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Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

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. More

Ideas in Food vs. The Turkey Club Sandwich

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. More

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

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. More

Ideas in Food vs. Linguine alle Vongole: Part 1

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. More

Ideas in Food vs. Strawberry Shortcake: The Full Recipe

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. More

Microwave Rocky Road Sponge Cakes

We microwave everything on high.

The Ultimate Snickers Pie

Okay, peanuts added to ingredient list, 150 grams. Reserve half of the white chocolate peanut butter for another use. Use half of the chopped frozen peanut butter in Step 9 and the other half in Step 13. I fixed it above and apologize for any confusion!

-Aki

The Ultimate Snickers Pie

10 grams. Will go back and add it. Thanks!

Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

Okay I would agree that regular sized snickers bars are a little hard to eat frozen. But anyone who grew up going to Jones Beach out on Long Island may remember the siren call of those guys who walked around with coolers yelling FROOOZEN SNICKERS BARS! FUDGIE WUDGIE BARS! ORANGE CREAMSICLES! There's nothing quite like sitting in the hot sun, feet buried in the sand, with the ocean in front of you, trying to bite through a frozen snickers bar. To my knowledge those were the only things in their coolers but as far as I was concerned they only needed the chocolate bars. They left me with a lifetime love for gnawing on frozen caramel.

That said, anyone trying a frozen Snickers bar for the first time should get the little ones. They are small enough so that the caramel shatters when you bite into them and the whole thing melts into a sweet gooey mass as you chew them...

-Aki

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

Joyce--that would be soak in the refrigerator overnight.

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

Yes, to make it without a pressure cooker we would combine the ingredients for the coconut pudding the night before and let them soak overnight to hydrate. The next day transfer everything to a pot and simmer for 10-15 minutes until the pudding thickens and resembles the texture of polenta.

...And yes, it's a lot of components but the recipe is written so that's relatively easy to break out the individual pieces that appeal to you and just make those. While we enjoy making the entire dish we try to design recipes that people can have fun with and make their own.

Ideas in Food vs. The Steak Bomb: The Filling

We've done it both ways, you can wrap up a plate of extra sandwiches and snack on them straight from the fridge. I wouldn't keep these for more than a day or two. Or you can make the sandwiches to order and then save the parts separately. What we like about that is that you can use the different components to make new meals, like pastas or omelettes/frittatas or steak quesadillas, etc.

The Steak Bomb With Flap Steak, Scallions, and Salami-Cheese Crisps

Either would work. We use the torch because it helps preserve some of the raw flavor of the green onions to balance out the sweet, jammy texture of the slow cooked peppers and onions but a quick sear on the grill or under the broiler or even in a cast iron skillet would be delicious too.

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