Good morning! Today we have for you:
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A shapely, lemony zucchini cake
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A back-pocket recipe for black-eyed peas
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Plus, a pasta salad I don’t hate (it’s from Melissa Clark, of course)
Hi. Kim here filling in for Melissa. And no, you can’t get a refund.
Let’s talk about Bundt cakes. It’s the 1950s. A lady from a synagogue in Minneapolis wants to recreate the dense coffee cake called bundkuchen she remembers from her childhood in Germany, but she doesn’t have the right pan. She visits H. David Dalquist, whose fledgling company Nordic Ware is trying to make a go of it fabricating cookware for the Scandinavian community. He casts her a round pan with a tube in the middle and scalloped shoulders. He names it by adding a T to “bund,” then waits for it to get noticed.
Finally, in 1966, a little something called the Tunnel of Fudge cake wins second prize in the Pillsbury Bake-Off, and it was on like Donkey Kong.
And now, you can be part of this history by baking this lovely lemon zucchini Bundt cake from Yossy Arefi.
The thing I love about this recipe is the double lemon glaze, which gives it a little sparkly crunch. But if I am being honest, sometimes I leave it naked because the very shape of a Bundt cake is pretty enough.
Featured Recipe
Lemon Zucchini Bundt Cake
I like to fry chicken from time to time and especially love to take it somewhere, like to the park or a friend’s house. If you aren’t so ambitious, you can easily apply Vaughn Vreeland’s buttermilk ranch fried chicken brine and seasoning (ranch dressing packet FTW!) to boneless breasts.
That chicken would go well with Zainab Shah’s masala black-eyed peas, a great back-pocket recipe that can also be applied to lots of other beans.
I’ve been into cold pork rice noodles with cucumber and peanuts lately, which makes the family happy. Like the aforementioned beans, this is a good recipe on which to riff. The ground pork is what Sarah Copeland intended, but chicken works, or even some finely chopped leftover steak, if I’m being honest.
I will spare you my lecture on the history of pasta salads and why I hate most of them. But I do love this green goddess pasta salad. First, anything Melissa Clark does is delicious. Second, this has a built-in green goddess dressing recipe that you could double and use as a dip for some crunchy vegetables.
Last, I reported on the race to find the perfect peanut the other day, and it put me in mind of making some peanut butter cookies. I picked up this recipe from His Highness Chris Kimball. It’s all about the extra nuts. Which I find is really true for life, as well.
And with that, I’m out.
I beg you not to contact me about technical issues. We pay people to help you, and you can find those kind people at [email protected].
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Thank you.
Kim Severson is an Atlanta-based reporter who covers the nation’s food culture and contributes to NYT Cooking.
The post Your Zucchini Wants to Be This Lemony Bundt Cake appeared first on New York Times.
