Latest Recipes
Red Rice
In this straightforward version of a Southern classic, the rice cooks entirely on the stove top, in one pot.
Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post
Black Squirrel
A riff on one of the best-known ice cream drinks (a Midwestern dessert cocktail classic, the super-sweet Pink Squirrel), this variation keeps the rich and creamy heart of the drink but cuts its sweet edge by incorporating the bitter amaro Cynar.
Greg Powers for The Washington Post; food styling by Kara Elder
Bourbon Peach Shakes
Bourbon and peaches have a natural harmony; when you swirl them up with ice cream, they morph into a perfect treat for a hot summer afternoon.
Greg Powers for The Washington Post; food styling by Kara Elder
From North to South by Way of East
One of the treats Chantal Tseng serves at the Reading Room/Petworth Citizen’s ice cream social nights, this blender cocktail complements the sweetness of vanilla ice cream and PX sherry with notes of bright apple and spice.
Greg Powers for The Washington Post; food styling by Kara Elder
