The recipes for both the peanut brittle and the marshmallow cream make more than you will need for the ice cre

This recipe is adapted from two sources: the ratatouille from Saveur Magazine's recipe and the crust from Stuf

Even though I may not use cornstarch next time, I'm going to give you the instructions so you can make it the

Y'all know you can make this with any old cake and ice cream, right? The main thing is the pineapples. Adding

All measurements are by weight unless otherwise specified.

Serve this warm with some sour cream, whipped cream or a big fat scoop of ice cream. You can also serve it pla

Incredibly sweet, mellow and juicy pears are shown off to great summery effect, churned into a cold, creamy so

The marshmallow ingredients are listed by volume because that is the way the Chow recipe was written. I did us

The original recipe allows for all sorts of variations, even suggesting Jell-o and fruit pairings in the recip

Rich vanilla custard, boozy pound cake, raspberry jam. You'll have everyone saying "More, please!" I

The mellow, creamy base plays very nicely with the intense sweet-tart strawberry hibiscus swirl, and the nuts

This coffee base is delicious. I based it more or less on Jeni's ice cream base method in that I added a touch

Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968.

Rich, creamy honey and goat cheese base, intensely pear-ish vanilla pear butter and caramelized honey walnuts

This is Chorizo 101: Class is in session. You’re going to see this masa in various guises throughout the

This recipe makes a full--very full--two quarts of ice cream. I churned mine all at once in my 2 quart churn a

Easter sneaks up on me every year. Maybe it's because it sort of strolls around the calendar and I don't have

It was almost hot here just a few days ago. Sweat trickled down my arms and mixed with drops of blood from my

This recipe makes 1 sheet pan (or two jelly roll pans) of focaccia. If you like to make bread by hand and don'

This makes about 1.5 quarts of ice cream. Since it is so rich, I truly do recommend only serving 2-3 ounces pe

Inspired by the vibrant red sour cherries grown on the western slopes of Colorado, this flavor packs a punch w

You know what are delicious? Blood orange margaritas, that's what. A couple of years ago, I whipped up some

Whenever I go into any sort of retail store, but specifically drug stores, I feel like I've been shifted forwa

You can control so many aspects of this dish. You can even choose to make an entirely different flavor than wh

Citrus and garden herbs are an exquisite pairing. They offer a very organic and refreshing twist to the palate

This cheesecake is not too sweet. Feel free to up the amount of granulated or brown sugar by an ounce or so. T

Cuban sandwiches are one of my favorite flavor combinations, as you will quickly find out when it appears seve

A delicious, bubbly, red cocktail perfect for Valentine's Day.

You can certainly make your life easier by using high quality store-bought marshmallow fluff, caramel sauce an

Ottolenghi The name is spoken in hushed, reverent tones, like a prayer. Ottolenghi. It rolls off the

The mellow, creamy crunch of cashews blends beautifully with the mellow, buttery crunch of the toffee. Pecans

Reprinted with permission. These are similar to the familiar red beans and rice, but aren't known as much outs

This recipe is certainly scalable. I made enough sauce for a pound of pasta, but the ratio is pretty much 1 cu

A finely tuned, well balanced cookie. Crispy on the outside, chewy on the inside. For me, it is perfect.

Think of this as "Thanksgiving Stuffing Pie. You could even shove actual stuffing in the tart shell if yo

Some cheeses are best left as is, but Gouda is not necessarily one of them. Traditionally a cow's-milk-cheese