by Emily Lee in Holidays, Product Reviews, November 10th, 2016
by Sara Ventiera in Restaurants, September 10th, 2016
Ice cream: It may not be the first thing you think of as November temperatures drop, but what good is pie if not a la mode? Luckily for us, several ice cream retailers across the country have taken their love for Thanksgiving to the next level with seasonal pints that highlight the traditional components of a Turkey Day feast — cranberry, apple, sweet potato and yes, even turkey. Read on to learn where to find them.
Salt & Straw: November Seasonal Pints
Every fall, the wacky-flavor inventors at this Portland-based ice cream shop release a set of seasonal pints (pictured above) that incorporate ingredients — both savory and sweet — of a traditional Thanksgiving feast. This year’s lineup includes Cranberry-Walnut Stuffing, Sweet Potato Casserole with Maple Pecans, Salted Caramel Thanksgiving Turkey and more. With a range like that, why even bother cooking the meal?
Set of 5, $65
by Sara Levine in Recipes, August 18th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Everyone has one: a beloved food item that is soothing and uplifting, but is also kind of unhealthy and possibly somewhat embarrassing to admit they eat. It’s OK if you covertly love that chain restaurant’s queso dip, or gas station hot dogs or snack cakes from the convenience store. Even chefs have special comfort dishes. Here, four divulge their favorite secret indulgences. Read more
by Emily Lee in In Season, Product Reviews, August 14th, 2016
We’ve got a few more weeks of peak ice cream season, the summer state of mind when turning on the oven to bake something for dessert is close to unthinkable. Eating ice cream straight out of the carton is perfectly acceptable when you’re alone, of course, but you’ll want to whip up one of these frozen treats (made with store-bought pints) for your next get-together. Read more
by Lauren Piro in Recipes, July 27th, 2016
Photo courtesy of Hero Images/Getty Images
Who else remembers the sheer unadulterated pleasure of scoring a treat from the ice cream truck? How about the excitement upon first hearing the telltale jingle in the distance, the race to form a line, and the dizzying menu of seemingly endless choices plastered on the door? Snow cones, firecrackers, ice cream-cookie sandwiches … the list went on and on. The treats weren’t gourmet; they weren’t sourced from organic, free-range dairy. But they sure hit the spot. Every. Single. Time. Even if its been years since you last tasted or even thought about your favorite flavor from yesteryear, the mere crinkle of an ice pop wrapper is likely to transport you back to simpler, more-carefree days. Read on to find out which of the classics made our all-time favorites list.
by Amy Reiter in News, July 13th, 2016
If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.
by Emily Lee in Holidays, July 3rd, 2016
Sometimes, on a hot summer day, when you’re in the mood to indulge yourself, you may find yourself debating whether to pour yourself a cool glass of wine or a brisk cocktail or to scoop up some ice cream. Nowadays, however, you really don’t need to choose.
Alcohol-infused frozen treats have been around for a few years (we told you about wine ice cream more than a year ago), but, Money magazine declares, boozy ice pops, sorbet and ice cream are “hitting their stride in 2016.”
by Maria Russo in Recipes, Shows, July 2nd, 2016
Photo: Jack Jelly/Getty Images
Still deciding which dessert to serve at your July 4th party? This piece of little-known American trivia proves that one choice is better — or at least more patriotic — than the rest:
by Nora Horvath in Community, June 19th, 2016
On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.
by Maria Russo in Recipes, Shows, June 18th, 2016
If you’ve never before made a homemade ice cream cake, start with Ree’s easy recipe, this week’s Most Popular Pin of the Week. She uses sliced store-bought pound cake, three classic ice cream flavors and crushed candies to make a cool and refreshing summer dessert —no churning or baking required. After layering the cake, ice cream and candies, Ree covers the cake with a chocolate-sauce shell to seal the layers and create a delicious, chocolatey topping. Take it from The Pioneer Woman: This is one dessert that “will make you very, very popular.”
For more crowd-pleasing recipes, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Ice Cream Layer Cake
Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled this morning aren’t like that. They’re better — and boozier. See how Marcela Valladolid, Sunny Anderson and Katie Lee put their signature spins on this dessert-drink hybrid by checking out their next-level recipes below.