Cookies and cream

  Store-bought vanilla ice cream can last in the freezer for: Unopened ice cream : Up to 2-3 months past the best-by date if stored properly.  Opened ice cream : Best used within 1-2 months for optimal quality.  To maintain quality, store ice cream in airtight containers and keep it in the back of the freezer, where temperatures are generally lower. 

 

 A herby potato salad is fresh, light, and perfect if you prefer lighter foods. Herby Potato Salad Ingredients 800 g potatoes, boiled and cut into chunks 3 tbsp olive oil 1 tbsp lemon juice 1 garlic clove, minced 2 tbsp parsley, chopped 2 tbsp dill, chopped 2 tbsp chives or green onions, sliced Salt and pepper to taste Method Boil potatoes until tender. Drain and let cool slightly. Mix olive oil, lemon juice, garlic, salt, and pepper. Toss potatoes with the dressing while still warm. Add parsley, dill, and chives. Let sit for 15–30 minutes before serving. Shortcut Version Use baby potatoes. Dress with olive oil, lemon juice, dried dill, and chopped parsley. Ready in 5 minutes once the potatoes are cooked. Lebanese-Inspired Version Add: Extra virgin olive oil Fresh mint Parsley Green onions Sumac Lemon juice This version pairs beautifully with grilled fish, tawouk, or a fresh salad.

 That’s a fun fusion idea—Lebanese freshness meets Japanese umami. Here’s a Japanese-style Tabbouleh that keeps the spirit of the original (parsley, freshness, lemony brightness) but shifts the flavor profile toward soy, sesame, and rice vinegar. 🌿 Japanese Tabbouleh (Light & Umami Fresh) 🥗 Full Version Ingredients 1 large bunch fresh parsley (finely chopped) 1/2 cup cooked quinoa or bulgur (quinoa gives a lighter “cleaner” feel) 1 cucumber (small dice) 2 green onions (thinly sliced) 1/4 cup fresh mint (optional but great) Dressing (Japanese twist) 2 tbsp soy sauce 1.5 tbsp rice vinegar 1 tbsp sesame oil 1 tsp grated ginger 1 tsp honey or maple syrup (optional, balances acidity) 1 tsp toasted sesame seeds Juice of 1/2 lemon Optional add-ons (very Japanese direction) A small sheet of nori (crumbled) A few edamame beans A pinch of chili flakes Instructions Cook quinoa (or soak bulgur if using traditional style) and let it cool co...

 Olive fougasse is a beautiful, rustic Provençal bread — kind of like focaccia’s slightly more elegant cousin, often shaped like a leaf and filled with olives and herbs. It’s crisp on the outside, soft and airy inside, and very forgiving to make. Here’s a simple version you can actually do at home. 🫒 Olive Fougasse (Classic Version) Ingredients 500 g flour 7 g dry yeast (or 25 g fresh yeast) 300 ml warm water 1 tsp salt 2 tbsp olive oil (plus more for brushing) 100–150 g olives (green or black, pitted and sliced) Optional: rosemary, thyme, or oregano Method Activate yeast Mix yeast with warm water and let sit 5–10 minutes until slightly foamy. Make dough In a bowl, mix flour + salt. Add yeast water + olive oil. Mix until a rough dough forms. Knead Knead 8–10 minutes until smooth and elastic. (It should feel soft, not sticky-wet.) First rise Cover and let rise 1–1.5 hours until doubled. Add olives Gently fold olives into the dough (don’t crush ...