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Lemon Chiffon Cake


This moist, lemony chiffon cake is simple, delicate and delicious, with a texture that falls somewhere between a dense butter cake and a light, airy sponge cake. Take it to the next level with a topping of fresh blueberries and vanilla ice cream.

Lemon Chiffon Cake

3 or 4 lemons
2 1/4 cups (9 oz./280 g) cake flour
1 1/2 cups (12 oz./375 g) granulated sugar
1 Tbs. baking powder
1 tsp. kosher salt
1/2 cup (4 fl. oz./125 ml) canola oil
6 eggs, separated
1/4 cup (2 fl. oz./60 ml) water
1/2 tsp. cream of tartar

For the citrus glaze:
2 cups (8 oz./250 g) confectioners’ sugar, sifted, plus more if needed
2 Tbs. fresh lemon juice, strained, plus more if needed
1 Tbs. heavy cream

Preheat an oven to 325°F (165°C).

Grate the zest from the lemons and set aside. Juice the lemons and strain the juice into a liquid measuring pitcher. You should have 1/2 cup (4 fl. oz./125 ml). Have ready an ungreased 10-inch (25-cm) tube pan with a removable bottom.

Sift the flour, granulated sugar, baking powder and salt onto a sheet of parchment paper. In a bowl, combine the oil, egg yolks, lemon zest and lemon juice. Add the water and whisk until well mixed. Using a rubber spatula, gently fold in the flour mixture until the batter is smooth.

In a bowl, using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Using the rubber spatula, gently fold half of the whites into the batter until almost fully incorporated. Add the remaining whites and gently fold in just until combined. The batter should be smooth but foamy. Pour the batter evenly into the tube pan.

Bake the cake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and invert the pan onto a wire rack. Let the cake cool completely, upside down, about 45 minutes.

Rotate and tap the pan against the countertop until the cake disengages. Using the center tube, pull the cake out of the pan. Invert the cake onto the rack and disengage it gently from the pan bottom. Pull the pan bottom and tube from the cake.

To make the glaze, in a bowl, whisk together the 2 cups (8 oz./250 g) confectioners’ sugar, the 2 Tbs. lemon juice and the cream until the sugar dissolves and the glaze is smooth. Add a few more drops of lemon juice if the glaze is too thick, or a little more sugar if it is too thin. Pour the glaze over the top of the cake, letting it drizzle down the sides. When the glaze dries, transfer the cake to a platter. The cake is best served the day it is baked. Serves 10 to 12.

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Shaker Lemon Pie


This sweet-tart pie has humble origins in the Shaker community. The filling is like a chunky lemon curd, with big hits of tart lemon slices and slightly bitter peels. The secret to success? Slice the lemons very, very thinly.


Shaker Lemon Pie

4 lemons

3 cups (1 1/2 lb./750 g) plus 1 Tbs. sugar

Double recipe Basic Pie Dough, divided into 2 disks

7 eggs

1/4 tsp. salt

2 Tbs. unsalted butter, melted and cooled

1 egg white, lightly beaten

Halve 2 of the lemons crosswise. Using the slicing blade of a food processor or a very sharp knife, slice them very thinly, removing the seeds as you go. Put the slices in a bowl. Remove the peel and pith from the remaining 2 lemons and discard. Chop the flesh finely, discarding the seeds. Add the flesh and juices to the bowl. Add the 3 cups (1 1/2 lb./750 g) sugar and stir gently to coat evenly. Cover with plastic wrap and refrigerate overnight.

Place a rack in the lower third of the oven and preheat to 425°F (220°C).

On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer to a standard (not deep-dish) 9-inch (23-cm) pie pan and fit the dough into the pan. Roll out the other dough disk for the top crust into the same-sized round.

In a small bowl, whisk the eggs until well blended, then add to the lemon mixture and stir well. Add the salt and melted butter and stir until blended. Pour the filling into the crust and spread evenly. Place the top crust over the filling and trim the edges, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under itself and crimp the edges of the dough. Cut a few steam vents in the top crust. Lightly brush the crust with the egg white, then sprinkle with the 1 Tbs. sugar.

Bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the crust is golden brown and the center is slightly puffed and the filling barely feels like it jiggles when the pan is shaken, about 30 minutes longer, rotating the pan halfway through baking. Tent the pie with aluminum foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8 to 10.

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Recipe Roundup: Great Grains


Whole grains aren’t just rich in nutrients — they’re packed with flavor, too. From Italian farro to protein-rich quinoa to old-fashioned rolled oats, each grain has a different taste and texture and lends itself to a range of delicious serving suggestions. Here’s how to enjoy them in salads, soups, main dishes and more.


Black Quinoa Salad with Lemon, Avocado and PistachiosBlack Quinoa Salad with Lemon, Avocado and Pistachios
This recipe from cookbook author Deborah Madison stars black quinoa, which adds to the drama of the dish. Tossed with greens, fresh herbs, avocado and feta cheese, it makes a gorgeous side or light main course.
Sautéed Scallops and Quinoa with Orange-Avocado SalsaSautéed Scallops and Quinoa with Orange-Avocado Salsa
Quinoa mixed with olive oil and a big handful of fresh herbs makes a refreshing bed for these scallops and lively salsa made from oranges and avocado.
Warm Lamb and Farro Salad with Fennel and PomegranateWarm Lamb and Farro Salad with Fennel and Pomegranate
Tender lamb mixes with earthy farro, sweet pomegranate seeds, aromatic mint and crunchy fennel in this main-course salad.
Farro with Winter Vegetables and WatercressFarro with Winter Vegetables and Watercress
Farro has a nutty crunch that complements soft-roasted root vegetables. Serve this salad warm or at room temperature — it keeps well for a couple of days in the fridge.
Beef with Mushrooms and BarleyBeef with Mushrooms and Barley
Tender chunks of stewed beef, meaty mushrooms and pleasantly chewy, earthy barley create a bowl brimming with texture and flavor. This is a comforting dish for a cold winter night.
Butternut Squash Barley RisottoButternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley, which helps process cholesterol in the body. The cooking method remains the same so your final dish is still the creamy texture that defines a good risotto.
Bulgur Salad with Roasted Peppers, Chickpeas and PistachiosBulgur Salad with Roasted Peppers, Chickpeas and Pistachios
Nutty bulgur stands up well to the stand up to the hearty beans, nuts and dried fruits in this dish, which is dressed with a vinaigrette of pomegranate molasses and fresh lemon juice.
Wheat Berries with Roasted Parsnips, Butternut Squash and Dried CranberriesWheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
This colorful side dish pairs wheat berries — whole wheat kernels — and roasted root vegetables. Enjoy as a side dish for roasted meats or as a light meal on its own.
Wild Rice & Mushroom PilafWild Rice & Mushroom Pilaf
Wild rice is dense and earthy, so it’s a perfect complement to woodsy wild mushrooms. You’ll love that this dish requires only a handful of ingredients to pull together.
Wild Rice Soup with Porcini and EscaroleWild Rice Soup with Porcini and Escarole
Wild rice takes an Italian-inspired turn in this hearty soup, made with meaty mushrooms, slightly bitter escarole and a touch of rich cream.
Millet MuffinsMillet Muffins
These whole wheat and millet muffins were created by cookbook author and blogger Heidi Swanson. They have a light, airy texture and bright, fresh flavor, thanks to the addition of lemon zest and juice.
Maple-Almond GranolaMaple-Almond Granola
Classic rolled oats form the base of this crunchy fruit-and-nut granola, lightly sweetened with honey and maple syrup. Make a big batch to keep on hand for an easy, wholesome start to the day.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Barley-Leek Soup with Mini Chicken MeatballsBarley-Leek Soup with Mini Chicken Meatballs
This is a great soup to make with kids, who will have fun forming the meatballs and eating the end result. You can make the meatballs in advance and freeze them.
Vegetarian Bibimbap with Crispy Brown RiceVegetarian Bibimbap with Crispy Brown Rice
A traditional Korean rice dish, bibimbap means “mixed rice” and typically includes sautéed vegetables and often a fried egg or meat, plus gochujang, or chili pepper paste. Here, we omit the meat and use brown rice instead of white. Our ginger-garlic stir-fry sauce amps up the flavor of the mushrooms.
Roasted Vegetable and Farro SoupRoasted Vegetable and Farro Soup
This nourishing soup is a specialty from the mountains of northwestern Tuscany. Here, robust dark green, lacinato kale replaces the usual smoked pancetta for a hearty vegetarian version.
Farro with Caramelized Root VegetablesFarro with Caramelized Root Vegetables
In the cool-weather months, toss farro with roasted root vegetables such as turnips, parsnips and carrots, as it is here. This dish is sweet and savory and is delicious served at room temperature, making it a great option for both the lunch box and the salad plate.
Turkey, Kale and Brown Rice SoupTurkey, Kale and Brown Rice Soup
Giada De Laurentiis, who created this hearty delicious soup, says that she lives on it in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always.
Farro and Quinoa Salad with Pomegranate VinaigretteFarro and Quinoa Salad with Pomegranate Vinaigrette
Here’s a double dose of healthy grains! This salad is packed with nutrient-dense foods, with additions of celery and fennel for a delicious crunch.
Moroccan-Spiced Roasted Vegetables and QuinoaMoroccan-Spiced Roasted Vegetables and Quinoa
Moroccan spices, such as cumin, turmeric and cinnamon, help to make this a delicious and aromatic meal. Dried fruit and nuts are common in Moroccan-style dishes, and lend sweetness and texture.
Warm Farro Salad with Butternut Squash and HazelnutsWarm Farro Salad with Butternut Squash and Hazelnuts
Combining whole-grain farro with chunks of butternut squash, crunchy hazelnuts and dried cranberries, this salad is not only beautiful, it’s also packed with nutrients.