We use the cereal milk ice cream base (the unfrozen ice cream; stop after step 2 in the ice cream recipe) to make white Russians because it stands up to the Kahlúa and vodka better than regular cereal milk does. The liquor in this recipe dulls the cereal milk flavor, so we add freeze-dried corn powder to bring it back. Why Ruskies? Because I have a younger sister from Kazakhstan and a younger brother from Russia, whom my family affectionately called our “little Ruskies” when they were kids. Here’s to Zha-Zha and Dima.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.