Curious Cook

Curious Cook in the New York Times: Cold in the kitchen

In today's Curious Cook column I write about the uses of cold in the summer kitchen, including a method and recipe for freezing ice cream and sorbet mixes in 30 minutes without a machine.

Curious Cook in The New York Times: Ice creams, flaky and chewy

In today's Curious Cook column I write about ice creams that offer textural alternatives to the standard smoothness. One, fromage aux épingles, or "cheese with pins," is a 240-year-old French oddity; the other, salepi dondurma, or salep-thickened ice cream, is a traditional Turkish favorite.