Pumpkin Spice Muffins - only 3 ingredients!!
The lightest buttermilk cheddar biscuits ever, plus some thoughts on uncertainty
Chicken & Spinach Quesadillas with Pear Salsa. Bringing fall into all my cooking.
A is for Apple, P is for Pies. One large pie and a lot of small pies. Applicious!
Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
Spinach and ricotta gnudi with browned butter and balsamic sauce.
BLFGT ~ A BLT with fried green tomatoes... Love and Olive Oil brings a little southern flair to the old sandwich standby.
The Barilla Center for Food and Nutrition introduces a new food pyramid to reflect food's environmental impact.
Chocolate Pumpkin Cupcakes ~ Good Life Eats shares these beautiful fall flavored cupcakes.
Make your own Candy! Chow has recipes for some classic candies, which are definitely too good to hand out on Halloween.
Homemade maple caramel corn!
Orechhiette with Broccoli Rabe and Sausage -- the ultimate Autumn comfort dish.
Warm, comforting Apple Galette!
Chocolate Velvet Mini-Bundt with Chocolate Ganache for I Like Big Bundts
Floribean chicken chili, a lighter alternative with the flavors of the islands.
Moroccan Butternut Squash Soup, an intriguing take on the classic fall soup. Inspired by my love of Doris Day movies!
Learn how to make these spinach gnocchi - no potato required!
Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan.
The Kitchn reviews Bakerella's Cake Pops book and shares these fun mummified treats just in time for Halloween.
A simple recipe for lovely mussels from Don't Eat the Paintings.
Michael Ruhlman's 5:3 ratio produces this fun and spicy chipotle-corn ciabatta bread.
Apple and Cheddar Scones ~ Smitten Kitchen bakes up the perfect fall breakfast treat.
Poached Eggs ~ Serious Eats shares Nick Anderer's sous-vidified version of a poached egg.
Preserved Lemons ~ Mark Bittman and the New York Times share an easy to way make a little taste of Morocco at home.
Cannoli Dessert Pizza ~ A buttery sweat dough covered with cannoli cream and then topped with pistachios, cherries, and chocolate chips.
Landgrab ~ Edible Geography shares a fascinating living installation in Shenzhen, China representing the farmland needed to support city life.
Enjoy Pizza at Every Meal: Breakfast (Eggs & Pancetta), Lunch (Neapolitan Margherita), Dinner (Tandoori Chicken & Roasted Cauliflower) and Dessert (Chocolate & Walnuts).
Gorgeous corn fritters just like the ones I ate at Zazu Farm and Restaurant this past summer.
Ginger crackles; sweet and spicy, perfect with a cup of hot coffee in a rainy day. Recipe in spanish.
The Lost Art of Real Cooking ~ A book dedicated to bringing back the forgotten joys and techniques of the kitchens of old and bringing back a sense of adventure with food.
Oey's Mutsumi Hashi chopsticks are linked by delicate Japanese paper twine made from water, glue and silk (Mizuhiki). The chopsticks are handmade by artisans in Ehime.
No Bake Smore Brownies ~ Design Crush style!
Parmesan and thyme crackers with roasted red pepper dip.
Rainbow Chard Gnocchi It's spring south of the equator and The Creative Pot's addition of the rainbow chard really brings that spring color to this dish.
Dark chocolate layer cake with Matcha Swiss buttercream.
Oatmeal Raisin Cookie - If you are looking for a healthy, soft chewy cookie treat, this one's for you...
Shredded Brussels Sprouts with Lemon & Parmesan, plus plenty more inspiration for serving this late-harvest vegetable.
Pear and Walnut Sandwiches
Pear, Hazelnut and Brown Butter Cakes ~ Beautiful little earthy desserts from Cannelle et Vanille.
Bill Granger's incredibly moreish Butterscotch Madeleines (+ his latest cookbook 'Bill's Basics' reviewed).
Creamy Millet with Blueberry Compote--a breakfast of champions!
Trip-ical Island Cocktails: Turn a stay-cation into a rum-cation courtesy of rhum agricole drink recipes straight from the Caribbean islands of the French West Indies.
Grilled Pear Brie and Honey Crostini-an easy appetizer that will be the hit of the party.
Glass and Oak, Mortar and Pestle by DesignGroup - The pestle is made from strong colored glass. The mortar is made from Oak and it serves as a cutting board as well.
Grilling pizza is the closest way to get crispy, chewy, slightly charred pizza oven results at home!
Hearty beef chili with pumpkin - perfect for fall!