Magnificent News: Recipes! Mint Chocolate Chip Ice Cream, Whole Steamed Fish, Pulled Trumpet Mushrooms

Introductory offer: Get one year of digital access for just $40.

Read online

What to cook during the week ahead, from Post Food editors.

By Ann Maloney

One spoonful of the bright, sweet, tart Watermelon Lime Sorbet dished out at Bresca and the Honeybee at Outlet Beach in Maine, and I started Googling to see just how far a drive that would be. The answer: About 10 hours.

So, I've had to content myself with making chef Krista Kern Desjarlais's sorbet and mint chocolate chip ice cream at home. Desjarlais abandoned her hectic restaurant kitchen for this little ice cream shack on Sabbathday Lake, where she dishes out creative flavors while her daughter dangles her feet from the nearby dock. It all sounds pretty dreamy to me.

Desjarlais and Kathy Gunst, who wrote about her, will join us Wednesday, July 28, at noon (ET) on our weekly chat. (Find details below.) If you have ice cream-making questions, post them now and/or join us for the chat.

Sometimes simplicity can be a path to happiness — or yummy muffins. Olga Massov made these 3-Ingredient Blueberry Muffins recommended by Barbara Costello, a 72-year-old grandmother, known as Babs to her nearly half a million TikTok followers. The muffins call for ice cream as a base, making them ready to go into the oven in about 10 minutes.

If you've got 20 minutes, you can dig into Aaron Hutcherson's latest pantry-friendly recipe, Chipotle Jackfruit and Black Bean Tacos. Aaron makes the case that canned jackfruit — and chipotle sauce — should be among your pantry staples. The jackfruit is a shelf-stable, plant-based protein and the chipotle sauce quickly delivers big flavor.

Joe Yonan and I each shared 30-minute recipes. Joe recommended Miyoko Schinner's Pulled King Trumpet Mushrooms, featuring shredded mushrooms sauteed until golden and then drenched in a sweet, salty, smoky sauce. I couldn't help but eat them straight out of the pan with a spoon, but Joe has lots of other ideas for how you can serve them.

I made "The Great British Bake-Off" winner Chetna Makan's Masala Chicken, which is chicken pieces coated in a spiced yogurt and quickly pan-fried. She said she couldn't stop making this recipe once she started. I feel the same way. It's in my permanent rotation now.

Maybe my favorite recipe this week, however, was the Cantonese Sizzling Whole Fish featured in G. Daniela Galarza's Eat Voracoiusly newsletter. It requires a bit of slicing to prepare the aromatics, but the steaming is quick and easy. The dish accomplished three things for me: It was delicious. It helped me tamp down my trepidation about cooking whole fish. And, it made me look good.

If you want to make an impression, pour the smoking hot oil over the fish in front of your fellow diners, so they can smell the scented steam and hear the sizzle. This little number has a wow factor.

Join us on Wednesday at noon (ET) for our weekly food chat. You must register, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.