I’ve been on somewhat of an arak kick lately. See, I don’t really like arak — I can’t drink it straight, and I despise licorice. But it turns out that I quite like this anise-flavored liquor as a seasoning. Kind of like vanilla extract. I don’t think I’d like to …
The mix of spices in this ice cream may not be the definitive recipe for masala chai — if there even is such a thing — but it produces a taste that I associate with the Indian tea, and is quite good. The light brown demarara sugar rounds out the …
Yes, really. I could just call it rice ice cream, but then you’d think I’m weird. If you think about it, rice ice cream is pretty much just cold rice pudding — the cooked rice takes on a chewier texture, and the dairy-based pudding forms a soft, creamy ice cream. …
I have a slight mango obsession. I’ve been stockpiling them. Every week I go to the market, I feel an urge to buy more — regardless of how many are left in our fridge. I must have had about 20 at some point last week. I’m just so excited that …
As you may have noticed, I’ve been making a lot of ice cream and chilled drinks lately, and not too much of what I’d call “real food.” That’s because the last thing I want to do right now is stand over a hot stove (or worse, turn on the oven). …
This recipe really gives it all away at once — cherry coconut sorbet with amaretto. That’s what’s in it: cherries, coconut and amaretto. Oh, and a bit of sugar. It’s really that simple. I’ve been eying the beautiful cherries at the market for the past several weeks now. They’re not …
It seems there’s quite a demand for a loquat sorbet recipe. I’ve actually been planning to make one for a while, but a request from a reader in Malta (echoed by others in Israel) told me that now’s the time — after all, the season’s almost over. So, as the …
Passion fruit is downright weird — it’s ripe once the peel begins to wrinkle, at which point you slice it open to find it filled with yellow goo. Not the kind of texture you’d usually associate with fruit. That said, it’s a fabulous ingredient for cooking — full of intense, …
This was another one of our favorite foods in Japan, even if one particular ice cream cone dripped and left green stains on my favorite skirt. I prepared it almost the same way I made another kind of tea ice cream — the Thai tea ice cream recipe I posted …
I made this ice cream in honor of my cousin and her fiancee when they came to visit. I really had no excuse other than that. That, and everyone agrees it tastes fabulous. How fabulous? It’s quite possibly the best ice cream I’ve ever made.
