Enjoy delectable links that inspire NOTCOT!
Rustic Fig and Almond Cream Galette ~ Fresh figs and a buttery crust come together in A Sweet Spoonful's tart. *tasteologie

Rustic Fig and Almond Cream Galette ~ Fresh figs and a buttery crust come together in A Sweet Spoonful's tart.

#1425
Pasta with Mushroom Pesto - a delicious side dish for grilling season!! *ninatimm

Pasta with Mushroom Pesto - a delicious side dish for grilling season!!

#1424
La Tartine Gourmande enjoys apple picking with her daughter and making this apple and olive oil cake. *tasteologie

La Tartine Gourmande enjoys apple picking with her daughter and making this apple and olive oil cake.

#1423
Hamburger Buns - Fake Ginger takes cooking from scratch all the way with these homemade hamburger buns. *tasteologie

Hamburger Buns - Fake Ginger takes cooking from scratch all the way with these homemade hamburger buns.

#1422
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. *XzanderX

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.

#1421
What Katie Ate has a dazzling array of Sundaes. *tasteologie

What Katie Ate has a dazzling array of Sundaes.

#1420
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... *CHOW, CHOW.COM

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...

#1419
Hydrangea cupcakes! rich chocolate cupcakes with vanilla buttercream piped into hydrangea flowers...it's still technically summer, right? *sugarswings

Hydrangea cupcakes! rich chocolate cupcakes with vanilla buttercream piped into hydrangea flowers...it's still technically summer, right?

#1418
Awesome infographic all about Nachos. *nachosny

Awesome infographic all about Nachos.

#1417
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). *acouplecooks

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).

#1416
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Chocolate Chip Cookie Dough Ice Cream ~ Love and Olive Oil shares this delicious looking homemade ice cream. *tasteologie

Chocolate Chip Cookie Dough Ice Cream ~ Love and Olive Oil shares this delicious looking homemade ice cream.

#1415
So You Wanna Be a Chef - Michael Ruhlman shares a chapter from Anthony Bourdain's new book Medium Raw. *tasteologie

So You Wanna Be a Chef - Michael Ruhlman shares a chapter from Anthony Bourdain's new book Medium Raw.

#1414
Bananarachy ~ Serious Eats goes down to Austin to experience a real life banana cart inspired by Arrested Development. *tasteologie

Bananarachy ~ Serious Eats goes down to Austin to experience a real life banana cart inspired by Arrested Development.

#1413
The Kitchn on the fine art of drizzling chocolate. *tasteologie

The Kitchn on the fine art of drizzling chocolate.

#1412
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! *Playmedesign

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!

#1411
Henry Bourne photographs "Gentleman's Relish" for Wallpaper magazine. Pictured: Clementine + Muscat jelly *ShihBear

Henry Bourne photographs "Gentleman's Relish" for Wallpaper magazine. Pictured: Clementine + Muscat jelly

#1410
Chocolate Stout Cake - A rich dark chocolate cake made with beer and accompanied by a rich chocolate ganache. *tasteologie

Chocolate Stout Cake - A rich dark chocolate cake made with beer and accompanied by a rich chocolate ganache.

#1409
Check out the fall issue of Sweet Paul Magazine.
A 109 page long free online food magazine. *sweetpaul

Check out the fall issue of Sweet Paul Magazine.
A 109 page long free online food magazine.

#1408
New varieties of hot pepper! Tasting Table SF introduces us to the Guindilla verde and Shaerma peppers, now available in the United States.
*tasteologie

New varieties of hot pepper! Tasting Table SF introduces us to the Guindilla verde and Shaerma peppers, now available in the United States.

#1407
Creamy Cauliflower Soup ~ Steamy Kitchen cooks down and purees cauliflower, and tops it all off with a crumble of bacon and Gorgonzola cheese. *tasteologie

Creamy Cauliflower Soup ~ Steamy Kitchen cooks down and purees cauliflower, and tops it all off with a crumble of bacon and Gorgonzola cheese.

#1406
Awesome infographic of the Production Cycle of Champagne making for Veuve Clicquot *NOTCOT

Awesome infographic of the Production Cycle of Champagne making for Veuve Clicquot

#1405
Sunflowers! The Washington Post offers this great resource on sunflowers, including a recipe for sunflower seed encrusted fish. *tasteologie

Sunflowers! The Washington Post offers this great resource on sunflowers, including a recipe for sunflower seed encrusted fish.

#1404
Doughnut Truffles ~ Lara Ferroni revives stale doughnuts by turning them into beautiful boozy doughnut truffles! *tasteologie

Doughnut Truffles ~ Lara Ferroni revives stale doughnuts by turning them into beautiful boozy doughnut truffles!

#1403
Just a Taste pops in for a quick visit to Mario Batali's new Italian import megamart in NYC, Eataly. *tasteologie

Just a Taste pops in for a quick visit to Mario Batali's new Italian import megamart in NYC, Eataly.

#1402
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Old Fashion Hot Fudge Sauce - The Hungry Mouse whips up a batch of good old fashioned hot fudge, from scratch. *tasteologie

Old Fashion Hot Fudge Sauce - The Hungry Mouse whips up a batch of good old fashioned hot fudge, from scratch.

#1401
A crunchy, creamy, tart, fluffy and sweet heavenly lemon meringue pie. *foodnouveau

A crunchy, creamy, tart, fluffy and sweet heavenly lemon meringue pie.

#1400
Breakfast delivered in my HATCH at the Hotel Tremoille in Paris... fun hotel room design detail! *NOTCOT

Breakfast delivered in my HATCH at the Hotel Tremoille in Paris... fun hotel room design detail!

#1399
White Chocolate Mocha Mousse Cake ~ Easy elegance kicked up with a shot of espresso and smoothed out with some white chocolate. *bakersroyale

White Chocolate Mocha Mousse Cake ~ Easy elegance kicked up with a shot of espresso and smoothed out with some white chocolate.

#1398
Granola made without oil... learn the easy way of making healthy tasty granola! *stephchows

Granola made without oil... learn the easy way of making healthy tasty granola!

#1397
Tempura - Who doesn't love a crunchy deep fried morsel? The Creative Pot fries up some asparagus tempura. *thecreativepot

Tempura - Who doesn't love a crunchy deep fried morsel? The Creative Pot fries up some asparagus tempura.

#1396
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. *tasteologie

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.

#1395
Stone Soup shares a peak into her spice drawer. *tasteologie

Stone Soup shares a peak into her spice drawer.

#1394
Honey Yogurt Mousse With Raspberry Coulis & Shortbread Cookies ~  My Tartelette shares a great dessert with a fun and whimsical presentation. *tasteologie

Honey Yogurt Mousse With Raspberry Coulis & Shortbread Cookies ~ My Tartelette shares a great dessert with a fun and whimsical presentation.

#1393
Olive and rosemary breads ~ Rosemary's flavor holds up during baking in Technicolor Kitchen's simple savory rolls. *tasteologie

Olive and rosemary breads ~ Rosemary's flavor holds up during baking in Technicolor Kitchen's simple savory rolls.

#1392
Macaron Fleur d’Oranger ~ Paris Patisseries weighs in on the fine macaron obsession sweeping over the world. *tasteologie

Macaron Fleur d’Oranger ~ Paris Patisseries weighs in on the fine macaron obsession sweeping over the world.

#1391
Two Melon Mousse - a light & airy pastel colored dessert of watermelon & honeydew mousse *raspberricupcakes

Two Melon Mousse - a light & airy pastel colored dessert of watermelon & honeydew mousse

#1390
Chickpea Granola Bars - Have Cake Will Travel has concocted an exotic granola bar with coconut oil, apricots, and chickpeas! *tasteologie

Chickpea Granola Bars - Have Cake Will Travel has concocted an exotic granola bar with coconut oil, apricots, and chickpeas!

#1389
Irish Butter ~ David Lebovitz goes into the Cork Butter Museum and shares the age old processes of making Irish butter. *tasteologie

Irish Butter ~ David Lebovitz goes into the Cork Butter Museum and shares the age old processes of making Irish butter.

#1388
Cardamom Peach Buckle - Fork Spoon Knife uses the last of her summer peaches in this sweet cardamom spiced treat. *tasteologie

Cardamom Peach Buckle - Fork Spoon Knife uses the last of her summer peaches in this sweet cardamom spiced treat.

#1387
Emile Henry Tangine ~ Bon Appetit extols the virtues of cooking in a clay pot. *tasteologie

Emile Henry Tangine ~ Bon Appetit extols the virtues of cooking in a clay pot.

#1386
Focaccia dolce profumata di fiori d’arancio ~ Orange zest flavors this sweet focaccia, beautifully photographed by Il Cavoletto Di Bruxelles. *tasteologie

Focaccia dolce profumata di fiori d’arancio ~ Orange zest flavors this sweet focaccia, beautifully photographed by Il Cavoletto Di Bruxelles.

#1385
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.  *Trissalicious

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.

#1384
White chocolate and dried cranberries granola *jeroxie

White chocolate and dried cranberries granola

#1383
You want to have The Hopsicle Experience. Frozen beer can sliced in half and served like a push pop ... Urban Daddy explores *smartkitty

You want to have The Hopsicle Experience. Frozen beer can sliced in half and served like a push pop ... Urban Daddy explores

#1382
Mexican orejitas (Sugar and cinnamon cookies) *dulcisinfundo

Mexican orejitas (Sugar and cinnamon cookies)

#1381
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... *NOTCOT

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...

#1380
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