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This is delicious! I thought of this recipe when I got a delicious Taro bubble tea with my boyfriend (whos birthday was coming up,) and I thought if I could pull this off it would be the perfect cake. So for anyone who likes bubble tea (If you haven’t tried it, you need to,) this is a great recipe! Enjoy.
1Preheat the oven to 400 degrees. Crush the fortune cookies into fine crumbs (I did it by hand, but a food processor or something would have been a lot easier.) Add the one cup of melted butter, and press into a 9" pie pan. Bake for 10 minutes.
2While the crust bakes, mix the taro powder with the three cups of milk, beat with a whisk until all of the powder is dissolved. Once the powder is dissolved, add the entire package of pudding powder and beat with the whisk until it is thick. The crust should be done by this time, so take it out of the oven to let it cool for a minute. Add 1 1/2 cups of thawed cool whip to the mixture, and beat until smooth. Pour the mixture into the crust and freeze.
3Follow the directions on your tapioca pearls package, and make two cups of tapioca. Mine was 7 cups water for 1 cup of pearls. I would do this step when the pie is close to being served, because freezing the pearls makes them sort of icy-soft. Some people might like this? After a few hours or whenever you are going to serve it, take the pie out of the freezer, and top with the remaining cup and a half of cool whip. Sprinkle the tapioca pearls on top, cut, and serve.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake—and if you want to use it for a savory dish, just leave out the sugar in the recipe. Read more.
Pastry chef Boris Portnoy gives new life to a Thanksgiving cliché. Generic, canned pumpkin pie mix plus freezer-burned pie crust equals fake smiles on the faces of your friends and families. Real smiles come from choosing your own pumpkin—there are many heirloom varieties to pick from—and then customizing and experimenting as you go, using Portnoy’s recipe as a guide.