*alcademics
A sudden hailstorm means a sudden bounty of ice for the San Francisco Hailstorm cocktail.
#792
*jstakeman
Pecan-Crusted Pork Pinwheels ~ Joshua Bousel finishes of his bacon of the month club swine with these grilled treats here at Serious Eats.
#789
*jstakeman
Moroccan roasted carrot and chickpea quinoa salad. Spices balance out the sweet in this great dish from Closet Cooking.
#788
*jstakeman
These figgy buckwheat scones are beautiful. 101 Cookbooks shares the recipe from a new whole grain baking cookbook.
#787
*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.
#785
*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.
#783
*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.
#778
*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
*jstakeman
The Kitchn shines a spotlight on miner's lettuce, a leafy salad green often found in Northern California.
#776
*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.
#771
*jstakeman
Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.
#769
*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.
#756
*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
*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