It’s finally spring. In the Epi-verse, this means that we’re eyeing seasonal dinners, loaded with all the fresh veg (peas, asparagus, and the like), and desserts foregrounding fresh rhubarb and citrus. With spring cooking comes spring cleaning—we’ve got the tips and product recommendations you need to do it right (and have fun—yes, fun!—while you’re doing it).
For full access to every recipe from Epicurious, Bon Appétit, Gourmet, and our favorite cookbooks (that’s over 50,000 combined!), consider subscribing today. —Li Goldstein, associate newsletter editor |
Senior SEO and cooking editor Joe Sevier rhapsodizes about this timeless lemon chiffon cake from Bon Appétit’s July 1991 issue. “Picture the gentle aroma of lemon zest perfumed throughout that cake cloud. And at the end of each bite, a lilting tang from the citrus juice mixed into the batter,” he writes. “To me, there is no better cake for spring.” |
From cookbook authors David Guas and Raquel Pelzel, this pie has a sunny lemon custard, baked in a buttery graham cracker crust. “This was a delicious, refreshing dessert,” writes one reviewer. “I served it to my family and everyone loved it.” |
