*jstakeman
Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.
#869
*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
*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
*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
*jstakeman
Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!
#862
*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
*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
*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
*jstakeman
Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.
#856
*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
*andyhowardidau
Esslack Food Spray from The Deli Garage. Fresh spray cans full of edible silver and gold paint, lets your food goes from ordinary to bling in seconds.
#852
*LeMaterialiste
Viktor & Rolf celebrate their Flowerbomb perfume#s 5th birthday with a cake from top chef and pastry chef of the 5& hotel Meurice in Paris. The ingredients the chefs choose have the same taste as the notes of the perfume.
#851
*atelier 29
Erez Bar-am of Shenkar College of Engineering & Design created Tea = time + Sugar = time. Sugar = time are sugar bubbles which are designed to float and dissolve slowly, creating little bubbles on the surface of your tea.
#848
*jstakeman
You'll never guess what's in that cube! Hint: it's a dessert. Check out the pictures of so many more dishes from top LA chefs at the StarChefs Rising Star Revue!
*lisagianotti
Wedding Cake Martini - amaretto, vodka, fresh oranges. Float a little cream on top if you wish for that cake in a glass taste.
#841
*jstakeman
Stone Soup brings these chocolate puddle cookies together with just 5 simple ingredients.
#837
*taliesyn30
QR Code Cupcakes - scan them with your iPhone and you go straight to a pre-set website. Edible genius!
#835
*jstakeman
Hashbrowns ~ The New York Times has a helpful cheat to get them to come out just right.
#832
*jstakeman
Gluten Free Irish Soda Bread! La Tartine Gourmande shares this great gluten free version of the tasty classic.
#831
*smartkitty
Totally adorable Beet and Goat Cheese Napoleans from Spago ~ featured in a Saveur piece on Wolfgang Puck.
#828
*smartkitty
Aglaia Kremezi tells the story of how dessert can be very meaningful. Kollyva is a sugary pilaf made to memorialize loved ones in Greece. She also shares the recipe with the Atlantic.
#825