Potato-Palooza: St. Patrick’s Day Pesto Twice-Baked Potato Recipe!
Bread Pot ~ A great way to present those recipes which taste fantastic, but don't look quite so appealing .
Irish Cream Fudge - I recommend skipping that lager and eating lots of this instead.
Chocolate Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting
Irish Car Bomb Cupcakes~Chocolate Guinnes Cupcake stuffed witih Bailey's Buttercream and topped with Jameson Whiskey Buttercream
Shiitake Cabinet ~ Just one of the proposals in GOOD's post entitled What if A Mushroom Designed Your Kitchen?
The Food and Wine Classic in Aspen is one of BootsnAll's picks of the great beer and wine festivals around the world. What a gorgeous setting!
Dubliner Fondue and Chocolate Guinness Floats
Homemade Larabars: very easy, cheaper than store-bought and you can add any flavor you like!
Margarita Jelly Skull - Just a little molecular mixology from the LAB, a “Laboratory bar”, located in the hearth Sao Paulo.
Sweet and moist coffee cake, with a delicious combination of orange and raisin flavors.
Chocolate Pomegranate Ice Cream ~ Pomegranate molasses is a nice addition to the traditional chocolate.
Words to Eat By ~ Women's Health provides these nuggets of wisdom to help keep you slim, strong, and healthy.
A refreshing, frothy orange smoothie that tastes just like Orange Julius!
Irish Cream Whoopie Pies - decadent cookies that are so good, they're intoxicating!
Spicy Grilled Tofu with a lime-maple-soy marinade
D.I.Y. Cooking Handbook ~ The New York Times shares this new amazing resource on how to make interesting foods easily at home. Kimchi, Cultured Butter, Maple Vinegar and more!
Five Vegetarian Myths - No meat doesn't have to mean no fun!
Meyer lemon curd over lemon sponge cake.
Tomato soup from home-canned heirloom tomatoes, topped with pancetta croutons. Chase the last chill of winter and say hello to longer days.
Carrot Raisin Spelt Berry Salad with Cumin and Cilantro ~ Oh She Glows uses spelt berries to make up the bulk of this great healthy salad.
Thai Chickpea Soup ~ A tasty coconut milk infused soup.
A banana bread spectacular: Banana bread sauteed in butter with caramelized bananas and flaming whisky sauce & more!
Sam Sifton of the NYtimes reviews Vertias on east 20th street. This stunning dish is chef Sam Hazen's baby spinach salad with deviled eggs, blue cheese and pancetta.
Z!nk proflies Los Feliz... a new beautifully dark Mexican restaurant in the Lower East Side.
Chocolate Guinness Cake with Whiskey Caramel - Lara Ferroni bakes up this St. Patrick's day treat in a jar!
Meet the Idea Pantry - Progresso offers a wide variety of video cooking lessons online.
Jewelled rice with pistachios, cranberries, mint and lemon
Classic Cranberry Coffee Cake - Tart cranberries in a sweet simple coffee cake!
The Protein Bakery - Amazing gluten-free mail order cookies!
It's time for Porkestra! The Encore.. Sustainable steakhouse Mumu Grill is once again hosting a feast and festival of pork
An expert will guide you through a unique beer tasting experience at El Deposito. Get to know an amazing variety of beers from 30 different countries.
Kiwi Sorbet: a refreshing, barely sweet sorbet with a perfect hue for St. Patrick's Day.
Crab Fried Rice - a fabulously simple and authentic recipe from David Thompson of Nahm (plus a review of his gorgeous book 'Thai Street Food)'.
Banana Brownies - Chocolaty, moist and vegan!
Choose Your Brew - Learn how to properly pair your favorite beers with your favorite foods
Lavender Macarons with Lavender - Rose Mascarpone
The chefs at MO Bar in Hong Kong create an all-vegan Stella McCartney inspired/endorsed afternoon tea set.
Cupcakes with dates and chocolate ganache.
6 Vinegars You Should Try - Oils get all the attention, but using the right kind of vinegar is the secret to a perfect dish
Hamantashen, the traditional Purim cookie from Tel Aviv to Paris.
Sunset rounds up 22 great shrimp dishes... like these salt cured ouzo shrimp.
Mathematicians from the University of Limerick find a better way to get nitrogen into stouts!
Braised short ribs with a cranberry-teriyaki glaze