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1 Nov

Four Good Reasons To Drop Everything And Go To The Salon Du Chocolat 2017

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Crunchy or melted, cocoa can be enjoyed in every way possible at the Salon du Chocolat 2017. From sugary treats tothe origin of cocoa beans and transporting your taste buds to Japan, here are 4 game changing ways to make most out of this 100% chocolate event.

An insight into the production of cacao ‘What if chocolatiers and pâtissiers were the New Adventurers?’ This is the theme of the Salon du Chocolat 2017, which invites everyone on a journey. It’s a tasteful journey which transforms the Cacao Show space into a world tour for the senses. Accompanied by international music, the public is invited to learn more about the countries which produce the precious cocoa bean: from Colombia, to Brazil, Peru, Mexico, Ghana, Venezuela...
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20 Oct

Cheesy Slice-And-Bake Crackers

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"What can I bring?" A question you've asked a thousand times, only to have your host-to-be return some version of, "Oh, just a bottle of wine!" You know why they always say that? Because they don't know that you have this cheesy crackers recipe up your sleeve. If they knew that they were talking to a Capable Adult Human who is able to throw together a batch of the easiest, crispiest, most delicious cocktail hour snack known to mankind in about an hour, they'd be singing a different tune. "Oh, won't you pleeeeease make those cheesy crackers you always make," they'd plead, "they're literally addictive." But they don't know all of that yet. Which is why next time you get invited to a dinner party—or...
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16 Oct

Dark Ginger Rye Cake With Yogurt And Honey

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Dark Ginger Rye Cake With Yogurt And Honey

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

Ingredients
MAKES ONE 10"-DIAMETER CAKE SERVINGS

Nonstick vegetable oil spray

1 cup robust-flavored (dark) molasses (not blackstrap)

1 cup stout

½ teaspoon baking soda

1½ cups rye flour

½ cup all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

1½ teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

1 cup granulated sugar

1 cup (packed) dark brown sugar

1 teaspoon finely grated peeled ginger

1 teaspoon vanilla extract

½ cup virgin coconut oil, melted, slightly cooled

¼ cup vegetable oil

¼ cup honey

2 cups plain whole-milk yogurt

Special Equipment

A 10-inch-diameter springform pan

Preparation Preheat oven to 350°. Lightly coat...
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12 Oct

Malted Walnut Pie

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Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.

Ingredients
8 SERVINGS

Graham Cracker Crust

14 graham crackers (about 8 oz.)

2 tablespoons raw sugar or granulated sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

2 cups walnuts

4 oz. white chocolate, melted

3 large eggs

¾ cup light corn syrup

⅔ cup (packed) light brown sugar

¼ cup plus 2 Tbsp. barley malt syrup

¼ cup malted milk powder

1 tablespoon malt vinegar

¾ teaspoon kosher salt

½ teaspoon vanilla extract

¼ cup (½ stick) unsalted butter

Unsweetened whipped cream (for serving; optional)

Preparation graham cracker crust Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a...
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10 Oct

Saffron, Orange, And Honey Madeleines

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Saffron, Orange, And Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.

Ingredients MAKES ABOUT...
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19 Sep

These Tahini Cookies Are Like Peanut Butter Cookies 3.0

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Tabloid headline: Tahini—it’s everywhere! Beyond hummus, it's on toast, in milkshakes, in salad dressings. It’s only a matter of time before we’re slathering it on our faces for that signature sesame seed glow. But until then, let’s make cookies. It's starts at Mamaleh’s, a new-old-school Jewish deli (and top 50 restaurant!) in Cambridge, Mass. where you can eat stacks of bagels and lox for breakfast, come back for a pastrami sandwich lunch, and take home some matzo-ball soup for dinner. Win-win-win. When special projects editor Julia Kramer visited Mamaleh's earlier this year, she was enamored with their tahini cookies, a creamy nutty cookie that will remind you of peanut butter cookies in the best way possible, though not as sweet. We call them “grown up” peanut butter cookies because we...
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15 Sep

A Portuguese Egg Tart Recipe You Can Make In a Muffin Pan

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Sometimes my recipe research leads to nuns. When I was tracing the origins of one of our favorite dim sum desserts—Portuguese egg tarts—I read Rachel Khong’sfascinating All About Eggs, which came out earlier this year. In one chapter, Anna Ling Kaye traces their history (buy it! read it!), which begins with the 16th century Portuguese nuns who used egg whites to “starch” their habits and had, as you would imagine, a growing surplus of egg yolks. So they did what any sensible, waste-fearing people would do, they made desserts. One of the most beloved of the holy yolk-based Portuguese desserts (and there are many) is the pastel de nata. Its creamy sweet custard is perfumed with cinnamon, vanilla, or lemon, baked in a shatteringly crisp...
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13 Sep

Candy Corn Ice Cream Is At Disney Just In Time For Halloween

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There are two types of people in the world: those who like candy corn and those who do NOT. And for those in the former category, prepare for a trip to Magic Kingdom this fall. Disney has now made your Halloween dreams come true with an orange and vanilla soft serve twist. According to Delish, the spooky treat—which is made from two ice creams and has crushed candy corns on top—isn't really new, but has been available at Mickey's Not-So-Scary Halloween Party since 2013. Apparently, the candy corn ice cream really just tastes like vanilla, so those who hate the polarizing orange sweet don't need to run too far in the opposite direction. You can find the candy corn ice cream only at Magic Kingdom, along with...
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3 Sep

Blueberry And Corn Crisp

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Blueberry And Corn Crisp

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Ingredients
8 SERVINGS

Filling

5 cups fresh (or frozen, thawed) blueberries

⅓ cup sugar

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

1 tablespoon cornstarch

¼ teaspoon kosher salt

Topping And Assembly

⅔ cup all-purpose flour

⅔ cup coarse-grind cornmeal or polenta

⅓ cup sugar

1 teaspoon kosher salt

10 tablespoons chilled unsalted butter, cut into pieces

1 cup fresh corn kernels (from about 1 large ear)

Preparation Filling Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish. Topping and Assembly Preheat oven to 375°. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain...
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1 Sep

Brown Butter Corn Flake Cake

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Brown Butter Corn Flake Cake

Sweet corn makes for an awesome dessert—if you like carrot cake, you’re going to love this one. You’ll get a corn three-way with fresh corn kernels, a little bit of cornmeal to get a cornbread-like flavor, plus the crunch of Corn Flakes is so damn satisfying.

Ingredients
8 SERVINGS

5 large ears of corn, husked, kernels cut from cobs (about 5 cups)

1½ cups (3 sticks) unsalted butter, plus more for pan

½ cup cornmeal, preferably fine-grind, plus more for pan

1½ cups all-purpose flour

1¾ teaspoons kosher salt

1½ teaspoons baking powder

1½ cups (packed) dark brown sugar

⅓ cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

2 cups Corn Flakes

Preparation Place a rack in middle of oven; preheat to 475°. Line a rimmed baking...
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