Here's a delicious ice-cream recipe that doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
