Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. Thanks to NYT Cooking, we can try this little masterpiece on our own!
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This Grilled Corn recipe by Sam Sifton and image by Andrew Scrivani for The New York Times remind us that you can grill corn with the husks on or you can strip the husks partly off...etc. etc.
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