Do you like to bake, but long to be at the very forefront of cake innovation? Then we've got good news. With step-by-step instructions from authors Karen Tack and Alan Richardson, Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes arms you with the techniques and tips you need to make eye-popping, professional level cakes at home. There are recipes for from-scratch cakes to concepts that come together with a bit of help from store bought ingredients. With that in mind, let's propose a toast in the form of a recipe from the book. Here's to how easy it is to turn a single cake into a retro appliance. The vintage look comes from poured frosting for the red enamel and chocolate cookies for the Bakelite handles.
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Eating healthier doesn't always have to mean skipping dessert. Today we've got a sweet take on fresh produce, courtesy of a new video featuring chef Brigitte Nguyen and ALDI Advisory Council Member Sally Kuzemchak. Tropical Broiled Pineapple Boats are easy to put together, and fun to boot. Broiled caramelized pineapple are topped with toasted coconut and slivered almonds, making for a dessert that's as memorable as it is tasty! Check out the video and grab the recipe.
Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes is full of fun, easy recipes for unforgettable cake creations. In addition to from-scratch recipes, there's even a whole chapter for cakes that use store bought pound cakes, perfect for when you want to wow with a little less time to spare. Case in point: behold Hooty and the Poundcakes. Carved from no-bake cakes, this colorful foursome is perfect for last-minute nocturnal decorating. And, keeping it really simple, the eyes, ears, and wings are all made from Golden Oreos.
Looking for a little weeknight dinner inspiration? Look no further than your local ALDI, where you can grab all of the ingredients to whip up Mediterranean Braised Chicken Tenderloins with Cauliflower Couscous. Watch the video to see chef Brigitte Nguyen and ALDI Advisory Council Member Sally Kuzemchak make this healthy dish for dinner in a snap. Chicken tenderloins are quickly seared and served with a vegetable-heavy pan sauce, atop a bed of cauliflower couscous that just might convert the pickiest of eaters. After you've watched the video, grab the recipe!
Are you ready for some decoration innovation? Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes has you covered. With their expert guidance, anyone—from kitchen klutz to master decorator—can use everyday ingredients and tools to make one-of-a-kind cake creations. There's something for everyone. Take, for example, the Angora Ombré Cake: combining the soft look of angora with the graduated color layers of ombré, it's easy to make using regular food coloring and a table fork for the textured frosting. Slice it for a surprise: it has ombré layers on the inside too.
Whether you're a master pastry chef or simply a lover of sweets, everyone's experienced the struggle between choosing healthy (and often flavorless) desserts or sugary, decadent treats. In REAL SWEET: More than 80 Crave-Worthy Treats Made with Natural Sugars, beloved food blogger Shauna Sever provides recipes that are both delicious and guilt-free, featuring unrefined sweeteners that are easy-to-find and equally enjoyable.
Serious Eats and Mrs. T's Pierogies conducted a reader survey and found that a whopping 70 percent of respondents get their mealtime inspiration right from the contents in their fridge or freezer. Curious to know what else we found out about how our readers gear up to make a shared meal? Check out the results!
It's time to shape the future of food: for the past few weeks, hopeful culinary leaders have been submitting videos to the #CulinaryVoice Scholarship Challenge website. Now, it's up to you to decide which of them deserves a shot at one of more than $140,000 in scholarships to the Institute of Culinary Education (ICE) in New York City. And if you think you have what it takes to follow in the footsteps of ICE's distinguished alumni, there's still time to enter!
Are you the sort of person who, like us, spends their spare time inventing recipes? If you've thought about embarking on a career in the food or hospitality industries, the Institute of Culinary Education (ICE) in New York City is offering a prime opportunity to get a head start: they are giving away more than $140,000 in scholarships in their first-ever #CulinaryVoice scholarship challenge.
The Institute of Culinary Education (ICE) in New York City has helped thousands of graduates find their culinary voices. Now, the school is kicking off its first-ever scholarship challenge to empower the next generation of culinary leaders to do the same. If you're curious to know how an ICE education will help you move ahead in the food or hospitality industries, just listen to their alumni: these four innovators got their start within ICE's classrooms.
It's hard to imagine anything more appealing in the dead of winter than a bowl of fragrant, nourishing chicken soup—except, perhaps, this incredible chicken and pretzel dumpling soup. Chef Harold Dieterle, of Perilla and Kin Shop in New York City, riffs on the dish by using dried pretzels for plump, salty dumplings, then loading up the fresh chicken broth with kale.
Think you have what it takes to become one of the country's next culinary leaders? The Institute of Culinary Education (ICE) in New York City has the opportunity of a lifetime waiting for you. The school is giving away more than $140,000 in scholarships as a part of its first-ever #CulinaryVoice Scholarship Challenge.
Kibbeh are a staple of many Middle Eastern countries: croquettes filled with ground beef and spices, generally served fried. But here, chef Einat Admony (of NYC's Balaboosta, Bar Bolonat, and Taïm) serves them as hearty dumplings in a vegetable-rich soup that's perfect for winter with a bit of sweet and sour flavor from the addition of both lemon juice and sugar.
Author of The Mom 100 Cookbook, blogger and founding Editor in Chief of Cookstr.com, Katie Workman knows her way around a home kitchen. Although she spent her youth loving cookbooks as if they were novels, today you'll catch her whipping up ideas for the National Frozen & Refrigerated Foods Association (NFRA). The goal? To help busy bees put home-cooked meals on the table every night of the week.
Mediterranean Sea Bass on its own is a beautiful thing, but when paired with a spiced turnip puree and toasted hazelnut dressing, it's a sophisticated dish impressive enough for company (or just to treat yourself with). It's the work of Harold Dieterle, of Perilla and Kin Shop in New York City, who builds layers of flavor by crusting the fish with herbs, braising turnips and turnip greens, and topping the whole thing with a balsamic-spiked hazelnut dressing.
Few combinations knock it out of the park like Kahlúa and chocolate. Here, the ante is upped even further by turning Pepperidge Farm Three-Layer Fudge Cake into individual "cake bites," which are then zapped with simple, crème anglaise-inspired, coffee-spiked Kahlúa cream sauce. It's perfect for a crowd, though you'll be tempted to indulge solo—guaranteed.
Who'd have thought, a few years back, that carrots could be exciting? But we've seen inventive carrot preparations showing up at restaurants around the country, though few as enticing as chef Einat Admony's Tunisian Carrots. Cumin, caraway, paprika, and garlic perk up the tender-crisp carrots, with the brilliant addition of preserved lemon to give this dish an unmistakable North African flavor.
It's game day. The team is gathered round the party spread. The star player steals a chip and makes a swift dive straight for the guacamole. Loaded with creamy Hass avocados, the chip sails through the air, straight toward the player's mouth. CRUNCH—it's a touchdown for the tastebuds!
The Big Game is just around the bend, and there's no better time to consult your freezer—a real workhorse of the kitchen—than now. After all, preparing group-friendly nibbles with scratch-made appeal can be easy. Chicago-based culinary pro Billy Parisi—a Scottsdale Culinary Institute alum, food and beverage consultant, and spokesperson for the National Frozen & Refrigerated Foods Association (NFRA)—shows us how.
Pan-seared sea bass is just about always tasty, but Einat Admony's Moroccan-inspired version is something special. It's served with a fresh tomato sauce spiced up with garlic, caraway, and harissa for a bit of heat, with shaved asparagus curled on top alongside accents of lemon and feta.