Enjoy delectable links that inspire NOTCOT!
Warm, comforting Apple Galette! *ninatimm

Warm, comforting Apple Galette!

#1970
Chocolate Velvet Mini-Bundt with Chocolate Ganache for I Like Big Bundts *foodlibrarian

Chocolate Velvet Mini-Bundt with Chocolate Ganache for I Like Big Bundts

#1969
Floribean chicken chili, a lighter alternative with the flavors of the islands. *theperfectpantry

Floribean chicken chili, a lighter alternative with the flavors of the islands.

#1968
Moroccan Butternut Squash Soup, an intriguing take on the classic fall soup.  Inspired by my love of Doris Day movies! *ErinsFoodFiles

Moroccan Butternut Squash Soup, an intriguing take on the classic fall soup. Inspired by my love of Doris Day movies!

#1967
Learn how to make these spinach gnocchi - no potato required! *the italian dish

Learn how to make these spinach gnocchi - no potato required!

#1966
Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan. *tasteologie

Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan.

#1965
The Kitchn reviews Bakerella's Cake Pops book and shares these fun mummified treats just in time for Halloween. *tasteologie

The Kitchn reviews Bakerella's Cake Pops book and shares these fun mummified treats just in time for Halloween.

#1964
A simple recipe for lovely mussels from Don't Eat the Paintings. *iamhaley

A simple recipe for lovely mussels from Don't Eat the Paintings.

#1963
Michael Ruhlman's 5:3 ratio produces this fun and spicy chipotle-corn ciabatta bread. *tasteologie

Michael Ruhlman's 5:3 ratio produces this fun and spicy chipotle-corn ciabatta bread.

#1962
Apple and Cheddar Scones ~ Smitten Kitchen bakes up the perfect fall breakfast treat. *tasteologie

Apple and Cheddar Scones ~ Smitten Kitchen bakes up the perfect fall breakfast treat.

#1961
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Poached Eggs ~ Serious Eats shares Nick Anderer's sous-vidified version of a poached egg. *tasteologie

Poached Eggs ~ Serious Eats shares Nick Anderer's sous-vidified version of a poached egg.

#1960
Preserved Lemons ~ Mark Bittman and the New York Times share an easy to way make a little taste of Morocco at home. *tasteologie

Preserved Lemons ~ Mark Bittman and the New York Times share an easy to way make a little taste of Morocco at home.

#1959
Cannoli Dessert Pizza ~ A buttery sweat dough covered with cannoli cream and then topped with pistachios, cherries, and chocolate chips. *CinnamonSpiceGirl

Cannoli Dessert Pizza ~ A buttery sweat dough covered with cannoli cream and then topped with pistachios, cherries, and chocolate chips.

#1958
Landgrab ~ Edible Geography shares a fascinating living installation in Shenzhen, China representing the farmland needed to support city life. *tasteologie

Landgrab ~ Edible Geography shares a fascinating living installation in Shenzhen, China representing the farmland needed to support city life.

#1957
Enjoy Pizza at Every Meal: Breakfast (Eggs & Pancetta), Lunch (Neapolitan Margherita), Dinner (Tandoori Chicken & Roasted Cauliflower) and Dessert (Chocolate & Walnuts). *foodnouveau

Enjoy Pizza at Every Meal: Breakfast (Eggs & Pancetta), Lunch (Neapolitan Margherita), Dinner (Tandoori Chicken & Roasted Cauliflower) and Dessert (Chocolate & Walnuts).

#1956
Gorgeous corn fritters just like the ones I ate at Zazu Farm and Restaurant this past summer. *eatlivetravelwrite

Gorgeous corn fritters just like the ones I ate at Zazu Farm and Restaurant this past summer.

#1955
Ginger crackles; sweet and spicy, perfect with a cup of hot coffee in a rainy day. Recipe in spanish. *akane86

Ginger crackles; sweet and spicy, perfect with a cup of hot coffee in a rainy day. Recipe in spanish.

#1954
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. *tasteologie

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.

#1953
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. *rugenius

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.

#1952
No Bake Smore Brownies ~ Design Crush style! *NOTCOT

No Bake Smore Brownies ~ Design Crush style!

#1951
Parmesan and thyme crackers with roasted red pepper dip. *delicieux

Parmesan and thyme crackers with roasted red pepper dip.

#1950
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. *thecreativepot

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.

#1949
Dark chocolate layer cake with Matcha Swiss buttercream. *BraveTart

Dark chocolate layer cake with Matcha Swiss buttercream.

#1948
Oatmeal Raisin Cookie - If you are looking for a healthy, soft chewy cookie treat, this one's for you... *Kokken69

Oatmeal Raisin Cookie - If you are looking for a healthy, soft chewy cookie treat, this one's for you...

#1947
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Shredded Brussels Sprouts with Lemon & Parmesan, plus plenty more inspiration for serving this late-harvest vegetable. *simplebites

Shredded Brussels Sprouts with Lemon & Parmesan, plus plenty more inspiration for serving this late-harvest vegetable.

#1946
Pear and Walnut Sandwiches
*acouplecooks

Pear and Walnut Sandwiches

#1945
Pear, Hazelnut and Brown Butter Cakes ~ Beautiful little earthy desserts from Cannelle et Vanille. *tasteologie

Pear, Hazelnut and Brown Butter Cakes ~ Beautiful little earthy desserts from Cannelle et Vanille.

#1944
Bill Granger's incredibly moreish Butterscotch Madeleines (+ his latest cookbook 'Bill's Basics' reviewed). *gourmetraveller

Bill Granger's incredibly moreish Butterscotch Madeleines (+ his latest cookbook 'Bill's Basics' reviewed).

#1943
Creamy Millet with Blueberry Compote--a breakfast of champions! *nourishnetwork

Creamy Millet with Blueberry Compote--a breakfast of champions!

#1942
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. *Served Raw

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.

#1941
Grilled Pear Brie and Honey Crostini-an easy appetizer that will be the hit of the party. *twopeasandtheirpod

Grilled Pear Brie and Honey Crostini-an easy appetizer that will be the hit of the party.

#1940
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.
*designgroup

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.

#1939
Grilling pizza is the closest way to get crispy, chewy, slightly charred pizza oven results at home! *SippitySup

Grilling pizza is the closest way to get crispy, chewy, slightly charred pizza oven results at home!

#1938
Hearty beef chili with pumpkin - perfect for fall! *ekerekes

Hearty beef chili with pumpkin - perfect for fall!

#1937
Pizza pops! Or, mini pizzas-on-a-stick. *chic cookies

Pizza pops! Or, mini pizzas-on-a-stick.

#1936
Sourdough Bread, it only needs one rising. *Tania

Sourdough Bread, it only needs one rising.

#1935
Quark Mousse & Roasted Strawberries - A finger licking good, healthy, vegetarian dessert made with minimal fuss using curd cheese and roasted balsamic strawberries. No bake. *vindee

Quark Mousse & Roasted Strawberries - A finger licking good, healthy, vegetarian dessert made with minimal fuss using curd cheese and roasted balsamic strawberries. No bake.

#1934
This pumpkin alfredo is an autumnal twist on a traditional alfredo sauce. *chocolatteandtea

This pumpkin alfredo is an autumnal twist on a traditional alfredo sauce.

#1933
Decadent German Chocolate Cake by Shared Sugar *elsia

Decadent German Chocolate Cake by Shared Sugar

#1932
Rustic Garlic Loaves for World Bread Day ... made from Mark Bittmans Pizza Dough *vindee

Rustic Garlic Loaves for World Bread Day ... made from Mark Bittmans Pizza Dough

#1931
What do you do when you burn $150.00 worth of spare ribs? Make some coleslaw and turn it into sandwiches of course. *HollowPeas

What do you do when you burn $150.00 worth of spare ribs? Make some coleslaw and turn it into sandwiches of course.

#1930
Open-air farmer’s markets vs. online farmer’s markets: this could be a question for the rain gods *jennynoowyn

Open-air farmer’s markets vs. online farmer’s markets: this could be a question for the rain gods

#1929
Spaghetti alle Vongole - an Italian Classic of clams, white wine, olive oil, garlic, chili and parsley. *Trissalicious

Spaghetti alle Vongole - an Italian Classic of clams, white wine, olive oil, garlic, chili and parsley.

#1928
Apple & sour cherry pie with crumble topping - Yup, every bit as delicious as you think it would be. *kickpleat

Apple & sour cherry pie with crumble topping - Yup, every bit as delicious as you think it would be.

#1927
The Eight Food Magazines You Should Read Now ~ Good has a great reading list, with some great recommendations for off the beaten path food magazines.
*tasteologie

The Eight Food Magazines You Should Read Now ~ Good has a great reading list, with some great recommendations for off the beaten path food magazines.

#1926
Marina Aurora - Amazing food photography and styling by Marina Ekroos showing all steps of a recipe in a single shot (They start about 5 pictures into the portfolio) *zabs

Marina Aurora - Amazing food photography and styling by Marina Ekroos showing all steps of a recipe in a single shot (They start about 5 pictures into the portfolio)

#1925
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