Smooth peanut butter and butter pecan ice cream create layers of nutty flavor in this sweet, salty take on the classic peanut butter cup.
'dairy' on Serious Eats
The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.
Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and...
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.
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.
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.
Note: Want to know all about homemade ricotta?: Check it out here....