Eating ice cream sandwiches always brings out the kid in me. Why not spread the joy? At a recent party, more than a few giggles erupted when I handed out overstuffed ice cream sandwiches for dessert. I owe my renewed interest in ice cream sandwiches to a herd of Belted Galloway cows that I often spot as I head home on Route 290 just outside of town. Those dark cows with the big white stripe running right around their middles remind me of great big ice cream sandwiches. I found the perfect recipe for the chocolate cookie part in an old favorite of mine, the Deer Valley Ranch Family Cookbook, a spiral-bound treasure trove of recipes from the kitchen of a Colorado dude ranch. The soft, slightly cakey cookies are the perfect foil for a creamy vanilla ice cream center. These cookies are also fabulous alone: sometimes I don’t quite get around to filling them with ice cream and before I know it they are gone.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.