This is an unusual use for an underutilized vegetable. Parsnips are naturally sweet and flavorful, with a delicate earthy flavor. This ice cream was originally developed as part of a caviar dish with sake-cured steelhead trout roe, nasturtium leaves, and fruit leather made from tart cherries. Its creamy color makes people think of vanilla or sweet cream, but once they taste it they are caught, intrigued by the unusual flavor, and they often make a game out of guessing what flavor it is. The caviar dish was a great success, and since then we’ve paired the ice cream with strawberry pie, chocolate tarts, and rhubarb crumble. It goes almost anywhere vanilla ice cream does and adds an extra layer of flavor and an element of surprise.
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.