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Then take them out of the oven, let them cool, and remove them from the molds. In the meantime, prepare the syrup: put the sugar, lemon zest and water in a saucepan, mix and bring to a boil.

Stephanie Ganz is a writer and recipe developer whose work has appeared in BUST, Bon Appétit, The Kitchn, and Epicurious. She’s the author of the Substack newsletter But Wait, There’s More ...

The concept of “cool” may be hard to define, but we’re positive that these pieces have it. Their gorgeous geometry, streamlined silhouettes, and extraordinary edginess feel fresh and fun. Soft ...