NY Times shares a Portabello and Fried Egg Panino that is simple and totally tempting.
This month's Sunset has fueled my avocado obsession. Next up: coconut avocado ice cream!!
Made with Blue Bottle Coffee, Firelit Spirits has a very strong and natural coffee flavor .. a coffee liqueur that is not overly sweet.
Carbon fiber chopsticks made literally out of a solid piece of carbon fiber. Because of the grade of carbon used, it allows for a non-toxic food/dishwasher safe coating to be applied at 400 degrees.
Sherwood Forest Cocktail from Hotel Cipriani, brilliantly spiced blackberry puree with Prosecco is an turn on their classic Bellini.
Inca Pisco bottle collection. Pisco is a South American liquor distilled from grapes.
50 things to do with Sriracha (rooster sauce).
One of those things that nobody needs, but that I just love because of the detail - A Bathing Ape chop sticks with embossed logo in the wood and a camouflage pouch to go with them.
new OXO wine bottle foil opener. just squeeze this metal Pac-Man around the top of a bottle, spin and presto, foil removed.
For the launch of the Nike Air Royalty Macarons, colette organized once again their cooklette event and had people decorate sweet versions of the sneaker with actual macaron and other sweets.
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.
Beer doesn't get any more beautiful than this. 10 great designers have created 10 amazing packages for some of the world's most distinguished beers.
SPOT Dessert Bar in NY ~ interesting Deconstructed Cheesecake concept ~ crumbs, fruit and filling all separate placed sideways in a glass...
Aldo Bakker's Beautiful Silver Pourer
Victor Churchill Butcher in Sydney isn't your standard butcher shop. Fascinating approach captured by The Cool Hunter.
A sudden hailstorm means a sudden bounty of ice for the San Francisco Hailstorm cocktail.
A solid Bloody Mary by Gran Achatz of Alinea.
Enjoying a Derby Cocktail as I work my way through Ted Haigh's Vintage Spirits and Forgotten Cocktails (in no particular order!)
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.
Bacon & Eggs... for Easter? Really its a Bacon Chocolate Egg... filled with liquid caramel... from Vosges Chocolate (the choc bacon bar folks!)
Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.
Black Magic in a Bottle! Laser etched imported glass bottle for Small Gully, by wine maker Stephen Black ~ designed by /M/A/S/H/
Fun! Pott Cado Knife Block Natural Ash ~ magnetic and a beautiful and unexpected addition to any kitchen.
This kitchen is designed by Cesar. The designer is very smart with combining three elegant colors into modern kitchen architecture.