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.
Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake.
Clove Garden has a sausage encylopedia! Pictures and text and history all blended together into rich culinary resource.
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.