Your favorite ice cream flavor in the form of a no-bake pie.
The combo of mint and chocolate is one of my all-time faves and has been since childhood, when a single, generous scoop of Baskin Robbins’ mint chocolate chip ice cream atop a sugar cone was my everything. Thus, not surprisingly, every spring it is the green-tinted, mint-chocolate sweets—often with the word “grasshopper” in their description—that I am drawn to developing and eating.
In the article, I talked about my love of nostalgic sweets and treats; a love that Kathy not only shares with me, but one that is evidenced by her impressive recipe collection. The recipes are written out—either on proper recipe cards, complete with a drawing of a pot-bellied stove and a cat, or on slips of scrap paper—and Kathy would always lay them out on her brown, tightly knit wall-to-wall carpet before painstakingly photographing them and emailing them to me.
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Marinated Mushrooms, Sichuan-Style Recipe on Food52This recipe is inspired by a cold Sichuan appetizer that I enjoy in New York City Sichuan restaurants. The NYC version of this dish features thinly shaved pieces of beef and honeycomb tripe. The meat is slick with chili oil, and garnished with cilantro and crushed peanuts. I love the flavor combination of chili oil, cilantro, and peanuts so much that I decided to adapt the recipe and replace the beef with mixed mushrooms. The texture of mixed mushrooms can mimic that of beef and tripe, making this a compelling opportunity for vegetarians and/or tripe skeptics to enjoy a combination of flavors that I often crave. This recipe isn’t authentic or traditional (nor is it trying to be), but it's tasty. For the mushrooms: I used crimini, royal trumpet, oyster, and wood ear mushrooms—aim for a variety of shapes, textures, and colors. Clean and remove stems as necessary. Thin slices of mushroom will absorb more flavor than thick pieces.
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Green Cabbage Slaw (Krautsalat) Recipe on Food52This mild, addictively delicious salad -- which falls somewhere between coleslaw and sauerkraut -- is a traditional German recipe that was made by my relatives. This dish was a favorite of my mother's when she was a child, but as the recipe was not written down, she recreated it based on her taste memory. The key to this recipe is soaking the cabbage in boiling salt water, which wilts the cabbage and gives it a lovely soft texture yet a bit of crunch. The cabbage is best if shredded quite fine -- we use a mandoline in our family, but the long blade of a box grater, the slicing blade of a food processor, or even a sharp, long knife will also work well. This dish is a wonderful accompaniment to almost any meal and is especially nice with roasted meats, poultry, or fish. At the bottom of the recipe I've included a modern variation that uses additional vegetables and herbs, which adds extra vibrancy and complexity to this salad. Try both versions!
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Orange Cardamom Roasted Sweet Potatoes Recipe on Food52Back in December, I dusted off my dehydrator intending to make aargersi's 'Trio of Citrus Salts.' I had received a large fruit basket for Christmas and didn't want it to go to waste. Though I dried the citrus, I never made the salts for one reason or another. Today I was inspired to make a blend with orange and cardamom. This really kicked up our roasted sweet potatoes and would probably be great on grilled fish or roasted duck as well.
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Ravinder Bhogal's Banana Cake with Miso Butterscotch & Ovaltine Kulfi Recipe on Food52This recipe for moist banana cake with white miso butterscotch and frozen kulfi—made of condensed milk and Ovaltine—comes from Ravinder Bhogal's 'Jikoni.'
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Corn Chowder Recipe on Food52For the best corn chowder, a corn stock (made with corn cobs!) goes a long way, as does smoky bacon fat to sauté the vegetables.
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Marbled Blueberry Pound Cake Recipe on Food52Because this moist, tender, marbled blueberry pound cake uses freeze-dried fruit, you can bake it up any time of year.
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