all things food
Every week in Genius Recipes—often with your help!—lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Today: Four ingredients. One step. No cooking. No churning. Ice cream!
Not having an ice cream maker n…
Every week in Genius Recipes—often with your help!—lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Today: Four ingredients. One step. No cooking. No churning. Ice cream!
Not having an ice cream maker never stopped us before. We've done all kinds of weird stuff in the name of doing it for ourselves. We've nested coffee cans and shaken them; we've returned obsessively to the freezer to stir; we may or may not have purchased this ball.
In addition to perfecting classic scoops, the purveyors of fine ice creams over at Van Leeuwen have mastered the art of dreaming up odd and unexpected flavors over the years. You might recall the commotion around their Kraft Mac & Cheese-inspired r…
In addition to perfecting classic scoops, the purveyors of fine ice creams over at Van Leeuwen have mastered the art of dreaming up odd and unexpected flavors over the years. You might recall the commotion around their Kraft Mac & Cheese-inspired release (which Eater staff writer Amy McCarthy found "nothing short of magical") or their limited-edition Grey Poupon flavor, complete with a honey-Dijon swirl and salted pretzels.
Keeping with the tradition of transforming savory foods and condiments into ice cream (don't ask us how they do it), today Van Leeuwen announced their latest collaboration: Hidden Valley Ranch. Yep, that's right, ranch-flavored ice cream is headed to a Walmart freezer section near you starting on March 20. Ahead of the launch, the Van Leeuwen team sent a pint to the Food52 office for a sneak-peek taste (more on the results in a moment).
For all the Ted Lasso fans out there, we’ve got good news: You can now enjoy the show’s signature biscuits—in ice cream form.
In advance of the season three premiere on March 15, Jeni’s Ice Cream is releasing a new “Biscuits With The Boss” ice cream …
For all the Ted Lasso fans out there, we’ve got good news: You can now enjoy the show’s signature biscuits—in ice cream form.
In advance of the season three premiere on March 15, Jeni’s Ice Cream is releasing a new “Biscuits With The Boss” ice cream flavor collab. Combining buttery sweet cream ice cream with the crumbs of Coach Lasso’s beloved shortbread biscuits, this flavor (much like the show) strikes the perfect balance of warming sweetness and salty bite.
I’m from Canton, Ohio–the meat-and-potatoes middle of the country. A town most famous for being home to the Pro Football Hall of Fame and lots of cream soup–based casseroles. It’s the kind of Midwestern place where the food is abundant and uncomplicate…
I’m from Canton, Ohio–the meat-and-potatoes middle of the country. A town most famous for being home to the Pro Football Hall of Fame and lots of cream soup–based casseroles. It’s the kind of Midwestern place where the food is abundant and uncomplicated, often forgettable and occasionally sublime. The Canton-born Bittner, a 90-year-old ice cream sundae, falls into the latter category and remains one of the best desserts I’ve ever eaten, beating out my new favorites like Milk Bar’s cereal milk ice cream and my old standbys like Nestle Drumsticks.
The Bittner is a sundae created by Taggart’s Ice Cream Parlor and Restaurant, an old-fashioned ice cream parlor that opened its doors in 1926. Taggart’s looks nearly the same almost 100 years later—blue and white tile floors, sticky wooden booths, and a marble bar—and it’s still serving the same kind of food it was serving during the roaring 20s: overflowing sloppy joes, thick malts, tuna melts on white bread, and tangy phosphates from the soda fountain. The whole place is a trip back in time, but the thing people get most nostalgic for is the Bittner, a frozen delight that’s kind of like a sundae, sort of like a milkshake, and a little bit like a Wendy’s Frosty®.
The worldwide heat wave has made the last few weeks of summer painful enough (my frizzy hair and always-glistening forehead are proof of that), but someway, somehow, Klondike just made things so much worse. The producer of some of our favorite frozen t…
The worldwide heat wave has made the last few weeks of summer painful enough (my frizzy hair and always-glistening forehead are proof of that), but someway, somehow, Klondike just made things so much worse. The producer of some of our favorite frozen treats—like its namesake chocolate-covered vanilla bar and Nuts for Vanilla Cones—announced yesterday that it would no longer be producing our ultimate summer savior, the Choco Taco. Gone are the days of dangerously dashing from the Slip ‘N’ Slide in your backyard to the ice cream truck parked in front of your house, as you scream bloody murder so that your parents will spare a few bucks. Gone are the days of reveling in that sweet relief that you’d get in that first bite of crunchy chocolate-drenched waffle cone taco shell and vanilla ice cream. Your dream of having a taco party including dessert tacos? Dead.
Their reasoning? Growing demand for all other Klondike products over the last two years, says the brand. The choco taco was introduced in the 1980s by one sweet, savvy man—Alan Drazen. According to NPR, which covered the Choco Taco in-depth in 2016, Drazen, a Good Humor truck driver, was brainstorming new products for Jack & Jill Ice Cream when inspiration struck on the streets. He observed the popularity of Mexican street food carts, as well as the never-ceasing demand for a cool scoop, and envisioned a hybrid dessert that would go on to bring good humor to kids and kids at heart for the next four decades.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now.
Salt and pepper are a given in savory recipes, so much so that they’re often shortened to S&P, like a dear friend signing an email with a single initial. The other letters are unneeded. You know who they are.
There was a very wonderful time in my life when I ate ice cream five times a week, generally store-bought but occasionally homemade. When I ran out of Häagen-Dazs or Ben & Jerry’s, I turned to my clunky-yet-lovable Cuisinart to help me churn my own…
There was a very wonderful time in my life when I ate ice cream five times a week, generally store-bought but occasionally homemade. When I ran out of Häagen-Dazs or Ben & Jerry’s, I turned to my clunky-yet-lovable Cuisinart to help me churn my own vanilla ice cream with cookie dough chunks. It was times like those that I wished I had this list—a roundup of our very best ice cream flavors, from traditional to no-churn methods, plus some sherbet and sorbet recipes for good measure.
We love an ice cream recipe that ditches the equipment altogether. Even with no churning, this is potentially the creamiest ice cream recipe ever.
Ina Garten’s cooking is always alluring in its simplicity, making it seem like it is easy to be as effortlessly fancy as she is. Part of that is her expertise in knowing exactly which parts of a meal you should spend time on, and which parts can be bes…
Ina Garten’s cooking is always alluring in its simplicity, making it seem like it is easy to be as effortlessly fancy as she is. Part of that is her expertise in knowing exactly which parts of a meal you should spend time on, and which parts can be best assembled from store-bought ingredients.
In a segment this week on the Today Show, she offered a brilliant suggestion: how to gussy up plain ol', store-bought vanilla ice cream and make it into a dinner party-worthy dessert.
Writing this guide to gelato and why it’s different from ice cream took me far longer than it should have because the truth is, I was planning my Italian honeymoon, which means deciding where to get gelato each day and night. I’ve imagined walking arou…
Writing this guide to gelato and why it’s different from ice cream took me far longer than it should have because the truth is, I was planning my Italian honeymoon, which means deciding where to get gelato each day and night. I’ve imagined walking around Piazza Navona with a cup of limone gelato in one hand and a cone of stracciatella in the other. I’ve imagined being greeted by the hotel concierge with a pint of pistachio and receiving a tour of the Colosseum while housing a double scoop of tiramisu. I love ice cream, too, but you can’t exactly watch a svelte man named Luca form the perfect cone of nocciotella inside a building older than the United States of America. But aside from the setting, what’s the difference between Italian gelato and ice cream, anyway?
“It’s really a question of semantics. Gelato is just the Italian word for ice cream. However, there are definitely certain qualities that gelato tends to have, and a different set of qualities that ice cream tends to have but it really depends on the individual producer,” says Hallie Meyer, owner of Caffè Panna, a New York City-based shop that churns out Roman-inspired gelato. Dr. Robert Roberts, Professor and Head of Food Science at Penn State University, adds that gelato can also include sorbet, water-based gelato, and high-fat dairy products.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week: Author, food photographer, and guest columnist Uyen Luu is sharing a stunningly minimalist dessert from her new cookbook, Vietnamese.
Much of my childhood was spent in anticipation of what my mum would cook. She’s always chasing the taste of her sweet, sour home of Phan Thiet in Vietnam.
