This ice cream is very popular at a wine bar I frequent, where it’s served floating in a fruit soup surrounded by fresh berries. The contrast between the parsley-flecked ice cream and the rosy red berries floating in pink syrup is almost too lovely to eat. But after a few glasses of wine, inhibitions are lost and you’re more susceptible to sly attempts of culinary persuasion. Believe me, the combination sounds perfectly reasonable after a couple of glasses of Chablis. I use only flat-leaf parsley, which has a subtle hint of anise flavor. It first gets blanched and then shocked in ice water to preserve its brilliant green color. Note that this recipe makes only about a pint of ice cream, perfect for a small get-together. Double the amounts if you wish.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.