Nutritional Analysis per serving (24 servings)Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
The traditional seven-layer cookie bar gets an Asian twist in this version with graham cracker, chocolate, almonds, candied ginger, coconut, and sesame seeds. A few bites will take you one step closer to Nirvana.
1Heat the oven to 350°F and arrange a rack in middle. Coat a 13-by-9-inch baking dish with butter and line it with parchment paper; set aside.
2Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout. Sprinkle over the bottom of the baking dish and press down lightly to form an even layer; set aside.
3Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times. Add coconut and pulse a few more times until coconut is oat-sized.
4Evenly sprinkle chocolate chips over the graham cracker crust, followed by the ginger-coconut mixture. Top with sesame seeds, then drizzle the sweetened condensed milk evenly over everything. Bake until the bars are golden brown around the edges and springy to the touch, about 25 to 30 minutes. Let cool completely before slicing.
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.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.