In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort.
'Ideas in Food' on Serious Eats
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.
Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing.
This quick and easy crunchy topping is intended as a component of a Korean-flavored clam recipe. It's made with store-bought fried onions, shallots, and garlic, plus strips of teriyaki-flavored nori. As a stand-alone topping, it would also be delicious sprinkled onto pastas, rice dishes, and stews.
This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice.
Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
Created as the strawberry component of a reinvented strawberry shortcake recipe, these macerated strawberries and rich strawberry pudding are made with the help of a flavor-packed freeze-dried strawberries. It's delicious as part of the larger strawberry shortcake recipe, but also works well as a standalone fruit-and-pudding dessert.
Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic.
This is the classic pudding of our childhood. Chocolate pudding is the ultimate comfort food, and this version is decadent without being overpowering. Use your favorite good-quality chocolate here because it will make your pudding that much better. A dollop of unsweetened whipped cream or lightly sweetened heavy cream poured over the top takes this to yet another level, although Aki has been known to eat it straight out of the container with a spoon. Jell-O pudding has nothing on us.
Yet another favorite of ours, this appears on our table in various guises every few weeks. The evaporated milk may seem like an odd choice but it serves a purpose, helping to stabilize the sauce.