Recipes

EASY DECORATING IDEAS ENSURE NO CUPCAKE GOES NAKED

recipes by the cupcake station | photos by rosh sillars

At top: Kara Wielgosz showcases a tray of cooling cupcakes ready to be decorated at The Cupcake Station in Birmingham.

Who can resist a cupcake? Cupcakes aren’t just a treat, they’re a blank canvas. The right topper makes this sweet the perfect addition to a party or other special occasion.

The cupcake station in birmingham holds monthly ladies’ nights, when staff members take women through the basics of creating a beautiful cupcake. We’ve collected a handful for you to ogle – and then recreate.

EXPERTS FROM HOLIDAY MARKET’S COOKING SCHOOL SHARE LATE-SUMMER TREATS

recipes by holiday market | photos by rosh sillars

Female chefs lead the way at Holiday Market’s Mirepoix Cooking School, including (from left) Laura Romito, Pam Gustairs and Socheat Chau.

PLAN AN EASY, GROOVY, ORGANIC TAPAS PARTY

recipes by kelli lewton-secondino | photos by rosh sillars

After a sweltering Michigan summer day, the last place you’ll likely find Kelli Lewtonsecondino, chef and owner of pure food 2u and 2-unique caterers & event planners in royal oak, is next to a hot oven. Her prerequisites for a great summer dinner are cold, crisp greens and grilled meats or fish. In a few minutes, you can serve entrée salads for everyone. For special occasions,

AN ITALIAN ESCAPE IN ANN ARBOR

introduction by emily hopcian | recipes by isabella nicoletti | photos by mark thomas provided by huron river press

As a child in Trissino, Italy, Isabella Nicoletti searched the woods for figs, chestnuts and mushrooms with her papa and assisted her mamma and nonna in the kitchen. By the age of 8, she was experimenting with food, and by 14, she was working in restaurants. Today, after training at the Culinary Institute in Recoaro Terme, Italy, and working at four italian restaurants, Nicoletti heads up the kitchen at Paesano’s in Ann Arbor.

BUSINESS BRINGS AFTERNOON CUPPA TO YOUR TABLE

by elaine perlin crossley | photos by rosh sillars

At whatever hour or location you’ve chosen, denise whipple’s maroon traveling tea time van will arrive promptly, chock full of mouthwatering delights and all the accoutrements suited for a “proper” english afternoon tea.

A tea lover since the age of 3,Whipple ventured from her native England to Michigan in 1973. She holds a culinary arts degree from Oakland Community College, where she also advised students and taught seminars on dining etiquette and English tea service.

COOKBOOK BRINGS ANN ARBOR EATERY TO YOUR KITCHEN

recipes by eve aronoff | photos by mark thomas provided by huron river press

Kerrytown, a neighborhood in downtown ann arbor, is home to some unique culinary gems, such as eve – the restaurant.

VALENTINE’S MEAL WITH ASIAN FLAIR

Recipes and food photos provided by Christine Wickram

Christine Wickram of Ann Arbor runs the ultimate foodies blog for fans of Asian and French cuisine (http://holybasil.wordpress.com). HolyBasil, her blog, is a collection of the recipes, discoveries and experiences that come to a woman with a varied food background. She’s of Vietnamese descent, and has studied and lived in Angers, France.

BRING GLAD TIDINGS WITH EDIBLE GIFTS

Produced By Linda Lacina Photos By Rosh Sillars

The homemade gift has many advantages. It’s personal – and who doesn’t love a personal touch? Made in bulk, edible gifts can be a holiday time-saver. And best of all, they can be enjoyed by anyone. Homemade treats are great for loved ones and friends, as well as last-minute gift solutions.

We asked two local chefs for the best edible gifts, and they’ve delivered.Make some for friends and family – and stash some away just for you.

LOCAL CHEFS UPDATE HOLIDAY FARE

Produced by Linda Lacina Photos by Rosh Sillars

Traditions rule during the holidays. Even the most adventurous cook hesitates to stray from the stuffing passed down from her grandmother or the yams topped with marshmallows that the family insists she serve. Despite the demand for time-honored fare, there is room for updates and exploration. We’ve asked two metro detroit chefs for ways to modernize the thanksgiving menu.