We're all screaming for these ice cream treats.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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We Are Very Much Screaming for These Ice Cream Desserts |
First things first — all you really need to enjoy a pint of ice cream is a spoon. But there are summer occasions (birthdays, swim meet championships, Thursdays) that merit something slightly more elaborate. Melissa Clark's three new retro-inspired desserts all use store-bought ice cream as a launching point: creamy, fizzy, fruity ice cream sodas; chocolate chip cookie ice cream sandwiches; and a classic banana split (above). That applause-eliciting sundae features a balanced, not-overly-sweet hot fudge sauce and coated walnuts (the coating is a mix of honey and maple syrup). The walnuts add texture to this creamy treat, but — as Melissa can confirm — they're also perfectly tasty on their own. |
And just in time for the new season of "The Bear," Sarah Copeland (a native Chicagoan) has a new recipe for Italian beef sandwiches. She helpfully offers directions for preparing the melty, richly seasoned chuck in a slow cooker, which gives you time to collect your preferred pickled peppers and hoagie rolls. Speaking of things rich and melty, we'd be remiss if we didn't direct your attention to Millie Peartree's pimento cheese dip. She triples the cheese (cream cheese, Cheddar, Colby Jack) and the peppers (roasted red peppers, pimentos, jalapeƱo) to make a dip that's hearty enough to be dinner. You can watch Millie make the dip here, and find many more Millie recipes on New York Times Cooking. |
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