Honey Yogurt Mousse With Raspberry Coulis & Shortbread Cookies ~ My Tartelette shares a great dessert with a fun and whimsical presentation.
Olive and rosemary breads ~ Rosemary's flavor holds up during baking in Technicolor Kitchen's simple savory rolls.
Macaron Fleur d’Oranger ~ Paris Patisseries weighs in on the fine macaron obsession sweeping over the world.
Two Melon Mousse - a light & airy pastel colored dessert of watermelon & honeydew mousse
Chickpea Granola Bars - Have Cake Will Travel has concocted an exotic granola bar with coconut oil, apricots, and chickpeas!
Irish Butter ~ David Lebovitz goes into the Cork Butter Museum and shares the age old processes of making Irish butter.
Cardamom Peach Buckle - Fork Spoon Knife uses the last of her summer peaches in this sweet cardamom spiced treat.
Emile Henry Tangine ~ Bon Appetit extols the virtues of cooking in a clay pot.
Focaccia dolce profumata di fiori d’arancio ~ Orange zest flavors this sweet focaccia, beautifully photographed by Il Cavoletto Di Bruxelles.
My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping.
White chocolate and dried cranberries granola
You want to have The Hopsicle Experience. Frozen beer can sliced in half and served like a push pop ... Urban Daddy explores
Mexican orejitas (Sugar and cinnamon cookies)
S'more Shake! Love that Just A Taste's recipe not only has toasted marshmallows on top ~ but marshmallow fluff inside as well! Imagine spiking this one...
myBrett's iPhone cutting board is as powerful as the Apple tree MacBook - complete with food apps...
Hawaiian poke. Sure it's raw fish (and I consider that a plus). But it's also a cultural gem from one of the most beautiful places on earth.
Lemon Kale Salad + Seared Salmon ~ The gentle bitterness of the kale contrasts with the sweet salmon in this light healthy combination from Sprouted Kitchen.
Blueberry Pancakes ~ Simple and stunning, Cook Your Dream has the perfect birthday breakfast.
A beautiful art/cookbook + dinnerplate from The Netherlands. Published by Waanders. Recipes by Janneke Vreugdenhil, photos by Mayke Swemle and a design made by Atelier van Wageningen.
The Pioneer Woman's secret technique for toasted french bread is butter... lots and lots of butter.
Homemade Granola - Mark Bittman and the New York Times steer clear of questionable additives and sweeteners, and show how easy it is to make the bars at home.
Asparagus with a fried kalamata olive salsa - Souvlaki for the Soul blanches fresh asparagus and tops it with a lightly fried spicy olive dressing.
Plum Parfaits ~ Nourish Network has a fantastic presentation with this dessert... they've also managed to make it healthy!
Fig Galette ~ A beautiful and very simple tart from Simply Recipes.
Butter lettuce leaves filled with spicy, stir-fried chicken and crunchy water chestnuts.
Orange Creamsicle Ice Cream spiked with a Blue Moon reduction. The perfect ending to a crappy day.
CIA Side Towels ~ Not from the spy agency, but equally cool... Sippity Sup offers a way to get these classic side towels from the Culinary Institute of America at home.
Sautéed Radish with Mint ~ Food52 coaxes out the natural sweetness from radishes with this simple preparation.
Sour Cherry & Apple Clafoutis - fragrant & delicious.
Oil Infuser - Make your own custom flavored olive oils!
Grandma teaches us how to make Apple Strudel...
Bon Appetit builds a gorgeous bar
Spaghetti Squash - So light and delicious! Love and Olive Oil seamlessly swaps out squash for pasta.
Chivito Sandwich - The national dish of Uruguay! The Kitchn shares this classic South American steak sandwich.
Meat Tenderizer ~ Serious Eat's gadget guru Nikki Goldstein takes this meat tenderizer are her own preconceptions to task.
Mounted gelatin animal heads: one boar, one bull. Both taste like the animals they represent, beef consomme with horseradish and pork consomme infused with ginger. Cooked by David Gould, designed by Ben Light
Bompas & Parr have celebrated London Fashion week by collaborating with fashion designer Adam Entwisle on a range of meat jewelery
Black Garlic Noodles with Cucumber Shiso Salad ~ Oui Chef Cook finds something to do with the exotic black garlic and makes a rich gingery garlicy sauce.
The Curious Cook, Harold McGee, explores the long history of cooking with alkalies, i.e. baking soda.
Chilli, Mushroom & Chorizo Pasta ~ Sweetest Kitchen offers this delicious looking spicy pasta dish.
What is a tian? Well, I’m not referring to the Chinese word for sky, but the Provençal gratinée of thinly sliced vegetables. It is one of our favorite early fall recipes.
Sour, salty, with a hint of sweet and bitter, Shrimp Sinigang is one of the Philippine’s most loved dishes
The second Rizzoli edition of Aleksandra Mir's hilarious The How Not To Cookbook leads the way to 9 other titles in The How Not To Book series. And YOU can contribute to this ongoing art project.
Baked Chocolate Doughnuts ~ Delicious homemade doughnuts without the fryer... Lara Ferroni shares this recipe from her newly released cook book.
Georgia BLT. A classic BLT sandwich with a southern twist - fried green tomatoes!
The Herb Lubalin Study Center of Design and Typography at The Cooper Union presents a beautiful new exhibition focusing on the relationship between food and design, titled "Appetite."