Lemon-Hibiscus Frozen Custard
Michael Graydon + Nikole Herriott
If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.
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.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Two of our all-time favorite desserts, now in one new classic.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Froyo for one, made in a blender and topped with a crackly magic shell.
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.