Top 5 recipes that are worth your time... The Kitchn has some suggestions as to what things you should roll up your sleeves for and tackle yourself.
Sables - Sweet french butter cookies flavored with a little almond extract.... Fresh New England likes to pair them with blackberry soda.
Whip egg whites at turbo speed with this crazy looking high speed whisk attachment for the KitchenAid.
Scrambled Tofu with Tomato & Peppers - A good introduction into tofu... Stone Soup likes to match the soy with big strong flavors like smokey paprika.
Marinated Cauliflower Salad - A Couple Cooks soaks cauliflower in lemon juice, mustard, and garlic, for an easy healthy side dish.
Cooking With Dexter ~ In the continued series in which Pete Wells teaches his young son to cook, he shares a reflection on mise en place and its place in the home.
The best garlic as judged by Michael Ruhlman and his fellow judges at the North Union Farmer's Market Garlic Festival.
Frederico's ice cream ad depicting a pregnant nun is banned in UK before the arrival of the pope.
Chocolate Beetroot Cake ~ What Katie Ate packs this rich colorful dessert with calories, but also a vegetable!
Chocolate Chip Oatmeal Cookies with Cherries & Pecans ~ Sprouted Kitchen overloads her cookies with flavor, texture, and rich gooey goodness.
Peanut Butter Cookies - These are a great snack/dessert, that as A Sweet Spoonful discovers, can spring forth from pantry staples and allow you to avoid a trip to the store.
Courgette Fritters - Courgettes (zucchini) are a great squash to grow at home, and grating them into these savory fritters by Cook Your Dream is a great way to enjoy them.
Lemon and Matcha Marble Pound Cake ~ Joy the Baker takes a break from reality tv to bring us this very special dessert message.
The Agri-Tech Catalogue, part of Matthew Spremulli's thesis work, is an illustrated look a series of researched technologies that deal with food production.
Emily Abigail interviews the photographer, baker, blogger, Ayurveda enthusiast, The Baking Bird.
Colombian Coffee Ice Cream ~ The Shoebox Kitchen brings instant coffee to its highest form... ice cream. Real coffee beans are then added to push it over the top.
Frittatas - Take a break from omelets! The La Times uncovers the secrets of the fuss free frittata.
Stir-fry Cat’s Ear Noodle - It's fresh pasta in a fun shape! Egg Wan's Eastern Food Odyssey teaches how to make this easy homemade stir fry.
Cannelle et Vanille shares some beautiful end of summer food inspirations and a recipe for shrimp with parsley root and potato mash.
Zucchini Carrot Cake - The zucchini adds a little body and helps you pretend that this dessert is a vegetable. Kitchen Simplicity frosts the cake with a maple brown sugar frosting and smothers that illusion.
Food Processor - The New York Times has a tribute to this versatile cooking gadget and a number of recipes for it.
Wiener Schnitzel Skewers - German fair food! Just in time for Oktoberfest, KitchenDaily offers some classic options like this fried veal cutlet... on a stick.
Sunset Magazine has some great tips on what to grow as it starts to get a little colder like winter greens and other fun vegetables like this romanesco broccoli.
Mark Bittman shares this great outtake from an editorial shoot for ChopChop. The expression on this girl, who can't believe that the boy has never tried tofu, is priceless.
Grilled Branzini - Branzini's bones give it some insurance against drying out the meat on the grill. Michael Ruhlman's first lesson of whole fish grilling is picking the right fish.
Balsamic Roasted Tomato Caprese Sandwich - Closet Cooking makes a simple, easy, and delicious sandwich... matching fresh tomatoes with fresh mozzarella.
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.