Yummly

Bake Brave for the World Baking Day Challenge!

Katherine — Fri, 17 May 2013 17:50:32 +0000

Sunday is World Baking Day! For this year’s celebration, take on the baking day challenge by baking something you’ve never baked before! The World Baking Day website provides 100 recipes you can choose from at different levels of skill. Whether you “cross your fingers and bake” or you say, “I bake therefore I am,” there’s a recipe there to suit your tastes and baking experience!

To celebrate the occasion, I picked out a recipe called Carmela’s Lemon Loaves! At baking level 67/100, it’s quite easy to make, and very refreshing for the summer too. It has a moist crumb, the texture of a nice quick bread, and it’s full of bright, lemon flavor from its zesty inside to it’s citrus frosting.

Here’s the recipe, re-created in American conventional units, and with a few slight modifications. Hope you enjoy this delightful dish, or another one of those great desserts at the World Baking Day website, for yourself!

Carmela's Lemon Loaves

Ingredients

For the cake:

1 1/4 cup sugar
3 eggs
1 cup milk
1 tsp vanilla extract
3/4 cup butter, melted
1 1/2 tsp baking powder
2 1/2 cups flour
lemon zest from 1 or 2 lemons

For the frosting:

confectioner's sugar
lemon juice

Directions

Cream sugar, eggs, and zest in a medium-sized bowl.
Add flour, baking powder, and stir until combined.
Pour in 1 cup of milk and vanilla extract and mix. Then, whisk in the melted margarine. Once it's all smooth, pour the mixture into prepared loaf pans. _(I used two regular sized loaf pans, but the original recipe calls for a mini loaf pan!).
Bake them at 350°F for approximately 30 - 40 minutes (depending on the size of the pan you're using), until they're golden brown.
If you want an icing to go with it, combine a bit of confectioner's sugar with lemon juice. Add enough confectioner's sugar to get the texture you want and mix until the icing is smooth. Drizzle it over your loaf as desired!

Simple Cinnamon Rolls Made Skinny

Maria Arlén — Thu, 16 May 2013 17:59:24 +0000

I love cinnamon rolls. As a kid I have sweet memories of baking cinnamon rolls with my mum. The best part was sprinkling the cinnamon all over and rolling the dough together into a long spiral, ready to be cut into round and yummy buns — and I still always taste the dough! I have to know how it tastes before I bake them, for quality control and because it’s fun! If you ask me, I’m ready to have a cinnamon roll any time; and because of these magic cinnamon rolls, I actually can, since these are a healthier version of the classics.

These are great for boosting your energy-level or just as a any-day-treat. They are sugar free, lactose-free, all-natural, and contain fiber and cinnamon that help stabilize blood sugar.

And not to forget: they make you smile as they melt in your mouth!

If you ask me, I’m ready to have a cinnamon roll any time; and because of these magic cinnamon swirls, I actually can!

Cinnamon Swirls

Ingredients

For the cinnamon roll:

2/3 cup (150 grams) butter or coconut oil
1/2 cup (150 grams) honey or agave nectar
1 cup water
1 cup milk, lactose-free or soy
1 cup yogurt, lactose-free or soy
8 cups (1kg) all-purpose flour
2 1/4oz active yeast
1 egg
2 Tbsp fiber husk (fiber supplement, such as Metamucil), optional
1 1/2 tsp ground cardamom
1/2 tsp salt

For the filling:

2 Tbsp (50 grams) butter or coconut oil
cinnamon
sugar

Directions

Mix the dry ingredients, including the active yeast. If you use fresh yeast, blend it into the luke warm liquid in the next step instead.
Melt the butter on low heat, remove from heat and add the milk. Boil a bit of water. Mix the melted butter and milk with the yogurt natural and stir until even. Add water until the liquid reaches 104°F (40°C); it should be a bit warmer than your fingertip. If you use fresh yeast the temperature should be 98.6°F and 37°C.
Add the liquid into the dry ingredients and mix it well until smooth. If the mixture seems dry, add some more liquid.
Sprinkle some flour on top of the dough, and cover it with a plastic bag. Wrap a light cloth over it, and put it somewhere warm. Let the dough rest at least an hour.
Once it's ready, form the dough to a big rectangular and flat shape. Melt the butter/coconut oil for the filling. Spread the melted, cooled down butter/coconut oil over the dough. Sprinkle cinnamon and coconut sugar on top. Roll the dough towards you. Paste the end of the dough with some water to make it stick.
Cut the dough into 35-40 pieces, and place them with some distance between them on sheets. Let rest for 30 minutes in a warm place. They should double in size.
Preheat the oven to 390°F (200°C).
Bake one sheet at a time for 8-10 minutes until golden on the edges.
Cool down on the cinnamon rolls at the sheets for some minutes, then transfer to a wire rack.
If you are in the frosting mood, I suggest making a light frosting with powdered sugar and a tiny drop of water and mixing until you get your desired consistency. Then, just cover the cinnamon rolls with the frosting and enjoy!

Sensational Sweets for Chocolate Chip Day

Katherine — Wed, 15 May 2013 18:32:17 +0000

Happy National Chocolate Chip Day! Today, the classic chocolate chip cookie and other delectable chocolate-studded delights, get the royal treatment with these phenomenal recipes! Let your inner chocolate lover out and bake up one of these sweet treats today.

Soft and Chewy Snickers Chocolate Chip Cookies from Averie Cooks

Mint Chocolate High Hat Cupcakes from Lydia Bakes

Chocolate Chip Cookie Brownies from Penguins and Cupcakes

Potato Chip Chocolate Pie from Tastes of Lizzy T

Chocolate Peanut Butter Cookie Dough Cake from Dieter’s Downfall

Coconut Chocolate Chip Bars from Jen’s Favorite Cookies

Chocolate Chip Cookie Dough Cake from The Fit Housewife

Mixed Berries and Chocolate Chip Bread Pudding from Haidee’s Kitchen

Chocolate Chip Cookie Cups from Sugary Sweets

Chocolate and Peanut Butter Swirl Cookies from Like Mother Like Daughter

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5 Neat Household Uses for Salt

Katherine — Tue, 14 May 2013 18:10:03 +0000

Salt is essential to food, to cooking, and to taste. There are probably very few, if any, kitchens that don’t have at least a little salt on hand all the time. And, to put the cherry on top of an already vital item, salt can be used in all kinds of handy household applications too! Save time, money, and a lot of potential headaches too by checking out a few of these tips and tricks.

Prevent grease from splattering
The next time you’re frying up a plate of bacon or cooking up golden pan-fried chicken, add a dash or two of salt to the pan before adding the fats! The salt will help keep the grease in its rightful place in the pan, and not all over your stove top (or worse, you!).

Remove garlic or onion odors from your hands
It can be hard to get the smell of garlic or onions off you after handling them, but the simple combination of water and salt works great. Wet your hands, add a little salt, scrub your hands together, and rinse! Alternatively, a solution of vinegar and salt works well too. Salt can be rough and drying though, so be sure to use a dab or two of moisturizer afterward too.

Cleaning spills in the oven
Food bubbling over in the oven can be a messy problem. At my old apartment, the smoke detectors would deafen you for days if so much as a birthday candle was blown out within 10 yards of it, so when an errant drop of sauce or pie filling hit the hot oven bottom, an unhappy time was had by all. Instead of spending ages on your hands and knees scrubbing away burned-on food, add a good amount of salt to the top of the spill while it’s still liquid. It’ll stop the smoking and burning, and bake into a crust that’s much easier to clean!

Prevent cut fruits from browning
You can prevent unwanted fruit browning by dipping your cut fruits in lightly salted water! You only need a little salt for it to work, so no need to be heavy-handed. It’s a neat trick that could save you a run to the store if you don’t have lemon juice or vinegar on hand.

Extend the life of your cheeses
Salt is an important component in cheese-making in general, as it helps slow the growth of bacteria. That property makes it great for storing cheeses (among other foods) too! If you want to keep your cheeses fresh and mold-free for longer, wrap it in a cloth that’s been dampened in salted water before popping it into the refrigerator.

Hearty Italian Stuffed Eggplant

Comfortable Food — Mon, 13 May 2013 17:30:54 +0000

I wanted something for dinner the other night that was flavorful and hearty, but I wasn’t in the mood for meat. I have a standard eggplant parmesan recipe, but I wanted to shake things up, so I stuffed some of the eggplants instead. I am sure glad I did, because these came out delicious and will definitely become a regular in my ‘meat-free dinner’ options. The eggplant shell is hearty and gives the dish great substance; the Italian herbs and tomatoes combine perfectly with the earthy mushrooms; and the pecorino adds just enough flavor without overwhelming you! These stuffed eggplants will satisfy the hungriest of appetites. I couldn’t love them more.

Italian Stuffed Eggplant

Ingredients

2 large eggplants
3 Tbsp salt
olive oil, for brushing
1/4 cup water
2 Tbsp butter
3 or 4 shallots, finely diced
1/2 lb (250 g) cremini mushrooms, quartered
1/4 cup red wine
2 Tbsp parsley, chopped
1 14oz (400 g) can tomatoes, drained
1 Tbsp Italian seasoning
salt and pepper
1/2 cup pecorino, diced (plus more grated)

Directions

Preheat the oven to 350 F (175 C).
Cut the eggplants in half lengthwise and cut out the flesh leaving about 1/4 inch inside the shell. Dice what you removed and set aside.
Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes then wipe them dry with a paper towel.
Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish.
Pour a 1/4 cup of water in the dish then cover tightly with foil and bake for 45 minutes.
While the shells are baking, heat the butter in a skillet above medium low heat and add the shallots - cook until softened, about 4 minutes.
Add the mushrooms and saute until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
When about 1/2 of the liquid has evaporated stir in the eggplant and cook on high heat for about 3 more minutes.
Stir in the diced tomatoes and Italian seasoning and season well with salt and pepper. Reduce the heat and allow to simmer for about 5 minutes, then remove from heat and set aside.
When the eggplant is done, remove it from the oven and increase the heat to 425 F (220 C).
Stir the pecorino into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
Turn the broiler on high, sprinkle the eggplants with a little of the reserved grated pecorino and broil for about 2 minutes, until browned.

Brunch Favorites for a Fabulous Mother’s Day

Katherine — Sun, 12 May 2013 15:46:22 +0000

What better way is there to show a hard-working mom how much you care than by treating her to a fabulous meal cooked with love? Let her enjoy the day sleeping in or taking a nice, relaxing walk (or whatever else it is that Mom’s like to do when they’ve got a spare second of free time) while everyone else gets their hands on deck to help fix a family meal of brunch favorites, sweet and savory. Give your loved one a meal she’ll never forget (in a good way!) and check out these fabulous recipes!

Homemade Granola from Once Upon a Chef

Fried Potatoes and Eggs from Leite’s Culinaria

Nutella Stuffed French Toast from Food52 (Photo by Show Food Chef)

Herb Cream Cheese Soft Scrambled Eggs from 101 Cookbooks

Bacon Banana Pancakes from Homesick Texan

Puffed Pancakes with Berries from Baked Bree

Mushroom and Bacon Breakfast Skillet from Joy the Baker

Spinach Gruyere Quiche from Once Upon a Chef

Brussels Sprouts Breakfast Hash from How Sweet It Is

Spring Breakfast Tart from Camille Styles

Potato Cakes from Serious Eats (Photo by Sydney Oland)

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Sweet Mulberry & Chocolate Tarts

Zerrin Gunaydin — Fri, 10 May 2013 17:30:19 +0000

This chocolate tart alone is already a great sweet treat. Add some berries on its top, and it becomes a perfect dessert for any special occasion! If you like the combination of berries with chocolate, nothing is better than this tart! I topped it with black mulberries, which are in season here, but you can use strawberries, blueberries or raspberries too!

It’s also a great idea to serve additional fresh berries on the side with this so that your guests can enjoy dipping them into the chocolate topping too! Two joyful moments with one treat! Serve it to your special guests or spoil yourself with this mulberry chocolate tart!

Sweet Berry & Chocolate Tarts

Ingredients

For the crust:

1/2 cup (or 125g) butter
1 cup granulated sugar (or caster sugar)
1 egg
2 1/2 cups whole wheat flour

For the topping:

1 1/4 cup heavy cream
1 1/2 cup chopped dark chocolate
1 cup mulberries, or other berries of your choice

Directions

Heat heavy cream in a pan. Once it reaches a boil, take it off the stove and set it aside. Add the chopped dark chocolate into the pan of cream and whisk it in until the mixture is smooth. Chill the mixture in refrigerator for 1 hour.
Meanwhile, cream your butter and sugar sugar together. Add in the egg and whole wheat flour, and mix well until combined. Chill the dough in the refrigerator for 1 hour as well.
Preheat oven at 340F (170C).
Divide your dough into 4 equal parts. Place each dough quarter into mini tart pans and fit them inside. (My pans were 5 inches in diameter). With a fork, poke a few holes into each crust.
Cut parchment paper into the size of your pans and line them over tarts. Put enough beans (or pie weights) to fill the edges of the tarts. Bake your pie crusts for 20-25 minutes.
Remove the tart crusts from the oven and take away the weights and parchment paper. Lift the crusts out of their pans and let them cool.
Top tarts with chocolate sauce and berries and enjoy!

Sweet Sangrias that Taste like Summer

Katherine — Thu, 09 May 2013 17:50:17 +0000

The warmer the days get, the happier you’ll be to have a cool glass of sangria at your side! Whether you favor the lighter, more delicate taste of a white wine sangria, or the deep, fragrant flavors of red wine variations, there’s a delicious option here for you. Feel free to get creative with the fresh fruits and berries you add to these lovely cocktails! If you need some ideas (or just want a surefire win of a recipe), check out the drinks below!

White Berry Lemon Sangrias from Kitchen Treaty

Blood Orange Blackberry Sangria from Fabtastic Eats

Fruity White Wine Sangria from Adeline and Lumiere

Guava Sangria with a Touch of Sage from Santa Barbara Chic

Burnt Sage and Blackberry Sangria for Two from Stir and Strain

White Sangria Sparkler from Figgy and Sprout

White Sangria with Apple and Mint from The Clever Carrot

Hawaiian Wine Coolers from Adventures in Cooking

White Peach Sangria from Foodie Crush

Citrus Iced Tea Sangria from Pizzazzerie

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10 Kick Hass Avocado Recipes

Katherine — Wed, 08 May 2013 17:51:01 +0000

A good avocado, perfectly bright green and tender as butter, is a truly exceptional fruit. Mash it up with a touch of lime, onions, and cilantro and you’ve got yourself a batch of delicious guacamole. Whisk it in with fresh lemon, garlic, and olive oil, and you’ve got a smooth avocado cream that’s incredible over pasta. On top of that, there’s almost no salad or sandwich that can’t be bettered with a slice or two! Here are a few simple recipes that will thrill the avocado-lover in anyone.

Fried Avocado Sandwiches with Bacon and Lemon Aioli from Cooking for Keeps

Avocado Cream Spaghetti from Somewhere Over the Kitchen

Shrimp, Avocado And Red Grapefruit from Low-Carb, So Simple

Avocado Sunrise from Beth on a Diet

Simple Avocado Egg Rolls from Let’s Go Sunning

Avocado, Corn and Tomato Salad from A Family Feast

Avocado Poppers with Coriander-Lime Mayo Dip from Amuse Your Bouche

Poached Egg and Avocado Sandwich from Voluptuous Delights

Creamy Avocado Mac and Cheese from Cooking in Socks

Spicy Crab & Avocado Salad from The Culinary Chronicles

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The 5 Most Valuable Things I Learned in Culinary School

Lori Yates — Tue, 07 May 2013 17:31:17 +0000

Not too long ago, I was an avid home cook – cooking and baking as much as I could in the evenings and on weekends. Then I decided that my job in advertising wasn’t for me, so I quit and went to culinary school! I thought it would change everything about the way I cook at home – but it didn’t. I don’t cook gourmet five-course meals every night, that’s for sure. While it didn’t change my style of cooking, it did change how I cook at home, making me faster and more efficient than I had been before. Here are the top 5 things I learned in culinary school, and how I’ve transferred that knowledge to my home kitchen.

Work the mise en place
Any list of this nature would be remiss to not mention mise en place, a French phrase that means “put in place.” Do I have every single element of a dish chopped before I even start heating up my pans? Definitely not. But if I’m working from a recipe, I make sure to thoroughly read the recipe (also part of the mise en place!), and at least devote a portion of my tiny amount of counter space to staging most of the ingredients. That way, I’m not opening the fridge 8 different times or walking back and forth to the pantry cupboard. This one step makes me more efficient in the kitchen, and it subtracts a few minutes from my meal preparation time and makes the whole process a little bit more enjoyable.

Start with HOT pans
Instead of putting a cold pan on the stove, then adding your oil, turning on the heat, and waiting for it to get warm, put an empty pan on the stove. Let it sit over the heat while you prep your ingredients. When you’re ready to start cooking, your pan will be waiting for you, nice and hot. And that hot pan will give you a darker sear on anything you are making. And that means quicker cooking and more flavor!

Me, with a comically large bowl of cornbread batter

Unless you’re baking, don’t bother to measure anything
This is something that the chef instructors would stress again and again when they saw students pull out measuring cups in the kitchen. Sure, if you’re making pastries or mixing up a comically large bowl of cornbread batter, you absolutely need to measure your ingredients. But on the savory side of things, you really don’t. If you’re working from a soup recipe that calls for 2 tablespoons of tomato paste, just add what you think looks like 2 tablespoons. Taste your dish, and if it needs more tomato, add more.

Learning how to “eyeball” things will make you a stronger and faster cook. It also means less dishes to do after dinner!

Do your prep work in stages
For example, say you’re making apple turnovers, and you need to peel, core and slice 4 apples. Instead of taking 1 apple, peeling it, coring it, slicing it, and then grabbing another apple and repeating the process, work in stages. Peel all 4 apples. Then core all 4 apples. Then slice all 4 apples. It’s a small adjustment, but it adds up to a huge change in productivity. You’ll be able to tackle any kitchen task quicker if you keep this strategy in mind.

Season your food!
This is something you learn the first day of school, and never stop using. If you’ve ever wondered why restaurant food tastes so good, it’s probably the salt. But here’s the thing, seasoning doesn’t just include salt. Acidic elements like citrus and vinegar are just as important (and healthier!). I always have lemons and limes, as well as a wide variety of vinegar on hand for seasoning.The acids work in many ways – cutting the richness of a creamy dish, balancing the sweetness of a sugary dessert, adding a bright flavor to a meal that ends up flat-tasting, and making just a little bit of salt go further. Just before you serve your dish, taste it and see what you think. If it seems a little bland, try adding a squeeze of lemon juice, then taste it again to see if the flavor has improved.

Lori Yates is a Detroit area food writer and recipe developer/tester. Read more at Foxes Love Lemons!

Copycat Blue Box Macaroni and Cheese

Katherine — Mon, 06 May 2013 18:44:26 +0000

Who knows how many gourmet macaroni recipes, complete with rich, velvety sauces and crispy baked panko-crust toppings, have been turned down in favor of the infamous blue box? Countless kids across the country (and plenty of adults) are inescapably drawn to boxed macaroni. Maybe it’s the happy, vibrant, neon orange color. Perhaps it’s just familiarity: a taste of childhood that’s comforting and cozy and nigh universal. It’s a frustration to parents, spouses, and discerning diners everywhere that their best, creamiest macaronis are met with furrowed brows and disappointment.

The Original

Here’s a “homemade” macaroni and cheese that’s a perfect starter recipe for weaning your reluctant eater off of his or her blue box blues!

Boxed macaroni gets its taste from powdered cheese, so to mimic the particular tang of it, you’ll have to use a lower-quality cheese than you may be accustomed to. However, the method used for this cheese sauce is similar to making any kind of homemade macaroni, so you can start adding more of the cheeses you like as you go!

The Copycat

Copycat Blue Box Macaroni and Cheese

Ingredients

1/2 box elbow macaroni
2 tbsp butter
1/4 cup all-purpose flour
1 cup milk, (and more as needed)
1/2 cup velveeta cheese (or Kraft singles)
1/2 cup shredded cheddar cheese
salt, to taste
food coloring, (optional)

Directions

Cook your elbow macaroni as you normally would. (Note: To mimic the soft texture of boxed macaroni, overcook the pasta for a minute past al dente)
Melt butter in a sauce pan over low heat. Gradually and slowly add in the flour, whisking constantly. After a few minutes, a thick, smooth mixture about the texture of frosting should form (this is called a roux).
Drizzle in your milk and continue whisking as you pour. Once the sauce comes together and is fully smooth, remove it from the heat. (Note: The longer the sauce cooks over the heat, the thicker it gets. You want a thinner sauce to properly mimic boxed macaroni, so you might need to add more milk now or later).
While the pot is still hot, add in your cheeses and stir until it's all melted together. It should take about 3-4 minutes. If the cheeses aren't melting well, put the pot back over low heat and mix. If your sauce is too thick, whisk in more milk. At this point, if you want a macaroni that tastes and looks like boxed macaroni, add in 4 or 5 drops of yellow food coloring. (You might need a drop of red too). If you don't want food coloring, don't add it.
Add a touch of salt to your sauce, to taste. (I encourage you to taste the sauce and tweak the levels of cheese as you need to!)
Pour the sauce over your prepared pasta and mix!

Easy Mexican Dishes to Cook for a Crowd

Katherine — Sun, 05 May 2013 17:07:25 +0000

Food is about nourishment, but it’s also entwined in community and culture! Friends and family come together for food, sharing stories and laughter between mouthfuls. Make your entertaining easy, quick, and delicious with these awesome Mexican dishes! Quick, customizable meals like tacos and quesadillas are great for satisfying a variety of diets, and they all go well with a selection of toppings you can just spread out for guests to choose from, like guacamole, sour cream, and salsa! Eat well this week with some of these fabulous, fuss-free dishes.

Chicken Fajitas from Homesick Texan

Chipotle Shredded Pork Enchiladas from White on Rice Couple

Cheese-Stuffed Poblanos with Tomato Sauce from Epicurious (Photo by Romulo Yanes)

Tortilla Crusted Tilapia Tacos with Sea Cuisine from The Naptime Chef

Oaxacan-Style Grilled Corn on the Cob from My Recipes (Photo by John Autry)

Crab and Avocado Quesadilla from Serious Eats (Photo by Yasmin Fahr)

Enchiladas Suizas Recipe With Chicken from Food Republic

Carne Asada Soft Tacos with Guacamole and Corn from Picky Palate

Easy Homemade Tamales from Food 52 (Photo by fralchement)

Roasted Corn and Cojita Quesadillas from Food52 (Photo by MyFareFoodie)

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Shake It Up with Refreshing Summer Margaritas

Katherine — Sat, 04 May 2013 17:03:37 +0000

Stock up on fresh limes, salt, and tequila, because people will be lining up to get their hands on these refreshing margaritas! Whether you stick to the classics – a citrus margarita shaken with ice – or prefer to mix things up your own way, there’s a thirst-quenching recipe here that every adult will love.

Blood Orange Margaritas from Smitten Kitchen

Kumquat Margarita from Serious Eats

Thai Basil Watermelon Margaritas from Food52 (Photo by Bob Vivant)

Mango Margaritas from The Pioneer Woman

Fresh Strawberry Margaritas from How Sweet It Is

Meyer Lemon Margaritas from White on Rice Couple

Peach Margaritas from Camille Styles

Coconut Margaritas from Martha Stewart

Pineapple Serrano Margarita from Baker’s Royale

Red Chile Guava Margaritas from Chow (Photo by Brian McGrory)

Watermelon Margaritas from The Naptime Chef

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A New Look for the Yummly Blog

Katherine — Fri, 03 May 2013 18:06:04 +0000

Exciting news, everyone! The Yummly Blog is sparkling new and looks good enough to eat! Everything from our food blog, the Yummly Dish, to our spiffy About and Career pages is sporting stylish new duds. Take a quick tour of the site with us!

The Yummly Dish
Our food blog, re-incarnated as “The Yummly Dish,” is the go-to source for food inspiration, awesome DIY projects, and fun food facts! In the top header, you can scroll through big, beautiful photos of some of our favorite food posts and discover other ways to connect with us. Shall we be friends? Yes? Excellent!

In the second half of the fold, you can find all of our most recent posts. Just click the “load more” button and older posts will appear automatically! Wizardry, I say. Delicious wizardry.

Further down the page, you’ll find a gallery of our awesome, super talented Guest Bloggers! It’s just another way that Yummly is helping you find great recipes from the best food bloggers on the web. If you’re a food enthusiast with beloved recipes to share, why don’t you write for Yummly too?

Yummly Labs
The Yummly Dish isn’t all that’s new on the menu. If you’re a food geek (like us!) interested in the science behind the food we eat, food trends, and other fascinating food-related data, head on over to the Yummly Labs Food and Data Blog! You’ll get a sneak peek at the super neat data analytics that goes on behind the scenes at Yummly and more.

About Yummly
If you want to learn more about the company that helps feed your company (while keeping you company? too much?), check out our “about” page and discover how mustard helped create a new way of finding great food

Join Our Table! We’re saving a seat for you.
Lastly, if you want to find out more about our awesome team (or snag a seat at our table for yourself), our career page is just the place you want to be. If you want to discuss lunch over lunch, come on by.

What do you think of our new design? Let us know in the comments below!

Perfect Picnic Pasta Salads

Katherine — Mon, 22 Apr 2013 17:00:03 +0000

You know it’s picnic season when the sky is perfect cerulean blue and the sun is warm enough that a cool breeze spurs on a sigh of relief. Grab your wicker basket, take out your red-checkered cloth, find a nice patch of shady grass, and enjoy your favorite picnic foods with friends and family! Whether you’re making hot dogs, fried chicken, or burgers, you’ll need a tasty side to go with it, and these pasta salads are a great way to go. Enjoy them cold (or sometimes warm, if you like), and relish the sunshine today!

Tuna Pasta Salad with Lemon, Green Olives, and Cucumbers from Kalyn's Kitchen

Ravioli Pasta Salad from 101 Cookbooks

Shrimp Pasta Salad from Simply Recipes

Greek Salad with Orzo and Black-Eyed Peas from Epicurious

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes from Skinnytaste

Orzo Salad with Spinach Pesto, Olives, and Feta from The Kitchn

Spring Pasta Salad from Food52 Photo by Nicole Franzen

Tortellini Salad with Artichokes, Tomatoes, and Olives from Baked Bree

Thai Steak and Noodle Salad from Camille Styles

Corn Pesto Macaroni Salad Recipe from Food Republic (Photo by Mark Shaw)

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8 Great Granola Bars to Grab on the Go

Katherine — Sun, 21 Apr 2013 17:30:55 +0000

Kid-friendly, sweet granola bars like these are a busy parent’s best friend. You can lighten up the sugar content to your liking, load it up with healthy fruits and nuts, and most people will still eat ‘em up like candy. Try a variation with sliced almonds or pumpkin seeds! Or a sweeter variation with mini chocolate chips and raisins. It’s up to you what kind of flavors you want in your bars, but there’s no doubt it’s bound to be tasty if you’re working off one of these recipes.

Chewy Chocolate Chip Granola Bars from Once Upon a Chef

Apricot, Raisin, Cranberry, and Coconut Granola Bars from Smitten Kitchen

Low Fat Chewy Granola Bars with Pecans Raisins and Chocolate from Skinnytaste

Pumpkin Seed and Fruit Granola Bars from Food52

Peanut Butter Pretzel Granola Bars from How Sweet It Is

Pecan Granola Bars from Serious Eats (Photo by Steve Legato)

Cherry Almond Granola Bars from Honey & Jam

Chewy Coconut Granola Bars from How Sweet It Is

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10 Sweet Streusel-Topped Coffee Cakes

Katherine — Sat, 20 Apr 2013 17:30:25 +0000

From their crumbly, sugary streusel-toppings to the tender, moist cake inside, each bite of these coffee cakes is something to be happy about. Enjoy a slice alongside a cup of joe or just eat a piece plain for a quick sweet treat! Bake them up in bundts, a plain square pan, or in a muffin tin for a quick grab and go meal. Any way you cut it, these desserts are gonna rock.

Cherry Coffee Cake from Honey & Jam

Orange Cinnamon Coffee Cake from The Naptime Chef

Whole Wheat Coffee Cake Muffins from How Sweet It Is

Cranberry Orange & Pecan Coffee Cake from Joy the Baker

Meyer Lemon Coffee Cake from Martha Stewart

Caramel Apple Coffee Cake from My Recipes

Blue Ribbon Coffee Cake from Baked Bree

Sour Cherry Coffee Cake from Lottie & Doof

Coffee Coffee Cake Muffins from Joy the Baker

Blueberry Lemon Coffee Cake from Camille Styles

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Make Your Own Beef Jerky from Scratch

Katherine — Fri, 19 Apr 2013 17:30:08 +0000

If you’re going on a trek or backpacking trip into the wilderness, beef jerky is a good thing to have on hand. (Heck, if you just want a great snack, you can’t go wrong with jerky either). For fans of this treat, you can save some money and eat better at the same time with this awesome homemade recipe! Forget expensive store bought brands and make superior jerky yourself.

Chocolate Souffle

Ingredients

1 2/3 cups (200g) all-purpose flour
1 cup (200 g) sugar
1/2 cup (100 g) solid dark chocolate
1/2 cup (100 g) solid milk chocolate
4 eggs
4 egg yolks
1 cup (250 g) butter
cocoa powder
vanilla ice cream

Directions

Prepare your ingredients! Crush the chocolate into small cubes. Chop 3/4th of the butter. Sift the flour.
Separate your 4 egg yolks, and whisk them together in large bowl with the remaining 4 whole eggs.
In a small saucepan pour about 3/4th a cup of water and let it simmer. Then, melt your broken chocolate and butter in bowl over the bubbling water. During the melt there will be a white foam, which you must remove and stir until you reach a homogeneous mixture. When the mixture is ready move the bowl aside to rest.
In a large metal bowl mix with a mixer or wire whisk sugar with egg yolks and mix until you get puffy white foam. Add sifted flour and stir until reaching a homogeneous mixture without lumps. Now add the melted chocolate and mix until you get a uniform mixture. Leave the mixture aside to rest.
Now we prepare the aluminium forms so that we can easily remove the finished souffle without changing its shape. If you'd like to serve your souffle in a ramekin, you can, but if you want to plate it differently, you'll have to use disposable forms. First melt the rest of your butter, and use a pastry brush to coat the bottom and sides of the form with butter. Place in freezer for 10-15 minutes. Then, sprinkle the form with a dash of cocoa each, shaking them to spread the cocoa on the forms. Now you're ready to merge the mixture into the form.
Fill 2/3 of the form with your chocolate mixture. Do not overdo it because during the baking process it will swell. After the mixture is poured into the forms, you can bake several chocolate souffles and put the rest in the freezer. It'll last in the freezer for up to one month.
Bake your souffle at 475 degrees Fahrenheit for 7-8 minutes (timing may vary depending on your oven). Watch the souffle after 5 minutes pass! When it forms a golden brown crisp, it's time to remove it from the oven.
Leave the chocolate souffle aside for 3-4 minutes, place on a small plate and carefully turn. The souffle should peel off easily, add one scoop and serve.

Photo by Unfinished Man

10 Simple Stir-Fries Ready in a Snap

Katherine — Thu, 18 Apr 2013 17:30:21 +0000

When the weather gets warm, who wants to be in a kitchen babysitting a hot stove? Spend less time over a hot pot and more time basking in the sun with these fairly quick stir fries! They’re bright and colorful with the season’s best veggies, and darn delicious too. Add some new flavors to your culinary repertoire with these fabulous dishes.

Beef and Pepper Noodles from The Pioneer Woman

Bacon and Egg Fried Rice from Serious Eats (Photo by Sydney Oland)

Chili Shrimp and Asparagus Stir Fry from Skinnytaste

Stir Fry Ginger Beef from Simply Recipes

Pork and String Bean Stir Fry from Big Girls Small Kitchen

Stir Fried Chicken with Snap Peas from The Kitchn Photo by Faith Durand

Lemony Chickpea Stir-fry from 101 Cookbooks

Stir-fried Garlic and Sriracha Shrimp from Serious Eats Photo by Marvin Gapultos

Chinese Broccoli Beef from The Shiksa in the Kitchen

Ginger Chicken with Mushrooms and Thai Flavors from Kalyn’s Kitchen

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How to Make Your Own Frozen Pizzas

Katherine — Wed, 17 Apr 2013 17:45:44 +0000

If you love making your own pizzas, you can save a little time and money by whipping up a few pre-made pizzas of your own! You can make all the fixings yourself so you can feel better knowing there’s only good ingredients in there, and it’s super convenient too. This is more of a guideline than a hard and fast recipe, so feel free to mix it up with whatever you like best!

The Dough
You can make your own pizza dough (which I’d recommend), or buy some. Once you’ve got your dough, preheat your oven to 450° Fahrenheit and pop your pizza stone or baking sheet into the oven to heat up. You can separate the dough to make personal sized pizzas or just keep it as one big one. Roll out your dough to the desired thinness, put the dough on a parchment sheet, and pop it into the oven.

Bake your dough in the oven until the dough is dry on the outside and a bit puffy, but not yet browned. Remove the dough from the oven and let it cool completely before working with it again. Once they’re cool, you can freeze them plain like this, or proceed to topping the pizzas.

The Toppings
Spread the desired sauce over the top of the pizza. Top your pizza with sauteed vegetables and cooked meats that have cooled to room temp. Sprinkle cheese over the top of the pizza. Lots of different ingredients will work well here, so just pick your favorites.

The Freeze
Place your pizzas on a baking sheet and pop it into the freezer uncovered until it’s frozen solid. This will take approximately 3 hours. Once they’re frozen, wrap ‘em up with 1 layer of plastic wrap and 1 layer of aluminum foil to help keep the pizza from drying out over time. They should last this way for about 3-5 months!

Baking the Pizza
Preheat your oven to 500° Fahrenheit (or higher, if you wish). If you’ve got a pizza stone, now’s the time to pop that into the oven too. Once the oven is nice and hot, unwrap your pizzas and slide them into the oven to cook. (You can cook the pizzas on the aluminum you wrapped them in, to save some foil too). Bake the pizzas for about 10 minutes, or until the crust is golden brown and the cheese is bubbly.

And here are some Yummly pizza ideas to get your creativity going!

Meatball Pizza from Leite’s Culinaria (Photo by David Matheson)

Pizza Skewers with Garlic Butter Dipping Sauce from Baked Bree

Bacon, Egg + Asparagus Personal Pizzas from How Sweet It Is

Grilled Eggplant and Olive Pizza from Smitten Kitchen

Fig, Caramelized Onion, and Goat Cheese Pizza from Camille Styles

Photo from Crazy Frankenstein

One Pot Mac & Cheese with a Southwestern Twist

Anne Myer — Mon, 15 Apr 2013 17:30:19 +0000

My grandmother makes the best macaroni and cheese. Whenever I couldn’t travel home for Thanksgiving or Easter, my little brother would – without fail – text me a picture of it. It’s sacrosanct. So here’s the crazy thing: I like this mac and cheese better. I feel awful saying it, but there it is.

I love the idea of cooking the pasta in milk instead of dirtying another pan with making a roux, but I hate babysitting the cooking pasta with constant stirring. Then, I had an idea: just turn the stove off! I’ve never seen a mac and cheese recipe quite like this: you just bring the milk almost to a boil, stir, cover the pot, and turn off the heat. I’ve made it several times without any curdling or grainy weirdness that so many homemade mac and cheese recipes can be prone to.

This recipe calls for the addition of mild green chilies, sweet corn, and a splash of salsa because I love creating recipes that take a children’s favorite and give it a slight twist to help introduce new flavors to little palates. It’s a great way to introduce the warmth of New Mexican cuisine in a kid-friendly way.

If you love spicy foods, you might want to add a little more green chiles. I used conchiglie pasta, a about a 1″ shell shape, to catch the sauce, but you can use whatever shape you prefer.

Macaroni and Cheese

Ingredients

4 cups whole or 2% milk
4 1/4 cups conchiglie pasta
1 1/2 cups packed and freshly grated monterey jack cheese
1 1/2 cups. packed and freshly grated colby cheese
3 Tbsp diced green chilies
4 Tbsp smooth-consistency mild salsa
1 cups frozen sweet corn

Directions

In a dutch oven or pot with a lid, carefully bring the milk and pasta almost to a boil over medium to medium high heat, stirring frequently. You'll see bubbles around the edge of the pan, and the pasta will slightly pulsate from the building heat. Do not let it reach a boil or the milk will curdle.
Stir well, cover, and turn off the heat for 30 minutes. Stir the pasta once halfway through the 30 minutes and recover.
Add grated cheese, stirring well.
Add corn, salsa, and chilies.
If you're serving immediately, heat the pasta up over low heat, just until the cheese melts and it warms through. If you're serving later, do not turn the heat back on. Instead, cover the dutch oven with foil, refrigerate until you need it, and put it in the oven at 350 until it's warm.

For more great recipes, follow Teach Eat Love on Facebook or Twitter!

Sweet Sorbets with 5 Ingredients or Fewer

Katherine — Sun, 14 Apr 2013 16:48:39 +0000

If you’re looking for something sweet, it doesn’t get much easier than these homemade sorbets! Just look at the range of these beautiful, bright, all-natural colors. There’s no better way to cool off on a warm day than with one of these simply sweet desserts. (Plus, for the health-conscious eater, they’re infinitely less guilt inducing than the average ice cream, homemade or otherwise!)

Strawberry Sorbet from Elana's Pantry

Campari And Orange Sorbet from Food Republic (Photo by Georgia Glynn Smith)

Blood Orange Sorbet fom Leite's Culinaria

Blueberry Sorbet from My Recipes (Photo by Annabelle Breakey)

Plum Sorbet from Serious Eats (Photo by Max Falkowitz)

Tangerine Sorbet from Simply Recipes

Grape & Pink Champagne Sorbet from Delicieux

Raspberry Rhubarb Sorbet from Martha Stewart

Mango Sorbet from Lottie and Doof

Grapefruit Sorbet from How Sweet It Is

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10 Tart Rhubarb Desserts for Spring

Katherine — Sat, 13 Apr 2013 17:37:48 +0000

Long, pink rhubarb stalks are a sure sign that Spring is here! Their tart flavor is excellent in all kinds of sweet desserts, particularly with berries like strawberry or raspberry. Explore the brightest flavors of Spring with this beautiful ingredient!

Latticed Rhubarb Pie from Chow (Photo by Lisa Lavery)

Rhubarb Sorbet from Simply Recipes

Almond Cake with Strawberry-Rhubarb Compote from Smitten Kitchen

Strawberry-Rhubarb Hand Pies from My Recipes (Photo by Jennifer Davick)

Strawberry Rhubarb Fool from Pinch My Salt

Rhubarb Roulade from Epicurious (Photo by Romulo Yanes)

Rhubarb and Raspberry Crostata from Lottie + Doof

Strawberry Rhubarb Cheesecake from Food.com

Strawberry Rhubarb Crumble from 101 Cookbooks

Rhubarb, Ginger, and Vanilla Tartlets from La Tartine Gourmande

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How to Make a Perfect Grilled Cheese Sandwich

Katherine — Fri, 12 Apr 2013 17:24:41 +0000

Grilled cheese is one of the simplest dishes around. Grab some bread, a little cheese, add some heat, and voila! You’ve got yourself one mighty fine meal. Since today is National Grilled Cheese Day, it only seems right to honor this fabulous culinary creation with tips and tricks to getting the very most out of your ingredients. Sure, you can grab any old bread and some American singles and call it a day, but if you want that perfectly melted, cheesy center with a crisp golden crunch on the outside, here are some things to keep in mind!

The Perfect Grilled Cheese Sandwich from Closet Cooking

The Bread
You want a bread that can get a good crunch in it and still stay moist and study. A nice, day-old country-style loaf bread should work well — sourdough is a great option. Go for the boule-shaped loaves if possible, as they work better for this sandwich than baguettes.

The Cheese
The “perfect” cheese in a grilled cheese is dealer’s choice. You want to rock the everyday American single? How about a nice, spicy pepper jack? Or a velvety, creamy brie? Go for it! The only thing you need to do is make sure it’s 100% melted by the time you’re ready to chow down.

The Method
The small balancing act in grilled cheese is making sure the heat is just hot enough to get a great crisp and color in the bread, in addition to achieving perfectly melted cheese. For this, medium heat is always the way to go. Start out with a nice, warmed pan over medium heat. Add a touch of butter and a smidgen of oil to the pan (the oil helps keep the butter from browning too quickly), and cook both sides of the sandwich to golden perfection.
Note: If your bread is browned, but the cheese still isn’t melted all the way, the best thing to do is pop it in the oven at 400 degrees Fahrenheit for a few minutes! It should come out perfectly.

And here are a few more Yummly twists on the classic Grilled Cheese! Check ‘em out.

Pepper Jack grilled Cheese from Joy the Baker

Bacon Battered Grilled Cheese from My Recipes

Sauteed Mushroom Grilled Cheese Sandwiches from Serious Eats (Photo by María del Mar Sacasa)

Caramelized Onion Grilled Cheese from The Naptime Chef

Jalapeno Popper Grilled Cheese from Closet Cooking

Crock Pot Pulled Pork Grilled Cheese from How Sweet It Is

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Velvety Homemade Chocolate Souffle!

Anton Yanchev — Thu, 11 Apr 2013 17:30:26 +0000

This recipe is contributed by Anton, author of the blog, Tonic Chef!

This souffle is one of the first dishes where my culinary skills became the center of attention. Three years ago, I found a version of Gordon Ramsay’s chocolate souffle and fell in love with it, but over time I made small changes, and this is the dessert that came out of it. Interestingly the skill in this dessert is not so much the preparation, but baking the cake so that the outside is crispy and the inside remains liquid. This makes it hard to remove the souffle from the dish without ruining it’s shape, but it’s a skill that can be mastered nonetheless.

Chocolate Souffle

Ingredients

1 2/3 cups (200g) all-purpose flour
1 cup (200 g) sugar
1/2 cup (100 g) solid dark chocolate
1/2 cup (100 g) solid milk chocolate
4 eggs
4 egg yolks
1 cup (250 g) butter
cocoa powder
vanilla ice cream

Directions

Prepare your ingredients! Crush the chocolate into small cubes. Chop 3/4th of the butter. Sift the flour.
Separate your 4 egg yolks, and whisk them together in large bowl with the remaining 4 whole eggs.
In a small saucepan pour about 3/4th a cup of water and let it simmer. Then, melt your broken chocolate and butter in bowl over the bubbling water. During the melt there will be a white foam, which you must remove and stir until you reach a homogeneous mixture. When the mixture is ready move the bowl aside to rest.
In a large metal bowl mix with a mixer or wire whisk sugar with egg yolks and mix until you get puffy white foam. Add sifted flour and stir until reaching a homogeneous mixture without lumps. Now add the melted chocolate and mix until you get a uniform mixture. Leave the mixture aside to rest.
Now we prepare the aluminium forms so that we can easily remove the finished souffle without changing its shape. If you'd like to serve your souffle in a ramekin, you can, but if you want to plate it differently, you'll have to use disposable forms. First melt the rest of your butter, and use a pastry brush to coat the bottom and sides of the form with butter. Place in freezer for 10-15 minutes. Then, sprinkle the form with a dash of cocoa each, shaking them to spread the cocoa on the forms. Now you're ready to merge the mixture into the form.
Fill 2/3 of the form with your chocolate mixture. Do not overdo it because during the baking process it will swell. After the mixture is poured into the forms, you can bake several chocolate souffles and put the rest in the freezer. It'll last in the freezer for up to one month.
Bake your souffle at 475 degrees Fahrenheit for 7-8 minutes (timing may vary depending on your oven). Watch the souffle after 5 minutes pass! When it forms a golden brown crisp, it's time to remove it from the oven.
Leave the chocolate souffle aside for 3-4 minutes, place on a small plate and carefully turn. The souffle should peel off easily, add one scoop and serve.

For more great recipes, follow Tonic Chef on Twitter!