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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.