Simple Strawberry Ice Cream

INGREDIENTS

1. 1pound strawberries
2. 2cups heavy cream
3. 1cup whole milk
4. 2/3cup sugar

DIRECTIONS

1. Wash and trim the strawberries, then cut into 1/4-inch slices. Place half of the sliced strawberries in a food processor or blender and puree. Set aside both sliced and pureed strawberries.
2. Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.
3. While the cream mixture is chilling, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer's instructions. Towards the end of the process, stir in the diced strawberries. Transfer the ice cream to an airtight container and freeze for at least 2 more hours before serving.

Easy Ice Cream Cake

INGREDIENTS

1. 1cup heavy cream
2. 2tablespoons confectioners' sugar
3. 6ice cream sandwiches (3.5 ounces each)
4. 1/2cup chocolate chips, chopped

DIRECTIONS

1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
2. In a large bowl, beat the cream and sugar until stiff peaks form.
3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Mexican Chocolate Cake

INGREDIENTS

1. Cake:
2. 1 1/2cups all-purpose flour
3. 1cup sugar
4. 1/2cup unsweetened cocoa
5. 2teaspoons cinnamon
6. 1teaspoon baking soda
7. 1/4teaspoon cayenne pepper or ground Mexican chili powder
8. 1/4teaspoon salt
9. 1cup cold water
10. 1/4cup canola oil
11. 1tablespoon balsamic vinegar
12. 1tablespoon vanilla extract
13. Chocolate glaze:
14. 1cup confectioners' sugar
15. 1/2cup cocoa
16. 6tablespoons water
17. 10small fresh strawberries

DIRECTIONS

1. Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
2. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.
    

Chocolate Ganache Sandwiches

INGREDIENTS

1. 112-ounce bag semisweet chocolate chips
2. 2cups heavy cream
3. 29-ounce boxes Nabisco Famous Chocolate Wafers

DIRECTIONS

1. Melt the chocolate chips in the heavy cream over low heat, stirring occasionally until blended. Remove from heat and chill in the refrigerator until cool but not firm. 
2. Beat the chocolate cream with an electric mixer until light and fluffy, 3 to 5 minutes.
3. Assemble the sandwiches with 2 Chocolate Wafers and a few tablespoons of ganache.

Classic Chocolate Layer Cake

INGREDIENTS

1. 1cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
2. 2cups all-purpose flour, spooned and leveled
3. 1 1/2cups granulated sugar
4. 3/4cup unsweetened cocoa powder
5. 1/2cup dark brown sugar
6. 1teaspoon baking soda
7. 1teaspoon kosher salt
8. 2large eggs
9. 1/2cup sour cream
10. 1teaspoon pure vanilla extract
11. Creamy Chocolate Frosting

DIRECTIONS

1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Smoked Turkey Legs

INGREDIENTS

• 4 fresh turkey drumsticks
• One 2-liter bottle Dr Pepper
• 4 serrano chiles, coarsely chopped
• 1 cup apple cider
• Cherry wood chips, for smoking

• INSTRUCTIONS

  1. Place the turkey drumsticks, Dr Pepper and chiles in a large pot. Cover and brine in the refrigerator for 8 hours. Remove the turkey drumsticks from the brine and pat dry. Let the drumsticks stand at room temperature for 30 minutes. Put the apple cider in a spray bottle for basting.
  2. Light a hardwood charcoal or wood fire in the firebox of a smoker. Heat the smoker to 250°. Scatter some of the soaked wood chips around the coals; the chips should smolder but not flare. Set a drip pan filled with water on the bottom of the smoke box. Set the drumsticks over the drip pan. Smoke the drumsticks, spraying and basting every 30 minutes with the apple cider, for 5 to 6 hours, or until the juices run clear and an instant-read thermometer inserted in the thickest part of the drumstick registers 165°. Let the drumsticks rest for 20 minutes before serving.

Chickpeas with Eggs and Mustard Greens

INGREDIENTS

• 6 large eggs
• Kosher salt
• Pepper
• 1/4 cup extra-virgin olive oil
• 4 shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 Fresno chile, seeded and thinly sliced
• Two 15-ounce cans chickpeas, rinsed and drained
• 2 1/2 cups chicken stock or low-sodium broth
• 4 ounces mustard greens, stemmed, leaves torn

• INSTRUCTIONS

  1. Preheat the oven to 350°. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 
6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and 
the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate.
  2. Meanwhile, in a large skillet, heat the olive oil. Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes. Stir in the chickpeas and stock and bring to a boil. Add the mustard greens and cook until just wilted, 3 minutes. Season with salt and pepper. Ladle into 6 bowls and top with the eggs.

Soft-Scrambled Egg Toasts with Bottarga

INGREDIENTS

• 4 tablespoons unsalted butter, plus softened buttered for spreading
• Four 1/2-inch-thick slices of sourdough or rustic loaf
• 8 large eggs
• Salt
• Pepper
• 2 tablespoons finely chopped chives, plus more for garnish
• Finely grated bottarga, for serving (See Note)

• INSTRUCTIONS

  1. Heat a large nonstick skillet. Generously butter both sides of the bread slices. Add 2 slices of bread to the skillet and toast over moderately high heat, turning once, until golden and crisp on the edges, about 3 minutes total. Transfer to plates. Repeat with the remaining bread.
  2. Wipe out the skillet and melt the 4 tablespoons of butter in it. In a large bowl, beat the eggs with a generous pinch each of salt and pepper, then stir in the 2 tablespoons of chives. Add the eggs to the skillet and cook over moderately low heat, stirring constantly, until small curds form and the eggs are creamy, about 7 minutes. Remove the skillet from the heat and season the eggs with salt and pepper.
  3. To serve, spoon the eggs onto the toasts and generously top with finely grated bottarga and finely chopped chives.

Sour Cream Peach Pie

INGREDIENTS

• 1 1/4 cups plus 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 7 tablespoons cold unsalted butter, diced
• 1/4 cup ice water
• 2 to 3 ripe peaches (about 1 pound), peeled and cut into 6 wedges each
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 tablespoons cornstarch
• 1 1/4 cups crème fraïche or sour cream

• INSTRUCTIONS

  1. In a food processor, pulse 1 1/4 cups flour with 1/2 teaspoon of salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle with the ice water and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate for 1 hour or for up to 3 days.
  2. Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 12-inch round, 1/4 inch thick. Carefully transfer to a 9-inch pie plate and trim the overhang to 3/4 inch. Fold the overhanging dough under itself and crimp decoratively. Arrange the peaches in a starburst pattern on the bottom of the pie.
  3. In a small bowl, stir the remaining 1/3 cup of flour and 1 teaspoon of salt with both of the sugars and the cornstarch. Sprinkle evenly over the peaches. Spread the crème fraïche over the peaches and bake for 1 hour and 30 minutes, until the crust is browned and the filling is bubbling. Transfer the pie to a rack and let cool until slightly warm, at least 1 hour. Cut into wedges and serve.

Smoked Trout Dip with Sweet Onion Vinaigrette

NGREDIENTS

DIP

• 2 large egg yolks
• 2 tablespoons sherry vinegar
• 2 tablespoons water
• 1 tablespoons Dijon mustard
• 1 small garlic clove, finely grated
• 1 pound boneless smoked trout fillets, skin discarded, trout broken up into large flakes (2 1/2 cups)
• 1 cup extra-virgin olive oil
• Kosher salt
• Pepper

VINAIGRETTE

• 2 tablespoons minced sweet onion
• 2 tablespoons minced red onion
• 2 tablespoons capers—rinsed, drained and minced
• 2 tablespoons minced parsley
• 2 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• Thick-cut potato chips, for serving

INSTRUCTIONS

1. MAKE THE DIP In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until emulsified. Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout. Season the dip with salt and pepper.
2. MAKE THE VINAIGRETTE In a medium bowl, whisk together all of the ingredients except the salt, pepper and potato chips. Season the vinaigrette with salt and pepper and spoon a little on the trout dip. Serve with potato chips, passing the remaining vinaigrette at the table.

Vietnamese Oyster Pancake with Nuoc Cham

INGREDIENTS

NUOC CHAM

• 3 tablespoons Asian fish sauce
• 2 tablespoons water
• 2 tablespoons sugar
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced scallion
• 1 tablespoon finely grated carrot
• 1 Thai chile, minced

PANCAKE

• 3/4 cup rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon fine sea salt
• 3/4 cup plus 2 tablespoons cold water
• 1/2 cup thinly sliced scallions, plus more for garnish
• 1 tablespoon vegetable oil
• 2 slices of bacon, finely chopped
• 1/3 cup thinly sliced cooked pork (3 ounces)
• 8 freshly shucked oysters
• 2 large eggs, beaten
• 1 cup mung bean sprouts
• 1/4 cup finely chopped cilantro, plus more for garnish
• Lettuce leaves and mint sprigs, for serving

INSTRUCTIONS

1. MAKE THE NUOC CHAM In a small bowl, whisk all of the ingredients until the sugar dissolves.
2. MAKE THE PANCAKES In a medium bowl, whisk the rice flour with the turmeric and salt. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
3. MAKE THE PANCAKES Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top. Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer. Transfer to a plate.
4. MAKE THE PANCAKES Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.

MILK BAR'S MILK CRUMBS

Ingredients

³⁄₄ cup instant nonfat dry milk, such as Carnation

¹⁄₄ cup all-purpose flour

2 tbsp. cornstarch

2 tbsp. sugar

¹⁄₂ tsp. kosher salt

4 tbsp. unsalted butter, melted

3 oz. white chocolate, melted

Instructions

1 - Heat the oven to 250°. In a medium bowl, whisk ¹⁄₂ cup of the dry milk with the flour, cornstarch, sugar, and salt. Add the butter and stir with spatula until the mixture forms small clusters. Spread the clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Transfer the clusters to a rack and let cool completely.

2 - Return the clusters to a bowl, break apart any that are larger than ¹⁄₂ inch in diameter, and then toss with the remaining ¹⁄₄ cup dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated, tossing every 5 minutes until the chocolate is cooled completely and no longer sticky. Transfer the crumbs to a container and refrigerate for up to 1 week.