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about the author

Articles written by

Michalene Busico is a freelance writer specializing in food, wine, travel, and design. She writes for House Beautiful, Bon Appetit, and Culture magazines. She served as Food Editor at both the Los Angeles Times (2002-2008) and the New York Times (1998-2002), two of the most influential news organizations in the country.

Roquefort Honey Ice Cream

This is as intense a cheesy ice cream experience as you’ll get without veering into the savory side.

Winter Breakfast Parfait

Dried fruit poached with orange zest, cardamom, and honey is wonderfully aromatic—and creates a subtle, deeply spiced syrup that plays perfectly off the tart, creamy cheese. Use any combination of fruit you like, or even a single type. To make it a little more elegant, toast blanched almonds; or you can make it more casual […]

Tiramisu Ice Cream

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 […]

Ricotta Strawberry Swirl

If you love cheesecake, this is the ice cream for you.

Peppered Pear and Goat Cheese Scones adapted from Savory Baking by Mary Cech

Peppered Pear & Goat Cheese Scones

There’s a lot going on in these scones—juicy chunks of pear, pockets of goat cheese, and the floral heat of cracked black pepper.

open face breakfast sandwich with poached egg, scallion oil, ham, and arugula

Rustic Breakfast Sandwich

This beautiful, open-faced breakfast sandwich uses shaved Manchego cheese to accent the bright scallion oil, peppery arugula, earthy ham, and poached egg