Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut.
Escape the summer heat with Ina Garten’s array of frozen delights. Whether you’re craving homemade Milk Chocolate Oreo ice cream, simple store-bought “Ice Cream” Sandwiches, or impressive desserts like Raspberry Baked Alaska, Ina has the perfect cool treat for every palate.
This Spiced Speculoos Cookie Pudding is a nostalgic twist on classic dirt pudding, swapping Oreos for speculoos and Cool Whip for cinnamon whipped cream. Inspired by Midwestern potlucks, it’s an easy, no-bake dessert that delivers big flavor with minimal effort – perfect for summer BBQs, picnics, or anytime you need a sweet crowd-pleaser.
This CSA guide shares practical recipe ideas for cauliflower, fennel, Swiss chard, zucchini, basil, cabbage, scallions, potatoes, dill, and broccolini. Find tested recipes, no-recipe cooking methods, and simple preservation tips to help you use up seasonal vegetables before they wilt, spoil, or take over your refrigerator, with less food waste.
Recreate The Highroller Lobster Co.’s famous lobster grilled cheese at home with buttery English muffin bread, sharp cheddar, Jarlsberg, and a generous quarter-pound of lobster meat. The sandwich is rich and melty without overwhelming the lobster, and store-bought picked meat makes it surprisingly practical for an indulgent weeknight dinner too.
These vegan date and almond bars combine dates, almonds, oats, coconut, cinnamon, and maple syrup into a chewy, lightly sweet snack. Easy to make and naturally satisfying, Lidey Heuck’s Lidey Bars are a healthy-ish treat that keeps well and tastes like an actual dessert, no pretending required, all week long.
Craving mint chocolate chip ice cream but forgot to freeze the machine bowl? This no-churn Mint Chocolate Chip Semifreddo delivers the same creamy, scoopable texture using fresh mint-infused cream, mascarpone, and shaved chocolate shards — no ice cream maker, no advance planning. Just mix, freeze, and slice.
This roasted broccoli salad with honey vinaigrette combines charred broccoli or broccolini, sweet dates, crunchy hazelnuts, fresh mint, and mellow garlic confit. It is substantial enough for lunch yet versatile enough to serve alongside roast chicken, grilled fish, or other summer mains.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.