Raspberry lemon curd is like a vibrant, summery raspberry lemonade in a spreadable form. Add it to toast for a sweet and tart treat with tea, any time of the day; bake it into your next summer galette; transform ordinary lemon bars or pie by spreading it over a shortbread crust and popping it in the oven and once cool dusting with powdered sugar; or sandwich it between two cookies for an elevated dessert. The possible uses for raspberry lemon curd are really endless.

Its totally-natural electrifying color reminds me of the shocking pink crayon, which was always my favorite as a child. Raspberry lemon curd will add a pop of pink and a punchy pucker to any food in need of a boost. 


  • 2 cups raspberries
  • 1 cup sugar
  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • 4 eggs
  • ½ cup (1 stick) butter
  • Powdered sugar


Add the raspberries to a medium or large pot and cook over medium-high, mashing continuously, until the berries begin to break down and release their juices, about 7-10 minutes. Transfer to a blender or food processor and puree until smooth. Strain in a mesh sieve and return the strained juice to the pan.

In a medium-sized bowl, combine the sugar, lemon juice and lemon zest. Add the eggs and mix thoroughly. Pour the entire mixture into the pan with the raspberries. Cook on medium-low for about 5 minutes until all of the ingredients are combined. Add the butter and stir constantly until it melts. Continue cooking for another 10-12 minutes until the mixture thickens.

Transfer to a clean jar and cover. The curd will keep for 3-4 weeks in the refrigerator, if it can last that long!

Strudel is a fundamental part of Austrian cuisine as well as its famous coffee culture. Who couldn’t love flaky apfelstrudel (apple strudel) as a delicious breakfast or midday snack with a cup of coffee? I can personally enjoy it any time of day – kind of like its savory relative, cabbage strudel.

Cabbage sauteed in olive oil and caraway seasoned with salt and pepper is folded into the paper-thin strudel dough, brushed in butter, and baked until crispy. Cabbage strudel is incredibly inexpensive to make and is deeply comforting.

I always love hearing my mom’s stories about her grandmother rolling out the strudel dough on a large tablecloth and how she would help roll it up. Something about this just makes my soul feel warm. 

Here, I split the dough into two smaller portions to make it more manageable while retaining that classic strudel flavor and texture.

Note about flour: my family always used Hecker’s flour, but any high-protein flour, like King Arthur, will work. 


for the dough

  • 1 ¼ cups flour
  • ¼ teaspoon salt
  • 4 tablespoons neutral oil, divided
  • ⅓ cup lukewarm water
  • Flour for rolling out dough

for the apple filling

  • 4 tart, crisp apples, peeled, cored, and thinly sliced
  • 1 teaspoon lemon zest
  • ¼ cup sugar
  • ½ cup raisins
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, melted, divided
  • ½ cup breadcrumbs

for the cabbage filling

  • 2 tablespoons olive oil
  • ½ large head of cabbage (about 2 cups) cut into ½ inch strips
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

for brushing the strudel

4 tablespoons (½ stick) butter, melted

dough steps

Place the flour and salt in the bowl of a stand mixer and mix with the paddle. Slowly add in the water and 3 tablespoons of the oil and mix until combined. Replace the paddle with the dough hook and knead for 5 minutes until the dough is soft and pliable. Coat a medium-sized bowl with the remaining 1 tablespoon of oil and place the dough inside. Cover and let sit for 30 minutes to let the gluten relax.

apple filling steps

In a large bowl, combine the apples, lemon zest, sugar, raisins, and cinnamon. Mix thoroughly and let sit.

cabbage filling steps

Heat the olive oil in a large pan over medium-high heat. Add the caraway seeds and toast them for 5 minutes, then add the cabbage, salt, and pepper. Let cook, stirring occasionally.

assembly steps

Preheat the oven to 425°F. Divide the dough in half and starting with the first half, roll out as thinly as possible on a lightly flour surface, using a rolling pin. Lift the dough from the surface and slowly and carefully stretch it by rotating it in the air. Place the thin dough on a piece of parchment paper and brush with butter. Cover ⅓ of the surface area with breadcrumbs and layer on the apple mixture. Fold over the sides and slowly roll the dough over itself from the filled side. Place on a baking sheet and brush with melted butter.

Repeat the rolling process with the second piece of dough, place on a sheet of parchment paper, and brush with butter. Then add the cabbage, fold over the sides, and roll up the dough. Place it on a baking sheet lined with parchment paper and brush with butter.

Bake for 45 minutes until golden brown and flaky. Dust the apple strudel with powdered sugar before serving. Enjoy the strudel hot or cold!

Rice pudding is one of those timeless desserts that has been enjoyed by generations alike. This is true for my family and I know it is true for others. My Grandma was said to have made the best rice pudding around, and it is something that both of my parents have loved and served over the years. Here is a recipe for orange rice pudding with rum soaked raisins !

The best thing about this orange rice pudding is that it is insanely easy to make and instantly gratifying. You can prep it, cook it, and indulge in the melange of flavors in less than an hour. Soaking the raisins in rum adds a soft and chewy texture to the rich and creamy dish.


  • 1 cup uncooked short-grain or long-grain white rice
  • 4 cups milk
  • ½ cup granulated sugar, plus more as needed
  • 1/4 teaspoon kosher salt
  • 1 tablespoon orange zest
  • 1 ½ teaspoons almond extract, divided
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • ½ cup golden raisins
  • 3 tablespoons rum
  • Cinnamon


Add raisins and rum to a bowl and splash in ¼ teaspoon of the almond extract.

Place the uncooked rice, milk, sugar, salt, and orange zest in a medium-large pot. Cover and bring to a boil then reduce to a simmer. Cook until the mixture begins to thicken, about 30 minutes.

Add the rum and raisins to the pudding along with the vanilla extract and remaining almond extract. Mix and cook uncovered for another 4 minutes. Swirl in 1 tablespoon of butter until it melts. Dust with cinnamon and serve heated, chilled, or at room temperature.