Hailing from crumble, erm, humble beginnings at a New York City bakery, Dominque Ansel's "Cronut" has taken mouths and media by storm. Following a May 2013 debut, the lines at Dominique Ansel's bakery still averaged 300 folks a day when we checked in August. A hybrid between a croissant and doughnut, the flaky, cream-filled pastry has spawned a flurry of edible, crossbred spinoffs (cronut burger, cronut shakes) as well as DIY recipes like this one from Heather's French Press which uses Pillsbury dough as a base.
Born at Brooklyn’s Smorgasburg market, it's a juicy patty and glistening cheese between a bun formed with that college classic: ramen noodles. Do it yourself? Food giant Annie Chun's recipe: Cook noodles for one minute, then drain. In a small bowl, whisk one egg, then add cooked ramen and stir to coat. Divide ramen in half into ramekins (or burger-shaped containers). Cover with plastic wrap, and weigh down with a can of soup to compress. Refrigerate for at least 15 minutes. Carefully remove "buns," and cook in a skillet over medium-high heat until the patties are dark golden brown on both sides.
What happens when the quintessential summer treat gets friendly with that French favorite, the macaron? François Payard elevates the simple sammie with flavors like strawberry cheesecake and raspberry pistachio, and blogger at The Girl in the Little Red Kitchen paid attention by developing her own French Macaron Ice Cream Sandwiches.
Pioneered by Dominique Ansel, the brains behind the Cronut™, Frozen S'mores combines ice cream with the beloved campfire dessert, s'mores. If you don't have your own blow torch at home, wedge some marshmallow fluff, vanilla ice cream and mini chocolate chips between two graham crackers and freeze for at least an hour before serving (inspired by ChicagoNow.com).
A fanciful fusion of French and Japanese cuisine, this savory or sweet indulgence from New York City's Eight Turn Crepe wraps a rice flour crepe around fillings like Chicken Teriyaki, Truffled Egg White Omelet, NY Blueberry Cheesecake, or Banana Nut Chocolate. For an at-home version, Food.com's simple rice flour crepe recipe makes an edible container for your favorite fixings—just roll into a cone.
Why put a superfoods-loaded juice or smoothie in a glass when you can sweeten the deal with a nutrient-packed coconut container? The folks at Juice Generation offer shakes like Kale Coladas and Pacific Pineapples nestled in the tropical, edible "cup"; you can serve your own exotic delight with Noms for the Poor's Fresh Coconut & Strawberry Smoothie.