Rekindle the art of home baking.
At the close of this seemingly neverending sky-slush season, let me just say: thank goodness for rhubarb. Seriously.
There’s something about those rosy stalks with their bright green leaves that are just inherently cheerful. I’ve been buying it by the armful this past month, and complete strangers on the street, when they saw the stalks poking out of my bag, smiled at me or gave me a nod. Seems like I’m not the only one who considers them a harbinger of spring.
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Photo: Kelly Neil
As the weather heats up, we’re loathe to turn the oven on. Enter, frozen treats: ice cream, popsicles, bombe cakes, frozen bars — we can’t get enough of them. But if you’re in the food photography (or styling) business, frozen foods can be really tricky to capture, as they have a tendency to melt away faster than the snap of a shutter.
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I don’t know about you, but in this nook of the world, we’re about to be swallowed whole by the sweltering, sticky heat of summer. Thank goodness there’s Popsicle Week to the rescue! …
In today’s tutorial, you will learn how to make luscious no-churn ice cream at home that will rival that pint from the grocery store! Best of all, there is no machine required.
It’s hard to deny the pull of summer on all the senses: the heat beating down during the day, the cool relief of the evening breeze, the sweat, the stickiness, the fat slices of melon and the ripe peaches, the abundance at the market stands, the sudden bloom of the peonies. Each of these brings joy, but for me, the greatest joy of all is that it is finally, finally ice cream season.
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