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Whisk by Ami Magazine  Whisk - Ami's popular food magazine. Recipes | Kitchen tips n' tricks | Giveaways


We're so excited for this surprise - coming next week in the @whiskbyami!
#Repost @aufschnittmeats
Stay Tuned!! Its gonna be #epic! Coming to @whiskbyami next week! Look out for our ad in this week's edition and next week as well! You dont wanna miss it✊✊✊
#summer #travel #travelhealthy #amimagazine #freejerky #aufschnittmeats #kosher #allnatural #glutenfree #grassfedbeef #craftjerky #beefjerky #beefsticks #turkeyjerky #artisanal #smallbatch #handcrafted #dailyfoodfeed #Eater #eatclean #yummy #camp #camper #vacation #everyday #igdaily #eeeeats #summercamp

#Repost @estiphotography
Have you seen this week's @whiskbyami yet? Make sure to check it out because this one was a true labor of love from me and @tomatoes_tomahtos . It was about 100 degrees out when we set up this shoot in a wide open sunny field. We carried furniture and food and pretty much melted. But I think it was worth it. Do you? 🥖🍇🧀 #foodphotography #foodphotographer #picnic

Start the year off the right way!
While the Yom Tov season might seem far off to some, we're already working on our Mega Yom Tov issues!

Here are the ad deadlines and release dates of our 3 Yom Tov-season issues.

Pack your picnic basket! 🔸Leah Nagel's strawberry crumble muffins and more
🔸5 perfect picnic dishes by the Goldsteins
🔸Make-your-own Bruschetta Bar!

And much more!
In stores/online tomorrow.
#Whisk #WhiskByAmi #AmiMagazine #Kosher #KosherFood #Food #Foodie #Foodies #Recipes #Recipe #Picnic #Summer #SummerDays #Outdoor #InstaFood #InstaPost #MagazineCover #Magazine #FoodMagazine

We're getting rave reviews on this salad!

#Repost @chefandhealth
Thai pasta salad with peanut butter ginger dressing 👊🏻.. was featured at @whiskbyami magazine 2 weeks ago in an article that i wrote about the different soy sauce choices that are available #amimagazine #thai#wholewheat#carrots#oxo #kirklandpeanutbutter

Your recipe can be featured in the biggest @WhiskByAmi of the season!

The winning recipe will be featured in Whisk's September 20th Issue.

FULL RECIPE - Cherry Cheese Crepe Cups
(By Shaindy Ausch

Crepe Cups:
1 cup flour
1½ cups chilled seltzer
1 egg yolk, chilled

Cherry Filling:
1 cup Baker’s Choice nougat chips
¼ cup chopped hazelnuts
1 cup heavy cream
16 ounces whipped cream cheese,  chilled
1¼ cups sugar
7 ounces white chocolate, melted in a  microwave or double boiler
1 pound sweet red cherries, pitted  and finely diced
1 cup whole cherries, for garnish

1. Preheat oven to 350ºF. Grease 2 muffin pans and set aside.
2. In a medium bowl, whisk flour and seltzer until no lumps appear. Beat in the egg yolk. Heat a generous amount of oil in a small skillet. When hot, pour 1/3 cup of batter into the pan and cook until edges are golden and crispy. Flip and fry the other side. Remove from pan and press into prepared muffin cup. Continue with remaining batter. Bake for 15 minutes. Remove from oven and cool. (The crepe cups keep beautifully in the freezer for up to a month in a sealed container. To defrost, bake for 5 minutes at 350ºF).
3. Prepare the filling. In a microwave-safe bowl, melt the nougat chips in the microwave in 30-second intervals, stirring until melted. Place 1 tablespoon nougat sauce into each crepe cup and sprinkle with 1 teaspoon chopped hazelnuts. Set aside.
4. In the bowl of an electric mixer, beat heavy cream until stiff. Add cream cheese, sugar, and melted chocolate, mixing between each addition until incorporated. Gently fold in the diced cherries.
5. Transfer the mixture to a pastry bag with a star tip and fill the crepe cups in a swirling motion. Garnish with whole cherries. Serve.

Yield: 12 cups


Not am empty seat at the #AmiCafe at the @brooklynmrkt #SummerMRKT event right now!
Stop by and say Hi 🙋‍♂️!
#Ami #AmiMagazine #Cafe #SayHi #OhrNaava #MajorEvent

Come over to the #AmiCafe at the @brooklynmrkt #SummerMRKT event to get a FREE copy of this week's Ami!
#Ami #AmiMagazine #Cafe #SayHi #OhrNaava #MajorEvent

FULL RECIPE — Cream of Cauliflower Soup (Mock Potato Soup)
Recipes by Rochel Weiss from A Taste of Wellness)

Even the pickiest eaters at your table will think that this is potato soup!

3 tablespoons oil
1 large onion, diced
1 head of garlic (12 to 15 cloves), peeled
1 pound frozen cauliflower
3 large zucchini, peeled and cut into chunks
½ small celery root, peeled and cut into chunks
8 to 10 cups water
Salt and pepper to taste

1. Heat oil in a 6-quart pot on medium heat. Add onion and sauté until translucent, about 10 minutes. Add garlic cloves and sauté for another 8 minutes, until golden.
2. Add cauliflower, zucchini, celery root, water, salt and pepper. Water should cover vegetables generously. Bring to a boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally.
3. Blend soup using an immersion blender. If soup is too thick, add a little boiling water; if soup is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning to taste.

Yield: 8 to 10 servings


We're ready to seat you at the #AmiCafe at @brooklynmrkt #SummerMRKT in Loch Sheldrake!
Come say hi!
#Ami #AmiMagazine #Cafe #SayHi #OhrNaava #MajorEvent

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