Chow shows us how to make a Tiki Cocktail: The Original Mai Tai
QR Code Cupcakes - scan them with your iPhone and you go straight to a pre-set website. Edible genius!
Beautiful, cheap, healthy... 101 Cookbook's coconut red lentil soup has it all.
Imbibe Magazine makes a lovely Five-Spice Fizz.
Hashbrowns ~ The New York Times has a helpful cheat to get them to come out just right.
Gluten Free Irish Soda Bread! La Tartine Gourmande shares this great gluten free version of the tasty classic.
Appetite for China shares this simple Sichuan boiled beef in a fiery sauce.
Totally adorable Beet and Goat Cheese Napoleans from Spago ~ featured in a Saveur piece on Wolfgang Puck.
Cool Haus Ice Cream Truck ~ who knew ice cream sandwiches could be architectural! With architect puns, edible paper wrapper, bacon ice cream and more...
Aglaia Kremezi tells the story of how dessert can be very meaningful. Kollyva is a sugary pilaf made to memorialize loved ones in Greece. She also shares the recipe with the Atlantic.
Using a blender may be verboten in normal cocktail circles, but drinks like the Coconaut may push one of Tiki's favorite tools into the mainstream.
Saturday is the first day of Spring, which also marks the Persian New Year. Celebrate with a Persian Rose cocktail, made with the juice of sweet lemons--yes, sweet lemons.
Death Star Watermelons and Cantaloupes at Kuriositas.
Awesome folding colander by Joseph Joseph goes from flat to colander in one movement. Dishwasher/storage heaven!
SFGate reviews Barbacco in San Francisco, a homey and casual Italian restaurant ... with an amazing salumi selection.
Fascinating SAKE flasks...
Happy Saint Patrick's Day! BeerMatsRule.com celebrates this wonderful holiday with their collection of St. Patty's coasters.
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.