Tian Kee & Co via Facebook
Tian Kee & Co via Facebook

14 Rainbow Foods to Try

Tian Kee & Co via Facebook
Tian Kee & Co via Facebook

We’ve been told that we should eat a variety of brightly-colored foods for maximum nutrition. Maybe that’s why we're so drawn to rainbow-colored dishes, even if they're created with food coloring. Lucky for us, there are more treats that come in rainbow colors than ever before. Here are just a few of them.


Tian Kee & Co, a retro-themed cafe in Singapore, made the beautiful Rainbow Yogurt Cheesecake you see above. They serve several kinds of cheesecake, but the rainbow has become their go-to dessert to snack on while sipping your latte.


Make a rainbow on your toast with a cream cheese spread made multicolored by adding different natural ingredients. Adeline Waugh at Vibrant & Pure Wellness has the recipe, in which she uses beet juice, turmeric, chlorophyll drops, spirulina powder, and blueberry powder to create the different colors. Perfect for anyone who wants to become a fine artist at breakfast time.


Skilled baristas who decorate lattes with artful designs have a new weapon in their arsenal: rainbow cream! Mason Salisbury of Sambalatte in Las Vegas did the cups you see here, and there's plenty more colorful foam here that came from.


PopSugar shared this recipe for a Rainbow Smoothie, which consists of layers of yogurt, honey, and fruit, with a different fruit combination for each color. The layers stay separate if you freeze each one as you prepare the next (and use caution when spooning in each new layer of the rainbow).


We may be primed to think of rainbow-colored food as sweet, thanks to ice cream and sorbet, but the colors can be added to savory foods as well. Take, for example, the grilled cheese sandwiches at the Hong Kong restaurant Kala Toast, which are laden with rainbow colored cheese. The colors represent different flavors: the blue is lavender, the green is basil, the red is tomato, and the yellow is a combination of gourmet cheeses.


The Bagel Store in Brooklyn caused quite a sensation when they debuted their Rainbow Bagels in 2015. The bakery made 800 of the bagels every day, and every day, the run sold out entirely. The demand was so great that they closed one location temporarily earlier this year in order to regroup and ramp up their production process. They will ship bagels to you, but there is a large waiting list, so if you're hungry for custom-colored bagels for a special occasion, you better order early.


This video from Kochen Online shows you the technique for making rainbow waffles with food dyes, homemade batter, and plastic baggies to control how much batter you drop into the waffle iron. There’s a recipe at their YouTube page, but you can do it with any batter you'd like.


This rainbow matzah is made by Southpaw Sweets, a bakery that specializes in custom designed candy, cupcakes, and cookies, and clearly wants to revolutionize your next Seder.


Food artists are now routinely showing off their rainbow sushi, made with colorful natural ingredients surrounded by rice dyed in bright colors (you can see a gallery of different creations here). The Rainbow Unicorn Sushi pictured above was created by The Indigo Kitchen, and they even reveal how they pulled it off at their website.


Gimme Some Oven via Tablespoon

Even pasta can be made in rainbow colors, and it only takes a couple of extra minutes of prep time. Ali Ebright of Gimme Some Oven dyes cooked pasta in plastic bags for just a minute, then rinses before combining them to create pasta that looks like it came out of a Play-Doh machine. The full set of instructions is at Tablespoon, and Ebright has an archive of rainbow recipes, many of which use naturally bright foods.


Girl vs. Dough via Tablespoon

Get your kids, or anyone, excited about sandwiches and French toast with five colors in your bread! Stephanie of Girl Versus Dough posted this recipe for her Rainbow Swirl Bread: a loaf of homemade yeast bread, divided into five portions, colored, and then swirled back together tie-dye style before baking.

12. CAKE

Joel Kramer via Flickr // CC BY 2.0

Making a cake with rainbow layers is as simple as making a layer cake. You just divide your batter into six equal parts and add the appropriate food coloring to each. (Don’t make thick layers, since you’re going to stack six of them.) Of course, you’ll need quite a bit of frosting to hold your rainbow cake together. If you want a recipe, try one from a baker who uses a startling amount of buttercream frosting to make her Super Epic Rainbow Cake.


A rainbow striped drink is a tricky project, but it gets a lot easier when you use layered fruit for your colors. Ali at Gimme Some Oven created this beautiful Rainbow Sangria drink with grapes, blackberries, blueberries, kiwi fruit, fresh pineapple, oranges and strawberries. That’s a lot of fruit for a glass of wine, but after you drink it down, you can simply pour more wine over the fruit.


Miss Cellania via Flickr

No surprise here: Rainbow Jell-o is incredibly easy to make. All is takes is six colors of Jell-o, room in the refrigerator, and the patience to let each color set before adding the next one. Be sure to make enough to allow for family members who might sneak a taste before you have the chance to put the rainbow together!

STF/AFP/Getty Images
How to Make Miles Davis’s Famous Chili Recipe
STF/AFP/Getty Images
STF/AFP/Getty Images

Miles Davis, who was born on May 26, 1926, was one of the most important and influential musicians of the 20th century, and changed the course of jazz music more times in his life than some people change their sheets. He was also pretty handy in the kitchen.

In his autobiography, Miles, Davis wrote that in the early 1960s, “I had gotten into cooking. I just loved food and hated going out to restaurants all the time, so I taught myself how to cook by reading books and practicing, just like you do on an instrument. I could cook most of the great French dishes—because I really liked French cooking—and all the black American dishes. But my favorite was a chili dish I called Miles's South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers."

Davis didn’t divulge what was in the dish or how to make it, but in 2007, Best Life magazine got the recipe from his first wife, Frances, who Davis said made it better than he did.


1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
Heineken beer

1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, sauté onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; sauté until brown.
6. Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
11. Open a Heineken.

John Szwed’s biography of Davis, So What, mentions another chili that the trumpeter’s father taught him how to make. The book includes the ingredients, but no instructions, save for serving it over pasta. Like a jazz musician, you’ll have to improvise. 

bacon grease
3 large cloves of garlic
1 green, 1 red pepper
2 pounds ground lean chuck
2 teaspoons cumin
1/2 jar of mustard
1/2 shot glass of vinegar
2 teaspoons of chili powder
dashes of salt and pepper
pinto or kidney beans
1 can of tomatoes
1 can of beef broth

serve over linguine

Live Smarter
How to Choose the Best Watermelon

Buying a watermelon is an experience one can grow to resent. The 92 percent moisture content of Citrullus lanatus means you're basically buying a giant ball of water. On the plus side, they're delicious and packed with enough vitamin C and D to keep you from getting scurvy.

But how to select the best of the batch? Food blogger Emma Christensen over at kitchn recently offered some advice, and it involves a little weight-training. When you examine watermelons in the produce section of your local grocery, you want to look for the heaviest one for its size. The denser the fruit, the more juice it has. That's when it's at its most ripe.

Next, check the underside of the watermelon for the "splotch." That's the yellow patch the watermelon develops by resting on the ground. If it's a creamy yellow, it's also a good indicator of being ripe.

Finally, give the underside a little smack—not aggressive enough to draw attention from grocery workers, but enough so that you can determine whether the watermelon sounds hollow. If it does, that's good. If it sounds dull, like you're hitting a solid brick of material, it's overripe; put the watermelon down and slowly back away from it.

If you're not confident in your watermelon evaluation abilities, there's another option: Local farmers markets typically have only choice product available, so any watermelon you pick up is likely to be a winner. You can also ask the merchant to pick one out for you. Pay attention to what he's doing and then try to emulate it the next time you're forced to choose your own produce.

[h/t: kitchn]


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