Affogato: the simple, Italian dessert couldn't be better for the last days of summer. Creamy cool ice cream paired with hot espresso means a perfect combination of bitter coffee and sweet ice cream, hot and cold. And why not try it with tea?
You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It's a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream.
Well, the same science applies to milkshakes, and it led us to this: a thick, creamy, chip-studded shake that's lighter than our usual milkshake indulgences, being entirely ice cream-free (i.e. OK for breakfast).
When I was a child, our parents made us drink orange juice with breakfast and a cup of milk with our evening meal. I hated milk then and, as an adult, I really don't love it, unless it's accompanied by a stack of Oreo cookies. Most of my friends drank milk with supper, while our parents drank water or, occasionally, iced tea. My husband, who grew up in the United States, the child of two Europeans, was accustomed to water on the table, and our family has adopted this habit.
Spiced rum doesn't really scream summer to me, but iced tea sure does! Mix them together and you get a refreshing lemony tea with an adult spin. This cocktail has a lovely spicy kick, perfect for sipping outside on a hot summer eve. Not to mention, it can be whipped up in less than 10 minutes.
Hello, Indianapolis! If you aren't currently reading this from a seat at Flat12 Bierwerks, then I highly recommend skedaddling over there as soon as possible. And if you are, then I am jealous. My sampling of these few beers from this three-year-old Indianapolis brewpub has left me wanting only one thing: more.
Q: Hoboken ice cream sodas were my favorite back in the fifties and sixties. My favorite place to have this was Hicks on 49th Street around the corner from Saks in New York City. Do you have a recipe? I would love to hear about it.
Out of all the tools we use regularly, who would've thought that the humble bottle opener would be designers' favorite plaything. But this simple tool becomes a functional piece of art when made and shaped in brass, cast iron, or wood. Is it necessary? No. Beautiful? Absolutely.
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it's my cocktail go-to, I've never thought to do much else with the bitter, vibrant red liquor. Until now.
The last two weeks at our CSA we got to PYO (Pick Your Own) blackberries. After we ate enough to give us belly aches, we put them aside for a couple of days. Unfortunately, when I went to grab a handful, some were too soft and squishy for snacking. I wasn't up for making jam or baking so into this week's cocktail they went.