Serve this sophisticated ice cream at a dinner party, and it will stop conversation. You will be dying to say it is the easiest ice cream you have ever made—no tempering egg yolks, no cooking custard, just a whirr in the blender and, in a hurry, a straight shot into the machine. But don’t. Anything so profoundly delicious deserves its mystery.
Premium brewers offer beer that will cool you down, keep you interested, and work with your summer cheeses
Just because it’s the season of beer and backyard barbecues doesn’t mean that the former has to be the standard yellow fizzy concoction guzzled from an aluminum can. There’s an ever-growing list of domestic craft beers perfectly suited for the dog days, and while the criteria for a great summer beer can certainly vary, there’s one description that must ring true: refreshing.
This simple recipe from the grandmother of Zuleta chef Jose Maria Pumisacho shines due to the quality of its dairy ingredients: cream and milk just hours out of the dairy, freshly churned butter, eggs harvested daily from pastured chickens, and whatever cheese Pumisacho has on hand. In the absence of your own dairy cow, buy the best quality ingredients you can afford, including cage-free eggs from your local farmers' market. The result is a rich, flavorful soup that nourishes both soul and body, thanks to quinoa's remarkable nutritional benefits (including all eight essential amino acids). Pumisacho serves this dish garnished with homemade potato chips.