Vintage Wedding CakeWedding cakes are an art form - an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.
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It is obvious today that wedding cakes are nothing short of truly artistic feats. From the creative to the downright crazy, we have come a long way from plain white cakes. But taking a trip through time and looking at this vintage cake reveals an interesting find. This cake was served at the wedding of Jessie Woodrow Wilson, daughter of former President Wilson, who married Francis Bowes Sayre in a White House ceremony on Nov. 25, 1913 . What is interesting about this picture is the unique cake topper.
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Instead of the typical bride and groom, there is a full
- The Daily Meal | Shine Food – Fri, Sep 20, 2013 1:49 PM EDT
Vintage Wedding CakeWedding cakes are an art form - an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.Read More »from Blast from the Past: A Simple and Elegant Vintage Wedding Cake from 1913
- Food52 | Shine Food – Fri, Sep 20, 2013 1:22 PM EDT
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: When it comes to cooking and baking with oil, it's all about finding Mr. Right.
Walking into the oil aisle is a sensory overload: all of those glistening bottles lined neatly in a row, their labels brimming with information. Once upon a time, the decision would have been made for you -- vegetable oil or nothing -- but these days, you have to process loads of information when picking out your purchase. Do you want refined or unrefined? Olive oil or canola? And boy, does the packaging on the pistachio oil look appealing or what?
There are two elements you should take into account when choosing oil:
- The flavor of the oil
- The temperature at which it will be cooked
For frying, the cardinal rule of oil selection is to pick an oil with a smoke point -- the temperature atRead More »from How to Choose the Right Oil for Cooking and Baking
- Mark Bittman | Shine Food – Fri, Sep 20, 2013 1:10 PM EDT
By Alaina Sullivan
Recipes from Mark Bittman's Kitchen Express
1) Kale + Prosciutto + Goat Cheese -- Crunchy, leafy, chewy and creamy -- the range of textures makes each bite interesting, with the optional roasted red peppers adding a welcome touch of sweetness.
Kale and Prosciutto Sandwich
Roll four leaves of kale and slice them into half-inch ribbons. Cook in olive oil until wilted and softened; season with fresh lemon juice, salt, and pepper. Toast slices of sourdough or other good-quality bread; spread the toasts with goat cheese and a heaping spoonful of kale; top with a slice of prosciutto.
2) Tuna + Fennel + Tarragon -- Fennel is a refreshing, crunchy accompaniment to the tuna (as opposed to the standard celery,) while tangy yogurt laced with tarragon provides the requisite creaminess.
Tuna Sandwich with Fennel and Tarragon
Dice a bulb of fennel and a shallot or red onion. In a bowl, mix together about half a cup of plain yogurt, the fennel, the shallot, a drained can of tuna packed inRead More »from Mark Bittman: 3 Sandwiches You Might Want to Eat This Fall
- Babble.com | Shine Food – Fri, Sep 20, 2013 12:55 PM EDT
Do you love the combination of coffee and chocolate? It's my very favorite - the addition of coffee, espresso or (ahem) Kahlua adds a subtle depth and flavor to almost any chocolate dessert. And I've gathered 7 fabulous recipes that highlight this "dynamic duo" (and some with savory bacon thrown in)! Get the ultimate pick-me-up with any of these indulgently tasty treats.
-By Sheri Silver
MORE ON BABBLE
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- Babble.com | Shine Food – Fri, Sep 20, 2013 12:06 PM EDT
,My son is a late bloomer in the world of language, but he's finally coming into his speech. This means I use every opportunity to make him use his words. This summer we had a ton of time to play word games, and with the help of his speech therapist he has really flourished and transformed into a talking machine. Every time he uses full sentences or is super expressive with letting us know exactly what he's thinking, I like to praise him and let him know how proud we are of his progress. I usually do it with a high-five, a load of kisses on the cheek, or I'll tell him something like, "You're doing so good Maxie." He also has a serious appetite for a wide variety of snacks and sweets, so sometimes I use these favored snacks as a reward. It's basically the best negotiating tool I have, especially now that he is back at school.
Yesterday morning as I walked him to his class, I asked him a handful of questions to see how much he would be willing to divulge on our stroll. He went down theRead More »from Rolling in the Dough! Orange Buttermilk Donut Pops Are Our New Favorite Breakfast
- Everyday Food | Shine Food – Fri, Sep 20, 2013 12:00 PM EDT
"I never know when recipe inspiration will strike. The idea for today's ginger-scallion chicken wings came to me while I was having dinner in New York's Chinatown. This finger food is completely addictive and the recipe is one of the easiest I've ever created. All you'll need to do is bake your chicken wings and combine ginger, scallions, and oil in a food processor. Once ready, simply toss chicken in the sauce and serve. These tart and spicy wings will be a guaranteed hit at your next tailgate (but they'll be just as good if eaten at your dinner table!)."
-- Everyday Food's Sarah Carey
1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
8 large scallions, trimmed and sliced
1/4 cup chopped peeled fresh ginger
1. Preheat oven to 450 degrees. Lightly oil two bakingRead More »from Get Tailgate-Ready with These Ginger-Scallion Wings
La Boqueria Market: Barcelona, SpainFood markets around the world invite visitors to indulge all of their senses, from taking in the colorful sights of fresh produce to smelling the wafting scents of fresh seafood or traditional dishes. Markets have been a part of city life for centuries, and have now evolved to be popular tourist attractions. Locals visit their city's market to pick up fresh produce, meats, seafood, and spices to stock their home kitchens, while tourists can visit local markets to learn about the culture by sampling local and traditional fare. Markets around the world vary in the products they sell, and many are home to vendors selling produce, meats, seafood, cheeses, breads, spices, flowers, artisan goods, and local handicrafts like pottery and jewelry.Read More »from The World's Most Amazing Food Markets
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We've compiled a list of some of the best food markets around the world, each offering a peak into the cultural and culinary lives of the people who live nearby. Some markets have been around for
- Martha Stewart | Shine Food – Fri, Sep 20, 2013 11:01 AM EDT
With Halloween and (gulp) Christmas on the horizon, we're sure you'll find plenty of reasons to bust out some homemade confections. After all, everyone loves an edible gift -- especially when chocolate is involved.
1. Chop two-thirds of desired amount of bittersweet or white chocolate into 1⁄4-inch pieces and place in a heatproof bowl, leaving the remaining one-third separate and in one piece.
2. Bring about 2 inches water to a simmer in a saucepan (the bowl holding the chocolate should not touch the water when set over the pan, so adjust the level of water as necessary). Lower heat and set chocolate over pan, stirring occasionally until smooth. Once melted, stir gently with a heatproof flexible spatula until candy thermometer registers 131 degrees (for bittersweet) or 118 degrees (for white chocolate).
3. Remove the bowl from the saucepan and add theRead More »from How to Temper Chocolate for DIY Halloween Candy, Holiday Gifts and More!
McDonald's New Hyde ParkThese days it seems like you can't go anywhere in the world without being greeted by those familiar Golden Arches.Read More »from The World's Top 5 Coolest McDonald's
Sometimes the vision of them can be comforting, especially when you're traveling abroad and surrounded by mysterious, slightly intimidating food. Sometimes it can be annoying, like when you get off the interstate craving a steak and McDonald's is the only restaurant within sight. Usually, though, that meal of a Big Mac and fries is always welcomed.
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Most McDonald's are comfortingly identical: red and yellow color scheme, beige floors, plastic tables, cardboard cutouts of Ronald McDonald, and ball pits for the kids. Around the world, though, there are some pretty innovative examples of how creative franchise owners blend into (or stand out from) their surroundings., as the brand has brought on some of the world's top architects to craft some incredibly creative restaurants. From the New Zealand location that incorporates a
- The Daily Meal | Shine Food – Thu, Sep 19, 2013 8:34 PM EDT
Sugar Box DessertsHave you ever felt like skipping dinner and going straight to dessert? Good news: dessert-only restaurants are located around the country, offering sweet and decadent dinner menus, minus the dinner. At these designated dessert restaurants, it is not only possible, but required, to go straight for the sweets.Read More »from Dessert for Dinner: 5 Decadent Dessert-Only Restaurants
Don Tillman, owner of New York's first dessert restaurant ChikaLicious Dessert Bar, says the idea of opening a dessert-only restaurant started with the question of "what if?"
"I found myself asking, what if you could get a four-star-restaurant-quality dessert without having to endure the expense of the requisite meal first?" Tillman said.
RELATED: 20 Desserts to Try Around the World
ChikaLicious was the first designated dessert restaurant to open in New York, in 2003, but in other cities, dessert restaurants have been around much longer: Boston's Finale opened its doors for the city's sweet lovers in 1998.
Just like regular restaurants, these dessert restaurants all have
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