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“My version of Rice Krispie Treat ice cream blends a buttery custard ice cream, inspired in equal parts by Shake Shack’s original vanilla custard and Ample Hills’ Snap Mallow Pop flavor, with a copious amount of homemade marshmallow fluff and an equally copious amount of actual Rice Krispie Treat pieces.”
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“Unlike the hands-on process of grilling and serving the corn to order, the transformation from street corn to salad makes it easy for me to prep this dish in advance for picnics and summer potlucks. I make the dressing, grill the corn, and toss the vegetables together in advance, then finish and garnish on site. Which I can do in heels, although sometimes I do pack an apron just in case.”
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“Despite its delicate look, watercress packs a peppery punch. It’s similar to arugula, but with even more pep and zing. Though my first experiences with watercress were in creamy soup, which dulled its signature spiciness, it’s this pepper-forward flavor profile that makes watercress an excellent candidate for fresh pesto.”
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“In these first few gratefully gobbled-up moments of spring produce and clement weather, some of us tend to go overboard with our market purchases or U-Pick hauls. (Speaking for my friends, of course.) And while there’s always pie or jam or eating entire pints at the kitchen counter, we can also help manage our extravagant piles of produce the old-fashioned way: by turning them into a strawberry shrub.”
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“I know, you’re shaking your head and saying to yourself, ‘but half the fun of vacation is eating new things!’ And I agree with you completely—that is a big part of the reason we travel. But because of the other reasons we travel: namely, that we’re often heading to less-populated places as part of our trips, a breakfast and snack stash has become indispensable.”
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