But this version of thinking out of the box is a life skill, and the kitchen is only one example of where you can see it in action. When Mrs. Sara Halpern’s class in Denver, Colorado, was quarantined, she got creative with her teaching limitations and found a way to stimulate her students to think imaginatively and produce something new.
Mrs. Halpern gave her students the task of developing an original recipe using Trader Joe’s ice cream as a base — and wow, did they deliver. Their ideas are innovative and delicious. They’re also evidence of the productivity that can come forth when you’re faced with limited resources. This week, we feature those recipes, and we’re sure you’ll enjoy them all summer long.
In addition, Miriam (Pascal) Cohen delivers with four new one-bowl, no-mixer recipes that are proof to the same theory. Challenge yourself a bit, take out a key component (in this case, a mixer), and see what you can come up with. Don’t be too surprised when it ends up being brilliant.
CHANIE NAYMAN
Food Editor, Family Table
Confectioners’ sugar is a secret-weapon ingredient for when you need to add sugar to something and you need it to dissolve super quickly. I use it in iced coffee and salad dressings, and it mixes like a dream!
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