Enjoy delectable links that inspire NOTCOT!
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
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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
myBrett's iPhone cutting board is as powerful as the Apple tree MacBook - complete with food apps... *supernova6383

myBrett's iPhone cutting board is as powerful as the Apple tree MacBook - complete with food apps...

#1379
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. *SippitySup

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.

#1378
Lemon Kale Salad + Seared Salmon ~ The gentle bitterness of the kale contrasts with the sweet salmon in this light healthy combination from Sprouted Kitchen. *tasteologie

Lemon Kale Salad + Seared Salmon ~ The gentle bitterness of the kale contrasts with the sweet salmon in this light healthy combination from Sprouted Kitchen.

#1377
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Blueberry Pancakes ~ Simple and stunning, Cook Your Dream has the perfect birthday breakfast. *tasteologie

Blueberry Pancakes ~ Simple and stunning, Cook Your Dream has the perfect birthday breakfast.

#1376
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. *Atelier van Wageningen

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.

#1375
The Pioneer Woman's secret technique for toasted french bread is butter... lots and lots of butter. *tasteologie

The Pioneer Woman's secret technique for toasted french bread is butter... lots and lots of butter.

#1374
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. *tasteologie

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.

#1373
Asparagus with a fried kalamata olive salsa - Souvlaki for the Soul blanches fresh asparagus and tops it with a lightly fried spicy olive dressing. *tasteologie

Asparagus with a fried kalamata olive salsa - Souvlaki for the Soul blanches fresh asparagus and tops it with a lightly fried spicy olive dressing.

#1372
Plum Parfaits ~ Nourish Network has a fantastic presentation with this dessert... they've also managed to make it healthy! *tasteologie

Plum Parfaits ~ Nourish Network has a fantastic presentation with this dessert... they've also managed to make it healthy!

#1371
Fig Galette ~ A beautiful and very simple tart from Simply Recipes. *tasteologie

Fig Galette ~ A beautiful and very simple tart from Simply Recipes.

#1370
Butter lettuce leaves filled with spicy, stir-fried chicken and crunchy water chestnuts. *operagirlcooks

Butter lettuce leaves filled with spicy, stir-fried chicken and crunchy water chestnuts.

#1369
Orange Creamsicle Ice Cream spiked with a Blue Moon reduction. The perfect ending to a crappy day. *blondiescakes

Orange Creamsicle Ice Cream spiked with a Blue Moon reduction. The perfect ending to a crappy day.

#1368
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. *jstakeman

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.

#1367
Sautéed Radish with Mint ~ Food52 coaxes out the natural sweetness from radishes with this simple preparation. *jstakeman

Sautéed Radish with Mint ~ Food52 coaxes out the natural sweetness from radishes with this simple preparation.

#1366
Sour Cherry & Apple Clafoutis - fragrant & delicious. *thecreativepot

Sour Cherry & Apple Clafoutis - fragrant & delicious.

#1365
Oil Infuser - Make your own custom flavored olive oils! *tasteologie

Oil Infuser - Make your own custom flavored olive oils!

#1364
Grandma teaches us how to make Apple Strudel... *cookingforseven

Grandma teaches us how to make Apple Strudel...

#1363
Bon Appetit builds a gorgeous bar *smartkitty

Bon Appetit builds a gorgeous bar

#1362
Spaghetti Squash - So light and delicious!  Love and Olive Oil seamlessly swaps out squash for pasta. *jstakeman

Spaghetti Squash - So light and delicious! Love and Olive Oil seamlessly swaps out squash for pasta.

#1361
Chivito Sandwich - The national dish of Uruguay!  The Kitchn shares this classic South American steak sandwich. *tasteologie

Chivito Sandwich - The national dish of Uruguay! The Kitchn shares this classic South American steak sandwich.

#1360
Meat Tenderizer ~ Serious Eat's gadget guru Nikki Goldstein takes this meat tenderizer are her own preconceptions to task. *tasteologie

Meat Tenderizer ~ Serious Eat's gadget guru Nikki Goldstein takes this meat tenderizer are her own preconceptions to task.

#1359
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 *blight

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

#1358
Bompas & Parr have celebrated London Fashion week by collaborating with fashion designer Adam Entwisle on a range of meat jewelery *cakeheadlovesevil

Bompas & Parr have celebrated London Fashion week by collaborating with fashion designer Adam Entwisle on a range of meat jewelery

#1357
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. *tasteologie

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.

#1356
The Curious Cook, Harold McGee, explores the long history of cooking with alkalies, i.e. baking soda. *jstakeman

The Curious Cook, Harold McGee, explores the long history of cooking with alkalies, i.e. baking soda.

#1355
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