Chefs are flexing their creativity with extravagant, artfully assembled newfangled sundaes, taking classic elements-a brownie or cookie base, a scoop of ice cream draped in sweet sauce, crunchy and colorful toppings, a pouf of whipped cream, and a cherry on top-and reinventing the frozen treat in unexpected new ways.
We're embracing the spirit of the modern ice cream sundae here with six sundaes that use a mix of homemade and store-bought flourishes to take a simple scoop (or several) of ice cream over the top. A dollop of whipped cream is reimagined into a dark chocolate-flecked peanut butter stracciatella topping for a Miso Caramel Blondie Sundae (recipe p. 87); Coconut-Candied Cashews (p. 89) provide a satisfying crunch in the tropical Coconut-Mango Kataifi Sundae (p. 89). Is hot fudge where you find your bliss? Turn to three fast-fix saucesBalsamic-Port Hot Fudge (p. 88), MangoCoconut Caramel (p. 89), and Salted Honey-Scotch Sauce (p. 87)-to drizzle over your next scoop.
These sundaes lean on store-bought ice cream in focused flavors such as vanilla, strawberry, chocolate, and coffee that let the toppings shine. You can go as mainstream or as artisanal as you choose with your ice creams: big-batch powerhouse or local craft creamery, smooth and silky or packed with mix-ins and swirls. There's no wrong choice as you go all in on these creamy creations.
HOW TO BUILD
The Ultimate Ice Cream Sundae
1. BOOST CONTRAST WITH CRUNCH
Denne historien er fra August 2023-utgaven av Food & Wine.
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Denne historien er fra August 2023-utgaven av Food & Wine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Gilda Age - How to perfect the world's best bar snack at home
In the late 1940s, Rita Hayworth turned heads in Hollywood with her sultry, sharp-tongued, titular role in the movie Gilda. Hayworth's character also made a lasting impression further afield in Spain, at Casa Vallés bar in Donostia-San Sebastián, inspiring the creation of a pintxo-a tiny, toothpick-speared snack-that still bears her character's name today. The new pintxo was so popular that it was quickly adopted by other spots throughout the city. It is now Basque country's most iconic bar snack
Tasting Tasmania - Australia's stunning island state is home to stellar cool-climate wines, a vibrant dining scene, and the freshest air on earth.
Australia's stunning island state is home to stellar cool-climate wines, a vibrant dining scene, and the freshest air on earth.asmania smells fresh. Parks and wilderness cover 40% of the island, and much of the rest is farmland. Swept by the Roaring Forties-intense westerly winds that buffet the southern hemisphere- the atmospheric station at Cape Grim in the state's northwest corner regularly records the earth's most pristine air. Down here in Australia's southernmost state, not far from Antarctica, simply taking a breath is delicious. But that's not all that's delicious. Grapes retain mouthwatering acidity in the chilly, maritime climate of Tasmania (or Lutruwita, as it's called in palawa kani, the local Aboriginal language). Having loved Tolpuddle Vineyard's earthy Pinot Noirs, full of cranberry and orange-peel flavors, back in New York, I'd made a pilgrimage to the island for its wine.
Autumn Pairings - Our favorite sommeliers share their go-to dishes and wine pairings for when the weather starts to cool.
Our favorite sommeliers share their go-to dishes and wine pairings for when the weather starts to cool. Translating to "mashed eggplant," baingan bharta is a popular North Indian dish that combines grilled eggplant with ripe tomatoes, vibrant fresh ginger, and warm spices like cumin and cloves. Cut long, deep slits down each eggplant before grilling to help the centers steam and soften as the outside chars. Serve this smoky, spreadable dish warm or at room temperature with roti or naan.
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Snappy pickled shrimp from North Carolina native Ben Barker are perfect for late-summer meals.
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TAKE BACK SUNDAY
Chef Fermín Núñez's answer to the Sunday scaries? Porrón pours and paella for a crowd.
COOKING WITH GRAPES
GRILLED BRAISED, BAKED STEWED OR FROZEN THEY'RE SO MUCH MORE THAN JUST A SNACK.
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A hunger for rice laid Charleston's foundation. Could a love for the grainand the city that grew from it—be the way to a more unified future?
The California Wine Lover's Guide
55 bottles that will tell you everything about the past, present, and future of California wine
Beef Sukiyaki Pasta
In the hands of cookbook author Hiroko Shimbo, the flavors of beef sukiyaki become an easy weeknight meal.
