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Eater
7 days ago
- General
- Eater
Recipe: Sprinkles Red Velvet Cupcakes
is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Few foods are more emblematic of 2005 than a red velvet cupcake from Sprinkles. When I was growing up in Los Angeles in the early 2000s, trekking to Sprinkles Cupcakes's first location in Beverly Hills for a red velvet cupcake — a flavor I had never heard of before — was a rite of passage. Since it opened in 2005, Sprinkles has sold close to 20 million of the iconic, red-hued chocolate treats, becoming a leader and mainstay of the cupcake boom while other competitors have since petered out. The chain still operates 60 stores and cupcake ATMs (a revolutionary concept when it was introduced) and yes, red velvet is still a best-seller. But if you don't have a Sprinkles near you, or just want to try your hand at baking its most recognizable cupcake, you can — and the recipe is a lot more approachable than you'd think. Sprinkles Red Velvet Cupcake Recipe Cupcake Ingredients: 1¼ cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon fine sea salt ½ cup buttermilk, shaken 1½ teaspoons white vinegar 1 teaspoon pure vanilla extract ¾ teaspoon red food coloring 10 tablespoons (1¼ sticks) unsalted butter, slightly softened 1 cup plus 2 tablespoons sugar 2 large eggs Cream cheese frosting (see below) Instructions: Step 1: Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Step 3: In a small bowl, stir together the buttermilk, vinegar, vanilla, and food coloring. Step 4: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Step 5: Reduce the speed to medium-low, add the eggs one at a time, beating well after each addition. Step 6: Add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Step 7: Divide the batter evenly among the prepared cupcake cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Step 8: Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Cream Cheese Frosting Makes 2 cups Frosting Ingredients: 1 (8-ounce) package cream cheese, slightly softened ½ cup (1 stick) unsalted butter, slightly softened ? ? teaspoon fine sea salt 3¾ cups confectioners' sugar, sifted ¾ teaspoon pure vanilla extract Instructions: Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until light and fluffy, about 2 minutes. Step 2: Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Step 3: Increase the speed to medium, add the vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting. Dina Ávila is a photographer living in Portland, Oregon. Recipe tested by Ivy Manning
Eater
7 days ago
- Entertainment
- Eater
Magnolia Bakery's Banana Pudding Recipe Is Bliss in a Bowl
is the editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Although Magnolia Bakery is mostly synonymous with cupcakes in the public imagination — thanks, of course, to a fateful (and lucrative) Season 3 episode of Sex and the City — its banana pudding has also inspired its own share of fandom. Back in 2005, the dessert was largely overshadowed by the bakery's cupcakes, but the true believers knew, and kept coming, lured by the astoundingly rich layers of pudding interspersed with Nilla wafers, sliced bananas, and whipped cream. The recipe itself is fairly basic, a near copy of the one found on the Jell-O pudding box; the crucial difference is that Magnolia adds sweetened condensed milk to the pudding mix, supercharging it into a delight that borders on the obscene. It's easy to make, and hard to resist. The best way to eat it, incidentally, is by the vat. Magnolia Bakery Banana Pudding Recipe Ingredients: 1 (14-ounce) can sweetened condensed milk 1½ cups (360 grams/12.7 ounces) ice-cold water 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand) 3 cups (720 grams/25.5 ounces) heavy cream 1 (11-ounce) box Nilla wafers 4 to 5 ripe bananas, sliced Instructions: Step 1: In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. Step 2: In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. Step 3: With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Step 4: To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. Step 5: Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. Reprinted with permission from The Magnolia Bakery Handbook: A Complete Guide for the Home Baker by Bobbie Lloyd © Harper Design 2020. All rights reserved. Dina Ávila is a photographer living in Portland, Oregon. Recipe tested by Ivy Manning
Eater
7 days ago
- General
- Eater
The Salad Recipe That Changed Kale as We Know It
is the editor of Eater at Home. Her areas of expertise include home cooking and popular culture. In his cookbook Six Seasons, Joshua McFadden calls his kale salad recipe 'The Kale Salad That Started It All.' It's an accurate name: the salad, which McFadden created when he was a chef de cuisine at the Brooklyn restaurant Franny's, kicked off a trend that gave rise to many permutations of kale salad and in the process transformed the hardy winter vegetable into an unlikely culinary star. Although McFadden first made the salad in 2007, it still takes us back to 2005, when the farm-to-table movement was gathering steam, and enterprising chefs were giving new life to old, taken-for-granted vegetables, and changing the way we eat in the process. Recipe: The Kale Salad That Started It All Ingredients: 1 bunch lacinato kale (aka Tuscan kale or cavolo nero), thick ribs cut out ½ garlic clove, finely chopped ¼ cup finely grated pecorino Romano cheese, plus more to finish Extra-virgin olive oil Juice of 1 lemon ? ? teaspoon dried chile flakes Kosher salt and freshly ground black pepper ¼ cup dried breadcrumbs (recipe follows) Instructions: Step 1: Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons (this is called a chiffonade). Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl. Step 2: Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of smash and scrape the garlic with the side of the knife as well). Transfer the garlic to a small bowl, add ¼ cup pecorino, a healthy glug of olive oil, the lemon juice, chile flakes, ¼ teaspoon salt, and plenty of twists of black pepper, and whisk to combine. Step 3: Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this, to be efficient). Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the breadcrumbs, shower with more cheese, and drizzle with more oil. Quantity is up to you The better the bread, the better the crumbs; I like whole grain. Cut the bread into ½-inch-thick slices, leaving the crust on. Cut the slices into cubes and then spread them in an even layer on a baking sheet (or more than one pan, if making a lot; a 12-ounce loaf should fit onto one pan). Heat the oven to its lowest setting, usually about 250 degrees. Bake the cubes until they are fully dry, but now browned. This could take an hour or more, depending on the bread's moisture and density. Cool fully and then process into crumbs by pulsing in a food processor. The goal is small crumbs more or less the same size, though some bigger ones are fine — think Grape-Nuts. You want to avoid too much fine powder, however, so stop once or twice and pour off the finer crumbs or shake through a colander and then continue to crush the remaining big pieces. Store the crumbs in an airtight container. If fully dry, they'll stay fresh for a few weeks. Excerpted from Six Seasons: A New Way With Vegetables by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright © 2017. Photographs by Laura Dart Dina Ávila is a photographer living in Portland, Oregon. Recipe tested by Ivy Manning
Eater
03-06-2025
- Entertainment
- Eater
The Best Peach Recipes, According to Eater Staff
Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is upon us which means, yes, you can dive straight into ripe peaches, the juices trickling down your arm and leaving behind a sticky trail that smells like summer. Alternatively, you could whip up a peach and halloumi salad, pair grilled peaches with goat cheese and runner beans, or turn them into a cake. If you're looking for the best peach recipes to try out this summer, here are the favorites of six Eater staffers. Seared Halloumi Cheese and Nectarine Salad Zaynab Issa, Bon Appétit Here are a few food facts (you might say opinions, but I'd argue they are facts ) that I will always stand by: Halloumi is one of the best — and more deeply underrated — cheeses. More people should be using sumac. Peaches (and nectarines) are one of the best fruits to incorporate into savory dishes. This salad recipe from Bon Appétit combines all three maxims into a near-perfect summer dish. I've made it multiple times, each time riffing just a bit (as one should with salad) — changing out the pomegranate molasses for tamarind paste (when I ran out of the former), adding cucumbers (never a bad salad move), swapping different herbs (if you're out of parsley or mint, tarragon or basil would be great here too). And, of course, using peaches instead of nectarines, depending on what looked good at the market that week. The real fundamentals are the halloumi, stone fruit, and sumac combo, which results in a sweet-salty-tangy bite that encapsulates summer in one perfect mouthful. — Ellie Krupnick, executive director of editorial operations Grilled Peaches and Runner Beans with Goat Cheese Yotam Ottolenghi, The Guardian We take our peaches seriously out in Georgia and it's prime peach season right now. Every summer, I make chef Yotam Ottolenghi's grilled peaches and runner beans with goat's cheese. It sounds like an odd combo, doesn't it? But trust me, smokey grilled peaches and green beans (I substitute) are brilliant together,especially served warm and dotted with soft goat's cheese, salted almonds, torn mint, and drizzled with honey and olive oil, and a squeeze of lemon juice. It looks striking on a table with all its colors, and you get to use your prettiest platter. As Ottolenghi would say, sit down and tuck in. It's divine. — Henna Bakshi, regional editor, South Peach Poundcake Jerrelle Guy, NYT Cooking I come from the school of thought that peaches are best enjoyed in their natural form, preferably over a sink. Why add to the perfect, sweet juiciness naturally emitted from the South's best stone fruit? Enter Jerrelle Guy, baker, cookbook author, and culinary disruptor to my kitchen. Her peach pound cake recipe gets everything right about using peaches in dessert form, in large part thanks to the genius direction to dice the fruit into chunks, allowing large bits to retain their irresistible flavor and much of their texture within the cake. This is one of the easier cakes to make, requiring only a food processor or blender and a bit of elbow grease. The result of your labor? Slices of divinely sweet pound cake studded with generous hunks of summer fruit. The glaze may be too sugary for some, but if you have a sweet tooth and decide to include it, do take Guy's tip to heart: purchase the boldest, deepest-colored peaches you can get your hands on, as the skins will enhance the blush of the glaze. — Kayla Stewart, senior editor Bourbon Peach Upside Down Cake Pate Giltner, The G&M Kitchen I wait the entire year for peach season to arrive just so I can make this upside-down cake. Juicy, sweet yellow peaches are layered at the bottom of a pan, drizzled with a rich — yet not too sweet — bourbon caramel. The cake component is practically foolproof, with just a handful of ingredients mixed together and dumped on top. The alcohol in the bourbon cooks off, leaving only a whisper of the base notes of whatever bourbon is used. The cake is dense, but not overly so, and bakes up quite tender, sturdy enough to act as a base for the peaches and caramel. The only challenging part of this recipe is getting the caramel just right, but with some practice and plenty of attention to keep the sweet mixture from burning, it's not too difficult. When peaches are in peak season and I'm entertaining, I may make this cake multiple times — it's just that good. — Rebecca Roland, associate editor, Eater LA Peach Cake John Kanell, Preppy Kitchen This peach cake recipe from Preppy Kitchen is unabashedly easy and forgiving, but also produces a cake that is worthy of a summer dinner party (especially if you artfully arrange the peaches on top and serve with freshly whipped cream). The batter comes together seamlessly in a stand mixer and calls for a dollop of sour cream for richness and subtle tang. You can substitute that with Greek yogurt, as I often do, and also zhuzh the cake up with vanilla bean paste or a dash of cinnamon. The result is a fragrant cake with chunks of peaches suspended throughout its crumb, making every bite taste like summer. My only note is that it typically takes longer than the 45 minute bake time the recipe calls for, especially as the peaches release their juices; just be sure to check on your cake as it bakes, as every oven is different. — Kat Thompson, associate editor, Eater at Home Peach Cobbler with Hot Sugar Crust Renee Erickson, Food52 Pies, crisps, and buckles all make perfectly good, buttery landing pads for juicy summer peaches, but Renee Erickson's peach cobbler with hot sugar crust has my heart. For the past seven summers, it's been my end-of-summer swan song. The magic of this untraditional cobbler lies in its namesake crust: you sprinkle sugar over the batter, then pour boiling water on top. It feels almost wrong as you're doing it, but the result is irresistible — a crisp, crackly top with a tender, fluffy interior, all perched over a pile of sweet, collapsed peaches. — Kaitlin Bray, director of audience development Highlighting the people, products, and trends inspiring how we cook now
Eater
27-05-2025
- General
- Eater
The Best Corn Recipes for Summer, According to Eater Staff
Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice. It's hard to think of a corn recipe that beats a freshly grilled corn on the cob, slathered in butter. That is until you consider all the ways corn can be transformed during the summer: tossed with cotija cheese and lime juice in an esquites-style salad, whisked into a fluffy cornbread batter and baked off with sage leaves, and warmed with fresh seafood like scallops and clams. You can even turn corn into milk for a perfect pairing with lattes and matcha. Here are Eater staffer's favorite recipes for using corn this summer. Scallops with Corn and Tomatoes Gina Homolka, Skinnytaste I love a recipe with a worthwhile effort-to-impact ratio, and this one from bloggers Skinnytaste qualifies. Despite only requiring a handful of ingredients (the Boursin does some heavy lifting here), I've had multiple people tell me that this basic scallops, corn, and tomato dish tastes restaurant-quality. The ingredients scream summer, and using fresh corn is worth the effort here. If scallops are tough to procure for you (or a little pricey), I've found that a sturdy whitefish like halibut (ok, also pricey) or cod can stand in just fine. — Missy Frederick, cities director Mexican Street Corn Salad J. Kenji López-Alt, Serious Eats This esquites corn dip is so versatile that it's become my go-to recipe for every summer party. With crumbles of cojita cheese, diced jalapeño, a generous pour of lime juice, and a sprinkle of chile flakes, this side dish is bursting with flavor. You can use it as a dip for tortilla chips (Tostitos Scoops are ideal), an additional topping at a taco bar, or simply spoon it up on its own. If you don't feel like shucking, grilling, and removing kernels from a corn cob, then a great hack is to buy a can of fire-roasted corn, which gives you that same charred flavor. You can also totally customize it, adding cherry tomatoes when in season or black beans for some extra protein. The whole shebang takes about 20 minutes and guarantees you'll have the most colorful dish at the potluck. — Jess Mayhugh, managing editor Grilled Corn, Asparagus, and Spring Onion Salad Pati Jinich, NYT Cooking This is my go-to easy grilled vegetable salad in the heat of summer, when I've already put thought and planning into a marinated main protein. Prep your dressing while the grill heats up and position a trusty cutting board beside it so you can easily slice up the fresh tomatoes while your asparagus, corn, and green onions get even grill marks. I recommend giving your green onions that high-heat spot for a quick char, with your asparagus in the least hot spot on your grill so they can cook through and your corn in the perfect middle ground. Cut your corn off the cob into a bowl and quickly chop the rest of your vegetables for a thrown together salad with plenty of citrus and salt. It's the perfect side for grilled fish, juicy steaks, and even tofu kabobs. — Emily Venezsky, editorial associate Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style Joshua McFadden, Six Seasons Living in Portland, Oregon, I feel fortunate to have Joshua McFadden's award-winning cookbook Six Seasons to guide me through the Pacific Northwest's microseasons. In the Late Summer chapter, corn takes center stage with seven recipes, five of which I've made. Each is worth your time, but the dish I look forward to most is the clam toast. The kernels are added at the last step, so they stay crisp and provide a sweet counterpoint to the savory, white wine-soaked tomatoes, briny clams, and thick slices of garlic-rubbed grilled bread. It's worthy of a dinner party, but don't wait for an occasion to make it. — Kaitlin Bray, audience director Sage and Honey Skillet Cornbread Greg Atkinson, Bon Appétit Cornbread is kind of my thing during the holidays but, luckily, summer's gloriously languid barbecue season calls for it too. Bon Appétit's 2007 recipe for sage and honey skillet cornbread is one of the best — endlessly customizable and easy enough to not be intimidating. The recipe calls for heating a heavy-bottomed cast-iron skillet in an oven for 10 minutes before melting (or browning, if that's your preference) butter in the skillet and artfully placing sage leaves into it. You then spoon the cornbread batter over those sage leaves so that when you eventually flip the skillet over after baking and cooling, you get a lovely sage leaf mosaic on the golden-brown top side. There is no downside to bringing this cornbread to any party or barbecue, except for the fact that there won't be any leftovers. — Nicole Adlman, cities manager Vietnamese Corn Milk Andrea Nguyen, Viet World Kitchen Vietnamese corn milk, or sữa bắp, is the only thing I want to drink this summer. It's easy to prepare: simply simmer the corn kernels and kob in a potion of coconut milk, water, and salt until the corn flavor is infused, then blend and strain. From there, you can sweeten the milk with condensed milk and add flavorings like vanilla or pandan. I love to top my corn milk with fluffy whisked matcha but it would also be wonderful as a base for a sago pudding or frozen into a popsicle. — Kat Thompson, associate editor Highlighting the people, products, and trends inspiring how we cook now
