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.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy