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World-Renowned Chef Mads Refslund to Open ‘Fire and Ice’ in Brooklyn New recipes

World-Renowned Chef Mads Refslund to Open ‘Fire and Ice’ in Brooklyn

One of the Noma co-founders has the ‘future of dining’ in the works in WilliamsburgThe Nordic food craze continues in NYC with Refslund’s new restaurant.With the opening of Claus Meyer’s Great Northern Food Hall in Grand Central this year and Mads Refslund’s Acme in NoHo back in 2012, the Nordic food scene in New York City has yet to slow down.

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Axel's simnel cake recipe New recipes

Axel's simnel cake recipe

RecipesDish typeCakeCake decoratingMarzipanI have tried making simnel cake a few times and it has come out heavy in the past. Having made it for Mothering Sunday, it will not last through to Easter as it has proved very popular.Recipe by:Yorkshire, England, UK17 people made thisIngredientsMakes: 12 SlicesMarzipan250g caster sugar250g ground almonds2 medium eggs, lightly whisked1 teaspoon almond extractCake150g plain flour1 teaspoon mixed spice1 teaspoon ground cinnamon½ teaspoon ground cloves1 pinch sea salt150g raisins150g sultanas50g currants55g candied mixed peel110g unsalted butter at room temperature110g soft brown sugar3 medium eggs, lightly whisked2 teaspoons orange extract2 tablespoons apricot jam, meltedicing sugar as needed1 medium egg, lightly whisked (for glaze)MethodPrep:20min ›Cook:1hr30min ›Extra time:30min cooling › Ready in:2hr20minTo make the marzipan: place the caster sugar and ground almonds in a bowl, then add the 2 lightly beaten eggs and mix thoroughly.

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Blue Hawaiian Traditional recipes

Blue Hawaiian

Blue HawaiianCreamy, sweet and summeryCreamy, sweet and summeryServes 1DifficultyNot too trickyNutrition per servingCalories 193 10 Fat 1.8g 3 Saturates 1.5g 8 Sugars 16.9g 19 Salt 0g 0 Protein 0.5g 1 Carbs 16.9g 7 Fibre 0g -Of an adult& 39;s reference intakeIngredients25 ml Bacardi Carta Blanco25 ml bluecuraçao1 tsp coconut cream100 ml pineapple juicerecipe adapted fromJamie MagazineMethodRecipe by Andy HarrisCombine all the ingredients in a cocktail shaker and fill with ice.

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Viennese snails New recipes

Viennese snails

The pork leg is sliced ​​into 1cm thick pieces. We put food foil on a large wooden chopper, we place the meat slices, we cover with food foil and we beat the pieces of meat with the hammer for the slices. We season the pieces of meat with salt and pepper to taste .Prepare and place the plates in the following order: the plate with pieces of meat, then the plate with flour, the bowl in which we beat the 3 eggs with a pinch of salt and at the end the plate with breadcrumbs.

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Books for Cooks: Charles Phan's The Slanted Door New recipes

Books for Cooks: Charles Phan's The Slanted Door

Those who have dined at the San Francisco restaurant of the same name will recognize its energy and brilliance on the pages. Some recipes are more complex than the home cook may want to tackle, yet there are plenty of simpler dishes, such as Phan& 39;s irresistible Stir-Fried Green Beans or wok-seared Ginger Beef Vermicelli.

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The Signature Room Serves Thanksgiving Day Hybrid Buffet New recipes

The Signature Room Serves Thanksgiving Day Hybrid Buffet

The Signature Room at the 95th in Chicago is celebrating its 20th anniversary atop the famed John Hancock building, 1,000 feet above Lake Michigan. Along with The Signature Lounge at the 96th, the venues serve more than 800,000 guests annually with gourmet cuisine made of locally sourced products. For Thanksgiving, the restaurant will build upon its popular new & 34;Hybrid Buffet& 34; concept — every Sunday guests can enjoy brunch served as part buffet and part à la carte.

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