'dairy' on Serious Eats

Honey Ice Cream

The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. More

Seriously Meatless: Southwest Mac and Cheese With a Cornbread Crust

Macaroni and cheese is great to make for dinner parties that include kids. I like to make two batches: one with a simple and classic cheese sauce, and the other with big, bold flavors. Today's recipe is for a Southwestern version packed with three kinds of peppers (roasted poblano, Hatch, and red bell) and topped with cornbread crumbs instead of the standard breadcrumbs. More

Cook the Book: Clotted Cream

As the cream cools it separates into two layers: the creamy top, perfect for spreading on scones (or anything else for that matter) and a thinner cream which cookbook author Darina Allen says will keep for several weeks and can be used in any recipe that calls for heavy cream. More

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