Ice cream

It turns out that when I get anxious, I make ice cream. Pints and quarts of fruity sherbet, chocolate-dipped salted caramel ice cream bars, Bronte pistachio gelato, and soft and chewy chocolate ice cream sandwiches. My freezer is so full of the stuff, I can barely close the door. When you find me in the …

I didn’t think I needed another ice cream book. I’ve got a solid collection with my previous favorites being David Lebovitz’s The Perfect Scoop and Jeni Britton Bauer’s Jeni’s Splendid Ice Creams at Home. But then I saw that Dana Cree, the longtime pastry chef at Blackbird and currently the executive pastry chef of The Publican restaurants in …

It may not be obvious from the multi-day layer cakes and precisely-scaled candy projects, but most days, I am a lazy cook. Like most people with full lives, cooking doesn’t always make it to the top of my priority list. There are plenty of days when the question “what’s for dinner?” gets answered by ordering …

This summer I’ve fallen hard for lovage. It was never really on my radar before. I had heard of it. I was vaguely aware that it was some sort of green, leafy, herby kinda thing, but I couldn’t have described its flavor or told you a good use for it or even picked it out …

I have a confession to make. I’m not really into the whole mint and chocolate combination. I’ve never disliked it, exactly, but it’s never been one of those things I crave. Mint chocolate chip has always been my father’s favorite flavor of ice cream, but ever since I was a kid, I could take it …