This no-bake ice cream tart is my take on the amazing PB&J ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
Come summer, when basil in abundance at the farmers’ market, I immediately grab a fragrant bunch to for this easy pesto recipe. Blanching the basil leaves is the secret to keeping the pesto’s vibrant color. I tossed the pesto with corzetti pasta. The stamp molds are linked below.
Every fall, I mark the start of the season by ordering pumpkin bread at Starbucks. It’s available year-round, but it feels most enjoyable when the weather starts to turn and I start to crave cozy, spiced treats. This year, I tried a few versions from bakeries in San Francisco to see how they differ. Here are tasting notes.
Dumpling making is the perfect weekend activity. Grab a friend, set up an assembly line and put on your favorite music. I enlisted my mom to help. She made Chinese food while I was growing up, so naturally, she had some thoughts about what should go in the filling. She helped with the seasoning and I added all the stuff (Lots of green onions! Mushrooms!). The resulting recipe is a hybrid of our experimentation.
