There's no dessert more refreshing than a perfectly ... One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and ...
Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...
making it an easy-to-deploy make-ahead dessert. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this lemon pie, Yewande Komolafe drew ...