October 31, 2012
In the words of John Travolta, “Sandy. Oh, Sandy.”
I was in Charlotte, North Carolina over the weekend for a wedding and was scheduled to head back to New York City on Sunday. Three days, seven canceled flights, and one superstorm named Sandy later, and I am currently in … Charlotte, North Carolina. Like many of my fellow New Yorkers, once I do make it back to Manhattan, I’ll be without power for at least a week. No elevators + living on the 24th floor = the workout I never wanted.
Who would’ve known these Pumpkin Pie Pancakes would be the last meal my trusty stove would churn out before losing its juice? If pumpkin pie is your seasonal sweet of choice, then dessert becomes breakfast by whisking pumpkin purée and spices into quick-fix homemade pancake batter. After a few minutes on a hot griddle, you’ll be slicing into a stack of flavor-packed flapjacks. Now if getting back to New York was only so simple!
Posted by Kelly Senyei on October 31, 2012
October 24, 2012
While I’m all about a well-crafted Halloween costume, I could do without the jack-o-lanterns. The distinctive feel of sticking your bare hand into the slippery, hollowed-out core of a pumpkin makes me squirmish. But the tasty treat that rests inside is well worth its tricky retrieval.
Pumpkin seeds go from savory to sweet when toasted and caramelized into crunchy brittle. Cut the homemade Halloween candy into thin sticks or go the more rustic route by breaking it into pieces. Either way, a creamy chocolate coating sprinkled with more pumpkin seeds and a pinch of sea salt will kick those store-bought sweets to the curb.
Posted by Kelly Senyei on October 24, 2012
October 19, 2012
The Halloween countdown is on, with just 12 days left until the streets swell with vampires, zombies, ghosts and goblins. I’ll be missing the Halloween festivities this year for a wedding in North Carolina, which means my Go Go Juice-toting, sketti-eating, Glitzy-carrying Honey Boo Boo costume won’t make its much anticipated debut. (Devastated would be an understatement.)
As tempted as I am to feign confusion over the exact definition of “black tie invited,” I’m slowly coming to terms with the fact that my costume will go unseen, prompting these spooky desserts to be my sole display of Halloween fervor. So join me in getting your creep on with a few of my favorite recipes for freakish and frightening Halloween fare…
Posted by Kelly Senyei on October 19, 2012
October 17, 2012
I’ve always considered risotto to be the ultimate twofer in the food world—not only is it richly satisfying to eat, but it’s also one heck of a calorie-busting machine to make. Stirring anything for 20 minutes has to qualify as some sort of arm workout. Add a hot flame and the inability to sit down to the process, and I’m pretty sure Ironman just vetted “risotto-making” as a fourth leg to their course.
But all that patient stirring is well worth it when the perfectly plumped rice is paired with roasted butternut squash, parmesan curls and fresh chives. Roasting the squash in two different forms—halved and cubed—adds double the texture to the creamy risotto base. So grab your sleekest spandex and fire up the flames as you add a little cardio to your culinary endeavors.
Posted by Kelly Senyei on October 17, 2012
October 12, 2012
Stumped on food styling? Looking to increase traffic to your food blog? Wondering how to bring home the bacon with ad revenue? Join me on Thursday, December 6 at the Center for Food Media at The Institute of Culinary Education (ICE) in New York City for a 3-hour intensive course on taking your food blog to the next level.
I’ll be providing individual blog consultations as well as group instruction focused on growing, refining, marketing and profiting from your food blog. Tickets are $75 and on sale now, so head over to ICE for more info and to sign up!
What: Taking Your Food Blog to the Next Level
When: Thursday, December 6, 2012 from 6:30 – 9:30 p.m.
Where: The Institute of Culinary Education in New York City
Posted by Kelly Senyei on October 12, 2012
