| | | No ice cream machine? No problem. | | | While many frozen desserts involve tempering yolks, simmering custard, cooling that custard, and then churning (when we could and should be frolicking in the sun), this one does not. Instead? A laid-back method to go with an equally laid-back ingredient list. And, in turn, the butteriest, pecaniest butter pecan ice cream of my life.
|  | | Emma Laperruque | | Food Editor, Has a Cat Named Butter, Needs a Cat Named Pecan | | | | What happens when you throw some pecans in a blender, add a lot of cream, and press go? Magic—aka whipped pecan cream. It's a game-changer in this Big Little Recipe (and also something I would very much like on a slice of chocolate cake). | | | Now that the warm weather is here to stay, breakfast, lunch, dinner, and dessert all taste better outside. A fact! And this fragrant hanging coil will make sure the mosquitos aren't invited. | | | | | | | | | | | Crispy Salmon With Corn, Blackberry & Shishito Salad | | | | | | | | | | | | |
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