Well hello there everyone. It's the weekend — a blessedly long weekend — and we have one last recipe for you to cap off Ice Cream Week: An easier, quicker take on the classic ice cream cake, one that will take you only about 10 minutes to put together. But be warned: the last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake. More

We recently shared six methods for making ice cream without an ice cream maker, but here is one more: Jeni Britton Bauer's very simple method for making creamy ice cream with the help of your food processor. More

Graham cracker crusts are much more foolproof than the elusive flaky pastry crust. With a these simple crusts, there is no longstanding debate over shortening versus butter or what temperature your marble pastry board should be. No, graham cracker crusts are much more egalitarian, and we like easy crusts this time of year. More

So, it's getting hot out, and you (or maybe your kids) are craving something cold. But ice cream and popsicles aren't exactly a mid-day snack. You know what is, though? Yogurt! Here's a simple, easy way to make frozen yogurt pops with almost no work whatsoever. More

I can't begin to count the number of dinner parties I've had that have ended with ice cream as dessert. As much as I love to bake a pie or a cake or whip up something brûléed, sometimes the only way I can make a dinner party manageable on a busy schedule is to serve scoops of high-quality, store-bought ice cream for dessert. And so far, no one's complained! More

Spaghetti alla Carbonara: when it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had.

Do you ever make it at home? Seems easy enough, right? It's basically just bacon, eggs, and pasta. But like most things with few ingredients, there is a technique that binds all the magic together and if you don't have really great ingredients and a grasp of a few key pieces of technique, you'll be let down — possibly with scrambled eggs on your pasta.

To help you avoid this bummer and give you the opportunity to experience a classic in its greatest form, I spoke to several ace chefs and got the scoop on how to make really authentic spaghetti alla carbonara. More

According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. More

Writing a how-to on making scrambled eggs feels like taking my virtual life in my hands. Everyone makes scrambled eggs differently; everyone has strong feelings about them. And some of you will inevitably say that this is elementary! Everyone already knows how to do this! Well, you know what? I just wanted to make scrambled eggs. And personally? I like them creamy, luscious, and custard-like. Here is how I do it. More

As you know, it's Reader Request Week here on The Kitchn, and one request came through loud and clear: more one-pot meals, 5-ingredient, and leftover-worthy recipes! So it's perfectly clear what needed to happen this week: a simple and delicious weeknight chili. More

When norcalgirl21 put in a request for a Lava Cake recipe, the first thing I thought of was Nigella Lawson's Choco-Hoto-Pots, although I like to refer to them simply as chocolate pots. This is a classic Nigella recipe: simple, quick and outrageously decadent. Warm, gooey, chocolatey heaven! I have yet to serve these and not have the conversation come to a halt, leaving only the sound of spoons scraping against porcelain and the occasional sigh of pleasure. More