At our East Village Milk Bar, we have two big-boy soft-serve machines that churn ice cream day and night. To keep ourselves entertained and to keep customers interested, we change the flavors every six weeks, basing each flight of flavors around a theme. This recipe was part of a suite of ice creams flavored liked baked goods, and, true to its name, it tastes just like cheesecake. The twist with it and our key lime pie ice cream was crazy good!
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.