Yummy Ruby

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Thank you Mr. Willy Wonka. 

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Perfect half of an orange by Denis Nata.

via Shutterstock Lightbox - Modern Cuisine 

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A close up of fresh strawberries by Andrea Haase.

via Shutterstock Featured Lightbox - Titanium.  

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ICON the kitchen designed by Giuseppe Bavuso.

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Gingersnaps via Smitten Kitchen. 

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Apple pie via Smitten Kitchen. 

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BBQ ribs on the grill. 

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Banana Split Mini Bites.

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Minimal Kitchens by Piet Boon for Warendorf. 

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Cranberry ginger fizz cocktail.

Perfect for the holidays. 

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BBQ Beef Sandwich with Blue Cheese Coleslaw. 

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Chef Profile - David Chang

In a mere five years David Chang went from being a relatively unknown chef to having a few of the most popular and highly acclaimed restaurants in the world. His blend of Korean-American cooking, reasonable prices, and small dining rooms have made him a legend in international culinary circles. His obvious schism from traditional fine dining (which he is student of, working at Café Boulud) is one of the reasons he was able to build an such a successful brand. 

Restaurants owned and operated by David Chang:

Momofuku Ssäm bar, New York (photograph via NY Times above)

Momofuku Noodle bar, New York 

Má Pêche, New York

Momofuku Ko, New York

Momofuku Milk Bar, New York

Booker and Dax, New York 

Seiōbo, Sydney 

Momofuku Noodle Bar, Toronto 

Takai, Toronto 

Daishō, Toronto

Shōtō, Toronto 

Follow David on Twitter

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Strawberry Shortcake Cupcakes

Ingredients:

1 dozen vanilla cupcakes (recipe) 

1 cup Strawberry Gelée (recipe) 

Strawberry Mascarpone Frosting (recipe)

Directions:

Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes. Spoon about a teaspoon of strawberry gelée filling into each cupcake and top with the cone top. Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.

via Sticky Gooey Creamy Chewy

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Fruit Salad Ice Pops 

Ingredients: 

1 peach, cut into 1/2-inch slices (1/2 cup)

2 kiwis, peeled and sliced into 1/4-inch rounds

3 ounces blueberries (1/2 cup)

4 ounces strawberries, hulled and halved ( 3/4 cup)

1 1/2 to 2 cups 100 percent white-grape juice

Directions:

Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

via Martha Stewart

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Red, White and Blueberry Trifle

Servings: 14 • Serving Size: 1 cup  • Old Points: 3 pts • Points+: 4 pts  Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g  Sodium: 102.8 mg    Ingredients: 

10 oz angel food cake, cut into 1-inch cubes*

2 pints strawberries, sliced

2 pints blueberries

For the cream filling: 

6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)

1 1/2 cups cold water

1 package sugar-free white chocolate instant pudding mix

12 oz fat-free frozen whipped topping, thawed

Directions: Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then addmore blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

via Skinny Taste

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Vertical Pear Salad

Ingredients:

4 smooth skinned pears 

2-3 cups watercress 

1/2 cup toasted pecans 

1/4 cup crumbled blue cheese vinaigrette dressing honey for drizzling lemon juice

Directions:

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.

Toss watercress, pecans, and blue cheese with dressing until coated.

Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!

via The Novice Chef 

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Trendlet: A New Slew of Distinctly New York Tacos via Grub Street.