These five cookbooks hold the secrets to all the new tacos, burgers, ice creams, salads and pastas you’ll want to make — not just this summer but all year long. We hope you enjoy them as much as we do.
‘Easy No-Churn Ice Cream’
No ice cream maker? No problem.
Baking blogger Heather Templeton got rid of hers years ago. Now, she makes creamy, cold treats — from classic vanilla to chunky rocky road and peach crumble — using a strategic ratio of condensed milk, heavy cream and half-and-half. To that base, she adds simple ingredients, like strawberries and sugar or Biscoff cookies. Pour the mixture into a loaf pan and freeze for three to five hours or overnight. That’s it.
“Easy No-Churn Ice Cream” (Page Street, $23) is easy to follow, requires only a whisk and bowl and offers 50 indulgent recipes, including ice cream bars and sandwiches, like summer-defining Cookie Dough Ice Cream Sandwiches.
‘Between the Buns’
If Sam Zien, aka Sam the Cooking Guy, calls a burger a sandwich, just go with it.