Just in time for ice cream season, a reprise of one of our all-time favorite recipes: Tamarind Ice Cream. The sweet-tartness of tamarind blends magically with the cool creaminess of traditional ice cream. For a new twist, try adding some tropical heat with a bit of cayenne or your favorite chili powder, blended into the ice…
Category: Ice Cream/Sorbets
The Road to Paradise is Paved with Grains
The ice cream experiments were continuing when I encountered a startlingly relevant passage in The Book of Salt. The novel, by Monique Truong, is told from the perspective of a Vietnamese cook hired by Gertrude Stein and Alice B. Toklas for their Parisian household in the late 1920s. Evidently, it takes off from a real-life…
Bring on the Ice Cream
July being National Ice Cream Month, it seemed our patriotic duty this holiday weekend to keep the granita and ice cream experiments going. Next up, a honey-fig variety with toasted pistachios we’re calling The Little Figgy That Could Ice Cream. The main ingredient comes courtesy of the figs from the spunky little tree that grows…
Now That’s Iced Coffee!
It’s that time of year again. On the sweltering sidewalks of New York, everyone is staying hydrated by keeping a cup of iced coffee within sipping distance at all times. But I’ve never been a big fan. Iced coffee only really tastes good with lots of milk and sugar, and I try to avoid the…
Eastover Offerings
A dinner companion the other evening recalled his childhood in Pine Bluff, Arkansas, where dishes for the Passover seder were prepared by the housekeeper. Like a scene out of The Help, she’d then turn around and make the family’s recipes, like kugel, for her own church suppers, calling it Easter dressing. It was the perfect…
Coming Up Short (Cakes)
My recent adventure with allspice-heavy pickled red onions has given me a new taste for the spicy berry. It is a natural with ginger and peaches, and a little unexpected in a summer dessert.
Three Cubed: Caribbean Creamsicle
Three Cubed Project The Book: The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands (1996, Harvard Common Press) July being National Ice Cream Month, I was happy to find a recipe for Soursop Ice Cream on page 227 of this fun cookbook; also happy that the recipe suggested Tamarind Ice Cream…
First Feast: The Recipe Recap
To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen for our first joint supper club feast. The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and…
Taste of Place (The Lúcuma Edition)
Taste and smell are evocative, visceral. They take me away to other times and places, conjuring up revelatory moments and transcendental flavors: mango (firm, perfect and unstringy in Mexico—my first), green beans (garlicky and crisp, Spain), shrimp (buttery and “barbecued” in New Orleans), chicken tamales (D.C. Yes, D.C.), passion fruit (tangy and billowy in pie,…
Three Points Kitchen 