There are as many lasagna recipes as there are cooks in Italy, yet, with so much variation, there is one regional tradition that stands out among all the others: Bologna’s lasagna. It is the lasagna that all others aspire (and fail) to be. This particular incarnation of Italy’s famous recipe features sheets of spinach pasta layered with meat ragù and béchamel.
Our well-proportioned sandwiches feature relatively small, thin cookies and precise scoops of ice cream that give each bite the perfect combination of textures and flavors. We added water to the dough to prevent the cookies from turning rock-hard in the freezer, as well as plenty of browned butter, dark brown sugar, vanilla, and salt to compensate for the flavor-dulling effect of the freezer. Mini chocolate chips provided bursts of chocolate flavor and delicately crunchy texture.
1. In a heavy saucepan over medium-high heat, slowly heat the milk to 180°F. Turn the burner down as low as possible, and “hold” the milk at this temperature (it may climb a bit, which is fine) for 5 minutes. Remove from the stove.
Equipment: Tortilla press*
Cashews and caramel make an excellent pair.
You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.
Bryan won’t stand for untweaked chocolate—it has to be smoky, or spicy, or salty—so for this particular recipe, we went spicy.
Ho-hum hummus gets a makeover when roasted beets are blended into the mix.
These creamy pops are like a smoothie on a stick.