This ice cream pie takes all of the flavors of a Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie-crust base topped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut-butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies.
This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver.
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.
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.
These soft rolls are great for sandwiches, like the Steak Bomb we're re-working this week. They have a moist, tender crumb and thin, crisp exterior. Bonus: A slice of crispy salami set into the bottom of each one.
Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham-cracker cake that's layered with a dulce-de-leche-spiked chocolate mousse and topped with a toasted marshmallow icing.
Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.
Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. This first part kicks the recipe off with all the components you can prep a day in advance. Stay tuned for the full recipe tomorrow.
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.
In their second installment on reinventing strawberry shortcake, the team behind Ideas in Food rethinks the strawberry portion of the dish by looking to freeze-dried strawberries for a major flavor boost, both for the fresh berries and for a rich pudding.
Who can resist classic strawberry shortcake? Still, that doesn't mean it can't be improved upon. In their first Serious Eats column, Aki Kamozawa and H. Alexander Talbot, the great minds behind the blog Ideas in Food, rethink the biscuit portion of the dessert.
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