The weather is warming and my thoughts have turned towards ice cream. There’s something extra satisfying about whipping up your own frosty treats, but not everyone has an ice cream machine. Let’s run through a few of our favorite frozen desserts that you can make without any special equipment.
A tub of store-bought hummus, along with some pita and veggies, makes a great, no-fuss snack—but the stuff can be a little lackluster. Try stirring in a dollop of Greek yogurt to take your tub to a smooth, extra creamy place.
I have long been a fan of adding pickle brine to savory cocktails, especially Bloody Marys, but Kenzi Wilbur of Food 52 suggests taking it a step further and just pureeing a few spears right into the mix.
Real maple syrup is pretty perfect as is, but that doesn’t mean it can’t be jazzed up every once in a while. To add extra oomph to your pancakes and waffles, consider trying one of these delicious syrup infusions from The Kitchn.
In terms of indulgent bagel toppings, nothing tops lox, but it can be kind of pricey, and it’s not exactly for everyone. To make a non-fishy, but still smokey-sweet lox-like topping, you’re going to want to roast some carrots.
Flour isn’t just made from wheat. Not only are there “alternative” grain flours, some are made with nuts, legumes, and even spuds. They may seem reserved for the gluten-free, health-conscious set, but when used well wheatless flours can be amazing. We’ve rounded up a few, and some delicious ways to use them.
In my mind, tomato soup exists mainly as a condiment for grilled cheese sandwiches, and I like to maximize sandwich dip-ability. Usually I cut mine into strips, but these grilled cheese roll ups from Damn Delicious are an even better option.
You really only need three or four knives in your kitchen: an 8" or 10" chef’s knife, a 3" or 4" paring knife, a serrated bread knife, and maybe a 7" or 8" Santoku. Those will take care of most of your cutting needs, but once you master those, you might want to supplement your collection with a few choice additions.
I usually don’t bother peeling cucumbers for pickle purposes, but there are certain salads (and cocktails) where I prefer the peel be absent. Composting that pile of peels is a fine option, but you can actually use them to make a tasty, summery, sandwich spread.
Super smooth, almost fluffy hummus is something that I’ve never been able to achieve at home. Sure, I’ve made good hummus, but not that creamy, light-as-air stuff you seem to be able to acquire at Middle Eastern restaurants. It turns out there is a secret ingredient: baking soda.
If there is one thing an immersion circulator is good for, it is infusions. The precise temperature of the water bath gives you greater control over your results, and allows you to basically “fix it and forget it.” This is good for extracting all kinds of things, but today we’re going to extract some THC.
I have something very important to tell you. You know how everything bagels are basically the best, except that all those tasty seasonings fall off when you try to eat or make a sandwich out of them? It’s the worst, but that nightmare is over: flip that thing inside out.
Though I never peel apples before eating them out of hand, I sometimes find myself with a pile of peels after making a pie or tart. They could be composted, but I think I’d rather roast them to make delicious cinnamon-apple chips. (Or flavor some bourbon.)
Is there any dessert that is not improved by the addition of homemade caramel sauce? I think not, but making your own from scratch may conjure up images of boiling sugar and candy thermometers. Luckily, there is an easier way. You just need a microwave.
If you spend any appreciable amount of time in the kitchen you will, at one point or another, be confronted with a kitchen fire. Dumping buckets of water on the situation is almost never a great idea, but luckily Bon Appetit has some tips on how to prevent and handle various kitchen fires.
Spring has sprung, and it brings with it all sorts of delicious alliums. From the uber-popular ramp to sweet and coy green garlic, these onion-adjacent plant parts bring fresh, savory flavors to everything they touch.
Like any red-blooded American, I enjoy a good, fluffy flapjack, but sometimes I crave a delicate, thinner type of griddled delicacy, like an English-style pancake or a crepe. Some people have a little trouble with the flipping, but the above video makes it easy; like so many things, it’s all in the wrist.
Whenever I buy a bunch of basil for a recipe, I always have extra. Pesto is a pretty obvious choice for using up any excess, but if you want to mix it up and take it to a sweeter place, consider whipping up this basil ice cream.
I’m a big fan of hearty greens. They make great additions to rice bowls and stir fries, and make a pretty good crisp, but these leafy plant parts can also be transformed into a vibrant, tasty soup.
Edamame (unshelled soybeans) are a quick, easy snack that’s pretty good with just a little salt, but if you want to punch up the flavor of the soybean pods, look not further than your cabinet.
