Side Show which opened to critical acclaim in New York City on Monday night, is everything a Broadway musical should be. Centered around two joined-at-the-hip twins, Violet and Daisy Hilton, the glamorous, thrilling, epic story follows the duo’s quest for true love and acceptance through the spectacle of fame and the scrutiny of the spotlight.
To celebrate its opening, Cooking Channel teamed up with Zac Young, resident Musical Maestro of Sweets and Executive Pastry Chef at David Burke Fabrick, to create a Sweet Show to match the grandeur of the twins’ incredible Freak Show (you have to see it to understand). Exotic and enticing, playful and full of passion, these recipes — cleverly named for big Side Show numbers — are sure to stop the show at your next holiday gathering. And just like the Hiton twins, what makes these dessert recipes just a little different is what makes them extraordinary.
Continue Reading Side Show on Broadway: “Come Look at The Sweets”
There are two kinds of people in this world: those who don’t appreciate desserts, and those who possess insatiable sweet teeth. For the (far wiser, fun-loving) latter, there exists an endless Internet of blogged confections, pinned pastries and ‘grammed goodies to inspire treat seekers to break out their stand mixers. But when it comes to baking, precision (and testing and cross-testing recipes) is key. And that’s where an esteemed brand like Food Network — and its talented culinary staff — comes into play, empowering you with ironclad recipes for drama-free at-home dessert creation.
In the nearly six years that Food Network Magazine has been published, Food Network Kitchen has been enticing readers with spectacular sweets, from burger- or cheese-wheel-shaped fake-out cakes to trusty cookies, cupcakes and pies for big occasions and everyday celebrations alike. Now the magazine editors are publishing Sweet: Our Best Cupcakes, Cookies, Candy and More (on sale Aug. 19), a book that gathers these myriad treats into clear categorized chapters for swift, sugary kitchen navigation.
Interspersed between the cleanly printed recipes and full-page photos are ideas for amping up basic recipes, like topping cupcakes with alphabet-shaped candies or rolling candy apples in surprising, savory ingredients. There’s something for everyone, from the wee kids to us fully grown kids at heart. (For example: We’re going to take a page out of our sister brand’s book by slipping a little rum into our next barbecue dessert with Boozy Cherry Chocolate Pies, shown above).)
Continue Reading Cookbook Giveaway: Food Network Magazine’s Sweet
5 Hot Links We’re Loving:
1. It’s hard to go wrong with the classic combination of vanilla, chocolate and strawberry — Make Bake Celebrate elevates the ice-cream-truck trio into these playful Neapolitan macarons.
2. The Bojon Gourmet gives her Derby Day julep an Asian spin and a gorgeous green color with a spoonful of matcha powder.
3. Hot buns! These yeasty, golden-brown Hawaiian rolls by Milk and Honey are lightly sweetened with pineapple juice.
4. A Cozy Kitchen’s dreamy creamsicle chiffon pie channels our favorite summer ice pop with fresh-squeezed juice, a dash of orange liqueur and plenty of zest.
5. Gear up for Cinco de Mayo with How Sweet Eats‘ adobo-and-lime-marinated shrimp tacos, topped with a springy strawberry salsa.
- Cook up the ultimate fiesta menu with Cooking Channel’s mouthwatering Mexican recipes.
- Sate your sweet tooth with more all-star cookies, from classic chocolate chip to fluffy French madeleines.
Monday is the beginning of Passover. I love this holiday for the ritual, the gathering of wonderful people and the challenge to come up with new desserts worthy of the day. This cake was inspired by a conversation I had with Deb Perelman about Dobos Tortes, which is a cake made up of many layers (7 to be exact) of sponge cake, separated with chocolate buttercream and topped with a layer of caramel. It is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. Dobos Torte (Hungarian), Doberge Cake (New Orleans), and Seven-Layer (which I think of as a Jewish cake from New York, but as soon as I write this, I’m sure I’ll hear from folks who will correct me).
My cake is a bit of a twist on the theme, because I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I replaced the caramel with curls of chocolate on top of the cake.
Continue Reading Seven Layer Cake for Passover
Peanut butter and jelly is a staple in most children’s diets. In fact, the average American kid will eat 1,500 PB&J sandwiches. I can believe it, since I’ve gone through what must be 100’s of pounds of peanut butter and even more jelly for my kids’ sandwiches. The combination is the perfect blend of rich peanut butter and sweet jelly. This cheesecake has all the fond memories of those childhood sandwiches, but it’s way more decadent and sophisticated.
Continue Reading PB&J for Grown-Ups
The best part of this Valentine’s Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar. Tyler Florence’s Flourless Chocolate Cake is not for the timid — it’s an intensely rich chocolate experience. Top with confectioners’ sugar for a romantic presentation and serve with freshly whipped cream to balance the flavors. Your sweetie will thank you.
Here’s how it’s done:
Continue Reading Valentine’s Day Four-Ingredient Dessert
As bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor.
The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking. Unlike other banana recipes, this one calls for chunks of fruit, instead of a puree. Try both the banana and the pear versions and let me know which is your favorite. See the banana bread at the bottom of the post.
Continue Reading One Quick Bread Recipe, Two Versions
Did you know that the creamy, chocolately, hazelnutty goodness we know as Nutella was created during the 1940’s in response to cocoa rationing during World War II? Pietro Ferrero, founder of the Ferrero company, added hazelnuts to his chocolate to extend the supply. Though it has long been imported to the United States, there’s no reason not to celebrate this delightful spread, since it really tastes great on just about everything.
Chef Chris D’Amico of Gemma at The Bowery Hotel in New York City shares his recipe for a Calzone di Nutella, in honor of National Nutella Day. It’s a flakey calzone dusted with sweet powdered sugar that is stuffed with rich Nutella and creamy ricotta. You can make it yourself with the recipe below, or stop by the restaurant and have it for dessert.
Continue Reading Happy National Nutella Day!
When we heard that today was National Popcorn Day, we here at Cooking Channel immediately began plotting the number of ways to celebrate this food holiday: super spicy? classically cheesy? dressed in herbs? Since January (and our get-fit resolve) is waning, we settled on sweet, in the form of crunchy, sugar-coated caramely, caramely caramel corn.
But no ordinary caramel corn recipe would do — this day comes just once a year, after all — so we turned to the master of sweets himself, Double Ovens chef and Unique Sweets star Zac Young, to get his inventive take on the classic. Not one to disappoint, Zac shared a recipe that hits the sweet-tooth spot — with plenty of salty, smoky and savory flavor to boot. We guarantee this palate-pleasing treat will have you popping a second batch in no time.
Continue Reading A Salty-Sweet Surprise for National Popcorn Day