• FAST
• STAFF-FAVORITE
• VEGETARIAN

INGREDIENTS

1. 2 pints vanilla ice cream, slightly softened
2. 3 ounces bourbon
3. 1/2 pint heavy cream
4. 3/4 ounce sweet vermouth
5. 1 tablespoon sugar
6. Dash of Angostura bitters
7. 1 liter cherry soda, or three 12-ounce bottles, chilled
8. Maraschino cherries, for garnish

1. Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes.
2. Meanwhile, whip the heavy cream with the vermouth, sugar and bitters until soft peaks form. Refrigerate until chilled.
3. Pour the cherry soda into 4 tall glasses, filling them two-thirds full. Scoop the ice cream into each glass and top with a dollop of the whipped cream. Garnish with the cherries and serve.

• MAKE-AHEAD
• VEGETARIAN

INGREDIENTS

1. Unsalted butter
2. 1 1/4 cups all-purpose flour, plus more for dusting
3. 1 teaspoon baking soda
4. Pinch of salt
5. 2 large eggs, beaten
6. 1/2 cup canola oil
7. 1 cup sugar
8. 2 large, very ripe bananas, mashed
9. Confectioners’ sugar, for dusting

1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.
2. Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners’ sugar, cut into slices and serve.

INGREDIENTS

1. 2 tablespoons unsalted butter
2. 1 medium shallot, finely chopped
3. 1/4 cup finely diced carrot
4. 1/4 cup finely diced celery
5. Salt and freshly ground pepper
6. 1 cup plus 2 tablespoons all-purpose flour
7. 3/4 cup dry white wine
8. 1 1/4 cups low-sodium chicken broth
9. 3 cups shredded rotisserie chicken
10. 2 tablespoons chopped flat-leaf parsley leaves
11. 1 tablespoon baking powder
12. 1 tablespoon finely chopped chives
13. 1 cup buttermilk
14. 1 large egg, beaten

1. In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
2. Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to moderately high and sprinkle 2 tablespoons of the flour over the mixture. Cook, stirring, until the flour begins to brown, about 3 minutes. Stir in the wine and bring to a boil. Add the chicken broth about 1/2 cup at a time, allowing the sauce to return to a boil and thicken between additions. Once all the broth has been added, stir in the chicken and season with salt and pepper. Keep the stew warm over moderately low heat.
3. In a medium bowl, mix the remaining 1 cup of flour with the baking powder, chives and 1/2 teaspoon of salt. Gently stir in the buttermilk and egg until the mixture is evenly moistened. Drop generous tablespoons of batter over the chicken stew. Cover the casserole and cook over moderately low heat until the dumplings are puffed and cooked through, about 12 minutes. Garnish with the parsley and serve immediately.