One of those cookbooks, "Life's Too Short to Stuff a Mushroom," features a pro-tip for adding cake to store-bought ice cream to make an even more decadent sweet treat. Leith's recipe for this is ...
or serve with a dollop of whipped cream or scoop of ice cream for even more decadence. Sprinkle on toasted or candied nuts for a nutty crunch. And of course, don't forget a cup of coffee or tea to go ...
(My fellow tasters echoed similar sentiments.) Aside from the obvious Cold Brew With Coconut Cream, there's no overpowering coconut aftertaste in any of Jeni's dairy free ice creams. The Texas Sheet ...
Julia Skinner is a food historian, educator, and founder of Root, an Atlanta-based company focused on fermentation and bringing historic food to the modern world. She has published several books ...