Cookies and cream

 These sticky peach chicken wings are sweet, savory, slightly tangy, and beautifully caramelized. The peach glaze reduces into a glossy sauce that rivals restaurant-quality wings. Sticky Peach Chicken Wings Serves: 4–6 Prep: 20 minutes Cook: 45–55 minutes Ingredients Wings 1.5 kg chicken wings, split into drumettes and flats 2 tbsp baking powder (aluminum-free) 1 tsp kosher salt 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika Sticky Peach Glaze 2 ripe peaches, peeled and diced (or 1 cup peach preserves) ¼ cup honey 3 tbsp brown sugar 3 tbsp soy sauce 2 tbsp peach nectar or apple juice 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 2 cloves garlic, minced 1 tsp grated fresh ginger ½ tsp chili flakes (optional) 1 tsp cornstarch mixed with 1 tbsp water Garnish Toasted sesame seeds Sliced spring onions Fresh parsley or cilantro Method 1. Prepare the wings Pat the wings completely dry. Mix together: baking pow...

  Peach & Barley Salad with Hazelnut Persillade A restaurant-quality summer salad that balances sweet peaches, chewy barley, toasted hazelnuts, fresh herbs, and a bright lemon vinaigrette. Serves: 4 Preparation: 25 minutes (plus barley cooking time) Ingredients Barley 180 g (1 cup) pearl barley 750 ml water 1 tsp salt Hazelnut Persillade 70 g toasted hazelnuts, finely chopped 1 large bunch flat-leaf parsley, finely chopped 1 garlic clove, grated into a paste Zest of 1 lemon 2 tbsp extra virgin olive oil Pinch flaky sea salt Freshly ground black pepper Salad 3 ripe peaches, sliced into wedges 80 g baby arugula (rocket) ½ small red onion, very thinly sliced 100 g cucumber, diced Fresh basil leaves Fresh mint leaves Lemon-Honey Dressing 4 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp honey Salt and black pepper Chef's Method 1. Cook the barley Simmer the barley in salted water for 25–3...

 

  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.