Ah, summers in New York! Makes me think of sticky nights (hugging a fan by an open window), the squeal of neighbors splashing in open fire hydrants, and the pervasive ditty of the ice cream truck. Yes, summer in New York makes me think of the ice cream truck, and with good reason — they are everywhere. Whether it’s the quintessential truck of our childhoods, … Continue reading cassata.
We brought, as is our want, ice cream to our recent Green Dinner Redux. It was a natural choice: having recently experimented with matcha in sweets, we were eager to try our hand at green tea ice cream, and what better opportunity to parade matcha’s showstopping color than at a dinner in honor of said color? The ice cream was easy, just your basic custard … Continue reading matcha green tea ice cream & homemade matcha sprinkles.
We fell in love with masala chai in India. How could we not? Tiny thimbles of the milky tea are dolled out on almost every street corner, the makeshift cups warm in your hands, a creamy film — the telltale sign of good milk (likely from the cow lolling beside you!) — forming across the top before even touching your lips. Nowhere have we experienced … Continue reading masala chai.
Black sesame ice cream — which we first fell for at the Chinatown Ice Cream Factory (along with pandan coconut ice cream!) — is one of our favorite flavors. Rich and complex, yet dry and never that sweet, it’s the perfect treat when we’re searching for something a little out of the ordinary. When we saw Max’s version on Serious Eats, we just had to make … Continue reading black sesame ice cream.
The recently-discovered Bangkok Center Grocery has been an unending source of tasty surprises. First, it carries tamarind candies, which we attempted to make ourselves back in March. And second, it has fresh pandan leaves and frozen coconut milk! Pandan, according to Clara’s former Singaporean roommate, is the “vanilla of the East”, insofar as it’s used in the same way and with the same frequency. But it’s … Continue reading pandan coconut ice cream.
A walk through the greenmarket these days is a feast for the senses — wooden pallets overflowing with crisp snap peas and the first of summer’s sweet corn, piles of rhubarb and cherries, fragrant trays of seedlings for the planting, fresh bread, ostrich eggs the size of one’s head, jars of golden honey, brightly color flowers, and lavender. So much lavender. So much lavender, we … Continue reading honey lavender ice cream.
The color dinner series, which launched in April with green, returned this weekend with a sunny, summery, yellow. Yellow! There’s corn (we could and almost did have an entire meal made of corn…), summer squash and zucchini flowers, chickpeas and canary beans, lemons, pineapple, yellow watermelon and mango, bell peppers, heirloom & cherry tomatoes, saffron, curry, eggs! ‘Twas a bright, cheerful afternoon full of delicious … Continue reading yellow.