If you can’t get enough of the fall flavors, this sweet potato ice cream is about to blow your mind. Once you take a bite, you’ll understand. It turns out that sweet potato ice cream tastes like frozen pumpkin pie.

Sweet Potato Ice Cream

The natural sweetness of the sweet potatoes, combined with that warm cinnamon spice and brown sugar, makes this dessert feel like fall in an ice cream scoop.

I have to tell you, the texture of this ice cream is unreal. It’s velvety smooth, creamy, and perfectly scoopable. It’s great on its own, topped with whipped cream, sprinkled with pralines, or served with a slice of pie.

Unusual Ice Cream Flavors

I know, I know, sweet potato ice cream? What’s next? Pickle ice cream? Mac and cheese ice cream? Jalapeno ice cream? Wait. I already made those.

Creamy sweet vanilla ice cream filled with crunchy, nutty Grape Nuts? Yes, please! Grape-Nut ice cream has been an absolute win with family and friends.

Creamy smooth ice cream bursting with buttery popcorn flavor? Is that too crazy an idea? Absolutely not. One taste is all it will take to make a popcorn ice cream believer out of you too.

Oh. My. Word. When I had the initial idea for this flavor, it was loosely inspired by my love for this caramel popcorn ice cream sundae. I had no clue at the time just how fantastic that ice cream idea would turn out to be.

And to finish off the, yes, we did that and you really need to try it list, how about a tray of ice cream nachos? I’m telling you, the kids go crazy over them.

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There aren’t many things that can beat a big pot of pork chile verde simmering on the stove. It fills the house with the kind of aroma that makes you hungry long before it’s ready.

Made with pork shoulder, roasted tomatillos, poblano and jalapeno peppers, Pork Chile Verde is hearty, New Mexican comfort food. When it all comes together, the result is melt-in-your-mouth pork coated in the most delicious green chile sauce you can imagine.

Pork Chile Verde

It does take a little time, but that’s part of the beauty of chile verde. This is a recipe that rewards patience. It’s the kind of dish you make when you want your house to smell incredible all afternoon. Most of the time is hands-off, while the pork simmers in a broth infused with onions, garlic, cumin, and oregano until it’s fork-tender.

Towards the end of that simmering time, you’ll pop the tomatillos and peppers under the broiler to bring out their smoky, slightly sweet flavors. Toss those roasted vegetables into the blender along with the cilantro, and turn it into the chile verde sauce that is going to transform that tender pork.

Chile Verde Pork

You’ll need the following ingredients to make this recipe:

• 4 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large yellow onion
• 6 cloves garlic 
• 2 teaspoons ground
• 2 teaspoons dried oregano
• 3 cups water
• 1 tablespoon chicken base
• 2 pounds fresh tomatillos 
• 4 fresh poblano chiles 
• 2 fresh jalapeno peppers 
• ½ bunch fresh cilantro

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20 Pumpkin & Apple Desserts You’ll Crave All Season

Fall just isn’t fall without pumpkin and apple desserts filling the kitchen with cozy aromas! These tried-and-true recipes are family favorites—perfect for weeknight treats, Sunday baking, or holiday gatherings. Whether you’re craving pumpkin bread or warm apple crisp, this roundup has a little something for everyone.

Best Pumpkin Dessert Recipes

1. Copycat Costco Crumb Pumpkin Muffins

2. Chewy Pumpkin Cookies

3. Classic Pumpkin Bread Recipe

4. Pumpkin Chocolate Chip Cookies

5. Pumpkin Gooey Butter Cake

Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde, and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Polenta with Cheese

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Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde (the recipe that I’ll be sharing tomorrow), and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Read more