Enjoy delectable links that inspire NOTCOT!
The chimney starter - Hard to believe it was only invented in the 1960's!  Saveur tells all about the indispensable BBQ accessory! *jstakeman

The chimney starter - Hard to believe it was only invented in the 1960's! Saveur tells all about the indispensable BBQ accessory!

#615
Italesse bring some color and design to crushed ice.  These designer ice crushing bags seem both silly and useful all that the same time. *jstakeman

Italesse bring some color and design to crushed ice. These designer ice crushing bags seem both silly and useful all that the same time.

#614
La Tarine Gourmande brings us some beautiful photography and a great looking pea risotto. *jstakeman

La Tarine Gourmande brings us some beautiful photography and a great looking pea risotto.

#613
Yumsugar investigates the mystery of fresh hard boiled eggs being harder to peel. *jstakeman

Yumsugar investigates the mystery of fresh hard boiled eggs being harder to peel.

#612
Penny puts an upscale Brooklyn twist on the Boston Creme Pie over at Design Sponge *jstakeman

Penny puts an upscale Brooklyn twist on the Boston Creme Pie over at Design Sponge

#611
Coppa, ricotta and arugula pizza from Sunset's homemade pizza gallery. Seriously, you cannot go wrong with coppa! *smartkitty

Coppa, ricotta and arugula pizza from Sunset's homemade pizza gallery. Seriously, you cannot go wrong with coppa!

#610
Mark Bittman and the New York Times make a case for polenta... time consuming but worth it.  *jstakeman

Mark Bittman and the New York Times make a case for polenta... time consuming but worth it.

#609
Simple, beautiful vanilla cream fudge from Saveur. *jstakeman

Simple, beautiful vanilla cream fudge from Saveur.

#608
Preserved lemon is the key to these awesome looking grilled wings posted by Climb High Alaska *jstakeman

Preserved lemon is the key to these awesome looking grilled wings posted by Climb High Alaska

#607
The Kitchn walks us through the finer points of the three fingered pinch of salt. *jstakeman

The Kitchn walks us through the finer points of the three fingered pinch of salt.

#606
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From Gourmet... A white-cut chicken for Chinese New Year. *jstakeman

From Gourmet... A white-cut chicken for Chinese New Year.

#605
The redest of red velvet cupcakes from PinchMySalt *jstakeman

The redest of red velvet cupcakes from PinchMySalt

#604
The New York Times extols the virtues of the Microplane cheese grater. *jstakeman

The New York Times extols the virtues of the Microplane cheese grater.

#603
101 Cookbooks makes it hard not to fall for these cookies with a name like Chocolate Puddle Cookies! *NOTCOT

101 Cookbooks makes it hard not to fall for these cookies with a name like Chocolate Puddle Cookies!

#602
Bakerella of the amazing cakepops and cupcakepops takes it a step further with these adorable Macaron Pops! Made from Tartelette's recipe and filled with chocolate ganache ~ mmmm. *NOTCOT

Bakerella of the amazing cakepops and cupcakepops takes it a step further with these adorable Macaron Pops! Made from Tartelette's recipe and filled with chocolate ganache ~ mmmm.

#601
Sunday Night Dinner boiled up this poached egg with matcha salt, from Eric the Breakaway Cook.  The matcha provides a nice dash of color and I'm sure a interesting taste to the classic dish. *jstakeman

Sunday Night Dinner boiled up this poached egg with matcha salt, from Eric the Breakaway Cook. The matcha provides a nice dash of color and I'm sure a interesting taste to the classic dish.

#600
Joy The Baker practices baking and terms of endearment with her Sweetheart Rose Cupcakes.  Wit, sugar, chocolate, and rose water buttercream all in a single serving. *jstakeman

Joy The Baker practices baking and terms of endearment with her Sweetheart Rose Cupcakes. Wit, sugar, chocolate, and rose water buttercream all in a single serving.

#599
Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream ~ food & style dedicates this dish to her friend + artist, Sky Pape. *NOTCOT

Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream ~ food & style dedicates this dish to her friend + artist, Sky Pape.

#598
"Pomodorini Cilegie al Forno" ~ Cooking Books makes baked cherry tomatoes *NOTCOT

"Pomodorini Cilegie al Forno" ~ Cooking Books makes baked cherry tomatoes

#597
Edible Nutrition facts by Blazo Kovacevic ~ freshly served instead of Continental Breakfast. *bla

Edible Nutrition facts by Blazo Kovacevic ~ freshly served instead of Continental Breakfast.

#596
Wow, a beautiful twist on one of my childhood favorites ~ Pineapple Tart Rolls ~ called Naster, as hand made by Little Corner of Mine! *NOTCOT

Wow, a beautiful twist on one of my childhood favorites ~ Pineapple Tart Rolls ~ called Naster, as hand made by Little Corner of Mine!

#595
I'm obsessing over the Checkered Rolling Pin that The Italian Dish uses while reviewing "The Lost Ravioli Recipes of Hoboken" *NOTCOT

I'm obsessing over the Checkered Rolling Pin that The Italian Dish uses while reviewing "The Lost Ravioli Recipes of Hoboken"

#594
Cocoon - Combined vegetable storage and herb cultivation for the kitchen window. *Salomonsen

Cocoon - Combined vegetable storage and herb cultivation for the kitchen window.

#593
The Kitchn's Home Hacks 2010 are on! I've always wondered whether it was necessary to buy a frother ~ here's how to make your milk foam with just a jar and microwave! *NOTCOT

The Kitchn's Home Hacks 2010 are on! I've always wondered whether it was necessary to buy a frother ~ here's how to make your milk foam with just a jar and microwave!

#592
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Design*Sponge goes In The Kitchen with The Pie Truck! Recipe for Zucchini and Mushroom pies, and beautifully styled photos! *NOTCOT

Design*Sponge goes In The Kitchen with The Pie Truck! Recipe for Zucchini and Mushroom pies, and beautifully styled photos!

#591
Chow has a video on Salted Caramels! "Nina Wanat, founder of and chocolatier at BonBonBar, says that the texture of your salted caramel is completely within your control. It just depends on when in the process you add the salt." *NOTCOT

Chow has a video on Salted Caramels! "Nina Wanat, founder of and chocolatier at BonBonBar, says that the texture of your salted caramel is completely within your control. It just depends on when in the process you add the salt."

#590
Marco Canora and Paul Grieco's Hearth has this as their manifesto... see Serious Eat's take on his new cookbook, Salt To Taste ~ they'll be sharing recipes from it all week! *NOTCOT

Marco Canora and Paul Grieco's Hearth has this as their manifesto... see Serious Eat's take on his new cookbook, Salt To Taste ~ they'll be sharing recipes from it all week!

#589
Trissalicious just appealed to both my love of egg soldiers and caviar! *NOTCOT

Trissalicious just appealed to both my love of egg soldiers and caviar!

#588
On quick pasta recipes - how mouthwatering is this Orecchiete with Chanterelle Mushrooms, Sage, Walnuts, and Brown Butter? *NOTCOT

On quick pasta recipes - how mouthwatering is this Orecchiete with Chanterelle Mushrooms, Sage, Walnuts, and Brown Butter?

#587
Pommes d’amour (& Sanvalentino in Giappone) ~ with a name like that, how can anyone resist the beautiful creations by Il Cavoletto Di Bruxelles currently exploring Japan? *NOTCOT

Pommes d’amour (& Sanvalentino in Giappone) ~ with a name like that, how can anyone resist the beautiful creations by Il Cavoletto Di Bruxelles currently exploring Japan?

#586
The Kitchn gives us a quick guide to every herb and spice in the cupboard! *NOTCOT

The Kitchn gives us a quick guide to every herb and spice in the cupboard!

#585
Ted Prize 2010 goes to Jamie Oliver!!! His wish? “I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.” *NOTCOT

Ted Prize 2010 goes to Jamie Oliver!!! His wish? “I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

#584
Slash/Food explores the world of Pop Up Restaurants in San Francisco that let chefs take chances and experience what it's like to have their own restaurant... for a few nights! *NOTCOT

Slash/Food explores the world of Pop Up Restaurants in San Francisco that let chefs take chances and experience what it's like to have their own restaurant... for a few nights!

#583
On valentine's delights, Brownies For Dinner creates heart shaped chocolate and sprinkles covered whoopie pies ~ i had no idea "Whoopie pies are an Amish tradition, originally called hucklebucks." *NOTCOT

On valentine's delights, Brownies For Dinner creates heart shaped chocolate and sprinkles covered whoopie pies ~ i had no idea "Whoopie pies are an Amish tradition, originally called hucklebucks."

#582
The infamous El Bulli of molecular mixologist master, Ferran Adrià, will be closing! Luckily its only temporary so he can focus on more experimentation and innovation in the food space! *NOTCOT

The infamous El Bulli of molecular mixologist master, Ferran Adrià, will be closing! Luckily its only temporary so he can focus on more experimentation and innovation in the food space!

#581
Prepara pop savers ~ cute idea with a silicon lid that can be easily popped open or closed ~ nicer than leaving things totally exposed on the counter! *NOTCOT

Prepara pop savers ~ cute idea with a silicon lid that can be easily popped open or closed ~ nicer than leaving things totally exposed on the counter!

#580
Canevale season!!! Bell'almiento shows us how to make delicious powdered sugared Crostoli! *NOTCOT

Canevale season!!! Bell'almiento shows us how to make delicious powdered sugared Crostoli!

#579
Souvlaki For The Soul makes a mouth watering P.L.T - Prawn, Lettuce, and Tomato roll ~ served up with a cold beer! *NOTCOT

Souvlaki For The Soul makes a mouth watering P.L.T - Prawn, Lettuce, and Tomato roll ~ served up with a cold beer!

#578
Zipper Mug! *NOTCOT

Zipper Mug!

#577
Pancake Day, The British Larder Way! Raspberry, Lime and Coconut Pancakes ~ With just a dash of color, and the perfect dribble of syrup, i love the plating! *NOTCOT

Pancake Day, The British Larder Way! Raspberry, Lime and Coconut Pancakes ~ With just a dash of color, and the perfect dribble of syrup, i love the plating!

#576
'Sweet Treats', an upcoming typographical cookbook by Amanda Woodward, great preview on issuu. *elsia

'Sweet Treats', an upcoming typographical cookbook by Amanda Woodward, great preview on issuu.

#575
Hazelnut Chocolate Truffles from the Purple Foodie look divine! Lovely pics of the ingredients so perfectly laid out in rows... *NOTCOT

Hazelnut Chocolate Truffles from the Purple Foodie look divine! Lovely pics of the ingredients so perfectly laid out in rows...

#574
MENU ~ the carafe with smart lid designed by Jakob Wagner *NOTCOT

MENU ~ the carafe with smart lid designed by Jakob Wagner

#573
Picked up these Jenny Jurnelius pot holders ~ love that they fit my not so huge hands perfectly and you can just flip it inside out to work for the other hand! *NOTCOT

Picked up these Jenny Jurnelius pot holders ~ love that they fit my not so huge hands perfectly and you can just flip it inside out to work for the other hand!

#572
DIY Smores Kits! Adorable project ~ looks delicious and such nice simple packaging *NOTCOT

DIY Smores Kits! Adorable project ~ looks delicious and such nice simple packaging

#571
Norwegian interest group Brød & Korn (Bread & Grain) has a beautiful and playful profile based on a font made out of bread.  Design by Commando Group. *XzanderX

Norwegian interest group Brød & Korn (Bread & Grain) has a beautiful and playful profile based on a font made out of bread. Design by Commando Group.

#570
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