Fruit-Laden Carrot Cake

by Kate on August 28, 2015

anthologymag-blog-food-twiggstudios-carrotcake-1After finishing up a recent feature for the upcoming fall issue, I found myself with some extra fruits and floral props—one of my favorite perks of producing photo shoots. I didn’t know what to do with them, so I decided to track down some recipes that might take advantage of my bounty. When I came across this amazing carrot cake recipe from Twigg Studios, and knew I had found a winner.

Aimee, the founder of Twigg Studios, has an incredible knack for pairing simple baked cakes, cookies and tarts with edible fruits, flowers, and herbs to whip up visually stunning desserts. Made with summer stone fruits, berries, parsnips, and pecans, this carrot cake feels like a lovely way to precede the change of seasons. You can find the full recipe, and more of Aimee’s beautiful culinary (and botanical) creations here.

anthologymag-blog-food-twiggstudios-carrotcake-2anthologymag-blog-food-twiggstudios-carrotcake-3anthologymag-blog-food-twiggstudios-carrotcake-4{ All images and full recipe via Twigg Studios }


Recipe Roundup: Kiwifruit Treats

by Kate on August 20, 2015

anthologymag-blog-food-kiwi-recipes-1There are few fruits as visually delightful as the kiwifruit. When I was young, I had an aversion to the little brown fuzzy orbs, but I’ve since wised up and realized that kiwifruits are not only beautiful, but super nutritious and subtly sweet. It’s also one of those quintessential summer flavors, so it seemed only right to round up some of the best online recipes for kiwi treats now, as the unofficial end of summer (Labor Day) is just a couple of weeks away.

What’s abundantly clear from all kiwi recipes is that the beauty of this fruit can’t help but shine through. Slices, purees, sorbets—in all forms, this fruit transforms a dessert into something tropical and lush. I don’t know about you, but I plan to start with the cheesecake recipe above and work my way down.

{Image above: Raw Kiwifruit & Ginger ‘Cheesecake’ recipe from My Darling Lemon Thyme}

anthologymag-blog-food-kiwi-recipes-2{Kiwi Orange Creamsicles from Desserts for Breakfast}

anthologymag-blog-food-kiwi-recipes-3 {Kiwi Chia Seed Pudding with Coconut Milk via Detoxdiy}

anthologymag-blog-food-kiwi-recipes-4{Kiwi Ricotta Tart with Lemon Almond Crust, from Cooking Melangery}

anthologymag-blog-food-kiwi-recipes-5{Kiwi and Pineapple Slushy from Wayfair}

anthologymag-blog-food-kiwi-recipes-6 {Kiwi Passionfruit Pavlova recipe from Taste}

anthologymag-blog-food-kiwi-recipes-7{Key Lime Sorbet recipe from Broma Bakery}

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The Perfect Summer Ice Cream

by Kate on August 14, 2015


August is the last month of peak watermelon season, and I’m trying to take advantage of every minute of it. Cubed, juiced, frozen, souped, spiked—in my mind, there is no wrong way to enjoy summer’s most thirst-quenching and delectable fruit. Luckily, I just discovered this recipe for no-churn, dairy-free watermelon-strawberry-coconut ice cream through one of my favorite new food and design blogs: the Artful Desperado.

The blog’s creator, Gabriel, has an incredible knack for unusual food pairings, and his photography is so luscious and beautiful that I find myself salivating over every single recipe. You can find the the full recipe for this ice cream, as well as some fun facts about watermelon (did you know that it’s technically a berry??), over on Luvo’s The Fresh Blog. And be sure to check out the Artful Desperado as well for culinary inspiration.

As you enjoy this tropical sweet treat, you may find yourself dreaming of palm trees and warm beaches … Happy summer!

anthologymag-blog-food-watermelon-icecream-1anthologymag-blog-food-watermelon-icecream-4anthologymag-blog-food-watermelon-icecream-3{ All images and full recipe from Luvo’s The Fresh Blog }


Cold Noodle Salad

by Anh-Minh on August 7, 2015


When the temperatures get above 80 degrees, I’m tempted to eat ice cream for dinner. So I was thrilled when Melina Hammer told me what her next guest recipe for Anthology would: a cold noodle salad with a kick and a crunch to it. Yum. —Anh-Minh

While this seriously tasty preparation takes cues from Asian flavors, this isn’t explicitly from a particular culture. Though it isn’t a saucy pasta dish by any means, don’t let the apparent simplicity fool you—this dish is packed with flavor.

I made this using somen noodles, shiitake mushrooms, royal burgundy beans, slivered jalapeño, cucumber, Chinese chives, pickled red bell pepper, mint, and cilantro. My choices here serve as a guideline—pictured is an array of possible elements you can incorporate. My hope is that in sharing this as a guideline, it inspires you to play. Experiment with the type of noodles, as well as the pickled and spicy elements. Definitely swap crunchy veg variations to see which harmonize together.

If you have a few pantry staples—the sauces and vinegar, and pasta—you can make this virtually no-cook recipe without notice. It is a mix-and-match, pull-from-what-you-have kind of thing. And the best part? This dish makes for a beautiful presentation and a really satisfying meal for whomever you serve it.

Cold Noodle Salad

Serves 4-6

for the noodles

  • 1 pkg noodles, cooked according to the directions on the label
  • 1 tbsp fresh lime juice
  • 2 tbsp good olive oil
  • 2 tsp fish sauce
  • ½-1 tsp soy sauce
  • ½-1 tsp rice wine vinegar


choose one, 2-3 tbsp, divided—finely chop whichever you choose

  • Chinese chives
  • garlic scapes
  • spring onion
  • chives
  • garlic


a few handfuls total, a mixture of two or three

  • green beans, royal burgundy beans, etc.
  • kirby or Persian cucumbers
  • sweet bell pepper
  • asparagus
  • snap peas
  • green papaya or mango
  • hakurei turnips


choose one, 1-2 cups

  • mushrooms (any of these is great): button, shiitake, cremini, king trumpet
  • poached or sautéed fish flaked into pieces, such as salmon or mackerel
  • poached or sautéed shredded chicken
  • cubed and roasted tofu
  • cooked chickpeas

spicy or pickled

choose two, 2 tbsp (unless you like spicy, then add more)—very thinly sliced

  • pickled shallots, onions, peppers, radishes, carrots, summer squash, ginger, cornichons, etc.*
  • sriracha
  • jalapeño, very thinly sliced or chopped
  • spicy Japanese yuzu condiment

fresh herbs for garnish

choose two, 1 small handful per serving

  • cilantro
  • mint
  • parsley
  • basil

*Store-bought pickle variations work great in a pinch. However, if you make your own pickles, here’s a delicious and fun place to incorporate them.


  1. Cook the pasta and drain. Transfer noodles to a large bowl and drizzle with olive oil. Use tongs to turn pasta, ensuring all strands get a light coat of oil. Once the noodles have cooled enough to touch, add the fish sauce, soy sauce, and lime juice, and use your hands to gently separate any remaining clumps. Taste and adjust soy (salty), vinegar (tangy), or fish sauce (savory) to suit your taste. Refrigerate at least a half hour, up to overnight. If you refrigerate overnight, cover in cellophane.
  2. For whichever crunchy elements you chose, chop them. If you chose cucumber as one of your veg, peel the skin if it is tough, or if the cucumber isn’t organic. If you were lucky enough to score kirbys or Persian cukes, their seeds are small and you can leave them intact. Otherwise, scrape seeds out with a spoon.
  3. Chop the beans into thin cross-sections—little bursts of assertive crunch! I got royal burgundy beans a local farmer friend grew. Basically if you can find any snap-fresh bean, then you won’t need to cook them. Ask if you can taste one: It shouldn’t be fibrous or tough to chew.
  4. Choose an allium—a little goes a long way. Chop it finely and reserve a little for table-side garnishing.
  5. Trim mushroom stems and halve or quarter any larger ones. Sauté mushrooms in a little olive oil, on medium-high heat in a cast-iron or enameled skillet until tender—about 5 minutes—adding a small amount of water (or broth, should you have some on hand) to keep them juicy. Transfer cooked mushrooms to a bowl and toss together with all the above chopped elements once mushrooms have cooled a bit.
  6. On a mandoline, shave jalapeño or ginger (etc.), and add to the mix. If you have pickled veg, chop them as you did the beans and add them in. I sometimes add a little of the brine liquid for added punch. It’s up to you.
  7. To serve, transfer noodles to a serving platter. I created little piles by coiling the noodles around my hand. Do what fits you in the moment. Scatter the crunchy-peppery-meaty mixture onto the piles, leaving a little extra aside for serving. Additional chopped allium is nice table side, too.
  8. With a final flourish, add the fresh herbs to top. Enjoy!

coldnoodlesalad02 coldnoodlesalad03 coldnoodlesalad04 coldnoodlesalad05 coldnoodlesalad06 coldnoodlesalad07 coldnoodlesalad08 coldnoodlesalad09 coldnoodlesalad10 coldnoodlesalad11 coldnoodlesalad12

{ Recipe and photos by Melina Hammer for Anthology Magazine }


Ice Cream Sandwiches Galore

by Kate on August 3, 2015

anthologymag-blog-food-icecream-sandwiches-5Yesterday was National Ice Cream Sandwich Day, and finding out that such an annual celebration exists inspired me to seek out new recipes. I am a bit embarrassed to admit that I’ve never made an ice cream sandwich with anything aside from cookies … What have I been doing all these years? Cookies are delicious, to be sure, but clearly I’ve been missing out on some amazing flavor/texture combinations.

Fortunately, Brittni Mehlhoff, the founder of Paper & Stitch, has set me straight. She has dozens of incredible recipes on her blog for ice cream sandwiches—s’mores variations, donut delights, and more. (Dutch stroopwaffle ice cream sandwiches are pictured above.) I am more than happy to take advice from an expert on these matters, and will be making some of her recipes as soon as possible, while the summer heat is still in full swing. I’m starting with the marshmallow ice cream sandwich below. How about you?  

anthologymag-blog-food-icecream-sandwiches-2{ s’mores ice cream sandwiches }

anthologymag-blog-food-icecream-sandwiches-3{ chocolate eclair ice cream sandwiches }

anthologymag-blog-food-icecream-sandwiches-4{ rainbow sugar cookie ice cream sandwiches }