Eating ice cream sandwiches always brings out the kid in me. Why not spread the joy? At a recent party, more than a few giggles erupted when I handed out overstuffed ice cream sandwiches for dessert. I owe my renewed interest in ice cream sandwiches to a herd of Belted Galloway cows that I often spot as I head home on Route 290 just outside of town. Those dark cows with the big white stripe running right around their middles remind me of great big ice cream sandwiches. I found the perfect recipe for the chocolate cookie part in an old favorite of mine, the Deer Valley Ranch Family Cookbook, a spiral-bound treasure trove of recipes from the kitchen of a Colorado dude ranch. The soft, slightly cakey cookies are the perfect foil for a creamy vanilla ice cream center. These cookies are also fabulous alone: sometimes I don’t quite get around to filling them with ice cream and before I know it they are gone.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.