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.
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.