| One spoonful of the bright, sweet, tart Watermelon Lime Sorbet dished out at Bresca and the Honeybee at Outlet Beach in Maine, and I started Googling to see just how far a drive that would be. The answer: About 10 hours.
So, I've had to content myself with making chef Krista Kern Desjarlais's sorbet and mint chocolate chip ice cream at home. Desjarlais abandoned her hectic restaurant kitchen for this little ice cream shack on Sabbathday Lake, where she dishes out creative flavors while her daughter dangles her feet from the nearby dock. It all sounds pretty dreamy to me.
Desjarlais and Kathy Gunst, who wrote about her, will join us Wednesday, July 28, at noon (ET) on our weekly chat. (Find details below.) If you have ice cream-making questions, post them now and/or join us for the chat. Sometimes simplicity can be a path to happiness — or yummy muffins. Olga Massov made these 3-Ingredient Blueberry Muffins recommended by Barbara Costello, a 72-year-old grandmother, known as Babs to her nearly half a million TikTok followers. The muffins call for ice cream as a base, making them ready to go into the oven in about 10 minutes. If you've got 20 minutes, you can dig into Aaron Hutcherson's latest pantry-friendly recipe, Chipotle Jackfruit and Black Bean Tacos. Aaron makes the case that canned jackfruit — and chipotle sauce — should be among your pantry staples. The jackfruit is a shelf-stable, plant-based protein and the chipotle sauce quickly delivers big flavor. Joe Yonan and I each shared 30-minute recipes. Joe recommended Miyoko Schinner's Pulled King Trumpet Mushrooms, featuring shredded mushrooms sauteed until golden and then drenched in a sweet, salty, smoky sauce. I couldn't help but eat them straight out of the pan with a spoon, but Joe has lots of other ideas for how you can serve them.
I made "The Great British Bake-Off" winner Chetna Makan's Masala Chicken, which is chicken pieces coated in a spiced yogurt and quickly pan-fried. She said she couldn't stop making this recipe once she started. I feel the same way. It's in my permanent rotation now.
Maybe my favorite recipe this week, however, was the Cantonese Sizzling Whole Fish featured in G. Daniela Galarza's Eat Voracoiusly newsletter. It requires a bit of slicing to prepare the aromatics, but the steaming is quick and easy. The dish accomplished three things for me: It was delicious. It helped me tamp down my trepidation about cooking whole fish. And, it made me look good. If you want to make an impression, pour the smoking hot oil over the fish in front of your fellow diners, so they can smell the scented steam and hear the sizzle. This little number has a wow factor. Join us on Wednesday at noon (ET) for our weekly food chat. You must register, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Photo by Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post) Fresh chunks of watermelon are pureed with lime and sugar to create this taste-of-summer sorbet recipe. By Kathy Gunst ● Read more » | | | This recipe uses fresh mint to gets the subtle, refreshing herb flavor just right. By Kathy Gunst ● Read more » | | | Combine melted chocolate and oil to make a topping that will harden when it hits the ice cream. By Kathy Gunst ● Read more » | | | This recipe comes from Barbara Costello, or, Babs, as she's known to her nearly half a million TikTok followers, a 72-year-old grandmother. By Olga Massov ● Read more » | | | This steamed fish recipe, fragrant with scallions, ginger and citrus zest, highlights the lightly sweet flavor of fresh, whole bass, cod or tilapia. By G. Daniela Galarza ● Read more » | | | Luscious, juicy, peak-of-season stone fruit is grilled, then paired with cool, creamy yogurt for an incredible, irresistible combination. By Ellie Krieger ● Read more » | | | Chicken pieces are coated in a spicy yogurt and then cooked until a savory crust develops on the outside. By Ann Maloney ● Read more » | | | Pile these succulent pulled mushrooms into your next taco, burrito or sandwich. By Joe Yonan ● Read more » | | | These vegan tacos come together in a matter of minutes thanks to a few key pantry ingredients. By Aaron Hutcherson ● Read more » | | | It is best to make small batches of self-rising power because it can lose its leavening power over time. By Olga Massov ● Read more » | | | |
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