Frosé (Frozen Rosé)
Alex Lau
Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own.
Froyo for one, made in a blender and topped with a crackly magic shell.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Two of our all-time favorite desserts, now in one new classic.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.