I’ve spent many a summer night enjoying an ice cream cone, flanked by Mexican and Filipino families, at Mitchell’s Ice Cream in San Francisco’s Mission District. This ice cream is inspired by ube, the sweet potato ice cream they serve up in addition to all the other exotic flavors they offer. Mitchell’s is so popular that the place is just as packed when the inevitable summer fog rolls in and chills things down as it is when the sun is shining. There’s always a line. But don’t think for a minute that the flavor of this ice cream is too adventurous. Imagine a nice slab of spiced pumpkin pie; this ice cream delivers that classic flavor in one neat scoop of ice cream. The best sweet potatoes to use are a vivid, electric orange. I try to find the brightest orange ones when shopping. Don’t tell, but sometimes I scrape a bit of the skin off one, just to check.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.