Mother' Day
13 recipes found
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
Broiler-Popped Oysters With Tomato Butter
These oysters taste like pizza, all thanks to a simple tomato butter loaded with garlic, oregano and crushed red pepper. In this recipe, adapted from my cookbook "Start Here: Instructions for Becoming a Better Cook" (Knopf, 2023), you still go through the motions of shucking, but start by broiling the oysters, which makes them give up their tight grip and open right up. Then all you need is a butter knife to release them from their shells, so think of this as oyster shucking with training wheels on. Each opened oyster is crowned with the tomato butter before another quick trip under the broiler to get bubbly and browned. Serve with crusty bread to sop up all the briny, garlicky sauce.
Peach Ricotta Cake
Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)
Sour Cream Baked Doughnuts
You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.
S’mores Layer Cake
This cake is a labor of love, but you can make all of the individual parts ahead of time, and the finished dessert truly tastes like a bite of old-fashioned s’mores. The base is a deeply chocolatey sour cream cake that stays soft and moist for days. The cake layers are sandwiched together with toasted marshmallow buttercream and graham cracker crumbles. The sweet and salty graham crumbles, made from graham cracker crumbs that are mixed with sugar and melted butter and then baked, add crunchy texture to the cake and make a terrific garnish, too. You will need a kitchen torch to toast the meringue for the buttercream, but it’s totally worth it for that iconic, deeply caramelized marshmallow flavor.
Sugar Cookie Bars With Berries
Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.
Shrimp Salad
This Southern shrimp salad is so easy to throw together. It uses fresh or frozen shrimp, quickly and gently cooked in a pot of just-boiled water that’s well seasoned and spiked with lemon. Once cooled, the shrimp is then tossed in a savory, tangy, creamy dressing with a crunch from crisp vegetables for a perfect balance of texture. It’s an ideal light lunch, and also keeps in the fridge for a few days, ready to serve as a snack with crackers when you need something in a hurry.
Sungold & Heirloom Tomato Tart
A tomato tart filled with a ricotta-mascarpone filling and sliced heirloom tomatoes. I also pile on fresh Sungolds dressed in olive oil and salt.
No-Churn Apricot & Honey Ice Cream
This ice cream is made with a simple 2-ingredient base of sweetened condensed milk and heavy cream, and a swirl of homemade apricot jam and honey.
Bruschetta Salad (Panzanella) with White Beans & Halloumi
An easy summer salad made with the best components of a classic bruschetta (like toasted bread and plum tomatoes) but with white beans and halloumi.
Blueberry Pizza
A classic old-school Swedish dessert made easy with store-bought pizza dough and filled with fresh blueberries and sugar. It's delicious, simple, and quick!
Homemade Choco Tacos
Easy choco tacos filled with vanilla fudge-swirl ice cream, dipped in a peanut chocolate magic shell. They're delicious and a great weekend project!
Norwegian Custard Buns (Skolebrød)
These cardamon-infused custard buns are filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut.