Several years ago, tipped off by my sister, I tried a magical little kitchen trick for the first time. I froze chunks of raw banana, then buzzed them in my food processor. Suddenly, out of nowhere, these gritty frozen pieces of fruit turned into ice cream. One-ingredient banana ice cream — it's kind of magic, isn't it? Have you ever tried it?

If you haven't — well, it's a holiday weekend, and what better time to try something new? If you have already tried banana ice cream, and would like to switch it up a bit, then here are five twists on the classic — just to sweeten the deal. 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

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

Our readers have been requesting more fish recipes, and so today I thought I would revisit this extra-simple, extra-fast recipe that delivers huge flavor in a foolproof package. Fish cooks so fast; this dish is so convenient for those last-minute meals. It was one of my first "grown-up" recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates. It never failed to please, with the pungent, aromatic flavors of cilantro, ginger, and sesame. More

Spring means more fresh vegetables and more dinner salads. It means chopped veggies and dip in the afternoon and whisking up olive oil and vinegar in the evening. But so many salad dressing recipes make just enough for one meal, so what's a salad-loving DIY dressing fan to do? Here are some ideas for make-ahead salad dressings. More

It's Reader Request Week here at The Kitchn, which means that we are writing just what our readers have asked to read! And one thing that came up quite a few times was quick recipes, without too many ingredients. More

I have been deeply enamored recently of desserts that involve Scotch. First there was this Scotch affogato sundae I shared with you, and then, for my forthcoming book, I created a boozy Scotch marshmallow pie with a cornflake crust. But perhaps the simplest way to enjoy Scotch in a dessert is the oldest: The classic Scottish dessert cranachan, toasted oats with Scotch-spiked whipped cream and the fruit of late spring. More

Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving. More

Ramps: Those tender wild onions, shot with pink and flopping over every table at the spring farmers' markets. They are a symbol of spring cooking — but what do you do with them? I often pass them by, glad for their symbolic welcome to spring, but happier with heartier leeks and onions. Well, this spring I decided to really open my arms to ramps — and I remembered that the simplest ways are often the best. Here's perhaps the easiest, tastiest way to enjoy ramps: Spaghetti pan-fried until golden with tender ramps and fragrant mint. More