Hilary Meyer's Blog
A wedding without a wedding cake? A birthday party without a birthday cake? That’s like a party balloon without air. Just picture the moment when the lights dim, the crowd sings and a cake with swirls of frosting and glowing candles makes its way to the table for that special someone. Cakes make that magic moment of every great celebration. And the one sure way to really amplify the “oohs” and “aahs” is to bake a cake from scratch.
Don't Miss: Our Best Cake Recipes
So we turned to Nick Malgieri, award-winning cookbook author and director of the baking programs at the Institute of Culinary Education in New York City. His uncomplicated approach to cakes is reason enough to celebrate. If you can handle a spatula and an electric mixer,...read full post »
A great dip is the kind of nibble that makes entertaining easy. These 6 dips take just a few minutes to make and are loaded with healthy and easy-to-find ingredients. Just a little chopping, layering, stirring or pulsing and you’re ready to party!
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Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin tin. It just may be one of the coolest tools you own. Obviously, it’s great for muffins—but you can use it for so much more. And, of course, with a muffin tin you’ve got the assurance of built-in portion control. Get out your muffin tin and let the magic begin. From lasagna to sumptuous mini pies, these six foods get a whole new look.Download a FREE 20-Minute Dinner Recipes Cookbook!
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Even if you are experienced in the kitchen, there are always a few recipes that can throw you off your game. I went to culinary school, I’ve worked in restaurants and bakeries, and I’ve been testing and developing recipes for six years in the EatingWell Test Kitchen—and still I struggle with a few things. For me, they mostly involve desserts, because a dessert is often less forgiving if you make a mistake. There’s no magic fix if your chocolate mousse deflates or you overbake a meringue. Sometimes the challenges stem from trying to make dessert a little healthier—as is the case with pie crust. Fortunately, along the way I’ve learned a few helpful lessons from my mistakes. Below are 5 recipes that used to trip me up, but I’ve since learned to master. With the help of some insider tips, I now end up with spectacular results, and so can you!...read full post »
If your recent restaurant dining involved a super-savory dish that made you drool or a salad dressing that knocked your socks off, the chef might have been using a secret ingredient: anchovies. These tiny cured fish pack a wallop of flavor in tiny amounts and because of that, chefs like to add them to everything from salad dressing to beef stew. You might be turning up your nose, thinking of those salty, shriveled bits on pizza. However, canned or cured anchovies are a totally different taste experience. That’s because they deliver umami—a taste that’s loosely defined as particularly “savory” (the other tastes are bitter, sweet, salty and sour). Umami is an mmm-inducing flavor with multiple layers. Give anchovies a try and wow the eaters in your home. Here are five ways you can use anchovies in obvious (and not so obvious) ways to pump up the flavor...read full post »