Lokelani Alabanza, an experienced pastry chef and ice cream maker, has invented over 300 ice cream flavors over the course of her career. Based in Nashville, TN, Alabanza also founded Saturated Ice Cream, a brand that combines plant-based ingredients with CBD.

An ode to Black joy and creativity, ICE CREAM QUEEN offers 100 wildly inventive ice cream, sorbet and non dairy recipes. It features her original creations and revamped classics such as Malted Vanilla, Roasted Strawberry and Mint Chip.

Lokelani shared some of her unique recipes with me:

Parmesan Ice Cream

Sweet Potato Ice Cream

Pear-Pomegranate, Prosecco Sorbet

Nashville Hot Chicken Ice Cream

In A House in the Lebanese Mountains: Recipes & Stories from Beit Trad, Sarah Trad opens the doors to a
singular place—and a way of life—that feels both timeless and urgently relevant. Set high in the hills above
Beirut, overlooking the Mediterranean Sea, Beit Trad is more than a home: it is a sanctuary shaped by memory,
resilience, and the enduring art of hospitality.
Through evocative storytelling, transporting photography, and deeply personal recipes, Trad offers readers an intimate look inside her family’s eighteenth-century Lebanese house, transformed into a boutique guesthouse where generosity, beauty, and food are inseparable.

Sarah shares a recipe for Fried Cauliflower

The Food of Beit Trad
At the heart of the book is a vibrant collection of traditional Lebanese recipes, dishes designed to be shared, savored, and remembered.
Chapters include:
• Vegetable dips, sides, and salads
• Vegetable mains
• Stews and ragouts
• Fish and meat dishes
• Desserts
These recipes reflect the spirit of the house itself: abundant, unfussy, and deeply tied to place, season, and
community.

Photography by Matthieu Salvaing

Celebrity chef George Duran has created a variety of seasonal recipes that showcase the versatility and
convenience of Dorot Gardens products. Perfect for cookouts, pool parties, family dinners, and weekend
entertaining, these recipes demonstrate how fresh flavor can be as easy as Pop. Drop. Done.®
Dorot Garlic Grilled Shrimp Skewers
A crowd-pleasing summer favorite featuring succulent shrimp infused with the bold, fresh flavor of Dorot Gardens Garlic Cubes. Ideal for grilling season and outdoor entertaining.

Dorot Gardens Garlic Shrimp Skewers with Glazed Onions

by George Duran

Ingredients:
For the Shrimp
1 1/2 pounds large shrimp, peeled and deveined
4 Dorot Gardens Garlic cubes
4 Dorot Gardens Cilantro or Parsley cubes
3 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
Salt and black pepper
Wooden or metal skewers
For the Topping
4 Dorot Gardens Glazed Onion cubes
Directions:
Melt the garlic and herb cubes in a small bowl for a few seconds in the microwave or
over low heat.
Mix with olive oil, lemon zest, lemon juice, smoked paprika, chili flakes, salt, and
pepper. Toss the shrimp in the marinade and let sit for 15–20 minutes.
Thread the shrimp onto skewers tightly so they stay juicy on the grill.
Preheat grill to medium-high heat.
Grill the skewers about 2–3 minutes per side until lightly charred and just cooked
through.
While the shrimp cooks, microwave the glazed onion cubes in a small bowl.
Transfer the shrimp skewers to a platter and spoon the warm glazed onions directly
over the top.
Serves 6

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Have you ever tried Corn Ribs?

Dorot Gardens Garlic and Herb Corn “Ribs”

by George Duran

Ingredients
4 ears fresh corn, husked
6 tbsp butter, melted
4 cubes Dorot Gardens Garlic
6 cubes Dorot Gardens Herbs (parsley and/or basil)
Grated Parmesan cheese
Salt and black pepper to taste

Directions:
Wrap corn in paper towels and microwave for 4 minutes to begin the cooking
process. In the meantime pre-heat your grill to high heat.
Trim both ends off each ear of corn to create a flat surface. Then stand the corn upright on a sturdy cutting board and using a very sharp chef’s knife, press down
firmly to cut the cob in half lengthwise.
Place each half flat-side down and cut again lengthwise to create long quarters.
You’ll end up with rib-like strips that will curl slightly when cooked.
In a small microwave-safe bowl, combine melted butter with the Dorot Gardens Garlic and Herbs. Microwave for about 2 minutes until completely melted and
combined. Divide into two.
Place half of the butter mixture in a large bowl and toss in corn ribs to coat. Season generously with salt and pepper, then place ribs on grill, cut side down first. Grill for about 5-6 minutes, turning occasionally, until lightly charred and the kernels are tender. They’ll start to curl and get those crispy edges.
Remove from the grill and immediately brush with the rest of the garlic herb butter.
While still hot, sprinkle generously with Parmesan so it melts into the crevices. Serve Hot

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Try a delicious Sangria

Wonder Juice Sangria
by George Duran

Ingredients:
1 Apple, peeled and diced
1 C. Blueberries
1 C. Diced strawberries
1 C. Mangos or Pineapple, diced
1 C. Blackberries
2 bottles Wonder Lemon or Wonder Melon Juice
2 Bottles Wonder Beet Juice of your choice
Ice Wine, if desired
Directions:
In a large clear pitcher add fruits and all four bottles of Wonder Juice. Serve with ice and wine, if desired.
Serves 4-6