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Entries tagged with 'red velvet'

We Try the New Red Velvet Latte at Dunkin' Donuts

Drinks Liz Clayton 2 comments

Instead of seeing the Dunkin Donuts Red Velvet Latte as a coffee drink with flavor syrup in it, I prefer to look at it as a pink hot chocolate with caffeine. See how easy that was? More

Bake the Book: Red Velvet Cheesecake

Sweets Emma Kobolakis 4 comments

Playing off the recent resurgence of red velvet comes an Oreo cookie-crusted red velvet cheesecake topped with clouds of whipped cream. More

Red Velvet Cheesecake

Serious Eats Emma Kobolakis 3 comments

What's black and white and red all over? Why, red velvet cheesecake from Say It With Cake, of course. Nestled in a crunchy cookie crust and topped with clouds of whipped cream, that familiar ruby shade belies rich dark chocolate flavor. More

Red Velvet Cupcakes

Serious Eats Yvonne Ruperti 1 comment

These super moist Valentine's Day-perfect cupcakes are topped with a luxurious white chocolate cream cheese frosting. More

Chocoholic: Red Velvet Cupcakes

Sweets Yvonne Ruperti Post a comment

These super moist Valentine's Day-perfect cupcakes are topped with a luxurious white chocolate cream cheese frosting. More

Red Velvet Pancakes from the Buttermilk Truck in Los Angeles

Erin Zimmer 5 comments

If you needed an excuse to eat cupcakes for breakfast, here you go. The red velvet pancakes from the Buttermilk Truck, which serves breakfast and late-night food around the Los Angeles area, are essentially cupcakes, but flat. Even the cream cheese butter is more like frosting than actual butter. They're fluffy, cakey, insanely moist, and filled with chocolate chips, a nod to red velvet's usual cocoa element, that melt inside like a fresh-from-Mama's-oven Toll House cookie. More

The Scarlet Batter

Lia Bulaong Post a comment

Slate's Daniel Engber wonders why we praise El Bulli's Ferran Adrià for using xanthan gum but recoil at the use of FD&C Red No. 40 in red velvet cake, and says our aversion to artificial coloring makes no sense: If the artificial colors are as safe as natural ingredients and they don't taste bad, then why should we avoid them? The gastronome might argue that the chemical dyes impart a color that's unappetizing on its own terms. The garish brilliance of red velvet cake has no referent in nature; it's disgusting because it's fake. Natural dyes, on the other hand, can make food look wholesome and real, by restoring our ingredients to their natural state. If a stalk of rhubarb... More

NYT Dining Section Roundup: A Wine Collector, Red Velvet Cake, and Paul Bocuse

Lia Bulaong Post a comment

Florence Fabricant explains why over 300 people (including 80 chefs) flew into Monte Carlo from all over the world to spend this past weekend commemorating the 80th birthday of the chef Paul Bocuse in Celebrating the Ringmaster of the Restaurant Circus: "Before chefs had their own TV shows and million-dollar book deals, when today’s international obsession with chefs and restaurants was in its infancy, Mr. Bocuse was on the cover of Time magazine as the champion of nouvelle cuisine. People knew his name when they could name no one else who worked in a kitchen. "He made it possible for chefs to be respected international celebrities,” said the New York restaurateur Drew Nieporent. "And he made haute cuisine popular. His... More

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