I like mint–chocolate chip ice cream, but I think this shake with the same combination of flavors hits it out of the park. Even forgetting the scary, unnatural green color, most commercial mint ice creams taste a touch artificial. Steeping fresh mint leaves in milk and adding that to vanilla ice cream perfumes the shake with a bold yet refreshing mintiness. This recipe makes enough mint-flavored milk for two 16-ounce shakes (or four 8-ounce shakes). If you’re going to go to the trouble, you may as well make enough to share. The milk will keep for several days in the refrigerator. I have never liked the way chocolate chips mix—or, rather, don’t mix—into shakes. You can never get the pieces through your straw! I speckle this shake with chocolate by slowly pouring warm melted chocolate into the whirring blender; when it hits the cold ice cream mixture, the chocolate hardens into small drinkable flakes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.