(Image credit: Samantha Bolton)

Max Falkowitz is a self-described “ice cream whisperer.” When I first started really getting into ice cream, I tried to read everything he wrote on the subject while he was an editor at Serious Eats. He’s smart and scientific in his approach to ice cream, but still has fun with it (because, I mean, it’s ice cream). As the current Executive Digital Editor for Saveur, he continues his legacy in ice cream writing.

Here’s what Max has to say about his favorite pint of all time. You better listen up.

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Even without the rhubarb, tomato dumplings are a mystery to those who didn’t grow up eating them. They are an old-fashioned favorite of some grandmas and meat-and-three diners. Juicy canned tomatoes, either home-canned or store-bought, simmer in a fragrant stew that is topped with dollops of biscuit dough that poach in the delicious liquid. Think of them as chicken and dumplings, made with tomatoes instead of chicken.

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From Apartment Therapy → Mix It Up: The Look of More than One Countertop Material in the Kitchen

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Ice cream may seem like a cruel joke to those who are lactose intolerant, but it doesn’t have to be that way. Jocelyn Delk Adams, the voice behind the popular blog Grandbaby Cakes, has just the pint you should seek out if you’re trying to avoid dairy. And bonus! Alongside being dairy-free, this pint is also nut-free and gluten-free. Have you tried it?

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What a pound of grapes looks like will surprise you. So often, we get into the habit of buying fruits and vegetables that have been pre-measured and pre-packaged for us — and while the convenience can’t be beat when we’re in a rush, it does disconnect us from knowing what a pound should look like. Here’s how you can confidently purchase a pound of grapes by sight.

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How To Make Stovetop Croutons

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We don’t think we’re making a bold claim when we say these croutons truly taste like wings, pasta, pizza, tacos, or an everything bagel, because we’ve eaten them and seen the light. With 10 minutes, a skillet, and a few choice ingredients, you’ve got the key to having your salad and your pizza too.

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When my son was a baby, we used to get together for weeknight dinners with neighbors. We called it “kid dinner,” because we’d eat an early meal and ensure the menu was something our little ones would enjoy too. As our babies turned into kids, though, life got busy and those social dinners fell off the radar.

We recently decided to make an effort to bring back kid dinners, and a factor in their successful reinstatement has been letting ourselves off the hook from a made-from-scratch meal. Our most recent weeknight dinner with friends was made possible by Tony Roma’s baby back ribs and pulled pork, which I picked up at the grocery store.

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Learning how to spot a pound of bananas without the aid of a scale is a game-changer. When you know how many bananas are in a pound, you can decide how many you want to buy and access the price in a snap.

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How To Cook Fluffy, Tasty Quinoa

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Packing your salad full of whole grains like farro, quinoa, and brown rice is an easy way to bulk it up and make it extra satisfying. But what’s not satisfying is a salad full of mushy grains, which can happen if you forget one important step when prepping them for lunch.

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After so many failed attempts, I’ve finally succeeded at meal planning. The tricky part hasn’t been sticking to it (that’s going quite well), but rather planning for lunch. Usually lunch is a salad, but it has to be one I really want to eat (read: one I won’t ditch for whatever the office decides to order).

Eventually I learned the secret to a salad I’d actually stick with is a topping that’s hearty enough to make a salad feel like a meal, and one I can make a big batch of ahead of time. Here are five toppings that do just that.

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