Ana Kinkaid

12,617 Added | 6 Magazines | 165 Likes | 25 Following | 9,720 Followers | @anakinkaid | International Food & Travel Writer

This Easter Chocolate Bark Is the Most Addictive Treat You Will Ever Make!

Sometimes you don’t have to slave over a recipe for it to be a huge hit with absolutely everyone… you don’t even have to turn on the oven! This Easter chocolate bark is such a crowd pleaser that it’s guaranteed to disappear in minutes, and it also couldn’t be easier to make. It’s perfect for …

The Keys to Actually Peel-able Hard-Boiled Eggs

Some say that a hard-boiled egg is neither hard nor boiled, but we disagree. You need to maintain a gentle boil to ensure that the water you’re cooking in is the proper temperature (212° Fahrenheit). And while our ten-minute eggs aren’t “hard” per se—we like a touch of creaminess at the very …

Brunch

Recipe: cheddar roasted potatoes

<i>Serves 6</i><p>These potatoes are the perfect side dish for a hearty St. Patrick’s Day meal such as lamb shoulder chops braised in stout. The stores are …

Sour Cream

Hot Corn Chile Dip

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.<p>If serving immediately, preheat …

How To Make Dark Chocolate Guinness Cake with Cream Cheese Frosting

Chocolate Guinness cake isn't your everyday chocolate cake. Nope, this cake is deep in size and flavor, thanks in no small part to the magic of stout …

Baking

Turn Everything in Your Fridge Into Magical Georgian Cheese Bread

Khachapuri: it’s a verb now. Here are our favorite variations<p>We’re in love with khachapuri, the cheese-loaded, bread-wrapped national dish of …

Foodies

How to make the perfect pie crust, according to science

Today is Pi Day, the best day of the year for mathematicians and bakers—and especially mathematicians who bake.<p>In honor of Pi Day—3/14—and word play, many celebrate by making pie. Though pie is a venerated American tradition, the idea of making pie crust from scratch can be terrifying. Besides, why …

Baking

Three Tasty Tips for Better Pie Crust

No one needs an “excuse” to eat pie—pie should be eaten freely and with joy whenever the craving strikes—but it <i>is</i> Pi Day (𝛑 Day), and we would be …

Baking

Rachel Roddy’s Sicilian pasta with anchovy, lemon and breadcrumbs

Deep flavours of anchovy with a hint of onion and garlic infuse this definitively Sicilian pasta dish, the sweet flavours insistent and rich with the promise of spring<p>As a little girl I prayed for tonsilitis. Once I got it, I would have a week off school so they could whip out my tonsils, then, …

Italian Food

Recipe: Irish Potato Candy

Irish Potato Candy<p>Makes about 4 1/2 dozen<p>4 ounces cream cheese, at room temperature <br>4 tablespoons (1/2 stick) unsalted butter, at room temperature <br>1 …

The Forgotten Immigrant Origins of America’s Most Iconic Microwavable Snack

How two Iranian brothers invented the beloved Hot Pocket<p>The Merages' move from breakfast classics to an entirely new food group was all about …

Wall Street Journal

Sous Vide Is the Best Way to Cook a Steak, Period

Cooking sous vide sounds complicated and fancy, the kind of technique found only on Chef 's Table or in destination ­restaurants. In fact, it's just …

Make Plump, Juicy Homemade Raisins by Baking Whole Grapes in Your Oven

These oven-made raisins aren’t the same as the shriveled up (but still tasty) kind you buy from the store. No, these are more flavorful, juicier, and …

Beef Potpies With Cheddar-Stout Crust

For the dough:<p>1 3/4 cups all-purpose flour, plus more for dusting<p>3/4 teaspoon fine salt<p>1 stick cold unsalted butter, cut into 1/2-inch pieces<p>3/4 cup …

Baking

Roast Pear with Granola, Cranberries & Frozen Yogurt

SERVES 6<p>YOU’LL NEED<br>3 pears<br>3 tbsp stevia<br>¼ tsp ground cinnamon<br>¼ cup dried cranberries<br>½ cup low-fat granola<br>1/3 cup apple juice<br>1 ½ cups low-fat vanilla …

Dessert

A History of Meatloaf, Long May It Reign

<i>If you grew up with a designated meatloaf pan in your house and now have serious opinions about the ground meat ratios (and the role of ketchup), we've got the cookbook for you.</i> A Meatloaf in Every Oven <i>by Frank Bruni and Jennifer Steinhauer, out this month, is a collection of recipes, obsessive</i> …

Foodies

Perfect Poached Chicken Breasts

Tender, Juicy Poached Chicken That Tastes Good, Too<p>Traditional poaching is a fussy procedure that requires constant monitoring of the cooking liquid …

Cooking

Pesche Dolci - Italian Peach Cookies Recipe

Pesche Dolci is traditional Italian treats that are often made for different family gatherings, birthdays, and many other parties. I adore this …

Baking

How to Use an Ancient Photo Trick to Create Surreal Digital Photos

I recently rediscovered an old photography technique that allows you to add surreal color to photos that show movement in the frame. The technique …

Photography

Feel Like You're in a Cuban Kitchen—Quick

Cuba! doesn’t get an exclamation in its title for nothing. This exploration of Cuban cuisine and its passionate, resilient people is exuberant and celebratory.<p>Dan Goldberg, an award-winning photographer, and Andrea Kuhn, an acclaimed prop stylist and art director, along with renowned food writer …

Recipes

Salt-Cured Egg Yolks

Any chef worth her salt (-cured yolks?) knows that transforming inexpensive, readily available ingredients into something special is the key to …

Baking

How to Substitute Onions for Shallots When You Don't Have Time to Shop

A big bowl in my kitchen always holds onions and garlic, but only occasionally do I have a surplus of shallots. Even though they're my favorite allium, they're a little more expensive, harder to cut due to their size, and, in my life, not an essential for everyday cooking. But sometimes a recipe …

Foodies

Perfectionism vs Creativity: Letting Go of the Need to Conform

<b>“Perfect photographs do not move the heart.”</b><br>– David DuChemin, <i>The Vision Driven Photographer</i><p>This is one of my favourite photography quotes, in fact …

Creativity

What's the Difference Between Prosecco, Champagne, and Cava?

When you go to a bar and ask for a glass of something bubbly, chances are good that you'll have a choice to make—even though, most of the time, when …

Wine

Bluefin Tuna Is the Most Coveted Fish in the Sea — and It’s Nearing Extinction

How a fish goes from trash to treasure to endangered in the span of half a centuryContinue reading on The Ringer »

Fish

Breakfast cereals with more sugar than a scoop of ice cream

Often cited as the most important meal of the day, breakfast should be as nutritious and delicious as possible. But with today's chaotic, on-the-go …

Dessert

Make This Secret Weapon Spread, Be Rewarded with a Week's Worth of Meals

Get halfway to dinner with date paste—really! We partnered with Natural Delights to share how to make a date paste with Medjool dates that'll last for a week's worth of evening meals, from steak to salad to grain bowls.<p>Date paste (aka dates pulsed with water until you get a sweet, thick, rich …

Vegan

This Japanese Sauce Will Reignite Your Love of Vegetables

When you’re in a committed, long-term relationship, it’s natural for things to grow old. There'll be aspects you tire of, pet peeves you can’t kick.<p>I’m talking about me and broccoli rabe, but you likely deal with a similar situation (kale, perhaps?). I buy rabe every week for its mineral undertones …

Vegetarian Food

The New Orleans Brunch Cocktail That Can’t Be Tamed

It’s easy to admire the rich lore surrounding New Orleans’ beloved brunch cocktail, the Ramos Gin Fizz. A tall, creamy, handsome sipper made with gin, citrus, and egg white, the Ramos (as it’s nicknamed among those of us who have downed our fair share) is a testament to the fact that day drinking …

Wine & Spirits

Um, Tiger Nut Flour? Yes, Tiger Nut Flour!

Tiger nuts are not nuts. Nor do they have anything to do tigers. Tiger nuts are actually crunchy tubers that taste sweet and nutty.<p>I bought a bag of tiger nut flour out of curiosity—not because it’s loaded with nutrition, gluten-free, grain-free, nut-free, paleo-friendly, and a resistant starch …

Dessert