A homemade ice cream cookie sandwich is the perfect, well-portioned summer treat. When a craving strikes, you might be tempted to whip one up and eat it right away, but there's something special that happens when the confection is stored in the freezer overnight before eating. As the cream soaks in, the texture of the cookie softens, while ice cream and cookie are bound together by the freezer's chilly blast. I make them in batches throughout the season, wrapping each sandwich in waxed paper tied with twine like a tiny frozen present.
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Biting into a cold, chewy ice cream cookie will never get old, in part because the flavor combinations are virtually endless. Right now I'm particularly partial to salty-sweet Flourless Peanut Butter Cookies with Vanilla Ice Cream, but I've also been day-dreaming of Honey Chocolate Chip Cookies and Milk Gelato sandwiches, Cowboy Cookies with Dark Chocolate Ice Cream, and Sprinkle Cookies with Cream Cheese Sorbet. And when I
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Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. For further instruction, see Making the Perfect Patty ».
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Did you know that French fries aren't really French? They originated in Belgium, and were probably first called "French Fries" when American soldiers tasted Belgian frites during WWI, when French was the official language of the Belgian army. And the Belgians still now how to do them best: Crispy, salty, thick-cut, and with plenty of tasty sauces on the side. Here are a few of our favorite condiments for Belgian fries-after you taste them, you might never use store-bought ketchup again! See 12 surprising sauces for french fries »Read More »from Surprising Dips for Your French Fries
RECIPE: Belgian Frites
The secret to fries with a fluffy interior and crisp exterior is double-frying. In Belgium the frying oil of choice is duck fat; you can use peanut oil if you'd prefer to keep them vegetarian.
7 cups duck fat or peanut oil, for frying
3 cups canola oil
4 large russet potatoes, cut lengthwise into ¼"-thick batons
Kosher salt, to taste
Guide to Belgian Beer »
1. Heat duck fat and oil in a 6-qt.
With lobster, oysters, and fresh sweet corn on the grill, creamy shrimp chowder, potato and iceberg salads, baked beans, and more, this menu of classic coastal New England dishes is perfect for entertaining outdoors this summer. Make the sides ahead of time, and enjoy a cooling gin and tonic while you man the grill; once the fire's going, the oysters and lobster cook quickly. Finish it all off with a blueberry slump-an uncomplicated dessert that beautifully showcases our favorite summer berry. The Menu
- Grilled Lobster with Cilantro-Chile Butter
- Grilled Oysters with Butter Sauce
- Roasted Potato Salad with Sour Cream and Shallots
- New England Style Baked Beans
- Grilled Corn
- Maine Shrimp Chowder
- Iceberg Salad with Blue Cheese Vinaigrette
- Buttermilk Cluster
- Blueberry Slump
- Gin and Tonic
For the iceberg salad, associate food editor Ben Mims has a great tip on
- Saveur | Shine Food – Tue, Jun 5, 2012 3:53 PM EDT
Making tons of tacos? A serious quantity of salad? If you want to chop up a lot of iceberg without any fuss, the most efficient way is to remove the core, then hack away. You could take the core out with a paring knife and a bit of patience. Or you can use our technique, which takes less than 3 seconds and is so much fun you might find yourself eating wedge salads all week.
See 6 recipes for crunchy iceberg lettuce »
WHAT YOU'LL NEED
• A chilled head of iceberg lettuce
• A hard, flat surface
HOW IT WORKS Holding the head of lettuce in two hands, position it so the core of the lettuce is parallel to the flat surface. Slam it down hard; remove the freed core. Slice and chop however you like.
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Softshell crabs are one of those culinary delights that are virtually impossible to find at any time of year except their designated season. Come late spring down the East Coast and along the Gulf of Mexico, a mass exodus of blue crabs surfaces from hibernation beneath the ocean floor. These crabs soon molt, their hard shells temporarily exchanged for a thin skin that's fully edible, and rich in flavor.Read More »from What's in Season: Softshell Crabs
Summer Entertaining Guide »
Sweet, briny, and incredibly juicy, softshells need little assistance to showcase their unique flavor. Lightly dusted in flour, salt, and pepper, and pan-fried in lemon and butter, the crabs emerge crisp and golden-brown on the outside, with a succulent interior. Serve them on a bed of fresh summer salad, or dress them up with a sprinkle of parsley to enhance the crustaceans' briny flavor. Battered and deep-fried, the crabs beg to be paired with a tangy cabbage slaw and thrown on a sandwich with a dollop of rémoulade. See 5 soft-shell crab recipes »
Rum and I first met in the late 1970s, at a beach bar in Malibu, California. The drink was a chaotic mix of pineapple, orange, and passion-fruit juices, with grenadine, garnished with a maraschino cherry bleeding red dye onto a chunk of canned pineapple. Even with all those elements competing for my attention, the personality of the rum shone through, fiery and flirty. I wanted to get to know this spirit more intimately, but I soon discovered that rum has multiple personalities: Any liquor distilled from sugarcane or its byproduct molasses can bear the rum label; hundreds of brands, produced on every continent except Antarctica, now do. These rums range in character from crystal-clear to dark brown, bright and floral to smoky and rich.
RELATED: Everything you need to host the perfect BBQ »
Rum also has baggage: a 350-year history of scandal, from its illegitimate birth on Caribbean sugar plantations, where it was made by forced labor and used as barter in the slave trade, to the low
Memorial Day is our first opportunity to kick back with friends and celebrate the arrival of summer. This menu of casual backyard barbecue fare fits the bill perfectly: Start off with pitchers of spicy summery cocktails like the mezcalita, paired with finger foods like deviled eggs, pickled watermelon, and one-bite fried oysters with remoulade. Warm up the grill for Alabama-style chicken sandwiches and burgers served with a colorful array of toppings, from piquant pimento cheese to homemade zucchini pickles, bibb lettuce, and crispy bacon. Tangy coleslaw, barbecued baked beans, and a salad of fresh spring greens round out the offerings. And don't forget to save room for dessert-rhubarb pie topped with homemade ice cream!
- The Mezcalita de Piña
- Bacon-and-Cheese Deviled Eggs
- Pickled Watermelon
- Fried Oysters with Remoulade
- Barbecued Baked Beans
- Mustard Coleslaw
- Mixed-Green Salad with Horseradish Dressing
Put the fruits of summer to good use with these 10 decadent pie recipes. There's something for everyone: Fruit-lovers will swoon over our juicy ginger-peach pie, lattice-topped raspberry pie, and the delicious bluebarb (blueberry-rhubarb) pie; traditionalists won't be disappointed with our version of lemon-meringue or sour cherry pie; and chocolate lovers can look forward to the sumptuous deep-dish black bottom pie.
You can choose to follow our recipe for perfect pie crust or use a store-bought crust to save time. Top off your warm, freshly baked slice with a generous scoop of ice cream, and you've got the perfect end-note to any summer get together. For more ideas, check out our menu for a Summer Afternoon Pie Party »
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The hearty flavors of Southern-inspired comfort food take on a certain lightness when served chilled. This menu, great for a gathering of six to eight, is for eating with your hands: spread your blanket out in the warm evening sun and linger until the fireflies flash in the dark. Toast with chilled Lambrusco (it's our favorite summer sparkling red) and tuck in to a meal of spicy-sweet corn bread, mustardy slaw, classic cold fried chicken, and dense, rich brownies.
Host the Perfect BBQ »
RECIPE: Southern Fried Chicken
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
Peanut oil, for frying
4 cups flour
Kosher salt and freshly ground black pepper, to taste
2 3-4 lb. whole chickens, cut into quarters
2 cups milk
Pour oil into an 8-qt. Dutch oven to a