i'm sorry, but a kool-aid pickle sounds just too gross for me.
i dont particularly like mustard or leeks, but this looks delicious.
sexy beach blanket favorites from the nytimes.
the secret to great martinis?
greener wine making? Mike Benziger chose watusi cattle over chemicals to fertilize his vines.
trying out less cruel methods of making fois gras. still hardly kind, but something any foodie should be aware of.
no foodporn site would be complete without mention of naked sushi.
a slideslow full of scrumptious snacks in india.
guilt free veal. cruelty free...well...as much as meat can be i suppose.
dont read this one of you're squeamish. squirrel, sparrow, black bear are all on the menu for steven rinella. check out his book "The Scavenger's Guide to Haute Cuisine" too.
cooking is pretty hardcore, and art and cook's o2 line of kitchen gadgets reflect it with their ergonomic pockets to relieve stress and pressure on your hands. for the high performance chef in your house?
For a Sweeter Passover, Old and New Sephardic Delights...yummy.
david eyre's 1966 pancake recipe looks pretty tasty.
there's a new dim sum joint in brooklyn. pacificana. yum.
capybara for lunch? it'll cost twice as much as the beef!
the froyo craze is back on. yolato is creating a stir on the east coast.
silenceisgolden spotted these great plates over at notcot.org. thomas paul for paul smith plates.
these plates have so much understated elegance...i love them. rouleau de fer by kiln. enameled iron...gorgeous!
mmm...sanuki udon done right.
yum, shrimp scampi!
almond-carrot salad and the power of almond residue.
i want my naan made by this guy at earthen oven on the upper west side.
Even the name has a vampy allure: red velvet...
discover the secrets of unlaid eggs.
i do miss the dining halls. howto cook up a storm in yale's finest.
a rather bizarre english measuring cup.
'Call the cops!' she shrieked, mock-horrified, in Japanese before bursting into laughter. 'The American's eating whale!' nytimes on humpback sashimi.
nordljus is one of my favorite food blogs. not only is it a textual delight, the images are always mouth watering.
sarah cihat's tabelware offer a delightful mix of subculture and tradition, balanced of course with stunningly good design.
black chicken has been a delicacy in asia for years, now the silkie is being brought to the attention of the west.