1Coarsely chop 1 cup of unsweetened dried pineapple and 1 cup of unsweetened dried mango. Place in a large bowl with 1 cup of roasted, salted cashews and 1 cup of sesame sticks; toss to combine thoroughly. Store in an airtight container at room temperature.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Mixing dry ingredients can cause a dusty mess in the kitchen. But don't waste your money on a prefab splash guard. Instead, next time you're getting ready to bake, try this trick from Jenny Stewart of CHOW.com—it's the cleanest way to combine in the kitchen!
Satisfy your sweet tooth with these tiny treats that pack a punch of chocolatey goodness in every single bite.
DIY Puffy Rice Snacks
Crispy, puffed rice is actually a type of culinary foam, but it doesn't take a lot of fancy equipment to make. In this episode of MDRN KTCHN, host Scott Heimendinger shows you how to make puffed rice snacks at home using only a microwave and some frying oil. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Kim Alter's Go-To Snack
This episode of My Go-To Dish features Bay Area chef Kim Alter. Kim's worked at Ubuntu and Manresa, and she's now opened her own restaurant, the Plate Shop, in Sausalito, California. To make her late-night snack your own, see the recipe.