Enjoy delectable links that inspire NOTCOT!
These figgy buckwheat scones are beautiful.  101 Cookbooks shares the recipe from a new whole grain baking cookbook. *jstakeman

These figgy buckwheat scones are beautiful. 101 Cookbooks shares the recipe from a new whole grain baking cookbook.

#787
The New York Times profiles the first, perhaps forgotten, first top chef host.. Katie Lee. *jstakeman

The New York Times profiles the first, perhaps forgotten, first top chef host.. Katie Lee.

#786
Breakfast Pizza! ~ Smitten Kitchen has come across genius.  This egg topped pie looks amazing. *jstakeman

Breakfast Pizza! ~ Smitten Kitchen has come across genius. This egg topped pie looks amazing.

#785
Chocolate Cream Pie! Saveur brings together unsweetened and semi-sweet chocolate into this beautifully overloaded dessert. *jstakeman

Chocolate Cream Pie! Saveur brings together unsweetened and semi-sweet chocolate into this beautifully overloaded dessert.

#784
This halibut is dressed to impress.  The New York Times talks through the tactics of using fish to entertain. *jstakeman

This halibut is dressed to impress. The New York Times talks through the tactics of using fish to entertain.

#783
Slash Food reports on an impending crawfish shortage this season. *jstakeman

Slash Food reports on an impending crawfish shortage this season.

#782
With this pineapple upside down cake Sea Salt With Food is practicing culinary hypnotism. *jstakeman

With this pineapple upside down cake Sea Salt With Food is practicing culinary hypnotism.

#781
Beet chips ~ these oven baked beet chips from Fix Me a Snack look stunning. *jstakeman

Beet chips ~ these oven baked beet chips from Fix Me a Snack look stunning.

#780
Basted Eggs! Food-G shares this novel approach to making eggs.  They steam in a closed skillet on top of a hash of aromatics. *jstakeman

Basted Eggs! Food-G shares this novel approach to making eggs. They steam in a closed skillet on top of a hash of aromatics.

#779
Caramel with chocolate and pralines ~ The Little Door makes and then translates this great treat from France. *jstakeman

Caramel with chocolate and pralines ~ The Little Door makes and then translates this great treat from France.

#778
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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. *jstakeman

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.

#777
The Kitchn shines a spotlight on miner's lettuce, a leafy salad green often found in Northern California. *jstakeman

The Kitchn shines a spotlight on miner's lettuce, a leafy salad green often found in Northern California.

#776
Serious Eats breaks down the sweet science of cooking sous vide, so you can vacuum pack and water bathe your food at home. *jstakeman

Serious Eats breaks down the sweet science of cooking sous vide, so you can vacuum pack and water bathe your food at home.

#775
Buckwheat and blueberry waffles!  Florida Coastal Cooking even found a way to make them dairy, egg, gluten, peanut, soy free. *jstakeman

Buckwheat and blueberry waffles! Florida Coastal Cooking even found a way to make them dairy, egg, gluten, peanut, soy free.

#774
Shredded frozen butter makes these Ham and Cheese biscuits extra flaky.  Craftzine has great step by step images to walk through the process. *jstakeman

Shredded frozen butter makes these Ham and Cheese biscuits extra flaky. Craftzine has great step by step images to walk through the process.

#773
Lemon buccellato with blackberry sauce ~ Sippitysup breaks in their new kitchen scale with this rustic Italian cake. *jstakeman

Lemon buccellato with blackberry sauce ~ Sippitysup breaks in their new kitchen scale with this rustic Italian cake.

#772
Dining and art combine, like in this temporary rooftop restaurant in Paris.  The New York Times explores this trend. *jstakeman

Dining and art combine, like in this temporary rooftop restaurant in Paris. The New York Times explores this trend.

#771
Bacon & Eggs... for Easter? Really its a Bacon Chocolate Egg... filled with liquid caramel... from Vosges Chocolate (the choc bacon bar folks!) *NOTCOT

Bacon & Eggs... for Easter? Really its a Bacon Chocolate Egg... filled with liquid caramel... from Vosges Chocolate (the choc bacon bar folks!)

#770
Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping.  One Sweet Life photographs it beautifully. *jstakeman

Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.

#769
Black Magic in a Bottle! Laser etched imported glass bottle  for Small Gully, by wine maker Stephen Black ~ designed by /M/A/S/H/ *NOTCOT

Black Magic in a Bottle! Laser etched imported glass bottle for Small Gully, by wine maker Stephen Black ~ designed by /M/A/S/H/

#768
Fun! Pott Cado Knife Block Natural Ash ~ magnetic and a beautiful and unexpected addition to any kitchen. *NOTCOT

Fun! Pott Cado Knife Block Natural Ash ~ magnetic and a beautiful and unexpected addition to any kitchen.

#767
This kitchen is designed by Cesar. The designer is very smart with combining three elegant colors into modern kitchen architecture. *andre.binx2

This kitchen is designed by Cesar. The designer is very smart with combining three elegant colors into modern kitchen architecture.

#766
Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake. *jstakeman

Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake.

#765
Clove Garden has a sausage encylopedia!  Pictures and text and history all blended together into rich culinary resource. *jstakeman

Clove Garden has a sausage encylopedia! Pictures and text and history all blended together into rich culinary resource.

#764
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Ivory Hut turns dough and a muffin tin, into these beautiful challah rolls. *jstakeman

Ivory Hut turns dough and a muffin tin, into these beautiful challah rolls.

#763
Chocolate wontons ~ They are Steamy Kitchen's children's favorite dessert... I can see why. *jstakeman

Chocolate wontons ~ They are Steamy Kitchen's children's favorite dessert... I can see why.

#762
Spork or Foon pretties up these strawberry thumbprint cookies, using a recipe from Ugly Food for an Ugly Dude *jstakeman

Spork or Foon pretties up these strawberry thumbprint cookies, using a recipe from Ugly Food for an Ugly Dude

#761
With this lentil and bulgar salad The Parsley Thief shares a light taste of the near east. *jstakeman

With this lentil and bulgar salad The Parsley Thief shares a light taste of the near east.

#760
Slash Food goes into the History of St. Patrick's day foods.  Not surprisingly, it has changed over that last thousand years. *jstakeman

Slash Food goes into the History of St. Patrick's day foods. Not surprisingly, it has changed over that last thousand years.

#759
Blood orange, kishu, and cardamom granita ~ Blood Oranges provide the color for this simple sweet dessert posted by Yummy Supper. *jstakeman

Blood orange, kishu, and cardamom granita ~ Blood Oranges provide the color for this simple sweet dessert posted by Yummy Supper.

#758
Smoke your food inside!  The LA Times talks investigates the art of stove stop smoking. *jstakeman

Smoke your food inside! The LA Times talks investigates the art of stove stop smoking.

#757
Princess Cupcakes ~ Kayotic Kitchen adds raspberries for some color and guilt alleviation. *jstakeman

Princess Cupcakes ~ Kayotic Kitchen adds raspberries for some color and guilt alleviation.

#756
The brioche makes this French toast extra... French.  Saveur shares a D.C. hotel's restaurant's take on breakfast complete with corn flakes for crunch. *jstakeman

The brioche makes this French toast extra... French. Saveur shares a D.C. hotel's restaurant's take on breakfast complete with corn flakes for crunch.

#755
The New York Times goes down to Austin Texas to learn all about their tradition of breakfast tacos. *jstakeman

The New York Times goes down to Austin Texas to learn all about their tradition of breakfast tacos.

#754
The canning trend has become a canvolution? With twitter feeds, blogs, and websites this movement is trying to preserve the tradition. *jstakeman

The canning trend has become a canvolution? With twitter feeds, blogs, and websites this movement is trying to preserve the tradition.

#753
This scrabbled eggs have some unusual guest stars... Stone Soup adds creamed corn, parmesan and ricotta cheese into the mix. *jstakeman

This scrabbled eggs have some unusual guest stars... Stone Soup adds creamed corn, parmesan and ricotta cheese into the mix.

#752
The Staub mini coccotes end up being the star of this post from Culinary Musings.  The simple and elegant oeufs en cocotte are but an opportunity to use these fancy mini cast iron pots. *jstakeman

The Staub mini coccotes end up being the star of this post from Culinary Musings. The simple and elegant oeufs en cocotte are but an opportunity to use these fancy mini cast iron pots.

#751
Avocados give this pound cake its surprising green color and surprising sweet avocado flavor.  Joy The Baker is tricky like that. *jstakeman

Avocados give this pound cake its surprising green color and surprising sweet avocado flavor. Joy The Baker is tricky like that.

#750
These strawberry, mascarpone & chocolate cakelets are filled with so many different textures and flavors.  Passionate About Baking does a great job capturing them. *jstakeman

These strawberry, mascarpone & chocolate cakelets are filled with so many different textures and flavors. Passionate About Baking does a great job capturing them.

#749
Design*Sponge goes in the kitchen with: cerentha harris’ sausage rolls! *NOTCOT

Design*Sponge goes in the kitchen with: cerentha harris’ sausage rolls!

#748
It's a slider; It's crab; It's falafel. Its delicious looking crab and falafel slider Serious Eats. *jstakeman

It's a slider; It's crab; It's falafel. Its delicious looking crab and falafel slider Serious Eats.

#747
Mac and Cheese all the way from Ahwahnee in Yosemite National Park.  The LA Times shows how to boil then bake up this national comfort food. *jstakeman

Mac and Cheese all the way from Ahwahnee in Yosemite National Park. The LA Times shows how to boil then bake up this national comfort food.

#746
The Kitchn details how to make a cheesecake to amaze your friends.  It involves Martha Stewart's New York cheesecake recipe... and apparently a ninja. *jstakeman

The Kitchn details how to make a cheesecake to amaze your friends. It involves Martha Stewart's New York cheesecake recipe... and apparently a ninja.

#745
Pupusas ~ Saveur goes to El Salvador for inspiration with these great little stuffed masa cakes. *jstakeman

Pupusas ~ Saveur goes to El Salvador for inspiration with these great little stuffed masa cakes.

#744
Chicken Cobbler... It sounds weird to say, but the New York Times tries replacing the pie crust of a pot pie with biscuit dough. *jstakeman

Chicken Cobbler... It sounds weird to say, but the New York Times tries replacing the pie crust of a pot pie with biscuit dough.

#743
Smitten Kitchen puts 2 pounds of wild mushrooms to good use with this amazing looking warm mushroom and hazelnut salad. *jstakeman

Smitten Kitchen puts 2 pounds of wild mushrooms to good use with this amazing looking warm mushroom and hazelnut salad.

#742
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