This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had.
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Earthy rutabagas and aged Gruyére add intrigue to a classic potato gratin. Slicing the root vegetables with a mandoline and cooking the ingredients on the stove top before baking results in an especially luscious dish.
For our 2010 SAVEUR 100 we asked chefs for their favorite recipes, ingredients, tools, cookbooks, and restaurants. Chef Jody Adams of Rialto in Cambridge, Massachusetts shared one of her favorite techniques for preparing fish by baking it in salt. Her article and recipe appeared in Issue #135 and the original photograph would be a beautiful addition to your kitchen or dining room.
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