Blueberry Crumb Bars ~ A sweet and super simple recipe from Purple Foodie.
Serious Eats heads into the crisper drawer and pulls out some handy principles of making stock.
Mooncake - Kokken 69 shares these beautifully intricate moon cakes.
Smoked salmon on a ciabatta roll that was supposed to be a bagel, or What to do if you accidentally drown your dough.
Rustic Fig and Almond Cream Galette ~ Fresh figs and a buttery crust come together in A Sweet Spoonful's tart.
Pasta with Mushroom Pesto - a delicious side dish for grilling season!!
La Tartine Gourmande enjoys apple picking with her daughter and making this apple and olive oil cake.
Hamburger Buns - Fake Ginger takes cooking from scratch all the way with these homemade hamburger buns.
Good ol’ Sailor Vodka is a new Swedish vodka made out of organic grain and bottled in a recyclable PET-bottle designed by tattoo artist Aniela from Flash Fighters.
What Katie Ate has a dazzling array of Sundaes.
The 2010 CHOW 13. Our second annual awards, honoring the people pushing the food world in new and adventurous directions. illustrations by ASAF HANUKA, ZOHAR LAZAR, and MARCOS CHIN...
Hydrangea cupcakes! rich chocolate cupcakes with vanilla buttercream piped into hydrangea flowers...it's still technically summer, right?
Awesome infographic all about Nachos.
Cutting back on meat forces you to get a little more creative in your diet. Quinoa has become one of our favorite discoveries, and not just for its exotic name (pronounced KEEN-wah – you may need to say it a few times to make it stick).
Chocolate Chip Cookie Dough Ice Cream ~ Love and Olive Oil shares this delicious looking homemade ice cream.
So You Wanna Be a Chef - Michael Ruhlman shares a chapter from Anthony Bourdain's new book Medium Raw.
Bananarachy ~ Serious Eats goes down to Austin to experience a real life banana cart inspired by Arrested Development.
The Kitchn on the fine art of drizzling chocolate.
Suldalskinka is cured ham that is dried and ripened in the fresh air from the mountain and forest, about 650 meters above sea level in Mostoles in Suldal. The packaging was created by Fasett and Slip!
Henry Bourne photographs "Gentleman's Relish" for Wallpaper magazine. Pictured: Clementine + Muscat jelly
Chocolate Stout Cake - A rich dark chocolate cake made with beer and accompanied by a rich chocolate ganache.
Check out the fall issue of Sweet Paul Magazine.
A 109 page long free online food magazine.
New varieties of hot pepper! Tasting Table SF introduces us to the Guindilla verde and Shaerma peppers, now available in the United States.
Creamy Cauliflower Soup ~ Steamy Kitchen cooks down and purees cauliflower, and tops it all off with a crumble of bacon and Gorgonzola cheese.
Awesome infographic of the Production Cycle of Champagne making for Veuve Clicquot
Sunflowers! The Washington Post offers this great resource on sunflowers, including a recipe for sunflower seed encrusted fish.
Doughnut Truffles ~ Lara Ferroni revives stale doughnuts by turning them into beautiful boozy doughnut truffles!
Just a Taste pops in for a quick visit to Mario Batali's new Italian import megamart in NYC, Eataly.
Old Fashion Hot Fudge Sauce - The Hungry Mouse whips up a batch of good old fashioned hot fudge, from scratch.
A crunchy, creamy, tart, fluffy and sweet heavenly lemon meringue pie.
Breakfast delivered in my HATCH at the Hotel Tremoille in Paris... fun hotel room design detail!
White Chocolate Mocha Mousse Cake ~ Easy elegance kicked up with a shot of espresso and smoothed out with some white chocolate.
Granola made without oil... learn the easy way of making healthy tasty granola!
Tempura - Who doesn't love a crunchy deep fried morsel? The Creative Pot fries up some asparagus tempura.
Plum & Almond Crumble Slice ~ This dessert, from Junglefrog Cooking, is carefully stacked with a shortbread crust, then a layer plums, and topped off with a crunchy layer of almonds.
Stone Soup shares a peak into her spice drawer.
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.