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Last week we took a look at juicing vegetables — how many veggies does it take to make a cup of juice? In the ensuing conversation, one comment stood out for its fresh, fascinating way to use juice.

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Q: What’s the best kind of cheese to mix into meatloaf? I’m looking for something that will stay in place when it’s done cooking, and not overly melty.

Sent by Jammy

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The concept of leftover ice cream is probably foreign to many. It’s just too delicious leave some behind, right? But if you’ve exercised some restraint, here’s the best way to keep the freezer burn away from your beloved ice cream, especially if it’s homemade!

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From Apartment Therapy → 9 Easy DIY Ideas for Your Next Outdoor Party

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Chocolate chunks, chopped walnuts, and banana chips — once I got the idea in my head to make a cookie version of Ben & Jerry’s Chunky Monkey ice cream, I couldn’t stop obsessing. With all the ingredients in my cupboard, why prolong the inevitable?

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Who says you can’t drink wine with your ice cream? Ask most wine professionals, and they’ll tell you, “Pairing wine with ice cream is one of those ‘impossible pairings.’ Go with beer or have a sip of whiskey, instead.” But what if you are presented with a situation where wine is your only option, or what if you simply love wine and ice cream together?

Adaptability is a positive quality, so let’s break some rules.

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There’s a big downside to making homemade ice cream; the process is kind of a tease. You see, even after you make the base and churn the ice cream, it’s still not ready to eat yet. I mean, yes, you can dip your spoon in and have a taste, but it’s not firm and scoopable yet. It still needs time to firm up in the freezer to get to that point.

Or does it? There just may be a way to speed this process along. A few years ago we shared a tip we found online for making almost instant frozen ice cream by churning it in the freezer. Could it actually work? As soon as that thought crossed my mind, I was clearing some space in the freezer to give this a try.

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I discovered orzo salad in college while studying in Italy, and variations of it have been a supper staple ever since. In fact, it’s probably one of the most requested recipes from my very picky husband. The formula is always the same — toss some seasonal roasted vegetables with the pasta, along with a rustic vinaigrette. Sometimes I add cheese, sometimes I don’t; sometimes I add nuts, sometimes I don’t. This amazing version includes caramelized cauliflower for flavor, toasted pine nuts for subtle crunch, and raisins and sultanas for a perfect hint of sweet.

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