*jstakeman
The New York Times profiles the first, perhaps forgotten, first top chef host.. Katie Lee.
#786
*jstakeman
Breakfast Pizza! ~ Smitten Kitchen has come across genius. This egg topped pie looks amazing.
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*jstakeman
Chocolate Cream Pie! Saveur brings together unsweetened and semi-sweet chocolate into this beautifully overloaded dessert.
#784
*jstakeman
This halibut is dressed to impress. The New York Times talks through the tactics of using fish to entertain.
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*jstakeman
With this pineapple upside down cake Sea Salt With Food is practicing culinary hypnotism.
#781
*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
*jstakeman
Caramel with chocolate and pralines ~ The Little Door makes and then translates this great treat from France.
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*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.
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*jstakeman
The Kitchn shines a spotlight on miner's lettuce, a leafy salad green often found in Northern California.
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*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
*jstakeman
Buckwheat and blueberry waffles! Florida Coastal Cooking even found a way to make them dairy, egg, gluten, peanut, soy free.
#774
*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
*jstakeman
Lemon buccellato with blackberry sauce ~ Sippitysup breaks in their new kitchen scale with this rustic Italian cake.
#772
*jstakeman
Dining and art combine, like in this temporary rooftop restaurant in Paris. The New York Times explores this trend.
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*jstakeman
Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.
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*andre.binx2
This kitchen is designed by Cesar. The designer is very smart with combining three elegant colors into modern kitchen architecture.
#766
*jstakeman
Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake.
#765
*jstakeman
Clove Garden has a sausage encylopedia! Pictures and text and history all blended together into rich culinary resource.
#764
*jstakeman
Chocolate wontons ~ They are Steamy Kitchen's children's favorite dessert... I can see why.
#762Spork or Foon pretties up these strawberry thumbprint cookies, using a recipe from Ugly Food for an Ugly Dude
#761
*jstakeman
With this lentil and bulgar salad The Parsley Thief shares a light taste of the near east.
#760
*jstakeman
Slash Food goes into the History of St. Patrick's day foods. Not surprisingly, it has changed over that last thousand years.
#759
*jstakeman
Blood orange, kishu, and cardamom granita ~ Blood Oranges provide the color for this simple sweet dessert posted by Yummy Supper.
#758
*jstakeman
Smoke your food inside! The LA Times talks investigates the art of stove stop smoking.
#757
*jstakeman
Princess Cupcakes ~ Kayotic Kitchen adds raspberries for some color and guilt alleviation.
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*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.
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*jstakeman
The New York Times goes down to Austin Texas to learn all about their tradition of breakfast tacos.
#754
*jstakeman
The canning trend has become a canvolution? With twitter feeds, blogs, and websites this movement is trying to preserve the tradition.
#753
*jstakeman
This scrabbled eggs have some unusual guest stars... Stone Soup adds creamed corn, parmesan and ricotta cheese into the mix.
#752
*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
*jstakeman
Avocados give this pound cake its surprising green color and surprising sweet avocado flavor. Joy The Baker is tricky like that.
#750
*jstakeman
These strawberry, mascarpone & chocolate cakelets are filled with so many different textures and flavors. Passionate About Baking does a great job capturing them.
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*jstakeman
It's a slider; It's crab; It's falafel. Its delicious looking crab and falafel slider Serious Eats.
#747
*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.
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*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
*jstakeman
Pupusas ~ Saveur goes to El Salvador for inspiration with these great little stuffed masa cakes.
#744
*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