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.
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