Enjoy delectable links that inspire NOTCOT!
Curious how to create chiffonade? Brownies for Dinner gives us a step by step walk through as she makes basil chiffonade. *NOTCOT

Curious how to create chiffonade? Brownies for Dinner gives us a step by step walk through as she makes basil chiffonade.

#898
This ‘Black Vodka Ghost Martini’, made with Black Vodka, Chambord, Cranberry Cocktail Juice and a Blackberry garnish, just won an International Award for Innovative Mixology. *ready2spark

This ‘Black Vodka Ghost Martini’, made with Black Vodka, Chambord, Cranberry Cocktail Juice and a Blackberry garnish, just won an International Award for Innovative Mixology.

#897
Brownies for Dinner gives us a beautiful look at every detail of how to make this simply delicious pasta with tomatoes, spring onions, and bacon *NOTCOT

Brownies for Dinner gives us a beautiful look at every detail of how to make this simply delicious pasta with tomatoes, spring onions, and bacon

#896
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce) *TheBittenWord

Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

#895
A twist on the classic sidecar, a Kentucky Sidecar.  Combining fresh tangerine juice and bourbon for a perfect kick. *White On Rice Couple

A twist on the classic sidecar, a Kentucky Sidecar. Combining fresh tangerine juice and bourbon for a perfect kick.

#894
Derby Day cocktails: Mint Julep Champagne cocktail and Sparkling Peach Cocktail using great spirits from Craft Distillers--St George Single Malt and Creme de Peche liqueur!! *lostpastremembered

Derby Day cocktails: Mint Julep Champagne cocktail and Sparkling Peach Cocktail using great spirits from Craft Distillers--St George Single Malt and Creme de Peche liqueur!!

#893
Recipe for the most awesome Spring Carbonara.  Made with fresh heavy cream, fresh chives, perfectly cooked pancetta and farmers' market asparagus.  *kyleyoga

Recipe for the most awesome Spring Carbonara. Made with fresh heavy cream, fresh chives, perfectly cooked pancetta and farmers' market asparagus.

#892
At the Brooklyn Museum's annual Brooklyn Ball, food artist/caterer Jennifer Rubell presented "Icons," a participatory performance art and dinner gala. *eater-natl

At the Brooklyn Museum's annual Brooklyn Ball, food artist/caterer Jennifer Rubell presented "Icons," a participatory performance art and dinner gala.

#891
“OWL” Wine Opener by Hagino Mitsunobu ~ coated in matte black silicone heat resistant paint and with a big spike down the middle, this is my new favorite wine opener... see the unboxing and closeups! *NOTCOT

featured post “OWL” Wine Opener by Hagino Mitsunobu ~ coated in matte black silicone heat resistant paint and with a big spike down the middle, this is my new favorite wine opener... see the unboxing and closeups!

#890
Experimental design duo Federica Castagno and Sara Petrucci of Acquacalda presented their stunning new collection Fisica Applicata at the Temporary Museum of New Design during Milan's recent Design Week. Pictured is"Mix In Glass" . *rugenius

Experimental design duo Federica Castagno and Sara Petrucci of Acquacalda presented their stunning new collection Fisica Applicata at the Temporary Museum of New Design during Milan's recent Design Week. Pictured is"Mix In Glass" .

#889
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I grew my own mushrooms for the first time last year and loved it. Now grow your own mushrooms seem to be a rising trend. The NYTimes reports. *rugenius

I grew my own mushrooms for the first time last year and loved it. Now grow your own mushrooms seem to be a rising trend. The NYTimes reports.

#888
From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak). *rugenius

From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak).

#887
Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate! *NOTCOT

featured post Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate!

#886
Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou. *trendsnow

Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou.

#885
Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry *sivazero

Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry

#884
At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot. *eater-natl

At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot.

#883
The Washington Post has its 4th Annual Peeps Diorama Contest.  The inspiration is all over the place, but the fascination with those little Easter marshmallow remains the same. *jstakeman

The Washington Post has its 4th Annual Peeps Diorama Contest. The inspiration is all over the place, but the fascination with those little Easter marshmallow remains the same.

#882
Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia. *jstakeman

Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia.

#881
The Stone Soup shares some great tips on taking better food photos! *jstakeman

The Stone Soup shares some great tips on taking better food photos!

#880
The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar.  Deep thoughts from a land of confection and pastry. *jstakeman

The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar. Deep thoughts from a land of confection and pastry.

#879
Over at L20 Laurent Gras is developing a matcha noodle.... curious and green... *jstakeman

Over at L20 Laurent Gras is developing a matcha noodle.... curious and green...

#878
They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic. *jstakeman

They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic.

#877
Brooke Arthur of Range in San Francisco shares her Spring version of a Pimm\'s Cup with Bon Appetit. Her twist on the 1840s classic includes some herbs, strawberry and rhubarb. *smartkitty

Brooke Arthur of Range in San Francisco shares her Spring version of a Pimm\'s Cup with Bon Appetit. Her twist on the 1840s classic includes some herbs, strawberry and rhubarb.

#876
The secret ingredient in the LA Times approach to cinnamon buns is....patience. *jstakeman

The secret ingredient in the LA Times approach to cinnamon buns is....patience.

#875
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This little baby chucks cake is perhaps the most adorable thing anyone will ever eat.  Savory Sweet Life goes above and beyond with this one. *jstakeman

This little baby chucks cake is perhaps the most adorable thing anyone will ever eat. Savory Sweet Life goes above and beyond with this one.

#874
This Valencia orange tart is really a delicious piece of design.  Javaholic shares this beautiful creation. *jstakeman

This Valencia orange tart is really a delicious piece of design. Javaholic shares this beautiful creation.

#873
Baked kale chips!  Smitten Kitchen posts this great looking healthy snack. *jstakeman

Baked kale chips! Smitten Kitchen posts this great looking healthy snack.

#872
This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books. *jstakeman

This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books.

#871
Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt. *jstakeman

Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt.

#870
Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish. *jstakeman

Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.

#869
New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid *Vodka&Co.

New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid

#868
Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2. *jstakeman

Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2.

#867
A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77. *rugenius

A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77.

#866
Looking to entertain both carnivores and vegetarians? Trying to eat a little less meat? The Flexitarian Cookbook can help with that. Currently raising printing funds. All proceeds go to charity! *concerned_cook

Looking to entertain both carnivores and vegetarians? Trying to eat a little less meat? The Flexitarian Cookbook can help with that. Currently raising printing funds. All proceeds go to charity!

#865
‘FoodMarketo. An everyday life market’: One-offs and cooking workshop with the participation of 30 young designer. At the same time, ‘Enzo Mari. Intellectual work. Sixty paperweights’. *abitare

‘FoodMarketo. An everyday life market’: One-offs and cooking workshop with the participation of 30 young designer. At the same time, ‘Enzo Mari. Intellectual work. Sixty paperweights’.

#864
The New York Times reports on an unfortunate new trend.  With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand. *jstakeman

The New York Times reports on an unfortunate new trend. With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand.

#863
Beer culture reaches a new frontier with... candy!  LA Times has the latest in micro brewed desserts ~ Beer Brittle! *jstakeman

Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!

#862
Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half. *lisagianotti

Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half.

#861
Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design. *XzanderX

Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design.

#860
Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat. *jstakeman

Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat.

#859
Move over, Martha. Forget the rainbow sprinkles and pink frosting – it’s time for some cupcakes with cojones. Enter Butch Bakery. Manly cupcakes for manly men. Grunt. *TheUrbanGrocer

Move over, Martha. Forget the rainbow sprinkles and pink frosting – it’s time for some cupcakes with cojones. Enter Butch Bakery. Manly cupcakes for manly men. Grunt.

#858
How to peel an egg.  Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science. *jstakeman

How to peel an egg. Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science.

#857
Beautiful macaroons!  La Tartine Gourmande shares these gorgeous coconut and lime macaroons. *jstakeman

Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.

#856
Kentucky Mimosas: A new spin on the popular brunch beverage. *TheBittenWord

Kentucky Mimosas: A new spin on the popular brunch beverage.

#855
Neil Caldwell has created what could just be the next big trend in food - coloured bacon! The rich vibrant hues are of his project called the Bacon Colour Wheel... *grfk_dzgn

Neil Caldwell has created what could just be the next big trend in food - coloured bacon! The rich vibrant hues are of his project called the Bacon Colour Wheel...

#854
Food/Forms by designer & chef Bengt Brummer is a conceptual dinner investigating how abstract form and shape studies can be translated into culinary terms and create different taste experiences. *Bepster

Food/Forms by designer & chef Bengt Brummer is a conceptual dinner investigating how abstract form and shape studies can be translated into culinary terms and create different taste experiences.

#853
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