Cut a banana into large chunks and place in a blender or a food processor fitted with a blade attachment. Add 1/4 cup dark rum and pulse 5 to 6 times until smooth. Add 1 pint dulce de leche ice cream and pulse 10 to 12 times more until smooth and pourable. Pour into a chilled pint glass and serve.
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.