had a meal at Commander’s Palace in New Orleans, and met the chef, Jamie Shannon. He was an amazing chef and a brilliant talent. Despite his New Jersey origins, he reinvented himself as a son of the South. His Commander’s Palace cookbook is one of my favorites. Read more >

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Expert Lessons

How to Make Fish Sauce

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How to Make Fish Sauce

© Kate Hazell

Fish sauce gives southeast Asian food its hallmark savory flavor. The best versions are fermented the traditional way, outside in the sun. Read more >

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Andrew Zimmern's Kitchen Adventures

Grilled Striped Bass with Sweet-and-Savory Caramel

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Grilled Striped Bass with Sweet-and-Savory Caramel

© Stephanie Meyer

I love Vietnamese food. I have eaten it my whole life, but I got really passionate about it a couple decades ago, when I had the opportunity to cook with Nicole Routhier. She is a French-Vietnamese woman who wrote some great cookbooks many years back, including a superb primer on Vietnamese food called The Foods of Vietnam. When I met her, in 1989, she was consulting on some recipes for an über-hip restaurant that was way ahead of its time called Indochine... Read more >

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Andrew Zimmern's Kitchen Adventures

Ultimate Low Country Crab Chowder

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Corn, Crab and Shrimp Chowder

© Stephanie Meyer

All good recipes have stories. Some even have amazing stories, and this is one of them. So: I was in Charleston, South Carolina, shooting Bizarre Foods, and we got a terrible spate of weather. Several of the people we’d planned to shoot for the show disappeared faster than Lindsay Lohan’s alibis... Read more >

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Andrew Zimmern's Kitchen Adventures

Mom's Best Gazpacho

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Andrew Zimmern’s Gazpacho

© Stephanie Meyer

I adore cold soups. When I was young, my mother started her first vegetable garden just so she could make this dish, and she grew everything it required. I was impressed. So were our friends. My mom’s gazpacho was one of those recipes that everyone requested. It’s crucial to refrigerate the gazpacho for several hours before serving—not only does it need to chill, but you also need to let the flavors come together. Read more >

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