Written on January 27, 2014 at 12:28 pm , by Lauren Katz
As we begin another week, here’s a thought to perk up your Monday: It’s National Chocolate Cake Day! Between the pumpkin pies, cookie swaps and juice cleanses, you may have forgotten about this old friend, but we’re here to give chocolate cake new life in 2014. Whether you want a classic recipe that looks right out of Matilda, or you’re interested in a chocolate cake remix, here are some ideas to get you started.
The Classic: Chocolate Layer Cake
The Sweet Piece of Nostalgia: S’mores Lava Cakes
The Most Indulgent: Hot Fudge Sundae Cake
The No-Sharing-Necessary Dessert Fix: Black-Bottom Cupcakes
Written on January 25, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
The best guacamole is made with creamy fleshed Hass avocados at the peak of ripeness.
Here’s how to pick ‘em:
1. Look for a forest-green fruit. Darker skin means riper flesh.
2. Cradle it in the palm of your hand and gently squeeze. Guac-ready fruit will give slightly.
3. Flick off the stem. If it pops off easily and what’s underneath is bright green (brown means it’s overripe), you’re good to go!
Once your avocados are ready to be used…
Spread ‘em on toast with eggs for the perfect protein-packed breakfast.
Blend ‘em up with sweet ingredients for an Avocado Semifreddo.
Or, mix ‘em up with all sorts of ingredients for 11 different twists on guacamole!
Written on January 24, 2014 at 9:00 am , by Lauren Katz
Happy Friday, and happy National Peanut Butter Day! We know you could celebrate by simply grabbing a bag of your favorite peanut butter candies or just spooning it right out of the jar, but here’s a fast idea that’ll satisfy your dinner needs and your peanut butter craving: Peanut Chicken Noodles.
Satisfy your Thai food craving with this quick dish, which brings together flavors of sesame oil, soy sauce, honey and lime, all into one delicious peanut sauce. You’ll never call for take-out again! Get the recipe here.
Written on January 23, 2014 at 1:46 pm , by Lauren Katz
Did you know the fourth week of January is considered to be Irish Coffee Week? Neither did we. But now that we do, we no longer need an excuse to make and drink one of our favorite seasonal cocktails every day for the next 7 days. In order to keep it interesting, though, we’ve gathered some recipes with unique takes on the classic drink, including fun ingredients like peppermint and chocolate. So grab your Baileys and get to it!
Cheers to January!
Written on January 22, 2014 at 9:00 am , by Lauren Katz
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
If every meal looked as beautiful as @mckennasfood‘s Vegan Asian Salad, we’d go vegan in a heartbeat! This dish proves that with a little color and a lot of healthy and hearty ingredients like snap peas, avocado, mandarin oranges and almonds, you can turn an average salad into something extraordinary. Our own version of this salad may even make its way into our lunch boxes tomorrow!
Looking for more salad inspiration? Click here for our best salad recipes.
Written on January 21, 2014 at 4:20 pm , by Lauren Katz
If you can’t get enough Root Vegetable Tzimmes or Challah Honey Bread Pudding from our January/February New Jewish Deli Cuisine story, wait until you try these. Two delicious delis have graciously shared with us their recipes for popular menu items, so if you can’t get to New York City or San Francisco, you can make these comfort-food classics at home:
Fried Noodle Kugel from Wise Sons Jewish Delicatessen in San Francisco, CA
MAKES ¼ pan of kugel = 1 dozen fritters
PREP 30 min
COOK 5-10 min
Cold leftover noodle kugel (see below for recipe)
2 qts. vegetable oil, for frying
1 cup flour
1 tsp. potato starch
¼ tsp. salt
1 egg yolk
1 ¼ cups seltzer water, chilled
Maple syrup, warmed, for serving
Maldon sea salt, for serving
1. Squeeze a 1 tbsp. portion of cold kugel to form a tight ball. Repeat with remaining leftover kugel. Place balls on a baking sheet and refrigerate until ready to fry.
2. In a large, heavy-bottomed pot heat the oil over medium-high heat, until a deep-fry thermometer reads 350 degrees. Meanwhile, in a medium bowl, whisk the flour, potato starch and salt. Stir in the yolk and half of the seltzer to make a thick batter. Gently stir in the remaining seltzer.
3. Using tongs or a slotted spoon, dunk kugel balls into the batter and carefully transfer the hot oil, one by one, working in batches if necessary. Fry, using the tongs to gently move the balls if they are sticking to one another or the bottom of the pot, until golden, about 3 minutes. Transfer to paper towels to drain. Serve with a drizzle of warm maple syrup and a sprinkling of sea salt.
Wise Sons Noodle Kugel
PREP 1 hour plus 1 hour rest
COOK 45 minutes
2 2/3 cups cottage cheese
2 cups sour cream
2 cups whole milk
1 1/3 cups plain, whole milk yogurt
1 cup orange juice
1 tbsp. pure vanilla extract
1 3/4 cups granulated sugar
1 1/2 cups raisins
8 cups wide egg noodles
1 stick butter
3 cups corn flakes
3/4 cup light brown sugar
1. Grease a 15×19-inch baking dish. In a food processor, puree the cottage cheese until smooth. Transfer to a large bowl and whisk in the sour cream, milk, yogurt, orange juice, eggs, vanilla, sugar and raisins.
2. In a large pot of boiling salted water, cook the noodles according to package directions, until just past al dente. Drain and rinse under cold water until cool. Transfer the noodles to the prepared baking dish and pour 8 cups of the filling mixture over top. Cover with plastic wrap and refrigerate for 1 hour or overnight.
3. Preheat the oven to 350º. In a large bowl, crush the cornflakes until crumbled into pieces no larger than a grain of rice. Meanwhile, in a small saucepot, melt the butter over medium heat. Stir in the brown sugar until dissolved, about 2 minutes. Pour the mixture over the crushed cornflakes and stir gently to coat. Cover kugel evenly with cornflake topping and bake for 45 minutes or until top is browned and kugel is set in the center. Serve hot or cool completely, then refrigerate.
Smoked Whitefish Salad with Horseradish Cream from Mile End Delicatessen in New York City
SERVES 4 TO 6
PREP 30 MIN
8 oz. boneless smoked trout or other white fish
I sour pickle, finely diced
1 large rib celery, peeled and finely diced
1 small red onion, finely diced
3 scallions, thinly sliced
3 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice
2 tbsp. EVOO
½ cup coarsely chopped fresh celery leaves
½ cup drained prepared horseradish in beet juice
½ cup crème fraiche
4 to 6 bagels, split, for serving
Plain cream cheese, for serving
1. Peel the skin off the trout and flake the flesh into a medium bowl. Add the pickle, celery, onion, scallion and dill and toss well. Drizzle the lemon juice and oil on top, season with the pepper and toss well. Refrigerate until ready to serve (up to 2 hours).
2. In a small bowl, stir together the horseradish and crème fraiche. Add the celery leaves to the smoked fish mixture. Spread bagel halves with cream cheese, spoon on some of the smoked fish and drizzle with the horseradish cream.
Written on January 21, 2014 at 10:20 am , by Lauren Katz
As if you needed yet another excuse to incorporate bacon into your diet! But according to Yahoo Web Trend Expert, Lauren Whitehouse, everything from “bacon wrapped smokies” to “scallops wrapped in bacon” to “green beans with bacon” has been topping the Yahoo search charts over the last 30 days. And what have our readers been most interested in when it comes to bacon-wrapping? Here are our most trend-worthy bacon recipes:
Written on January 20, 2014 at 9:00 am , by Lauren Katz
Today is not your average Meatless Monday. Today is also National Cheese Lovers’ Day! Whether you’re an everyday vegetarian or just a participant in Meatless Monday, cheese is always a great ingredient to incorporate into your meals for that extra protein and calcium boost. So in honor of all you cheese-loving vegetarians, here are some of our favorite cheesy recipes perfect for Meatless Monday:
Our brand new recipe for Eggplant-Parm Grilled Cheese combines two of your favorite comfort foods into one succulent sandwich.
Thanks to packaged frozen ravioli, our Cheese Ravioli with Mushrooms and Spinach comes together in no time, but still feels healthy and homemade.
Finally, our Spicy Bean and Cheese Burritos pack such a flavor punch, you won’t even miss the meat!
Written on January 18, 2014 at 9:00 am , by Lauren Katz
Besides being the ultimate movie theater munchie, popcorn is a great snack that provides a blank canvas for flavor combinations. Salty or sweet; spicy or cheesy; mixed with nuts or straight up; the possibilities are endless. While throwing a bag in the microwave and pressing that “popcorn” button is as easy as it gets, think outside the bag tomorrow, on National Popcorn Day, and whip up something delicious and impressive. We’ve compiled our top 5 most popular popcorn recipes that cover all your flavor combo bases, so you’re sure to find one that speaks to your taste buds. Happy snacking!
Written on January 17, 2014 at 9:00 am , by Lauren Katz
Between late nights, morning commutes and early meetings, it seems like no one has time for breakfast anymore. But–as you’ve heard before–breakfast is the most important meal of the day! You don’t need to slave away in the kitchen to make something hearty, healthy and yummy. Our Maple-Raisin Oatmeal takes less than 10 minutes to put together and contains a ton of fiber and protein to keep you full until lunch time. So bring your breakfast habit back for good. Your body, mind and taste buds will thank you.
Get the recipe here.