Once Upon a Chef

Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, popping up everywhere from ice cream shops and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked

Few things say summer quite like a lobster roll. This New England-style version keeps things classic: sweet chunks of lobster lightly dressed with mayonnaise, celery, lemon, and chives, then tucked into buttery toasted split-top buns. It’s simple, fresh, and all about letting the lobster shine.

If you’ve never made lobster rolls at home, you’ll be surprised by how ...

With swirls of strawberry sauce and a buttery graham cracker crumble, this ice cream has all the sweet, rich, tangy flavor of strawberry cheesecake. The recipe doesn’t require an ice cream machine—you simply blend the ice cream ingredients in a food processor, layer the mixture with the strawberry sauce and graham cracker crumbles in a loaf pan, and pop it in the freezer. Af...

This lemon buttermilk sorbet is one of those desserts that’s much greater than the sum of its parts. Made with just a handful of ingredients, it’s bright, tangy, and uber-refreshing. The buttermilk adds richness and a creamy texture that set it apart from traditional sorbet. An ice cream maker will give you the smoothest texture, but if you don’t have one, don’t let that st...

Pineapple fried rice is one of my favorite Thai takeout orders, but it’s even better homemade because you can really load it up with the good stuff—extra shrimp, lots of egg, and juicy bites of fresh pineapple throughout. This version gets its classic savory Thai restaurant flavor from a combination of soy sauce and fish sauce, along with fragrant curry-spiced rice and just a...