Enjoy delectable links that inspire NOTCOT!
The Pioneer Woman makes a mean looking, eggplant happy, vegetarian pizza. *jstakeman

The Pioneer Woman makes a mean looking, eggplant happy, vegetarian pizza.

#642
Cherry bourbon ice cream... just one of the fun treats that Joy The Baker put together for her speakeasy. *jstakeman

Cherry bourbon ice cream... just one of the fun treats that Joy The Baker put together for her speakeasy.

#641
Salsa verde braised pork, from Sunset.  Put that slow cooker to work! *jstakeman

Salsa verde braised pork, from Sunset. Put that slow cooker to work!

#640
Come learn about Dosa in Gourmet's Adventures with Ruth. *jstakeman

Come learn about Dosa in Gourmet's Adventures with Ruth.

#639
Fresh from the L.A. Times, Momofuku's crack pie... because its pretty and fun to say.  *jstakeman

Fresh from the L.A. Times, Momofuku's crack pie... because its pretty and fun to say.

#638
Saveur's sweet porridge with raisins and almonds looks just right. *jstakeman

Saveur's sweet porridge with raisins and almonds looks just right.

#637
NOTCOT friend, La Vie Soleil's second attempt at making Crottin looks absolutely delicious! *NOTCOT

NOTCOT friend, La Vie Soleil's second attempt at making Crottin looks absolutely delicious!

#636
Homemade goat cheese!  Serious Eats explains how "It's almost as easy as making a pot of tea. Except you also need cheesecloth." *jstakeman

Homemade goat cheese! Serious Eats explains how "It's almost as easy as making a pot of tea. Except you also need cheesecloth."

#635
These asparagus spears are the beginning of a delicious sounding soup recipe posted by SippitySup. *jstakeman

These asparagus spears are the beginning of a delicious sounding soup recipe posted by SippitySup.

#634
Momofuku for 2 has some success and some failure with the slow poached egg. *jstakeman

Momofuku for 2 has some success and some failure with the slow poached egg.

#633
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Slashfood found this Misoyaki Salmon, and the Japanese /Hawaiian combination looks amazing. *jstakeman

Slashfood found this Misoyaki Salmon, and the Japanese /Hawaiian combination looks amazing.

#632
Homemade soy milk... complete with beautiful images and childhood memories shared by Kiss My Spatula. *jstakeman

Homemade soy milk... complete with beautiful images and childhood memories shared by Kiss My Spatula.

#631
Nerd out with Not So Humble Pie's science cookie round-up! *jstakeman

Nerd out with Not So Humble Pie's science cookie round-up!

#630
Design*Sponge has some fun with home-made labels for home-brewed beer. *jstakeman

Design*Sponge has some fun with home-made labels for home-brewed beer.

#629
Roasted brussel sprouts... if only all health food could look this good.  This approach from the New York Times couldn't be simpler. *jstakeman

Roasted brussel sprouts... if only all health food could look this good. This approach from the New York Times couldn't be simpler.

#628
Bamboo charcoal Chikuno Cubes... better fridge air freshener than that sad looking box of baking soda. *jstakeman

featured post Bamboo charcoal Chikuno Cubes... better fridge air freshener than that sad looking box of baking soda.

#627
This triple crème cheese looks amazing!  Slashfood has a great interview with a creamery in Vermont that makes it. *jstakeman

This triple crème cheese looks amazing! Slashfood has a great interview with a creamery in Vermont that makes it.

#626
What We're Eating shares these awesome looking ginger cookie sandwiches, filled with a honeyed mascarpone-chevre filling! *jstakeman

What We're Eating shares these awesome looking ginger cookie sandwiches, filled with a honeyed mascarpone-chevre filling!

#625
The New York Times argues that Motorino is the city's best pizza. *jstakeman

The New York Times argues that Motorino is the city's best pizza.

#624
Chow shines a light on some of the many varieties of legumes in this bean breakdown. *jstakeman

Chow shines a light on some of the many varieties of legumes in this bean breakdown.

#623
From Bon Appètit... Cheddar, Gruyère, and Brie dress up this mac and cheese. *jstakeman

From Bon Appètit... Cheddar, Gruyère, and Brie dress up this mac and cheese.

#622
Julia Rothman posts some of her cookbook illustrations over at Design*Sponge.  Interesting to see her bring back the illustration amidst all the food photography out there now. *jstakeman

Julia Rothman posts some of her cookbook illustrations over at Design*Sponge. Interesting to see her bring back the illustration amidst all the food photography out there now.

#621
Sunset lays out plans for a compact little micro veggie garden plot. *jstakeman

Sunset lays out plans for a compact little micro veggie garden plot.

#620
Bon Appètit thinks Nori is the new superfood. *jstakeman

Bon Appètit thinks Nori is the new superfood.

#619
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Daily Yonder plays around with new government data visualizations of food statistics from around the country. *jstakeman

Daily Yonder plays around with new government data visualizations of food statistics from around the country.

#618
Celebrate the mixer's 90th anniversary with a limited edition red cherry apple Kitchenaid. *jstakeman

Celebrate the mixer's 90th anniversary with a limited edition red cherry apple Kitchenaid.

#617
These blood oranges are the beginnings of Matt Bites' delicious looking blood orange caramels with sea salt. *jstakeman

These blood oranges are the beginnings of Matt Bites' delicious looking blood orange caramels with sea salt.

#616
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
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
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