Mussels in Irish Cider!

Going vegetarian doesn't mean you have to sacrifice on flavour - these fiery Sichuan Dry-Fried Green Beans are seriously tasty.

Sourdough No-Knead Bread, very easy to make.

Roasted Autumn Fruit Crostata ~ Cooking How shares a simple tart of seasonal fruit.

Learn how to make homemade five cheese ravioli. Using a ravioli mold makes it so easy!

Pumpkin Focaccia with Walnuts & Camembert

Chocolate Buttermilk Cake Donuts ~ Cherry Tea Cakes adds a fun presentation to these easy to bake donuts.

Gluten Free Fried Chicken ~ GFFC! Michael Ruhlman shares great recipe utilizing a wide range of alternative flours.

A beautiful pear tart from Simply Recipes.

Berry Tiramisu - inspired by a new restaurant find in Sydney

Corn Chowder with Chilies ~ Comforting and spicey! Pioneer Woman's chowder is seasoned with bacon and chipotle peppers.

Tomatoes harvested from the garden are used to make spicy Indian style pickles

Making your own marinated feta is easier than you think. Plus it's cheaper and far tastier than the shop bought marinated feta.

Snickerdoodle Cupcakes

Blueberry tarts

This butternut squash custard showcases the flavors of autumn.

A chocolate snack cake filled with creamy dulce de leche covered with a dark chocolate and whipped honey ganache frosting and topped with an almond praline shard.

Starbucks Pumpkin Spice Latte Martini

Lily Vanilli is launching her book "A Zombie Ate My Cupcake" by hosting a zombie last supper in Harrods

I added fresh Walnuts to this Derbyshire Tea Loaf that Market Kitchen asked me to bake this week...

Traditional British baking - Chorley Cakes

Cooking Architecture celebrates fall with Roasted Root Vegetables and explores thoughts on sharing food with friends.

Caviar flavoured to taste like bacon and eggs, from the California Caviar Company. Also comes in saffron, wasabi, lemongrass, truffle and bourbon-flavoured whitefish roe.

Flower shaped eggs ~ also works for pancakes!

CoolHunting takes us inside - Keys To Good Cooking:
Make great recipes better with a new book of practical wisdom from food science guru Harold McGee

Pumpkin Cream Cheese Truffles

To celebrate the 50th anniversary festival of animation from Annecy 2010, the French artist Alexandre Dubosc proposed to stop-motion video playful and colorful, featuring ingredients needed to make a cake for the least original ... .

Silky Marinated Salmon ~ A light salmon ceviche

Give the breadbasket a personalized touch with these individual Whole-Wheat Buttermilk Dinner Rolls baked in a jam jar.

Party idea! Colorful, thinly sliced veggie appetizers

My trip to the Donna Hay General Store in Sydney inspired this... Double Chocolate Cupcake

Customizable table set by 5.5 designers. They designed the functional part only; the aesthetic side is the users' responsibility.

Homemade Oreos: They taste better AND they're still dunkable!

Combining a great cookbook with a guide to some of the best food blogs from around the world, "Foodies of the World" is a new book published by Slattery Media, and its out now! A perfect gift for that foodie in your life.

Pretend you're Parisian - Sliced radishes with herb butter on toast!

After a long week, there’s nothing like a luscious roundup from Liqurious to get you ready for the weekend.

The Baked Brownie - The recipe definitely lives up to the hype!

Marc Newson has created “electric oven” is the best equipment for built-in with the shape, dimensions, functions – all perfect to the smallest detail. SMEG Collection Programmable!

Spicy White Bean Dip - Great for tailgating, weekend parties or just any old time.

Traditional Bolognese Pasta Sauce in Half the Time - With a pressure cooker you can cut the simmering time down from 2 hours to 30 minutes!

Cardamom is the secret ingredient in this thick and creamy Mango Lassi recipe.

Gerard's Mustard Tart for French Fridays with Dorie. These mini tarts are made with some of the last fresh cherry tomatoes in our garden.

Gnocchi Mac & Cheese

The NYtimes explores the growing restaurant scene in Bilbao. Eneko Atxa of Azurmendi serves a single oyster with seawater poured over dry ice.