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That was my boss, the visionary Amanda Hesser, as I sat hemming and hawing about which Genius Recipe should kick off this column.
10 years, 500+ recipes, 2 1/2 cookbooks, and a video and podcast series later, I remain grateful—to her and to all of you. Today, get the rest of the story on the recipe that started it all—plus two new ones that are, somehow, even simpler.
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See—for the first time in a hosted video!—how strawberries "surrender and slacken into a hot pink soup," as one eager young writer once said.
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After 10 years, I still didn't know where this recipe came from—and who knew putting a whole lemon in sorbet would be a good idea.
So, for this week's episode of The Genius Recipe Tapes, I called up Ruthie Rogers (co-founder of The River Café) and Amanda Hesser (my boss) to find out.
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Yes, you absolutely can stir and freeze, stir and freeze. Or you can press one automagic button—specifically, the ice cream, gelato, or sorbet button—and be done.
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No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend
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David Lebovitz's Chocolate Sorbet
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Nigella Lawson’s Magical, No-Churn Gelato Cake
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Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe
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Meera Sodha’s 10-Minute Frozen Treat Will Soothe Your Summer Brain
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Brad Spence's Salted Butter Semifreddo
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| FROM OUR PARTNER |
So Long, Single-use
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| We’ve rounded up the sustainable helpers we reach for most—from the sleekest water filter pitcher we know to compostable sponge cloths that replace 17 rolls of paper towels (that’s right). |
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