Farming Interns - The New York Times reports on this growing trend of college students working for room and board on the farm.

Deep Fried Beer - One Texan never believed it when they told him it couldn't be done. The results from his new patent pending process will be unveiled at the state fair of Texas.

Cherry Pomegranate Sorbet - Cool and refreshing for summer, Honey and Jam uses vodka to help with the consistency and long days.

Nectarine Mousse ~ This creamy dessert looks gorgeous! Fresh New England makes great use of nectarines straight from the orchard, both pureed into the mousse and sliced as a garnish.

Charred Pepper Salad ~ Red peppers and quinoa make up most of the body of this fun spicy salad shared by Fresh 365.

Bourbon Street Milkshake ~ The New York Times hits the lanes at Brooklyn Bowl and rolls with this boozy bourbony milkshake.

Stuffed Swiss Chard ~ Swiss Chard replaces grape leaves with these stuffed treats. Dirty Kitchen Secrets shares this Lebanese treat.

Go to Dish ~ Chow's latest installment has Molly Ringwald sharing the secret life of an American roasted chicken.

Charity Lynne shares an insider look into some of her recent work at a magazine shoot in Seattle.

Rye Canneloni ~ Cook Your Dream takes a Scandinavian cookbook out for a test drive with this rye meat pie.

Japanese Katsu Curry ~ A fun and surprisingly in depth look into the wonders and mysteries of Japanese curry from The Bold Italic

Grilled Radicchio Salad ~ Radicchio takes the heat from the grill well transforming from slightly bitter to warm and nutty!

Plum Cake ~ Just in time for Rosh Hashana, the New York Times delivers this update on a holiday classic.

Limoncello Macaroons ~ Almond, lemons, and just a touch of limoncello go into these lovely macaroons, which held up well as 101 Cookbooks took them into the wilderness.

Okra! Michael Ruhlman offers some suggestions on how to cook up this delicious vegetable while avoiding the slime it gets a bad rap for.

Masala Stuffed Okra - Veggie Belly shares this okra preparation from her families archive. Okra is dried, stuffed with a spicy masala and then fried..

Dark Chocolate Brownies with Ginger Ice Cream ~ The salted caramel sauce helps My Tartelette brings this dessert over the top.

Peach Shortbread - An easy light peachy shortbread sprinkled with streusel from Smitten Kitchen.

Scallion Salsa Verde ~ An interesting variation from Lara Ferroni. Scallions and cilantro form the base of this very green sauce.

Toast Pie ~ Cheesecake For All shares this from Kuwait. Mushrooms, cheese, and toasted bread are combined into a little tart.

Wasabi-Toasted Nori Crisps - An easy to make crispy healthy snack beautifully photographed from The Kitchn.

Plum & Almond Frangipane Tart - This beautiful dessert from My Tartelette is also gluten free.

Prosecco Jelly with Raspberry & Passionfuit - Delicious Days tries to overcome a finicky quick setting jam recipe and other minor canning disasters.

Ginger Beef - The secret to this successful stir fry is a very hot non-stick pan. Simply Recipes keeps the rest simple with this homemade take out.

Rose Water ~ The New York Times explores the many uses of the subtle power of rose water.

Cherry Pine Nut Scones ~ Pine nuts are an interesting addition in these scones from Wild Yeast. The cherries add some bite and stop everything from becoming too sweet.

Homemade Graham Crackers - The Kitchn takes this Martha Stewart recipe on a test drive and recreates the cracker responsible for so many childhood memories!

Coffee Cake - A curious request leads the L.A. Times to dig up this school cafeteria coffee cake recipe.

Dates! There are more than just Medjool dates, other varieties have arrived at farmer's markets in Los Angeles. There are ranges of flavors and ripeness to be explored...

Nigella Lawson - Jezebel covers some of the online controversy swirling around Nigella's particular blend of celebrity, food, and sex appeal.

Corn Chowder ~ Sippity Sup has a lesson in making a good old fashion corn chowder and some curious SEO.

Baby Back Ribs ~ Steamy Kitchen bakes and broils the ribs until they fall off the bone.

Peach Cobbler - Biscuits make the topping in this beautiful looking cobbler from Matt Bites.

How to Make Coleslaw ~ Chow walks through the steps to make your own coleslaw, complete with illustrations.

Fried Round Steak - The Pioneer Woman has found something quick and easy that everyone will eat. Cubed beef transforms into good eats with this great dish.

Honey Chiptole Wings ~ These are so bright in color! Joshua Bousel and Serious Eats bring together the smokey and the sweet.

Cauliflower Soup - A head of cauliflower and chicken stock come together to make this simple soup from Souvlaki For The Soul.

Fish Tacos - Grilled instead of fried, these light fish tacos from Sunset look great.

Quinoa Salad ~ The Bitten Word and its readers came together to fix up this great mix of quinoa with apricot, pear, red onions, and cucumbers.

Crustless Mini-Quiches ~ These are both beautiful and a stroke of genius. The Kitchn shares this great breakfast strategy. Make and freeze them in advance; quickly pop in the oven to reheat and enjoy.

Double Chocolate Espresso Cookies ~ A Sweet Spoonful contemplates about her work environment and these delicious cookies.

Scallops on Succotash ~ Seared scallops pair with a sweet corn relish in this bright and colorful dish from Sippity Sup.

Sambaram ~ Veggie Belly uses this spiced cucumber buttermilk drink to help keep cool on a hot day.

Panzanella - Wild Yeast turns some unsatisfactory Tuscan bread into the base of a great salad.