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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.