Recipes

With all the talk about ice cream lately, we wouldn’t want you going out and buying cones, which often have shortening, artificial flavourings and preservatives. Here’s a very simple way of making your own. This is a great accompaniment to your original ice cream recipe that you’re submitting to the contest, don’t you think?

We learned yesterday in The History of Ice Cream, that Thomas Jefferson was an early adopter in the New World ice cream scene. Turns out, someone came across his own personal recipe for vanilla ice cream . We thought we’d try to decipher the manuscript (see recipe below with some clarifications and compare to the original recipe), and then make it ourselves.

When the herb garden starts going crazy, or you just couldn’t control yourself at the market and ended up bringing home way more herbage than you needed for that one little recipe, it’s time to make herb butter. Keep it in the fridge and slather it on grilled fish, poultry, or red meat, veggies like corn on the cob, or put a nice pat of it on your favorite piping hot bread.

A friend left this recipe on my refrigerator while I was out. They must have known that mangoes are one of the two non-local items I cannot live without (avocados are the other.

“I think it looks a little sad because I used my glass pie plate which is a deeper than I remembered so it doesn’t have that nice plumped up effect. It’s based on a family recipe that both my mother and my grandmother made, which we all tend to play fast and loose with. This pie combines half cooked fruit with half fresh fruit, so you can sugar and spice up the cooked part but still get the freshness of the raw fruit. ” (Thanks, Abby!

This garlicly mayonnaise goes well with raw vegetables, and all grilled foods, so we like to serve it during the summer, but it is also a nice accompaniment to meats and fish cooked in other ways.Experiment by adding other flavors such as saffron, chipotle chile powder, or fresh herbs.

A Sicilian friend who once visited us for the weekend and offered to make lunch, taught me a great substitute for Parmesan. We’d run out, and his pasta dish commanded a topping. So he fried up some bread crumbs and declared them “Poor Man’s Parmesan” with a very Southern Italian flick of the wrist and lift of the eyebrows.

We’ve been drinking these margaritas for as long as we can remember, and I mean year-round.Right about now as the days get longer and warmer, the rest of the world catches up and decides it’s margarita time. With Cinco de Mayo celebrated today, what better time to share the recipe? Watch out, they’re strong.

We celebrated the birthday of a Bermudian friend a few nights ago. On the menu were Dark & Stormies and Rum Cake, of course. Being with child, I did not gulp a D&S, but I did enjoy the cake. The recipe, in its original form, comes from the birthday boy’s mother in Bermuda, who gets it from Bacardi.

Hungry and thumbing through the Passover catering catalog from Eli Zabar’s that dropped out of my newspaper recently, I came across this gorgeous photo of their Mile High Lemon Meringue Cake and had an emergency drooling situation on my hands. Normally, I’m not a big meringue person, but this cake is so beautifully executed, it’s hard to recall those early childhood memories of meringue that didn’t do me right. And this is no pie, folks, this is a flourless cake.

Here’s a recipe from a reader, SarahW, for a simple pasta dish using Swiss Chard (it’s been a hot topic of discussion on the Open Threads for a while) and Feta cheese. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish. Pasta With Greens and Feta 6 Tbsp. olive oil (or less) 4 cups chopped onion 8 cups packed chopped bitter greens (e.g.

Readers requested a great hot chocolate recipe to serve this holiday. Here’s one my mother used to make every Christmas morning.Mexican Hot Chocolateserves 41 quart milk (whole milk if you’re feeling decadent, lowfat if you’re holding back) 2 tablets Ibarra Mexican chocolate* (3.3 oz each), broken into small piecesHeat milk until just about to boil, do not allow to boil over.Place half of the chocolate in a blender.

This is a Restaurant Reproduction from Little Giant, a wonderful little restaurant on the Lower East Side serving “Seasonal American” food. Sautéing the beet greens in the pancetta may not be how it’s done at the restaurant, but we really liked the flavor. Of course, you can simply sauté in olive oil instead.