Archive for the ‘Craving’ Category

Carrot Cupcakes

Zoe Francois' Carrot Cupcakes

Often carrot cake can seem like a throw back to the ’70s, when they were dense and tasted ultimately too good for you. This updated version is moist, sweet and has a rich combination of spices that makes it one of the tastiest cakes ever. Adding a bit of orange and lemon zest to the smooth cream cheese icing brings out those bright flavors in the cake. I have served these cupcakes at every occasion, from picnics to weddings; it is even a terrific breakfast treat.

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Ready for Ramps

Ramps

Not long ago the appearance of asparagus announced that winter is over. But asparagus is now available year round in the supermarket, so for me it’s the arrival of ramps that tells me spring is here. Just last weekend I discovered bunches of these fragrant little plants at the Union Square Farmer’s Market and they’ll be around for the next four weeks.

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Girl Scout Cookie Season is Here

Girl Scout Cupcake

Samoa Cupcake from Bill's Burger Bar in NYC

Those familiar green and red boxes of Girl Scout cookies have begun popping up at offices, homes, and pop-up stores nationwide. And while not much tops a Thin Mint straight up (especially if it’s spent a little time in the freezer), we tracked down some upgraded takes on the familiar flavors of your favorite cookies.

At Bill’s Burger Bar in New York City, executive pastry Chef Elizabeth Katz created the Samoa cupcake, made with German chocolate cake, chocolate fudge filling, toasted coconut and garnished with an actual Samoa Girl Scout cookie (pictured above).

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Cue the Popcorn!

Popcorn

Make Theater-Style Popcorn at Home - Image Courtesy Food Network Magazine

Sure, you can make fancy-schmancy Mark Zucker-burgers“True Cheese Grits” and White and Black Swan Pasta all day long, but really, what are the Oscars without popcorn? Skip the bagged stuff — making your own is tastier and simpler.

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Winter Obsession: Brussels Sprouts

Eat your Brussels sprouts. Yes, please!

Brussels sprouts, once the most dreaded vegetable of children and adults alike, are officially trendy. I’m a fan, and proudly not a bandwagon one — there was never a time in my life when I didn’t adore these sweet and nutty baby cabbages. During the fall and winter, when they’re at their prime, I cook them constantly and order them as soon as I spot them on a menu.

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Craving: More Pie!

Shaker Meyer Lemon Pie

Some say this is the year of the pie. While I’m all for the advancement of my all-time favorite dessert (yes, I love it more than all things chocolate), I’m with Brooklyn’s Baked bakery co-owner Matt Lewis, who summed it up like this: Let’s talk about pie less and eat it more.

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Countdown to Spring

Groundhog Cake from Serious Eats

Photo: Cakespy.com/SeriousEats.com

Are you caught in the middle of yet another winter snowstorm? Take heart! Punxsutawney Phil didn’t see his shadow this morning, which means spring is (supposedly) going to be early this year. We can’t wait. As much as we love chili and stews, we’re ready for a return to the fresh fruits and vegetables that springtime has to offer.

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DIY Pretzels: Steelers Vs. Packers

Pretzel Showdown: Steelers Vs. Packers

As a major food person and a seriously minor football fan, I get a bit more excited about the, er, touchdowns on the buffet table than I do about the ones on the field. So I can’t offer any insight on which team will come away victorious, but I do know this: Salty-on-the-outside, soft-on-the-inside pretzels are always a game-day winner.

This year, I’m making my own, with mix-ins inspired by both Super Bowl opponents: The Green Bay Packers and the Pittsburgh Steelers. Here’s how you do it.

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Craving: Chocolate Cake

Rachel Allen's chocolate cake is the perfect way to celebrate my new favorite holiday.

Did you know that there’s a designated food holiday nearly every single day of the year? Some are a little “out there”—does anyone actually celebrate National Cheese Doodle Day? It’s March 5, if you’re interested. But today’s holiday is one we can wholeheartedly get behind: National Chocolate Cake Day.

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We Got the Beets

Photo Courtesy Cannelle et Vanille

As winter vegetables go, beets are pretty much as controversial as you get.  You don’t hear people debating the virtues of the potato or the butternut squash, but most people either love or hate these sweet, earthy root vegetables.

I’ve been in the former group almost from the time I was in the womb, but if you’re still leery of these roots, these unexpected recipes from Cooking Channel chefs and bloggers around the Web (beet gnocchi and beet-chocolate cake, anyone?) might just change your mind.

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