Lemon, brown butter, cardamom and poppy seed cake with lemon curd

I love lemons. All citrus, really. Fresh lime juice in a cocktail, baked into coconut lime shortbread bars or with spicy pork or chicken in a savory dish. Tangerines and clementines for breakfast, lunch and dinner or candied and served with a ginger-orange cheesecake. Lemon zest with roasted chicken or fresh-squeezed lemonade in the summer. The possibilities are endless.

I bought some poppy seeds a few weeks ago and have been searching for a use for them. Jérôme’s been craving a lemon tart for weeks, but each week our lemons manage to find another purpose. This seemed like the perfect opportunity to try something new.

Brown butter chocolate chip cookies with vanilla bean-infused fleur de sel

I know the holidays have been over for a while now, but I can’t stop making cookies. It’s safe to say that I spend a considerable amount of time pouring and salivating over food blogs. It’s also no secret that I bookmark a lot of recipes, most of which cater more to my sweet tooth than to, say, my physical need to eat in order to survive. I went overboard during the holidays, blaming winter and convincing myself that I actually needed the extra calories to get through the season. But I just can’t seem to stop myself. Finding a recipe for chocolate chip cookies with sea salt on the internet did not help matters.