*nourishnetwork
Orechhiette with Broccoli Rabe and Sausage -- the ultimate Autumn comfort dish.
#1971
*theperfectpantry
Floribean chicken chili, a lighter alternative with the flavors of the islands.
#1968
*ErinsFoodFiles
Moroccan Butternut Squash Soup, an intriguing take on the classic fall soup. Inspired by my love of Doris Day movies!
#1967
*tasteologie
Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan.
#1965
*tasteologie
The Kitchn reviews Bakerella's Cake Pops book and shares these fun mummified treats just in time for Halloween.
#1964
*tasteologie
Michael Ruhlman's 5:3 ratio produces this fun and spicy chipotle-corn ciabatta bread.
#1962
*tasteologie
Apple and Cheddar Scones ~ Smitten Kitchen bakes up the perfect fall breakfast treat.
#1961
*tasteologie
Poached Eggs ~ Serious Eats shares Nick Anderer's sous-vidified version of a poached egg.
#1960
*tasteologie
Preserved Lemons ~ Mark Bittman and the New York Times share an easy to way make a little taste of Morocco at home.
#1959
*CinnamonSpiceGirl
Cannoli Dessert Pizza ~ A buttery sweat dough covered with cannoli cream and then topped with pistachios, cherries, and chocolate chips.
#1958
*tasteologie
Landgrab ~ Edible Geography shares a fascinating living installation in Shenzhen, China representing the farmland needed to support city life.
#1957
*foodnouveau
Enjoy Pizza at Every Meal: Breakfast (Eggs & Pancetta), Lunch (Neapolitan Margherita), Dinner (Tandoori Chicken & Roasted Cauliflower) and Dessert (Chocolate & Walnuts).
#1956
*eatlivetravelwrite
Gorgeous corn fritters just like the ones I ate at Zazu Farm and Restaurant this past summer.
#1955
*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
*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
*simplebites
Shredded Brussels Sprouts with Lemon & Parmesan, plus plenty more inspiration for serving this late-harvest vegetable.
#1946
*tasteologie
Pear, Hazelnut and Brown Butter Cakes ~ Beautiful little earthy desserts from Cannelle et Vanille.
#1944
*gourmetraveller
Bill Granger's incredibly moreish Butterscotch Madeleines (+ his latest cookbook 'Bill's Basics' reviewed).
#1943
*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
*twopeasandtheirpod
Grilled Pear Brie and Honey Crostini-an easy appetizer that will be the hit of the party.
#1940
*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.
*SippitySup
Grilling pizza is the closest way to get crispy, chewy, slightly charred pizza oven results at home!
#1938
*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
*jennynoowyn
Open-air farmer’s markets vs. online farmer’s markets: this could be a question for the rain gods
#1929
*Trissalicious
Spaghetti alle Vongole - an Italian Classic of clams, white wine, olive oil, garlic, chili and parsley.
#1928