Eating ice cream sandwiches always brings out the kid in me. Why not spread the joy? At a recent party, more than a few giggles erupted when I handed out overstuffed ice cream sandwiches for dessert. I owe my renewed interest in ice cream sandwiches to a herd of Belted Galloway cows that I often spot as I head home on Route 290 just outside of town. Those dark cows with the big white stripe running right around their middles remind me of great big ice cream sandwiches. I found the perfect recipe for the chocolate cookie part in an old favorite of mine, the Deer Valley Ranch Family Cookbook, a spiral-bound treasure trove of recipes from the kitchen of a Colorado dude ranch. The soft, slightly cakey cookies are the perfect foil for a creamy vanilla ice cream center. These cookies are also fabulous alone: sometimes I don’t quite get around to filling them with ice cream and before I know it they are gone.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.