This weekend, we are celebrating the 75th Anniversary of the founding of The Culinary Institute of America. This great celebration is not ours alone, and we hope as a friend of the CIA, you’ll help us mark the occasion by channeling your inner foodie and eating something worthy of 75 […]
Makes 4 servings There are machines you can buy to make shaved ice, but if you don’t have one, you can use your food processor! Make the ice at the last minute to keep it nice and fluffy. For a party, make several varieties of syrup so guests can mix […]
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting. Ingredients 2 pounds plain yogurt (whole, […]
Makes 1 serving This isn’t your every day margarita! Dried hibiscus is used to make tea in Mexico and the Caribbean, and we love it for its floral, slightly tart flavor. It’s perfect as the base of a margarita that is a touch sour and just sweet enough to be […]
High-ratio cakes have a higher quantity of sugar than some other cakes, which makes them exceptionally moist and tender, and gives them a slightly longer shelf life. Their unique mixing method is simple and leaves you with a cake that’s perfect for kids’ birthday cakes or your next pot-luck. Makes […]
The holidays look a little different this year, but luckily, an interruption in tradition doesn’t have to mean an absence of celebration! You may not be able to join together with your loved ones in person, but with just a little planning, you can craft a curated care package to […]
Entertaining guests with special diets is not new, but it certainly seems to be more common. As we all become more health-conscious and aware of what makes us feel good (and bad!), we face lots of ingredient hurdles as we prepare for our holiday meals. If cooking for special diets […]
Risotto is a dish we most often eat at restaurants, reinforcing the illusion that it’s difficult to prepare. Sorry to spill the beans, restaurant chefs of the world, but despite being creamy and decadent, risotto is actually really easy to make and not nearly as time consuming as you might […]
Makes 4 to 6 cups Ingredients 4 cups whole milk 12 oz dark chocolate (about 64%), chopped 1/2 teaspoon fleur de sel or other sea salt Marshmallows, for serving (optional) Directions In a medium saucepan, bring the milk to a boil. Remove from the heat and add the chocolate. Let […]
Makes 12 servings Never mind bunnies and eggs…the surest sign of Easter season may be the hot crossed bun. These yeast-raised treats were first made as spiced fruit buns and were popular during the Tudor period in England. They were later decorated with a cross on top and sold “hot […]
Makes about 3 cups (8 to 10 servings) This dip can be served in a small, round pumpernickel, rye, or sourdough loaf. To prepare the bread, cut a circle from the top of the loaf. Pull out the bread from the center of the loaf to make room for the […]
Though I’ve lived in Texas long enough and eaten enough breakfast tacos to feel like an honorary Texan, I was not born in the Lone Star State. I grew up in the northeast, where St. Patrick’s Day is a big deal. There is a mad dash to the grocery store […]