Zucchini Olive Oil Bundt Cake with a Crunchy Lemon Glaze
Plus: Heirloom Tomato Panzanella, Crispy Garlic Chicken Thighs, and Dinner at Café Mars.
I’m loving life in my new kitchen. Yesterday I spent the entire day in there prepping dinner for some VIP guests who also moved from L.A. to New York, albeit three years ago.
My menu for Jim and Todd featured an heirloom tomato panzanella (bought the bread and the tomatoes at the Carroll Gardens farmer’s market that morning), marinated crispy chicken thighs with a salsa verde, and a scrumptious zucchini olive oil bundt cake with a crunchy lemon glaze from the late, great Gina DePalma’s cookbook Dolce Italiano. Here’s the recipe, if you want to try to make it yourself…
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