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California-based McConnell’s Ice Cream has always been a small family company. Founded in Santa Barbara in 1949, the McConnells made everything from scratch, in small batches, with milk and cream from cows who graze on Central Coast pasture. It’s still made the same way—including pasteurizing the raw milk at The Old Dairy creamery (it dates…
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Eat the rainbow! Photo courtesy Sue | The View From Great Island. We were charmed by these homemade ice pops from blogger Sue of The View From Great Island (the island town of New Castle, New Hampshire). She puréed blueberries, kiwis, mango, pineapple, strawberries and watermelon to make rainbow pops. When you make your…
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Peaches and Prosecco: What could be more refreshing? For National Bellini Day, June 23rd, we were inspired to look for the ripest peaches we could find, even though peak peach season is not yet upon us. In the off-season, you can buy frozen peach purée or (surprise!) baby food puréed peaches. Fresh or frozen, you…
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For National S’mores Day, August 10th, Reynolds Kitchens has developed two grill approaches that use aluminum foil instead of the original twig over a fire. You can also make them indoors on the stove top. The recipes evolve S’mores graham cracker sandwiches into two fun variations: s’mores cones and skillet s’mores. Use your favorite chocolate,…
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Updated July 2026 Israeli salad (salat yerakot, vegetable salad*, in Hebrew) is a chopped salad most commonly made with tomatoes, cucumbers, onion, parsley, lemon juice, olive oil, and salt. It can also include bell pepper, and onion. Other ingredients, such as carrot and country-specific ingredients (more about that in a few paragraphs) can be added.…
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