I froze lots and lots and lots of ice cream when writing this book. It was a treat having freshly made ice cream every day, but space in my freezer soon became an issue, and more than once a frozen brick of ice cream slipped out, nearly crashing down on my foot. I eventually realized that it was impossible (and a little dangerous) to coexist with too many flavors all at once. Consequently, I passed off lots of ice cream to friends, neighbors, local shopkeepers, and occasionally a startled delivery man. All were more than happy to take a quart off my hands. But I guarded this Malted Milk Ice Cream, saving it all for myself. The recipe calls for malt powder, which is usually found in the ice cream aisle of your supermarket. Sometimes, however, it’s stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here. The most common brands of malt powder are Carnation and Horlicks. (See Resources, page 237, for online sources.)
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.