Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.
Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2.
The New York Times reports on an unfortunate new trend. With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand.
Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!
Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat.
How to peel an egg. Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science.
Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.
You'll never guess what's in that cube! Hint: it's a dessert. Check out the pictures of so many more dishes from top LA chefs at the StarChefs Rising Star Revue!
Stone Soup brings these chocolate puddle cookies together with just 5 simple ingredients.
Beautiful, cheap, healthy... 101 Cookbook's coconut red lentil soup has it all.
Hashbrowns ~ The New York Times has a helpful cheat to get them to come out just right.
Gluten Free Irish Soda Bread! La Tartine Gourmande shares this great gluten free version of the tasty classic.
Appetite for China shares this simple Sichuan boiled beef in a fiery sauce.
Buttercream is a classic baking staple and Savory Sweet Life posts a simple beautiful guide to it.
The New York Times explores the raising of chickens at home as a feminist statement.
Joy The Baker sings an ode to her box grater.
Homemade marshmallows! Koko Cooks whips up these great accompaniments to some St. Patty's Day Bailey's and cream.
Gourmet Recipes adds a little rum to brighten up this simple whole fig jam.
Pecan-Crusted Pork Pinwheels ~ Joshua Bousel finishes of his bacon of the month club swine with these grilled treats here at Serious Eats.
Moroccan roasted carrot and chickpea quinoa salad. Spices balance out the sweet in this great dish from Closet Cooking.
These figgy buckwheat scones are beautiful. 101 Cookbooks shares the recipe from a new whole grain baking cookbook.
The New York Times profiles the first, perhaps forgotten, first top chef host.. Katie Lee.
Breakfast Pizza! ~ Smitten Kitchen has come across genius. This egg topped pie looks amazing.
Chocolate Cream Pie! Saveur brings together unsweetened and semi-sweet chocolate into this beautifully overloaded dessert.
This halibut is dressed to impress. The New York Times talks through the tactics of using fish to entertain.
Slash Food reports on an impending crawfish shortage this season.
With this pineapple upside down cake Sea Salt With Food is practicing culinary hypnotism.
Beet chips ~ these oven baked beet chips from Fix Me a Snack look stunning.
Basted Eggs! Food-G shares this novel approach to making eggs. They steam in a closed skillet on top of a hash of aromatics.
Caramel with chocolate and pralines ~ The Little Door makes and then translates this great treat from France.
The gift of a bag of lemons prompted these chocolate lemon mascarpone cupcakes. Dessert for Breakfast made them as a thank you gift and beautifully photographed them as well.
The Kitchn shines a spotlight on miner's lettuce, a leafy salad green often found in Northern California.
Serious Eats breaks down the sweet science of cooking sous vide, so you can vacuum pack and water bathe your food at home.
Buckwheat and blueberry waffles! Florida Coastal Cooking even found a way to make them dairy, egg, gluten, peanut, soy free.
Shredded frozen butter makes these Ham and Cheese biscuits extra flaky. Craftzine has great step by step images to walk through the process.
Lemon buccellato with blackberry sauce ~ Sippitysup breaks in their new kitchen scale with this rustic Italian cake.
Dining and art combine, like in this temporary rooftop restaurant in Paris. The New York Times explores this trend.
Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.
Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake.
Clove Garden has a sausage encylopedia! Pictures and text and history all blended together into rich culinary resource.
Ivory Hut turns dough and a muffin tin, into these beautiful challah rolls.
Chocolate wontons ~ They are Steamy Kitchen's children's favorite dessert... I can see why.
Spork or Foon pretties up these strawberry thumbprint cookies, using a recipe from Ugly Food for an Ugly Dude
With this lentil and bulgar salad The Parsley Thief shares a light taste of the near east.
Slash Food goes into the History of St. Patrick's day foods. Not surprisingly, it has changed over that last thousand years.
Blood orange, kishu, and cardamom granita ~ Blood Oranges provide the color for this simple sweet dessert posted by Yummy Supper.