It’s summer. Let’s make ice cream! This ice cream is a favorite at our house. It’s sweet, rich, and packed with glorious stout flavor. (Drop a few scoops next to a fat wedge of dark chocolate cake for an insanely decadent dessert.)
OK, we should rename this stuff. Because “curd” just doesn’t do it justice. Lemon curd is a buttery, sweet and tangy, lemon-y sauce that you can use for a zillion things. Let me show you how to make it at home.
I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and […]
This is one of those things that I make en masse and keep in the fridge for the holiday season. It’s great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.
OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat.
Here’s how to make your very own homemade mustard with one of my all-time favorite things: Guinness stout. It’s easy and totally delicious.
Join us as we look at different kinds of tequila—and sample three bottles from Partida Tequila.
Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That’s it. (No, really: That’s it.)
I know: When will I stop raving about compound butter? Never, probably. (But I’ll bet you could guess that.) The stuff is just too easy to make—and too darned good. What is compound butter? If you’ve never made it, compound butter is a great way to add a lot of flavor to a dish with […]
Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.