Do you stir fry at home? Is this easy, healthy method of cooking in your weeknight repertoire? It should be — a simple chicken stir-fry takes a short time to prep and a very small amount of time actually at the stove. But perhaps stir frying is intimidating to you; do you wonder whether you need special equipment or high-powered stove? We're here to tell you that no, you don't need anything special to stir fry at home; it's one of the most home cook-friendly techniques!

Last week, we stepped into the New York City kitchen of Grace Young, stir fry expert and author of multiple books on authentic Chinese cooking, including Stir-Frying to the Sky's Edge. Grace demonstrated for us (and you!) everything you need to know to make several favorite stir fry dishes, starting with this delicious, easy stir chicken stir fry. More

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

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

For a summertime treat that's a snap – or a shake – to create, consider the shakerato. This gelato-infused version makes a quick yet elegant after-dinner coffee and dessert rolled into one. More

Need a new, easy way for staying cool in August (and staying in touch with your inner child)? Look to the end of the rainbow for this pot–of–gold recipe! These ice cream sandwiches will make you do the happy dance and perhaps give you leprechaun–spotting powers too. More

Let me say this quickly, before your hopes sail high and are dashed: There are no Oreos in this fudge sauce. But (and this is an important but) this fudge sauce gets the Oreoesque label because of its special darkness, its extra-sweet and cocoa-y flavor that is actually, yes, just like that of an Oreo cookie. It's sweet, cocoa-laden, and really, truly dark. And there's nothing to stop you from putting it on an Oreo cookie. More

I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen inventions, a happy accident because along the way I discovered the perfect ice cream flavor for pie.

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We've been talking ice cream all week (it's Ice Cream Week at The Kitchn!) but let's take a step back here for a minute and get down to basics. If you've never made ice cream at home but want to give it a try, start here. This is a tutorial for making plain vanilla ice cream, from start to finish, showing you your options for recipes and churning methods along the way. And let me be very clear: When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it's anything but plain! More

What if you could turn banana pudding into ice cream? Or pie? Even better, what if you could turn banana pudding into ice cream pie? Well guess what, it's your lucky day! More

The number of things that can be mixed into ice cream is nigh without limit. (I once saw a lady at a Cold Stone add Gummi bears, cherries, peanut butter, and caramel sauce.) The sheer volume of possibilities makes me feel doubly sorrowful over the things that should be delicious ice cream mix-ins, if not for their tendency to lose structural integrity when dunked, like my ice cream-making white whale: Pop Rocks. More