The Supremely Healthy Recipe That Keeps Allison Heutsche Going

Do you have a Pavlovian response to the word “pesto?”

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Making insanely special, mixed-metal jewelry requires some serious fuel. One of the recipes that the L.A.-based designer Allison Heutsche of Artasan turns to again and again: a very-good-for-you pasta salad cribbed from the menu of the cultish restaurant Café Gratitude. “I’ve made it three or four times in two-and-a-half weeks and have eaten it for breakfast, lunch, and dinner,” she says. And don’t you dare let the kelp noodles and hemp seeds scare you off. One of the dish’s biggest fans is Allison’s Chicago-hot-dog-loving boyfriend. —alisha prakash

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Ingredients
¼ cup olive oil, or more to taste
2 ounces organic raw shelled hemp seeds, or more to taste
1 package of kelp noodles
4 to 5 sprigs of organic basil
10 cherry tomatoes, halved
10 green olives, quartered
10 kalamata olives, quartered
A pinch or two of rock sea salt

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Directions
Rinse and strain kelp noodles. Trim stems from the basil and roughly chop the leaves. Add to the bowl of the food processor along with the hemp seeds and oil. Blend the mixture in the food processor until creamy. Check the consistency—if it’s too thick, add more oil, and if it’s too thin, add more hemp seeds. Add salt to taste. Pour the pesto over the kelp noodles in a large mixing bowl and combine. Top each serving of noodles with chopped tomatoes and olives.

Allison mixed some metals like a pro for this ring—you’ve gotta see it.

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Eat This: 19 Food Websites We Cook from All the Dang Time

When Claire and I aren’t talking about Of a Kind, we’re probably yammering on about food (or Mindy Kaling or exfoliating products, but mostly food). And though we have a lot to say about snacks and restaurants, we both try to cook on the reg—to whip up (moderately healthy) dinners at home more nights than not and to bring our lunches to the office whenever we can get it together to do so…at which point we workshop what the other one’s eating. What do we make? Most of the time, things the internet tells us to. Below, the sites we troll for hanger-management. I’ll let the recipes and food pics speak for themselves. —erica

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Alexandra Cooks
Go-to Recipes: Frozen Yogurt, Crustless Kale Quiche, and Roasted Grapes with Thyme, Fresh Ricotta, and Grilled Bread

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Cookie + Kate
Go-to Recipe: Rhubarb-Chia Jam

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A Couple Cooks
Go-to Recipe: Vegetarian Chili

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The First Mess
Go-to Recipe: Bloody Mary Salad

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Food52
Go-to Recipes: Pasta with Yogurt and Caramelized Onions, Mushroom Bourguignon, Linguine with Lemon, Garlic, and Thyme Mushrooms, Radish Salad with Anchovy Sauce, Rogue Scrambled Eggs…we could go on and on, kids.

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A House in the Hills
Go-to Recipe: Kale Noodle Bowl with Avocado-Miso Dressing

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Joy the Baker
Go-to Recipe: Charred Mexican Zucchini

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Kitchen Confidante
Go-to Recipe: Overnight Refrigerator Oatmeal

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Lottie + Doof
Go-to Recipe: Raspberries and Sour Cream

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Love & Lemons
Go-to Recipes: Chickpea Miso Noodle Soup and Creamy Tortilla Soup

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Milk & Mode
Go-to Recipe: Sauteed Greens with Onions and Soy Sauce

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My Name Is Yeh
Go-to Recipe: The Best and Easiest Hummus

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Running with Tweezers
Go-to Recipe: Roasted Cauliflower with Dates and Olives

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Seven Spoons
Go-to Recipe: Lentils Like Baked Beans

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Smitten Kitchen
Go-to Recipes: One-Pan Farro with Tomatoes, Cauliflower and Parmesan Cake, Carrot Soup with Miso and Sesame, and Strawberry Summer Cake

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Sprouted Kitchen
Go-to Recipes: Lentil Meatballs in Lemon Pesto and Orzo and Broccoli Pesto Salad

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TV Dinner
Go-to Recipes: Quinoa and Egg Enchilada Skillet and Paleo Almond Butter Chocolate Chip Cookie Dough Bites

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The Year in Food
Go-to Recipe: Cauliflower Mash

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The Yellow House
Go-to Recipes: Baked Delicata Squash with Cream and Parmigiano and Roasted Cabbage Wedge Salad

Oh, hey! We’ve posted some recipes on this site, even. See ‘em here.

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Sophie Monet Throws a French Dinner Party…in Venice Beach

Pull up a chair.

When she’s not getting all creative in her woodshop, whipping up pieces for her nature-fueled jewelry line, Sophie Monet Okulick is probably getting fresh in the kitchen. Proof: Check out the a delicious evening she hosted for her buddies that was inspired by a trip to the South of France—with a pit stop at the Cannes Film Fest on the way, naturally. —genevieve ang

The Inspiration

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“I went to France two weeks ago upon invitation from my best friend (and neighbor!). We went to Paris for four days and then headed south, where we stayed in a château in Vence, a small medieval city. It was basically a culinary tour—we love food so much, and there was just so much eating to be done. We would be eating one meal and already discussing what to eat for the next! We had heaps of mussels, grilled fish, cheese, ham, and lots of fresh produce and berries all day. We actually snuck a gigantic roll of cheese past customs on the way home.”

The People

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“I’ve lived in Venice Beach for four years now, and my best friends are the people who live around me. We are all creative people, and we love to cook—we have a very open-door policy and cook together almost every night. I also invited some French friends. There’s actually a big French community in Venice Beach. My friend Louis took these pictures—he’s also my food-taster, to test for French authenticity!”

The Décor

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“I think the trick to a good dinner party is lighting. For this party, I obsessed over these five stemmed, silver candelabras that I bought at a flea market in Pasadena—super-high-impact and whimsical, and they added a classic French touch. I also used linen napkins and Crow Canyon enamelware. They are white enamel plates with blue trim that have a very rustic, French feel. And of course we had to have flowers! Peonies are my favorite right now.”

The Music

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Father John Misty for a mellow, low-key party, and then Disclosure after dinner to really get the party started. I also really like some old-school Hawaiian music on vinyl—something about the island music and Venice Beach goes together so well.”

Sophie compiled everything into a handy Spotify playlist here!

The Food

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“For drinks, it’s rosé wine all the way—I love Côtes de Provence ones because they are drier and super-yummy.”

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“The highlight of the meal was the mussels. It’s a super-simple and summery recipe that anyone can make. I ate so many of them in France.”

Classic Moules Mariniere

Ingredients
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
½ yellow onion, chopped
2 tablespoons chopped garlic
1 teaspoon red pepper flakes
Salt and pepper to taste
2 cups dry white wine
6 pounds mussels, rinsed and scrubbed
2/3 cup chopped flat-leaf parsley
1 warm baguette

Directions
In a large saucepan over medium-high heat, melt butter and add olive oil. Add onion, shallots, and garlic and stir until soft and aromatic. Add red pepper flakes, salt, pepper, and stir for 1 minute. Add wine, mussels and parsley, and stir together, coating mussels in sauce. Cover for 5 to 10 minutes, shaking the pan periodically to combine the flavors. Once all the mussels have opened, serve in deep bowls with a fresh baguette for dipping. Discard any mussels that don’t open! Serves 6.

The End

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“We end the night with a neighborhood stoop party—everyone’s invited!”

Sophie’s necklace is a total stunner—check it out.

 

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You’ve Been Served: 6 Hot-Weather Recipes That Our Designers Swear By

It’s summer! (Ok, no, officially that’s June 21—but close enough!) And these are the things you should probably make ASAP and devour on a porch-slash-rooftop while it’s still lovely (and novel) enough to do so. —erica

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Killer Pulled-Pork Sandwiches
You’ve gotta put the coleslaw on the bun—that’s a non-negotiable. This vinegar-style BBQ recipe comes straight from the grandmother of Rachel Albright of Academy Jewelry, so you know it’s legit.
Pair it with: A just-weird beer from one of Rachel’s hometown breweries, Strangeways in Richmond, Virginia. 
Get the recipe

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“Mex-covitch” Fried Fish
It’s got a lot of garlic and some habanero kick—what’s not to like? If you ask Ayeisha Mesinger of Morgan Parish, it’s ideal dinner-party fare.
Pair it with: A watermelon-tequila concoction that makes for a stellar pitcher drink.
Get the recipe

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Cucumber-Caramel Ice Cream
This is not an ice cream for basic bitches, that’s for sure. But Rawaan Alkhatib is nearly as passionate about baking as designing—so you can trust her on this one.
Pair it with: Some magically insane pastry from Ayako Kurokawa’s Dumbo, Brooklyn, shop Burrow, for some serious sugar action.
Get the recipe

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Ochazuke
Once you get ahold of the ingredients, you can make this rice dish over and over again like THAT—that’s how Jade Lai, the powerhouse behind Creatures of Comfort does it.
Pair it with: Cup sake, possibly with pandas or deer on the container.
Get the recipe

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Tried-and-True Michelada
If you ask us, iced-coffee weather is also michelada weather—and the chicks behind Workhorse agree. Their go-to for this beer cocktail: Tecate.
Pair it with: Grilled fish tacos, c/o those geniuses at Food52.
Get the recipe

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Can’t-Be-Beat Burger
Per Han Starnes of Josi Faye, the best American burger comes by way of New Zealand: She unearthed this version while learning to spin yarn in the country and brought it home with her.
Pair it with: Ice cream that’s really not messing around, like Brambleberry Crisp or Roxbury Road from Jeni’s
Get the recipe

Want more food from this website? You got it.

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Recipe for Success: Make the Salad that Gets us Through our Craziest Days

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The stressiest days at Of a Kind HQ tend to be photo shoot ones: We take all of our product pictures at our super-lovely Financial District office—which means there’s all sorts of hubbub (models changing! samples overtaking tables! cameras angling for the best light!). Our most recent coping mechanism has been ordering team lunch from the deliciously healthy Nourish Kitchen + Table via the pretty wonderful service Caviar, and every G.D. time, we all end up competing for the last scoop of the kale salad. I know what you’re thinking: Enough with the kale salad—it can’t possibly be that noteworthy. Well, you’re wrong, so shove it. To prove it to you, we asked Marissa Lippert, the nutritionally minded phenom behind Nourish (more on her here!), to share the tangy, sesame-y, just-hearty recipe, and because she’s the best, she said, “DUH.” —erica

Nourish Kitchen + Table’s Detox Kale Salad 
Ingredients 
SALAD
1 bunch lacinato Tuscan kale, stripped of the stems, leaves roughly chopped 
½ medium-sized watermelon radish, thinly sliced using a mandolin 
1 small apple, thinly sliced as half-moons
2 scallions, thinly sliced
2 tablespoons sliced almonds, lightly toasted
generous sprinkle of sesame seeds, lightly toasted
DRESSING
2 tablespoons low-sodium tamari soy sauce (gluten-free)
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 inch piece of ginger, finely grated
1 clove garlic, finely grated
¼ cup toasted sesame oil
cracked pepper to taste
Directions
In a small mixing bowl, whisk together all dressing ingredients except last two. Slowly whisk in the sesame oil and season with pepper. Place kale leaves in a large serving bowl and drizzle in 1 to 2 tablespoons of the dressing. Massage the kale with your hands—yes, get down and dirty with your bare hands. (This is the big secret for a great-tasting salad!) Mix in the remaining salad ingredients and lightly toss. Drizzle with a little extra dressing until evenly coated. Serves 4.
Like what you see? Then you probably want to follow Nourish on Instagram.

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Make Jennie Kwon’s Mama’s Belly-Warming Beef Bulgogi

The mother of all family recipes.

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Like Jennie Kwon’s freaking stunning emerald rings and slender cuffs that are destined to be passed down from generation to generation, the designer’s mom’s sweet—but not too syrupy!—take on the Korean staple beef bulgogi has achieved family heirloom status. “It’s a comfort food—I grew up eating it, but it also brings back memories of watching my mom cook as a child. Inhaling the familiar smell of garlic and soy sauce, hearing the graininess of the sugar brushing against her silver mixing bowls as she stirred, watching her dip her finger into things to taste, and listening to her tell me stories about her childhood, my grandmother, and my grandfather whom I had never met,” she says. Though the Kwon matriarch mostly cooks by taste, Jennie’s finagled a recipe out of her that she’d be beyond thrilled for you to try out yourself. —alisha prakash

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Jennie’s adorable mom and her bulgogi!

Ingredients:
1 to 1 ½ pounds top sirloin or tenderloin, thinly sliced into ½-inch-thick pieces
1 white onion, chopped
½ Asian pear, roughly chopped
6 to 7 tablespoons soy sauce
3 to 4 tablespoons sugar
Black pepper, to taste
½ tablespoon sesame oil
½ to 1 tablespoon crushed garlic
1 tablespoon sake
½ carrot, sliced
1 scallion, sliced
1 tablespoon toasted sesame seeds

Directions:
Prepare the meat by pressing with a paper towel to absorb excess blood, but do not wash. Puree ½ of the white onion and the Asian pear with ¼ cup water. Combine this with the soy sauce, sugar, a little black pepper, sesame oil, crushed garlic, and sake. Pour over the meat in a Tupperware, and mix well. Refrigerate for a few hours or up to one day to marinate. You can cook this on charcoal grill—for tastiest results—or indoors. To cook on the stove, preheat a frying pan over high heat and cook meat, flipping occasionally, until it’s about halfway cooked through—the meat should still be a little bit pink. Add the rest of the onions, the carrots, and the scallions to the pan. Cook until meat is well done and thoroughly brown. Do not crowd the pan, as this can cause the meat to be soggy. Add a little more soy sauce or sugar to taste if you desire and garnish with a sprinkling of toasted sesame seeds. Serve wrapped in lettuce or ssam with rice and ssamjang and a side of kimchi.

See what Jennie cooked up for her newest edition tomorrow—get on our newsletter to see it first.

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Han Starnes Serves Up a Kiwi Take on the Burger

Whoa, does this thing look juicy.

Han found her go-to American burger while she was living abroad in New Zealand, mastering the art of hand-spinning yarn: It comes from one of the country’s fave restaurateurs and grill-masters Al Brown and his cookbook Stoked. So what’s the secret? Adding worcestershire, mustard, and ketchup to the patties before cooking—and being extra choosy with your ingredients. “All the beef in New Zealand was grass-fed and local,” Han says. “There was no other option!” —serena qiu

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Ingredients:

For patties:
1 kilogram (about 2.2 pounds) minced beef
½ cup finely minced onion
1 egg
2 tablespoons worcestershire sauce
2 tablespoons ballpark mustard
2 tablespoons ketchup
1 tablespoon flaky sea salt
Freshly ground black pepper, to taste

For serving:
Cooking oil for brushing
Sea salt and freshly ground black pepper
6 slices provolone
6 burger buns, split
6 iceberg lettuce leaves
2 beefsteak tomatoes, sliced into rounds
1 large red onion, sliced into rings
6 large dill pickles, thinly sliced
Ketchup and mustard to serve

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Directions:

To make patties, place all ingredients into a bowl and, with clean hands, mix until combined. Season with black pepper. Form into 6 patties. Refrigerate until needed.

Heat your grill or grill pan until super-hot. Brush the patties with oil and season with sea salt and black pepper. Cook to the desired doneness (Han recommends 10 minutes total over medium heat), placing a slice of cheese on top of each patty for the last couple of minutes. Lightly toast the burger buns on the grill. To build: Layer the toasted bun base, iceberg lettuce, tomato rounds, burger patty, red onion, pickle slices, ketchup, mustard, and finally the bun top.

Han made a scarf from scratch to keep you warm this winter—see it now!

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Recipe for Success: Check Out Our New Cookbook (and Stuff Your Face With Some Guacamole!)

When we started Of a Kind, it became apparent really quickly that designers—well, at least the ones we work with!—are as creative in their kitchens as they are in their studios. To let that shine, we’ve put together our THIRD ANNUAL cookbook, stuffed with recipes that these knitwear masterminds and soldering whizzes totally swear by. Get your hard copy—or free PDF download—here, and dive into a super-simple but so-genius recipe from the adorable Beka Forney of Louise Goods below! —erica

The Guac of all Guacs

“Restaurant guacamole has never been particularly thrilling to me, and I’ve always harbored a serious craving for guac made properly by my mom. I asked her where she got the recipe, and she said she made it up—although she did give a shout-out to my abuela for the horseradish idea. Brilliant.” —beka

Ingredients:

2 ripe avocados
Juice of 1 large lemon or 1 ½ small lemons
2 heaping teaspoons fresh, shredded horseradish (not the prepared kind)
Salt and pepper, to taste
Corn chips, to serve

Directions:

Remove meat from the avocados, using a fork to help break it up a bit but leaving it chunky. Add lemon juice, horseradish, salt, and pepper. Mix ingredients so that they are evenly distributed, but maintain a chunky texture.

This way for the cookbook!

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The Insider: Mollie Chen

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In the Baby-sitters Club version of our lives, Mollie Chen would be our Kristy—not because she’s always wearing turtlenecks or getting all bossy, but because she’s just so good at stuff. Editorial director of our favorite beauty site Birchbox by day, Mollie is also a ridiculously good cook—to the point where you question when and how much she sleeps. And while we still don’t have the answer to that query, Mollie did share her tip for at least looking awake. —carlye wisel

Q: What’s the most embarrassing thing on your bookshelf?
A: I’ll stand by any of my books—a mishmash of contemporary writers, the odd Hunger Games or One Minute Manager, and tons of cookbooks and food memoirs. But I also have weird stuff I haven’t gotten around to throwing away: a roll of Chinese toilet paper that my dad gave me upon landing in Shanghai and made me carry around for the entirety of our three week-long family trip; a Step Up 2 DVD (cinematic genius); and an empty Hitachino Nest bottle that I drunkenly took from Momofuku because I thought it was pretty (now housing paper flowers).

Q: Since you’re a master home chef, do you have a clutch recipe for last-minute dinner parties?
A: Roast chicken. Seriously. I never understood the appeal of chicken until I made it myself, using Thomas Keller’s can’t-fail method. Add a hefty salad and crusty bread, and you’re set. Anyone can—and should—cook. Seriously. Just buy some eggs and greens and get your hands on a cast iron pan. I’ll teach you how to make a frittata.

Q: No, but seriously, Mollie: How do you make vegetables taste good?
A: During the colder months, I roast everything at high heat until it’s just shy of burnt. This works with sweet potatoes, cauliflower, fennel—you name it. In the summer, I love raw shaved salads or simple grilled veggies. And salads don’t have to be boring. I think secret is twofold: fat and texture. Add tahini, avocado, or cheese for creaminess, and chopped up apples, toasted nuts, or crisp sprouts for crunch. If all else fails, consult Yotam Ottolenghi or Suzanne Goin for inspiration.

Q: What’s the last thing you saw that really amazed you?
A: I was familiar with George Bellows but hadn’t seen any of his paintings in real life until the Metropolitan Museum show this fall. I was blown away by the depth and range of the paintings, and the way they captured the color and life at the edges of New York life in the early 1900s.   

Q: Is there anything hanging in your closet that you’ve never had the guts to wear?
A: No, but I definitely have things in my closet that require a week’s worth of kale and chia seeds to wear. (They don’t come out very often.)

Q: How would you describe your style?
A: I wouldn’t call it a style, but I’ve definitely cornered the market on silky printed things and skinny belts. I almost never wear black.

Q: Do you own any Of a Kind editions?
A: So far, I only have Kindah Khalidy’s Cotton Candy Clutch (a birthday gift), but I have my eye on many others—and I’m hoping the Swiss Camo Tote comes back before summer!

Q: What’s your one solid beauty secret?
A: Face oils. As someone who had oily skin as a teenager and a frustrating bout of mid-twenties acne, I never, ever thought I’d learn to love face oils. But I find that they keep your skin balanced year-round, and feeling amazingly light and healthy—kind of like a green juice for your complexion. Under-eye brightener (YSL Touche Eclat or Benefit’s Ooh La Lift) is the fastest way to look awake and pulled-together. Cream blush has a velvety texture that you don’t get with powder—I adore Jouer’s Cheek Tints and RMS Beauty’s Lip2Cheek. Whoops, that was three.

Meet more unreasonably lovable people right over here.

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Rawaan Alkhatib’s Famous Cucumber-Caramel Ice Cream

This scarf designer goes back to her pastry-chef roots.

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Turns out, Rawaan Alkhatib’s scarf line is one of many creative projects she’s cooked up. Back when, she planned to open a bakery with a friend in Dubai. “At the time, I had been baking and selling cookies and cakes out of my home kitchen, staying up till 3 A.M. filling orders, so it didn’t seem like a crazy idea,” she says. Here, a shockingly refreshing ice cream that may have found its way on the menu—alongside kooky goodness like Pop Rock truffles—if Rawaan had gone the confectionary route. —alisha prakash

Ingredients:
4-5 cucumbers (depending on size)
1 tablespoon lemon juice
¾ cup sugar
2 cups whole milk
1 good pinch kosher or flaky sea salt
3 tablespoons cornstarch (or rice starch)
1 cup cold heavy cream

Directions:

Peel cucumbers and roughly chop. Process, blend, or grate to get about 1 ½ cups of cucumber-y goodness. Stir in lemon juice and set aside.

To make the caramel, spread the sugar in an even layer in a cold, heavy-bottomed saucepan. Turn on the heat, and allow the edges of the sugar to liquefy before gently dragging it in to the center of the pan to help the rest of the sugar along. Stir away. Observe it, because caramel likes nothing more than to burn. When it’s pale amber, pour in the milk. The caramel will harden into a raft. Stir it around to dissolve about half, and then fish out the block gently (it will be very hot!) and set it aside on a chopping board for a second. Stir the salt into the pot.

Combine the cornstarch and heavy cream in a bowl and stir to dissolve. Strain into the caramel mixture. Heat gently, stirring constantly, until the mixture thickens, boils, and bubbles up—this will take roughly two minutes.

Remove from heat, scrape into a bowl, and cool in an ice bath. Mix the cucumber puree into cooled base. Chill thoroughly in the fridge, for at least an hour, then whisk to remove lumps. Pour into an ice cream maker and follow the instructions.

While you wait for your ice cream to freeze, chop the caramel block into small (a little bigger than a grain of rice) or medium (a little larger than a pea) shards. Once the ice cream is ready, plop it into a freezer-friendly container and mix in the caramel choppings. Freeze for 20 minutes before serving.

See what Rawaan made just for us! This cheetah scarf will blow your mind.

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