Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Lemon Pound Cake | | |  | | | | Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. | | READ MORE | | | | Chinese Chicken Salad | | |  | | | | Chinese chicken salad is a California-style dish that perfectly blends the flavors of Chinese and American cuisine. Although it was a trendy restaurant menu item in the 1990s, for me, it's a timeless favorite that will never go out of style. In fact, I would happily eat a salad like this every night of the week if I didn't have a family to feed! The combination of fresh veggies, like Napa cabbage, crunchy carrots, and crisp bell peppers, combined with tender chicken and a sesame-ginger dressing make for a light and refreshing meal that always leaves you feeling satisfied. In this version, I've swapped out the traditional fried wonton strips with nuts to make the salad a bit healthier. However, if you prefer the crispy crunch of wontons, go ahead and add them in. | | READ MORE | | |  | | | | What To Cook This Week | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "These really are the BEST chocolate chip cookies you will ever make! I've always used the Toll House recipe but this is sooooooo much better. Key is chilling the dough so when baked, they hold their shape. Another winner. Thanks, Jenn!" —PEG | | | | | | | | |
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