This is my favorite chicken tandoori recipe: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. The chicken is best marinated overnight but if you're in a time crunch, a few hours will do just fine. Serve with Homemade Naan, Basmati Rice Pilaf with Dried Fruits and Almonds or a refreshing Cucumber Mint Salad. Kids love this one too!
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If there were ever a cake for lemon lovers, this is it. For starters, lemon zest and lemon juice are added to the batter, which perfume the cake with lemon. Then, while the cake is still warm from the oven, it is doused with a lemon syrup to further enhance the lemon flavor. Finally, the cake is drizzled with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. The cake keeps well for days, and is actually best made a day ahead of time. Many thanks to my longtime reader (and cooking pen pal), Karen Tannenbaum, for sharing her lemon cake with me and inspiring this recipe.
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