Recipe: Tequila-Watermelon Punch || Photo: Marcus Nilsson for The New York Times. Food stylist: Karen Evans. Prop stylist: Angharad Bailey.
LEMON POPPY SEED POUND CAKE Combine: Zest of 2 lemons 1 cup sugar 1/2 cup buttermilk 3 T lemon juice & 3 large eggs; Separately, combine: 1 3/4 cup all-purpose flour 1 1/2 t baking powder 1/4 t baking soda 1/4 t fine sea salt; Whisk dry into wet batter, then mix in 2/3 cup extra-virgin olive oil & 1 T poppy seeds; loaf pan, 350*, 60 min. Glaze: 4 t lemon juice + 1/2 cup confectioners’ sugar. pound cakes, poppi seed, buttermilk pound cake, lemon poppy seed pound cake, pound cake recipes, lemon poppi, lemon poppyseed bread
Recipe: Pork and Portobello Burgers || Photo: Francesco Tonelli for The New York Times
Recipe: Kale and Red Cabbage Slaw With Walnuts || Photo: Andrew Scrivani for The New York Times
Recipe: Crusty Grilled Skirt Steak With Smoky Eggplant Chutney || Photo: Andrew Scrivani for The New York Times
Recipe: Sour Cream Ice Cream with Brown Sugar Strawberry Swirl || Photo: Andrew Scrivani for The New York Times
Recipe: Poundcake and Strawberries || Photo: Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: JoJo Li.
Recipe: Grilled Baby Back Ribs With Spicy Peanut Shake || Photo: Andrew Scrivani for The New York Times