Recipes By Leslie Land
28 recipes found
Lemon Meringue Pie
This adaptation of Alice Waters’s lemon meringue pie, which came to the Times in a 1987, takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can’t find Meyer lemons, which aren’t as tangy as regular lemons, and have a spicy, floral note, regular supermarket lemons will make a worthy substitute. This recipe makes an elegant pie with a restrained ratio of lemon curd to meringue, but if you want more of a showstopper — the towering kind you might find in a diner or at a church picnic, for instance — you can double the filling as some of our readers do, and as we did for the photograph above. (Although you certainly could, we did not double the meringue. If you don't, save the leftover egg whites for another use.)
Squash And Sweet Corn With Coriander
Duckling With Cabbage
Vanilla Oil
Andrea Hellrigl's Vinschger Paarlen
Buttered Apple Pie
This is a modern reading of the ''Buttered Apple Pie'' from Amelia Simmons's ''American Cookery,'' the first American cookbook, published in Hartford in 1796.
La Louisiana Pecan Pie
Browned-Butter Vanilla Cookies
Stir-Fried Sugar Snaps And Chanterelles
Red Vanilla Beans
Simple Homestyle Sourdough Baguettes
Sea Scallops On Asparagus
Multigrain Seed Bread
Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce
Rabbit With Vanilla-Almond Marinade
Spicy Wine-Poached Pears With Hubbardston Blue
Salmon Timballes and Scallops Tartare With Caviar
Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese
Rich Pastry For Custard Pies
Little Birds In A Nest
Lois Dodd's Fresh Corn And Blueberry Pancakes
Dried Cherry Focaccia (From Ecce Panis)
Swiss Chard Dolmas