*thecreativepot
Spicy Cilantro Peanut Slaw - capture the first days of spring (or the last days of summer!)
#2058
*eatlivetravelwrite
Hachis parmentier - a French classic that is perfect for the fall and winter.
#2053
*tasteologie
Caramel Cupcakes - A Sweet Spoonful reflects on life and this delicious desert adapted from the Southern Foodways Alliance Community Cookbook with traditional homemade caramel.
#2046
*tasteologie
Fried Cauliflower ~ Dirty Kitchen Secrets shares this Lebanese side served with a tahini sauce.
#2045
*voodooandsauce
Four Asian mushrooms (shiitake, maitake, enoki and anzutake) and Brillat-Savarin triple cream brie make the best risotto.
#2042
*misspickledplum
Baby spinach, golden mushroom and shaved parmesan, drizzled with a red wine vinegar and olive oil dressing.
#2039
*Powerbalance
Special edition macarons from Ladurée in collaboration with British designer John Galliano.
#2037
*cookingarchitecture
Cooking Architecture makes a delicious and easy galette from fresh-picked, local apples.
#2036
*tasteologie
Roasted Butternut Squash Orzo Salad ~ Two Peas and Their Pod make great use of seasonal vegetables with this dish.
#2035
*tasteologie
Cauliflower and Parmesan Cake - This savory cake is more like a "sturdy baked omelet." Smitten Kitchen adapts a recipe from Yotam Ottolenghi of London.
#2034
*tasteologie
Tostones Con Mojo ~ Matt Bite's serves up fried plantains with a delicious vibrant garlic cilantro sauce.
#2033
*tasteologie
Whole Wheat Sunflower Seed Bread ~ Joy the Baker breaks away from all the sweet stuff and brings out the whole wheat flower.
#2032
*Trissalicious
Fresh pasta with pumpkin, pine nuts and goat cheese... and can you really change the world?
#2030
*tasteologie
Good and the WWF have teamed up to make some interesting infographics illustrating the 2010 Living Planet Report.
#2029
*tasteologie
L.A. Style Chorizo ~ A sausage recipe makes for a tasty breakfast and helps keep a 6 year-old desire to raise pigs at bay in this edition of The New York Times series Cooking with Dexter.
#2028
*sweetpeaskitchen
This rich and creamy pumpkin fudge is speckled with walnuts and spiced with cinnamon, nutmeg, cloves, and ginger.
#2025
*acouplecooks
Pumpkin Parfaits: There’s not much not to love about pumpkin. I don’t even have to taste it – even just smelling pumpkin spice candle (mmm) is enough to give me that cozy fall feeling.
#2023
*Served Raw
Improv Concord Grape Cocktail: Down-and-dirty, off-the-cuff creation is the mother of mixology invention.
#2021
*misspickledplum
This popular Japanese dish (a take on the Chinese Mapo Tofu) is savory, fiery and so satisfying! The steps are very easy to follow and it's great for leftovers.
#2018
*KitchenParade
Pan de Muerto, the traditional bread from Latin America to communicate with loved ones who have passed on.
#2017