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

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

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

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

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

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

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

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

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.

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

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

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

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.

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

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

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

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

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.

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.

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

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

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

The saddle-like design holds 8 knives and a chopping board. Patina wanted: Traces of use like scratches or staining add to the worn leather effect. By Supergrau

Kuhn Rikon Dual-Chamber Squeezable Decorating Kit ~ after last weeks adventures with sugar cookies and royal icing in london ~ i think we need this! What a fun set?!?!

Margriet Foolen's slow cooker is beautiful update to the tangine. Soaking the terracota top controls the moisture level inside, and the silicone rings turn it into a serving bowl straight out of the oven!

Laurel Avenue Bakery is selling Down The Rabbit Hole curio boxes filled with delicious cakes, such as these blue meringue mushrooms, in honor of the Alice In Wonderland movie release.

interesting article in the NYtimes about keeping and eating rabbits. are rabbits the new chickens in our backyards?

On schwag to lust after ~ Canon Lens THERMOS.

Designed for beer geeks by beer geeks, 33 Beers is a beer journal that provides an easy way to record tasting notes in a small, convenient notebook format.

This ice cube tray is not only cool but it makes nice, bulky sized ice cubes to chill any drink. Designed to look like a tab of two pills you can tear it in two so it fits easily into any freezer. Designed by Luckies of London.

"The Heckman Method" for birthday candles

Caesar salad is responsible for the surge in romaine lettuce production. Now we grow 80,000 acres of the stuff! The Chicago Tribune helps to chew through all that with this salad recipe.

Grilled asparagus with lemon caper vinaigrette! And if that didn't sound delicious enough. Kiss my Spatula pairs this dungeness crabs to round out the meal.

Arros con leche ~ Smitten Kitchen whips up a batch of this creamy rice pudding to stay warm amidst all NYC's snow.

Salt Crusted Chicken ~ Sippity Sup roasts a chicken in a custom made egg white and salt crust. A little homemade mustard and 6 cups of salt lead to a perfectly seasoned chicken.

Mowielicious transforms the already tasty panettone into a spring treat with butter cream, pistachios, and chocolate shavings.

These Coffee Toffee Bars from Tasty Kitchen look amazing! Instant coffee provides the taste, a little bit of caffeine, and half of the rhyming.

Pain Surprise! Hollow out the bread, make a mix of sandwich flavors and put them back in! And a bunch of other mouth watering savories in week 3 of COVERED IN FARINE's adventures learning to be a pastry chef in Paris!

Foamcore is a great way to cheaply change a background. Still Life With goes behind the scenes with this tip.

Cook and Eat shares these fabulous little cocottes full of a french take on mac and cheese.

French Onion Soup! The Kitchn breaks down this simple slow cooked classic.

The Arta Tabla three-piece ceramic bowl set features contrasting glossy and matte glazes, which inspire a sculptural look and feel.

A fun profile on Robert Caplin, a food photographer for the New York Times... Serious Eats shows us the man behind the images.

A twice baked potato topped with salmon roe ~ The New York Times dresses up and then dresses down the twice baked potato.