Curious how to create chiffonade? Brownies for Dinner gives us a step by step walk through as she makes basil chiffonade.
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.
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
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
A twist on the classic sidecar, a Kentucky Sidecar. Combining fresh tangerine juice and bourbon for a perfect kick.
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!!
Recipe for the most awesome Spring Carbonara. Made with fresh heavy cream, fresh chives, perfectly cooked pancetta and farmers' market asparagus.
At the Brooklyn Museum's annual Brooklyn Ball, food artist/caterer Jennifer Rubell presented "Icons," a participatory performance art and dinner gala.
“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!
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" .
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.
From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak).
Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate!
Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou.
Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry
At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot.
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.
Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia.
The Stone Soup shares some great tips on taking better food photos!
The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar. Deep thoughts from a land of confection and pastry.
Over at L20 Laurent Gras is developing a matcha noodle.... curious and green...
They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic.
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.
The secret ingredient in the LA Times approach to cinnamon buns is....patience.
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.
This Valencia orange tart is really a delicious piece of design. Javaholic shares this beautiful creation.
Baked kale chips! Smitten Kitchen posts this great looking healthy snack.
This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books.
Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt.
Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.
New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid
Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2.
A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77.
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!
‘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’.
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.
Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!
Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half.
Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design.
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.
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.
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.
Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.
Kentucky Mimosas: A new spin on the popular brunch beverage.
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...
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.