Adam Ried

Ried’s regular gigs include a weekly Boston Globe Magazine cooking column, spots on the PBS cooking shows “America’s Test Kitchen” and “Cook’s Country from America’s Test Kitchen,” and frequent articles in Cook’s Country magazine. His most recent book is Thoroughly Modern Milkshakes.

• Garlicky Bean and Corn Enchiladas with Red Chile Sauce
• Danish Rice Fritters
• Raspberry-Rose Ice-Cream Soda
• Ginger-Mango-Lime Float
• Double Strawberry and Cream Float
• Mulled Cider Ice-Cream Float
• Sgroppino al Limone
• Triple Celery Soup

This content is from the Contributors collection.