I’ve spent many a summer night enjoying an ice cream cone, flanked by Mexican and Filipino families, at Mitchell’s Ice Cream in San Francisco’s Mission District. This ice cream is inspired by ube, the sweet potato ice cream they serve up in addition to all the other exotic flavors they offer. Mitchell’s is so popular that the place is just as packed when the inevitable summer fog rolls in and chills things down as it is when the sun is shining. There’s always a line. But don’t think for a minute that the flavor of this ice cream is too adventurous. Imagine a nice slab of spiced pumpkin pie; this ice cream delivers that classic flavor in one neat scoop of ice cream. The best sweet potatoes to use are a vivid, electric orange. I try to find the brightest orange ones when shopping. Don’t tell, but sometimes I scrape a bit of the skin off one, just to check.
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.