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

http://bit.ly/WhiskRecipes

THIS WEEK'S WHISK - IT'S THE BBQ ISSUE!
Hot off the grill: 10 new recipes & side dish ideas from the Goldsteins; Summer entertaining: Tips from Shevy Shanik; Mixing bowl: Five kitchen hacks that will make your barbecue a lot easier + more!
In stores/online now.
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#Whisk #WhiskByAmi #AmiMagazine #Kosher #KosherFood #Food #Foodie #Foodies #Recipes #Recipe #BehindTheScenes #BTS #Vibrant #Summer #SummerDays #Outdoor #BBQ #Barbecue #Outdoor #PhotoShoot #Barbecue

Here's a great outdoor shot done by @estiphotography for our yearly BBQ issue.
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In stores/online on Wednesday.
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#Whisk #WhiskByAmi #AmiMagazine #Kosher #KosherFood #Food #Foodie #Foodies #Recipes #Recipe #BehindTheScenes #BTS #Vibrant #Summer #SummerDays #Outdoor #BBQ #Barbecue

THIS WEEK'S WHISK:
It's no-cook time! 5 easy-prep dinners for when you're not in the mood to cook; Plus, no oven required: Leah Nagel's no-bake sweets + more!
In stores now.
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FULL RECIPE: Flourless Chocolate Cakes
(by Shaina Olmanson)

You won’t even know you’re missing the flour with these fudgy cakes. Only a bit of confectioners’ sugar is needed for garnish, with the chocolate as the star of the show. One bite will have you instantly going back for more.

Makes 14 individual cakes

Oil for greasing the jars

7 ounces bittersweet chocolate

4 tablespoons (½ stick) unsalted butter

4 large eggs, separated

1 cup granulated sugar

Confectioners’ sugar, for dusting

1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and allow to cool slightly.
2. In a separate bowl, use a handheld mixer to beat the egg whites until stiff peaks form. Set aside.

3. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.

4. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a large baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack.

5. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature.

Enjoy:)
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#Repost @estiphotography
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Are you joining @kiki_fisher @tableaucollections and me as we enjoy this insane focaccia? Look out for a magnificent feature in @whiskbyami. #foodphotographer #foodphotography #focaccia #garlic #whatdiet

In this week's @WhiskByAmi:
Check out easy dinner ideas for when you're not in the mood to stand in the kitchen on a beautiful summer afternoon 😎
In stores/online tomorrow.
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#Whisk #WhiskByAmi #AmiMagazine #Kosher #KosherFood #Food #Foodie #Foodies #Recipes #Recipe #BehindTheScenes #BTS #Vibrant #Summer #SummerDays #Outdoor #EasyRecipe #EasyRecipes

Turn the long sweaty summer days around with some Waffle Ice Cream Sandwiches with Cookie Dough Ice Cream By Sara Goldstein.
Recipe in this week's @WhiskByAmi. In stores/online now.
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This week in Whisk - Homemade Chummus by Personal Chef Yitzi Tauber.
In stores/online now.
Tag us in your photos of your Chummus for a chance to get featured here!

THIS WEEK'S WHISK:
Packed with summer fun!

School's out! 4 recipes kids and mom can make together; 5 New frozen desserts; Sarah's journey through the shuk continues with a visit to Soramelo Waffles + more.

In stores/online tomorrow.
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PERFECT FOR HOT DAYS LIKE TODAY!
Coconut and Vanilla Bean Ice Pops (by Shauna Sever)
Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is a delicious companion for vanilla. This recipe is the antithesis of those freezer-burned fudge pops from the grocery store.
1 (14-ounce) can full-fat coconut milk
½ vanilla bean, split lengthwise and  caviar scraped
3 to 4 tablespoons granulated sugar  to taste
Pinch salt
1. In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble. Remove from heat (do not boil). Cover and let steep for at least 1 hour.
2. Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.
3. Transfer mixture to a large measuring cup for easy pouring and pour into ice pop molds. Freeze until firm.
Yield: 6 3-ounce pops

Enjoy:)

FULL RECIPE - Delicious Stuffed Burgers
(By Zehava Krohn
)

From the author:
I upgraded my personal favorite burger recipe with a savory stuffing. If you're just feeding the kids, you can stick to the original version. But if you want to recreate the burger experience for discerning palates, give them the surprise of the stuffing. The blueberry sauce (right) goes way beyond ketchup or mustard in flavoring the best burger you've ever served.
2 pounds ground beef
2 to 3 garlic cloves, crushed
½ teaspoon chili powder
¼ cup ketchup
2 eggs
Salt and pepper to taste

Mushroom-Onion Stuffing:
2 tablespoons oil
2 onions, finely diced
8 ounces mushrooms, diced
¼ teaspoon salt
½ teaspoon garlic powder
Pinch coarse black pepper
1. In medium bowl, mix ground beef, garlic, chili powder, ketchup, and eggs. Add salt and pepper to taste. Shape into patties about 4 inches wide, and set aside.
2. Heat oil in a sauté pan over medium heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms are golden brown, about 15 minutes. Season with salt, garlic powder, and black pepper.
3. Gently press your thumb halfway into each burger to form an indentation. Stuff the patties with 1 heaping tablespoon mushroom and onion mixture. Shape the meat around the stuffing and transfer to a baking sheet. Broil for 20 minutes.
4. Serve burger inside a bun and topped with Bourbon Barbecue Sauce (recipe
at right). Yield: 8 burgers

Enjoy:)
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