Treat Yourself

Melissa Clark's lemony pudding cakes are simple to make, yet complex in texture.

View in Browser Add nytdirect@nytimes.com to your address book. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Saturday, March 27, 2021 Treat Yourself Today’s as good a day as any to treat yourself to Melissa Clark’s lemon pudding cakes with sugared raspberries (above). The batter is simple, yet it yields two distinct textures — spongy cake on top and custardy pudding on the bottom. That complexity may be why it was the most popular recipe this week. And if you’re looking for an entree to go with that dessert, try Susan Spungen’s vegetarian whole roasted cauliflower with pistachio pesto, Von Diaz’s pollo en fricasé (from her collection of essential Puerto Rican recipes) or another savory dish from our list of the 10 most popular NYT Cooking recipes this week.   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Our 10 Most Popular Recipes This Week ADVERTISEMENT   Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Whole Roasted Cauliflower With Pistachio Pesto 1 hour, 4 to 6 servings   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Pollo en Fricasé 1 1/2 hours, 6 servings   Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Lemon Pudding Cakes With Sugared Raspberries 1 hour, plus cooling, 6 servings   Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey. Spinach-and-Cilantro Soup With Tahini and Lemon 20 minutes, 2 quarts ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018