Enjoy delectable links that inspire NOTCOT!
Chocolate Dipped Bananas ~ Joy the Baker keeps it fresh and simple for summer, with these delicious treats. *jstakeman

Chocolate Dipped Bananas ~ Joy the Baker keeps it fresh and simple for summer, with these delicious treats.

#925
A look inside the amazing Fishs Eddy story in NY ~ from glove molds, to adorable glasses and plates, to all kinds of kitchen goods you didn't even know you needed! *NOTCOT

featured post A look inside the amazing Fishs Eddy story in NY ~ from glove molds, to adorable glasses and plates, to all kinds of kitchen goods you didn't even know you needed!

#924
Conflict Kitchen is a take-out restaurant that only serves cuisine from countries that the United States is in conflict with. The food is served out of a take-out style storefront, which will rotate identities every 4 months to highlight another country. *jonrubin

Conflict Kitchen is a take-out restaurant that only serves cuisine from countries that the United States is in conflict with. The food is served out of a take-out style storefront, which will rotate identities every 4 months to highlight another country.

#923
Perfect Pies ~ Stone Soup shares the secrets of frozen pastry dough with these amazing eggplant and tomato pies. *jstakeman

Perfect Pies ~ Stone Soup shares the secrets of frozen pastry dough with these amazing eggplant and tomato pies.

#922
Get renowned Illy espresso in the comfort of your own home for less than the cost of a month's worth of trips to Starbucks with the Illy Y1 iperEspresso Machine *rugenius

Get renowned Illy espresso in the comfort of your own home for less than the cost of a month's worth of trips to Starbucks with the Illy Y1 iperEspresso Machine

#921
Cherries Amandines, as beautifully prepared by La Tartine Gourmand.  A delicious dish from fresh picked cherries. *jstakeman

Cherries Amandines, as beautifully prepared by La Tartine Gourmand. A delicious dish from fresh picked cherries.

#920
Chocolate body parts by French "design gourmand" group Bouchees Doubles. Each part of the ""Mangez Moi" collection is made with a different, exotic flavor. *jpelka

Chocolate body parts by French "design gourmand" group Bouchees Doubles. Each part of the ""Mangez Moi" collection is made with a different, exotic flavor.

#919
Millefoglie with Grappa Cream and Rhubarb. Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style. Made using Julia brand Grappa. *LE0

Millefoglie with Grappa Cream and Rhubarb. Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style. Made using Julia brand Grappa.

#918
Conviviando makes a traditional nocino recipe from the Order of the Nocino of Modena ~ a spicy liquor from unripe walnuts! *NOTCOT

Conviviando makes a traditional nocino recipe from the Order of the Nocino of Modena ~ a spicy liquor from unripe walnuts!

#916
Italian made monoblock and modular kitchens from Inoxpiù offer great flexibility and performance, giving the chance to choose the best solution for your exact needs. *rugenius

Italian made monoblock and modular kitchens from Inoxpiù offer great flexibility and performance, giving the chance to choose the best solution for your exact needs.

#915
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Momofuku for 2's Apple Soju Cocktail Recipe ~ the glass she uses completely makes this drink! See the making of... *NOTCOT

Momofuku for 2's Apple Soju Cocktail Recipe ~ the glass she uses completely makes this drink! See the making of...

#914
Modish's monday morning breakfast of pancakes looks absolutely delicious, beautiful pics of their making of as well! *NOTCOT

Modish's monday morning breakfast of pancakes looks absolutely delicious, beautiful pics of their making of as well!

#913
'Occult jam' by Bompas and Parr will be available to purchase from the Barbican Art Gallery Shop on June 24. Absinthe and pineapple with sand from the Great Pyramids is one of the jam flavors created for the The Surreal House exhibition. *LE0

'Occult jam' by Bompas and Parr will be available to purchase from the Barbican Art Gallery Shop on June 24. Absinthe and pineapple with sand from the Great Pyramids is one of the jam flavors created for the The Surreal House exhibition.

#912
Seven's Bacon Moon Pies! Between two pieces of shortbread you'll find a marshmallow surrounding a bacon fat and bacon cracklin caramel. The whole thing is coated with a thick layer of  Michel Cluizel's 72% dark chocolate. Soy free. *LE0

Seven's Bacon Moon Pies! Between two pieces of shortbread you'll find a marshmallow surrounding a bacon fat and bacon cracklin caramel. The whole thing is coated with a thick layer of Michel Cluizel's 72% dark chocolate. Soy free.

#911
In the kitchen with Charlotte Tolhurst’s  fried egg with chorizo and sage pesto sandwich.



*LE0

In the kitchen with Charlotte Tolhurst’s fried egg with chorizo and sage pesto sandwich.



#910
GOOD Picture Show: The 37 or so Ingredients in a Twinkie by Dwight Eschliman - you may never look at a Twinkie the same way again *Flavorpill

GOOD Picture Show: The 37 or so Ingredients in a Twinkie by Dwight Eschliman - you may never look at a Twinkie the same way again

#909
Absolut Brooklyn ~ a red apple and ginger flavor in collaboration with Spike Lee ~ and they even Spike Lee'd the classic Absolut SEAL! See packaging close ups! *NOTCOT

featured post Absolut Brooklyn ~ a red apple and ginger flavor in collaboration with Spike Lee ~ and they even Spike Lee'd the classic Absolut SEAL! See packaging close ups!

#908
Humble Bites is about unpretentious food from different cultures that deserve recognition. It explores the personal connection between place and food and how that influences what we pass on from our own kitchens. *marshawjs

Humble Bites is about unpretentious food from different cultures that deserve recognition. It explores the personal connection between place and food and how that influences what we pass on from our own kitchens.

#907
Blended Soda Brands Bottle. Impressive cross-branded, hybrid soda. The Coke/Pepsi bottle is supposedly a ‘mistake’ or factory defect bottle. *rugenius

Blended Soda Brands Bottle. Impressive cross-branded, hybrid soda. The Coke/Pepsi bottle is supposedly a ‘mistake’ or factory defect bottle.

#906
Babees Honey has gorgeous packaging by Ah&Oh Studio. *rugenius

Babees Honey has gorgeous packaging by Ah&Oh Studio.

#905
Preview to FRUIT HUNTERS, an upcoming documentary on the search for rare fruit around the world and the people who deal them. *SilvrArrows

Preview to FRUIT HUNTERS, an upcoming documentary on the search for rare fruit around the world and the people who deal them.

#904
Boomerang Wok by Nikolai Carels *NOTCOT

Boomerang Wok by Nikolai Carels

#903
Cocomaya Fine Chocolatier & Artisan Baker is the brainchild of three of the biggest players in the fashion industry. Tucked away in Connaught Street, Cocomaya is the go to place for the finest chocolate, cakes and breads available in London.

*foofsi

Cocomaya Fine Chocolatier & Artisan Baker is the brainchild of three of the biggest players in the fashion industry. Tucked away in Connaught Street, Cocomaya is the go to place for the finest chocolate, cakes and breads available in London.

#902
Effen vodka event at ROOF at The Wit in Chicago -- GREAT summer vodka cocktail recipes! *betterwithbutter

Effen vodka event at ROOF at The Wit in Chicago -- GREAT summer vodka cocktail recipes!

#901
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Homemade pop tarts! Smitten Kitchen plays around with a favorite childhood pastry, which... let's be honest, is  far better in memory than reality. *jstakeman

Homemade pop tarts! Smitten Kitchen plays around with a favorite childhood pastry, which... let's be honest, is far better in memory than reality.

#900
Ginger and Strawberry Bubbles - In Design Sponge's behind the bar with aran goyoaga *NOTCOT

Ginger and Strawberry Bubbles - In Design Sponge's behind the bar with aran goyoaga

#899
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
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
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