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!
Pizza pops! Or, mini pizzas-on-a-stick.
Sourdough Bread, it only needs one rising.
Quark Mousse & Roasted Strawberries - A finger licking good, healthy, vegetarian dessert made with minimal fuss using curd cheese and roasted balsamic strawberries. No bake.
This pumpkin alfredo is an autumnal twist on a traditional alfredo sauce.
Decadent German Chocolate Cake by Shared Sugar
Rustic Garlic Loaves for World Bread Day ... made from Mark Bittmans Pizza Dough
What do you do when you burn $150.00 worth of spare ribs? Make some coleslaw and turn it into sandwiches of course.
Open-air farmer’s markets vs. online farmer’s markets: this could be a question for the rain gods
Spaghetti alle Vongole - an Italian Classic of clams, white wine, olive oil, garlic, chili and parsley.
Apple & sour cherry pie with crumble topping - Yup, every bit as delicious as you think it would be.
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.
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)
Butternut Squash Gratin
Camelised apple cinnamon cake
Popular Chinese Yum Cha (Dim Sum) Recipe Woo Kok 芋角 (Taro / Yam Puffs)
Shortbread buttery goodness with green tea, Matcha, infusion.
Roasted-Pumpkin Soup with Apples and Bacon... Fall is in the air ! Recipe by The Jewels of New-York
This Apple Tart with Almond Cream takes advantage of the seasonal fall apples.
Deviled Egg Renovation: Make over your grandmother’s 100-year-old recipe for an appetizer platter worthy of your next Happy Hour menu.