We use the cereal milk ice cream base (the unfrozen ice cream; stop after step 2 in the ice cream recipe) to make white Russians because it stands up to the Kahlúa and vodka better than regular cereal milk does. The liquor in this recipe dulls the cereal milk flavor, so we add freeze-dried corn powder to bring it back. Why Ruskies? Because I have a younger sister from Kazakhstan and a younger brother from Russia, whom my family affectionately called our “little Ruskies” when they were kids. Here’s to Zha-Zha and Dima.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.