The first time my parents came to Rialto, site of my first pastry chef gig, my mom laughed out loud when she saw the dessert menu. Every dessert featured ice cream, and one dessert had two. My dad and I are both complete ice creamaholics, and once I was in a position to make my own ice creams, they showed up everywhere I could put them! I made fruit ice creams, nut ice creams, spiced ice creams. You name the ingredient and I made it into an ice cream. This was one of my favorites. Originally it was a honey-vanilla ice cream, but this variation popped up one day when my vanilla supplier missed a shipment. Needing to make a quick ice cream base for that evening's service and stuck without vanilla beans, I turned to the spice larder, selected a few cinnamon sticks, and a new flavor was born. I like the way the warm cinnamon flavor melds with the natural earthiness and roundness of the honey. An added plus is that honey is a sweetener that lends itself to extra-creamy ice creams, which you'll notice immediately when you taste this one after churning.
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.