This recipe is adapted from Amanda Hesser's Lemon Cake recipe from The Essential New York Times Cookbook, which in turn was adapted from Maida Heatter's East 62nd Street Lemon Cake
'lemon zest' on Serious Eats
The flavor of this salt is a heady combination of bright citrus, mellow licorice, and serious heat. It would be perfect with chicken, pork, or beef. It would also be a great seasoning for roasted Brussels sprouts, sweet potatoes, or...
I just didn't feel like shopping. And let's face it, sometimes we don't. That's when the pantry comes in handy. It's good to have recipes like this in the repertoire. All told, I pulled this together in about 15 minutes—just enough time to bring the water to boil and cook the pasta al dente. The recipe is adapted from Judy Rogers' famous Zuni Cafe Cookbook. The pine nuts work surprisingly well with the tuna.