No-Bake Peanut Butter Tart - The wonders of the internet... this beautiful no bake peanut butter tart goes from Joy the Baker to Sweetest Kitchen to you!
Linguine with Tomato-Almond Pesto ~ A great twist on an old sauce... Smitten Kitchen replaces the pine nuts in pesto with almonds.
Rugelach - Veggie Belly blends raspberries with pecans and apricots with walnuts to make these rolled up fun little cookies.
Baked Eggs - Break out the ramekin for breakfast! What Katie Ate showcases a variety of delicious ways to do baked eggs.
Chocolate Coconut Truffles - Veggie Wedgie's truffles are gorgeous, sweetened with agave nectar, and completely vegan.
Plantain and Macadamia Nut Bread ~ Tired of plain old banana bread? The Kitchn switches it up with plantains instead.
Chocolate Gingerbread! Chocolate, buttermilk, molasses, crystallized ginger... Lara Ferroni brings them all together with this beautiful dark dessert.
Pasta Carbonara with Green Beans ~ Food 52 adds green beans to bring a little snap and a little brightness to cut through all the creamy goodness.
Double-Crusted Plum Crisp ~ Plums, fresh from the backyard, and lots of butter come together in this seasonal dessert from Two Peas and Their Pod.
Watermelon & Honeydew Sorbets ~ Wonderful summer flavors in a sorbet! My Tartelette beats the heat with these colorful desserts.
Creamed Corn - This is a simple corn treatment dressed up a little by the New York Times. Gorgonzola, tomatoes and pine nuts add accents to the sweet corn.
Dragontail Baguettes - Learn form bread into this beautifully intricate shape! Wild Yeast has a video to show that its actually easier than it looks.
Giant Buttermilk Biscuits - Biscuits to share, or to simply enjoy by yourself... A Sweet Spoonful reflects on having a delicious time alone.
Spaghetti with Pesto, Cashew Nuts and Parmesan - What Katie Ate's presentation is beautiful. The design of her site is as fun as this dish is delicious.
Butterscotch Cookies - Simply Recipes shares how to make them at home with real homemade butterscotch!
Carrot and Apricott Meatballs - A great meatless "meatball", Honey and Harissa round out the flavors and then Foto e Fornelli fries them all in olive oil.
Toast with white bean spread and mozzarella ~ Prosciutto, white beans, and fresh buffalo mozzarella on toast... Junglefrog Cooking makes a tasty looking sandwich!
Pasta with Tomato Cream Sauce ~ The Pioneer Woman continues with her obsession for light orange-red pasta sauces with this very simple cream based sauce.
Maple Bacon Kettle Corn - Joy the Baker brings some maple bacon popcorn into the world because she can.
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!