This cake is a cinch to throw together using a mixer, but the ingredients should all be at room temperature to develop the proper texture. If you’re able to prepare and serve this cake while it’s still hot, your guests will really be wowed, but it’s plenty tasty at room temperature, too. Either way, don’t forget to top it off with vanilla ice cream or whipped cream.
A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries — even more classically made with cherries with the pits left in them — all ensconced in a lightly sweetened, pancake-like batter that is poured over the fruit. It puffs up enticingly all around the fruit when it bakes. And it’s great with all kinds of fruit, especially berries.
Pretzels are a staple of school lunches, but usually it’s the crunchy variety that we can buy in the store. And while those hit the spot, what could kids love more than a home-baked pretzel made with their own tiny hands? With this recipe for Soft Pretzels, you and your family can get “back-to-school ready” with a fun kitchen project.
A Spanish tortilla is something like an incredibly tasty frittata made from sliced potatoes, vegetables and usually a flavorful cured meat, like Spanish chorizo or sausage. The tortilla is served hot or cold, cut into wedges — small pieces for an appetizer, or larger ones for a main dish. It’s perfect at room temperature for picnics, warm for a lazy Sunday supper, or chilled in the fridge, for an easy-to-graze protein-filled snack.
This soup’s blazing good looks — a kaleidoscope of red, yellow and green — result from the fact that each of the three purees keeps to itself. And you don’t need to be a professional food stylist to pull off this trick — just spoon the purees into separate parts of the bowl.
Even at The Culinary Institute of America, where students’ breakfasts can mean made-to-order eggs Benedict and huevos rancheros, convenience sometimes wins. Like, what happens when those hard-working students’ alarm clocks get turned off through absolutely no fault of their own and they’re running late to their 8 a.m. Chocolate and Confectionery Techniques exam?
This light salad will cool you off on a hot summer night — and delight your taste buds in the process.
“I chose the green crab specifically because it was local; it was a project affecting the state of Maine,” said Joseph Galetti, one of the scientists involved. “So by creating a value-added food product that people will enjoy, we can stimulate a green crab fishery.”
I have good news, however. I have discovered that with a little creativity, any main dish can be turned into a salad, scratching the itch without ditching nutrition. So yes, meat and potatoes can be made healthier, and lighter, which is a bonus for summertime eating.