After a year of 80-hour workweeks cooking in France, I moved to Boston, where I worked a very civilized 40 hours a week. With so much free time on my hands, I focused my attention that summer on making ice cream sandwiches. I sandwiched lemon ice cream with gingersnaps, coconut ice cream with macadamia nut tuiles, and mint ice cream with chocolate chunk cookies. My friends and neighbors could hardly keep up with the frozen cookie–ice cream combos that filled my freezer. Many summers later at Lucques, local farmer James Birch delivered several unexpected crates of his delicious Santa Rosa plums. We were drowning in summer fruit at the time, and I couldn’t imagine what on earth we were going to do with those extra plums. I remembered that hot Boston summer and decided to purée the plums into a sorbet and sandwich them between chewy molasses cookies. If it’s a truly lazy summer day, you can skip the sandwiching step and serve the sorbet in bowls with the cookies on the side.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.