Recipes

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…

Ingredients:Salmon cakes1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped1 medium shallot, minced (about 1/4 cup)1 cup panko (or regular bread crumbs)2 tablespoons Old Bay Seasoning3 eggs (4 if the mixture is dry)Salt and PepperHigh…

Ingredients:To make the chicken:1/4 medium yellow onion, thinly sliced2 cloves garlic, minced1 teaspoon olive oil1 boneless chicken breast1 cup plain tomato puree1 1/2 cups full sodium chicken stock1/4 cup barbeque sauce1-2 teaspoons Tabasco Sauce (optional)5-6 dashes red wine vinegar1 teaspoon saltFreshly ground black pepper, to tasteTo make the corn cakes:1/2 cup Masarepa yellow corn meal…

Even if mastering sushi can take a lifetime, Iron Chef star Masaharu Morimoto says anyone can make a well-balanced maki (roll) at home. Here, he demonstrates how in just a few simple steps. Step 1: Make the Sushi Rice Photo © John Kernick A critical step is making great sushi rice: seasoning it as Morimoto…

Ingredients:2 cups brown rice cakes, broken into crumbs1 1/2 cups crunchy (all-natural) peanut butter1 teaspoon vanilla extract1 tablespoon maple syrup12 ounces 60% dark chocolate chips

Ingredients:Cakes3 tablespoons Butter4 cups Shredded Granny Smith Apples1/2 cup Apple Ciders3 cups All-Purpose Flour3 cups Granulated Sugar1 tablespoon Baking Powder1 teaspoon Baking Soda2 teaspoons Ground Cinnamon1 teaspoon Grated Nutmeg1/2 teaspoon Salt1/4 teaspoon Ground Cloves5 Eggs2/3 cup Butter, Melted1/3 cup Brown Sugar1 1/4 cups Apple Cider2 tablespoons Heavy CreamSauce & Frosting1/4 cup Butter6 tablespoons Corn Syrup1/3…

Ingredients:Cakes:2 (1 1/2-ounce) slices whole wheat bread1 pound skinless, boneless chicken breast¼ cup chopped fresh chives3 tablespoons low-fat mayonnaise1 teaspoon Cajun seasoning¼ teaspoon salt2 large egg whites2 teaspoons canola oilAioli:2 tablespoons low-fat mayonnaise2 teaspoons prepared horseradish1 teaspoon bottled minced garlic⅛ teaspoon salt

I’ve been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a…

Ingredients:Chipotle Remoulade1/2 cup scallion, sliced1/4 cup italian parsley, chopped2 tablespoons ketchup1 splash freshly squeezed lemon juice1 tablespoon worcestershire sauce1 tablespoon white wine vinegar1 tablespoon creole mustard1 tablespoon adobo sauce from canned chipotles1 teaspoon kosher salt1/2 cup best quality mayonnaiseLobster and Crab Cakes1 egg1/2 cup mayonnaise1 tablespoon whole grain mustardold bay seasoning, to taste2 scallions, chopped1/4…

Ingredients:Aioli:2 tablespoons fat-free mayonnaise2 teaspoons fresh lemon juice¼ teaspoon bottled minced garlicCakes:3 (6-ounce) cans skinless, boneless pink salmon in water, drained¼ cup sliced green onions¼ cup fat-free mayonnaise2 tablespoons dry breadcrumbs1 teaspoon Cajun seasoning blend2 teaspoons Dijon mustard½ cup dry breadcrumbs1 tablespoon canola oil

Ingredients:2 cups heavy whipping cream, chilled2 tablespoons confectioners’ sugarZest of 2 limes, plus zest of 1 lime for garnish2 frozen prepared pound cakesOne 14-ounce can sweetened condensed milk2 pounds strawberries, 8 sliced and reserved for garnish, remaining cut into small dice

Ingredients:6 ounces brown rice cakes, crushed into pieces about 0.5cm to 1cm3.5 ounces sesame seeds, white or black5.2 ounces shredded coconut3.5 ounces raw peanut2.5 ounces brown sugar3.5 ounces rice syrup60 milliliters rice bran oil0.5 teaspoons salt, course flakes.

Ingredients:1/2 cup all-purpose flour1/2 cup yellow cornmeal1 tablespoon sugar1 tablespoon baking powder1 teaspoon kosher salt2 tablespoons unsalted butter, plus extra for cooking corn cakes1 large egg1 cup low-fat buttermilk1/2 cup shredded sharp Cheddar1/3 cup canned corn, rinsed and drained, optional1 tablespoon dried chivesServing suggestions: butter and maple syrup

Ingredients:FOR THE BUNDT CAKES1/3 cup mashed sweet potato (2 medium sweet potatoes, peeled and diced)3 eggs, whisked1/3 cup coconut oil, melted1/4 cup maple syrup1 teaspoon vanilla extract1/4 cup coconut flour1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon baking soda1/2 teaspoon baking powderPinch saltFOR THE GLAZE1 cup confectionary sugarjuice of an orange1/4 cup zest of an orangePinch fresh…

Ingredients:One 2.6-ounce packet albacore tuna packed in water, drained3 tablespoons prepared salsa2 lightly salted rice cakes

Ingredients:For The Salmon Cakes:2 pounds salmon fillet1 1/2 teaspoons salt1 1/2 teaspoons pepper1 large onion, diced, sauteed2/3 cup plain dried breadcrumbs1/2 cup finely chopped fresh parsley1/3 cup light mayonnaise (or regular mayo if you prefer)1/4 cup Dijon mustard1 large egg (or 2 egg whites), lightly beaten4 tablespoons lemon juiceFor The Sriracha Lemon Aioli:1/2 cup light…

Step 1Place 1 cup cylindrical rice cakes (about 2½” long) in a medium bowl; pour in cool water to cover. Let soak 20 minutes. Drain and pat dry. Cut rice cakes in half; set aside.Step 2Meanwhile, combine 1¼ lb. skinless, boneless chicken thighs and/or breasts, cut into 1″ pieces, one 1″ piece ginger, peeled, finely…

Ingredients:For the Fish Cakes:1 pound skinless barramundi fillets, cut into large chunks2 tablespoons red curry paste4 kaffir lime leaves, finely chopped1 egg1 teaspoon fish sauce1 teaspoon corn starch1/2 cup thinly sliced Chinese long beans or green beansVegetable oil, for fryingFor the Cucumber Relish:2 tablespoons white sugar2 tablespoons fish sauce2 tablespoons white vinegar1 medium cucumber, peeled,…

Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form,…

Ingredients:For the salmon cakes12 ounces fresh boneless, skinless salmon, cut into 1/2-inch pieces4 – 6 tablespoons mayonnaise2 tablespoons soy sauce1/2 teaspoon toasted sesame seed oil1/2 teaspoon sambal oelek, plus more to taste (if you like it spicy)zest of one lime1 medium clove garlic, minced1/2 teaspoon fresh ginger, peeled and minced1/2 cup scallions, finely chopped1 cup…