A few weeks ago, my house lost power for two days. My coffin freezer was pretty packed, so most things made it through okay, but the ice cream developed a granular texture. It was still good for milkshakes, but I wanted to eat regular ice cream. And I had about 10 pints of Ben & Jerry's and Häagen Dazs, so I didn't want to throw them all away (I'd bought them on sale; what can I say, I love a good deal). The Harold McGee in me thought, what if I melted the ice cream, then refroze it in an ice cream maker? Success! The zombie Cherry Garcia (pictured) was slightly denser than the original, but still delicious. Grace Parisi in the F&W test kitchen had another great suggestion: using melted ice cream in bread pudding instead of milk or heavy cream. Recipes after the jump:
© Photo Courtesy of King Arthur Flour
A close friend of mine has celiac disease
, which means he shouldn't eat gluten—so usually no pizza, no pasta, no crackers, no beer. He's long been my (very willing) guinea pig for every gluten-free product that floats through our office. Most of these have left me very thankful for my own gluten-tolerance, but a few, like Mary's Gone Crackers
seed crackers, have made it into my own pantry. The latest batch of baking mixes to get rave reviews from him is from an unexpected source: King Arthur Flour
, the 200-year-old flour company, which has started to roll out its gluten-free line nationwide. According to my guinea pig, the brownies
(pictured) rose up to twice the height of the batter and remained gooey and sweet even after cooling down. Most tellingly, his friends came back for seconds. For the cookie mix
, he found that he got the elusive chewy texture he craved by freezing the dough into balls before baking. The only caveat: You have to buy your own chocolate chips.
From our recipe archives, here are seven great ideas for gluten-free dinners
to accompany these desserts.
Poor Heidi Montag. The reality TV star has been relentlessly scrutinized in the tabloids for undergoing ten plastic surgery procedures in a day. And in the recent season premiere of her show, MTV’s The Hills
, she goes home to Crested Butte, Colorado, only to get criticized by her family over dinner at The Timberline Restaurant
. Heidi's stepfather says her face is more structured (“like you’re frozen"). But the biggest embarrassment comes after she attempts to eat her burger
: “I can’t really chew it,” she admits. Her mom's snarky response: “Do you want me to put it in a blender for you?”
Here, a few no-chew post-op recipes for Heidi or anyone who hasn't had an eyebrow lift, nose job, cheek and lip injections, shaved chin, ear pinning, breast augmentation, back “shaping," and inner and outer thigh liposuction:Strawberry-Almond Smoothie
(pictured)Creamy Tomato SoupVanilla Bean-Whipped Sweet PotatoesVenetian Lemon Shake
I’ve been dying to sign up for HBO ever since I heard about the New Orleans-based show, Treme, and now I have another reason: As Eater reported earlier this week, superstar chefs Tom Colicchio, Eric Ripert, Wylie Dufresne and David Chang all make cameos on this Sunday’s episode. In the photo here, they are standing at the bar at Patois—a restaurant that makes frequent appearances on the show. Set in a former po’ boy shop in a quiet uptown neighborhood, Patois is where I’d hang out every week if I lived in NOLA. The restaurant has great cocktails (they’re famous for one made with gin and bread-and-butter pickle juice) and terrific food from chef Aaron Burgau, who is such a diehard Saints fan that he showed my friend and me his “Who dat!” tattoo inside his lower lip on my last visit. I especially loved the crab salad: tad chunks of sweet lump meat, fresh hearts of palm and bright local sprouts lightly dressed with a lemon basil vinaigrette. Burgau’s food isn’t all so ethereally light: His smoked rabbit gumbo—dark as black coffee and studded with spicy andouille sausage—made me finally get the appeal of this Louisiana classic. I can’t wait to go back.
In the meantime, I'll be making some of these recipes here and here.
Spring Onion Soup from James.
The trend of foraging for ingredients continues to grow, even in New York City. To promote the 778 plant species native to the five boroughs, botanist Mariellé Anzelone created NYC Wildflower Week, which runs May 1-9. New York City chefs are featuring dishes made from native edible plants like ramps, fiddlehead ferns and nettles on their menus and hosting salon-style “Wild Tastings” (dinners with guest foragers). Galen Zamarra of MAS Farmhouse is preparing trout piscator stuffed with wild ramp and smoked trout mousse and Bryan Calvert of James is serving an awesome spring onion soup with boar lardon and pecorino. Foragers looking for new recipe ideas should check out chef-author Louisa Shafia’s native edibles cooking class tomorrow where she’ll be teaching guests how to make stinging nettle pesto and lamb’s-quarters-and-pea-shoots soup.