Cakes Recipes

Ingredients:1 1/4 ounces vodka3/4 ounce Smirnoff lime vodka1 can cakes peach citrus Fresca

Ingredients:1 tablespoon neutral oil16 ounces ground beef, 80/20 preferred1 1/2 teaspoons kosher salt, divided1/4 teaspoon freshly ground black pepper, plus more as needed1 medium yellow onion, chopped4 to 5 garlic cloves, minced2 teaspoons sweet or smoked paprika1 teaspoon chili powder1/2 teaspoon red chile flakes1/4 cup tomato paste1 teaspoon Worcestershire sauce1 cup whole milk18 to 20…

Ingredients:For the crab cakes:16 ounces lump crab meat2 eggs, whisked1 cup panko1 lemon, juiced1/3 cup plain Greek yogurt1 pinch freshly ground black pepper1/2 teaspoon Old Bay SeasoningFor the butter:2 sprigs fresh tarragon, chopped1 large shallot, minced1/2 lemon, juiced1/2 cup salted butter, at room temperature

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.) In a large bowl, whisk…

Ingredients:1 pound cylinder rice cakes (garaetteok)4 cups water7 large dried anchovies (mareun-myeolchi)a 6×8 inch sheet of dried kelp (dasima)2 tablespoons fish sauce1/3 cup hot pepper paste (gochujang)1 tablespoon hot pepper flakes (gochugaru)2 tablespoons sugar3 green onions, sliced2 hard boiled eggs1/2 pound fish cakes

Ingredients:400 grams Korean rice cakes3 tablespoons gochujang-fermented Korean red chili paste1 tablespoon oyster sauce1/2 tablespoon fermented black bean sauce1/2 teaspoon gochugaru (Korean red chili powder)1 teaspoon sugar3 garlic, crushed2 cups water120 grams white or brown onion, chopped bite size150 grams white cabbage, chopped bite size100 grams leek, chopped 1 inch length2 red chilies, chopped 1cm…

Ingredients:500g garaetteok (cylindrical rice cakes)500ml vegetable stock or water2½ tbsp gochujang (Korean red pepper paste)2 tbsp soy sauce3½ tbsp sugar1 tbsp corn syrup200g eomuk (Korean fish cakes), roughly cut3 spring onions, cut into thirds

What Are Rice Cakes? Rice cakes are a snack made from puffed rice pressed together into a circular shape. They are shelf-stable, crunchy and versatile. Rice cakes come in a variety of flavors, but watch for sugar and sodium content. We recommend using brown rice cakes or multigrain rice cakes. Are Rice Cakes Healthy? Yes,…

Ingredients:1 bunch scallions1/4 canola oil1 pound fresh rice cakes (cylindrical)1 pinch salt1/4 cup kimchi (optional for serving)sriracha sauce (optional for serving)1 fried egg per person (optional for serving)

A Favorite Family Recipe One of our hands-down favorite recipes is this one for shrimp cakes. My father pulled the original recipe from Bon Appetit magazine years ago, which he has since changed just ever so slightly. Dad doesn’t even like shrimp, and usually refuses to eat it, but he loves making and eating these…

Ingredients:8 mini apple-cinnamon rice cakes1 ½ tablespoons natural peanut butter4 banana slices

Ingredients:150 grams sweet potato, mashed1 cup almond flour3/4 cup maple syrup1 small egg6 cups cherries, pitted and chopped1 cup pure honey1 tablespoon lemon juice1 cup desiccated coconut9 cherries, to top the cakes

Tteokbokki are rice cakes simmered in a garlicky, sweet, and spicy gochujang sauce until velvety and tender. Tteok means “rice cake” and bokki means “to stir fry.” It’s a popular Korean stove-top dish I learned to cook as an always-ravenous kid.  I was maybe 11 or 12? After school, I beelined into the kitchen and…

Ingredients:for the salmon cakes1 1/4 pounds fresh salmon, cut into 1/4″ cubes4 ounces smoked salmon, cut into 1/4″ cubes1 lemon zested, divided2 slices bread1/4 cup parsley leaves1 egg, lightly beaten3 tablespoons mayonnaise1 tablespoon whole grain dijon mustard1 tablespoon chopped capers1/4 teaspoon kosher salt1/4 teaspoon black pepper1 cup panko, for coating salmon cakes2-3 tablespoons canola or…

Ingredients:Chocolate Chunk Tea Cakes12 ounces unsalted butter, softened8 ounces cream cheese, softened4 eggs2 teaspoons vanilla extract3 cups cake flour1 tablespoon baking powder3/4 teaspoon salt1/2 cup whole milk3/4 cup greek yogurt3/4 cup dark chocolate, choppedRaspberry Glaze1/2 – 3/4 cups fresh raspberries1 – 1 1/2 cups confectioner’s sugar, sifted

On their own, rice cakes don’t possess a lot of flavor. But simmer them with stock, and stir-fry them with pork and vegetables, and you’re in for an absorbingly delicious dish. The rice cakes remain chewy, and absorb the sauce mixture from the pork. It’s a dish you’ll want to make often, and since it…

Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down. Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3…

Why It Works Egg yolks give this layer cake a rich color and custard-like flavor, like a cross between yellow cake and pumpkin pie.A blend of pumpkin purée and milk ensures the batter is flavorful, but not too thick.The unique pH and starch behavior of bleached cake flour keep this cake fluffy and light; other…

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. It is…

Author Notes This year when my family picked 10 lbs. of blueberries, I used the last several cups to make some blueberry syrup with the juice and some blueberry butter with the pulp. I am a total fan of using every last bit of something so it was a perfect recipe for me. And it…

I’ve been making these cookies for years. They’re a favorite in my house. Instead of using dried cherries I use Craisins that I rehydrate with either warm orange juice or hot water. Let sit for a few minutes , drain well, and pat dry. I usually double or triple the recipe and freeze some of…

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of…

Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back…