Black Bean Hummus - The LA Times shares this twist on hummus from Mediterraneo.
Cambodian Lemongrass Shrimp ~ Rasa Malaysia shares this beautiful vibrant shrimp dish.
The New York Times and The Candy Professor take a slightly more academic look at candy.
Apple Cider Glazed Donuts ~ Fall in delicious doughnut form! Cherry Tea Cakes shares these awesome baked doughnuts.
Almond Croissants - Delicious days shares this very special breakfast treat and the perfect way to revive stale croissants.
Apple and Smoked Mozzarella Mini Calzones ~ Sprouted Kitchen shares this fun and easy recipe... great for sharing!
Lasagna with tomato-pepper marinara ~ Veggie Wedgie shares this beautiful pasta free veggie lasagna.
Pumpkin Rice Pudding - Not Without Salt has a delicious way to slip pumpkin into one more dish.
Spicy Squash Salad with Lentils and Goat Cheese ~ Smitten Kitchen offers a healthy alternative to all the Halloween sweetness flying about.
Homemade Marshmallows from the kitchn!
Soba Noodles with Aubergine and Mago ~ 101 Cookbooks dives in to Yotam Ottolenghi's book and comes up with this delicious dish.
Pasta alla Carbonara ~ Sippity Sup uses this bacony delicious meal as their default pasta.
Matching knife and cutting board set from Canoe. The cutting board doubles as a carrying case.
Gluten-free Oreos from Gluten-Free Girl.
Pumpkin Cornbread ~ A little bit of a twist on the classic submitted to Tasty Kitchen by Tracy.
Root vegetable soup with truffle oil ~ La Tartine Gourmande welcomes fall with this gorgeous autumn root vegetable soup.
Homemade Cheese ~ Time Travel Kitchen brings out a cheese recipe from 1807 and cooks up a batch outside over an open fire.
Spiced Poached Pears With Warm Chocolate Sauce and Vanilla Bean Ice Cream! My Tartelette shares this breathtakingly beautiful dessert.
Still Life Styles offers a great food styling tip! Vintage jelly jars offer up a little bit of design and sparkle to the set.
Lindy & Grundy ~ Awesome new sustainable whole animal butcher shop about to open in L.A..
Ricotta Cheese Gnocchi ~ Mark Bittman and The New York Times shares these lovely little lumps and swap ricotta for potato.
Ale-Braised Mustard-Glazed Short Ribs ~ Sippity Sup has and easy and delicious way to make short ribs.... braised in Belgian style ale.
Brussel Sprouts! The Kitchn has a great roundup of recipes to try with these great green globes.
Mustard Tart ~ The Baker's Apprentice continues her studies with Dorie Greenspan and tackles this savory tart.
Caramel Cupcakes - A Sweet Spoonful reflects on life and this delicious desert adapted from the Southern Foodways Alliance Community Cookbook with traditional homemade caramel.
Fried Cauliflower ~ Dirty Kitchen Secrets shares this Lebanese side served with a tahini sauce.
Bon Appetit shares '5 Reasons You Shouldn't Hate On Microwaves'
Roasted Butternut Squash Orzo Salad ~ Two Peas and Their Pod make great use of seasonal vegetables with this dish.
Cauliflower and Parmesan Cake - This savory cake is more like a "sturdy baked omelet." Smitten Kitchen adapts a recipe from Yotam Ottolenghi of London.
Tostones Con Mojo ~ Matt Bite's serves up fried plantains with a delicious vibrant garlic cilantro sauce.
Whole Wheat Sunflower Seed Bread ~ Joy the Baker breaks away from all the sweet stuff and brings out the whole wheat flower.
Good and the WWF have teamed up to make some interesting infographics illustrating the 2010 Living Planet Report.
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.
Dry-Fried Long Beans ~ Little Teochow serves up some spicy Szechuan fried green beans.
Sauteed Beluga Lentils and Butternut Squash - Sprouted Kitchen has a stunning squash salad.
Lemon and Rosemary Chicken Bake ~ Sparkling Ink serves up a chicken dish that is sure to make your kitchen smell wonderful.
Stone Soup shares a handy guide to freezing food and a great simple recipe for a frozen pea salad.
S'Mores Doughnut ~ My Tartelette creates an amazing chocolate marshmallow doughnut creation from Lara Ferroni's new book.
Pea and Mint Salad ~ What Katie Ate's trip to the farmer's market becomes a beautiful photo series and a number of great recipes like this fresh salad.
Carob Peanut Butter Teacake ~ Have cake will travel goes all vegan with a couple of teacake recipes... including a chocolate tahini one.
Tuscan Kale and Chickpea Pasta ~ Kale adds an extra dimension in Veggie Belly's pasta e fagioli.
BLFGT ~ A BLT with fried green tomatoes... Love and Olive Oil brings a little southern flair to the old sandwich standby.
The Barilla Center for Food and Nutrition introduces a new food pyramid to reflect food's environmental impact.
Chocolate Pumpkin Cupcakes ~ Good Life Eats shares these beautiful fall flavored cupcakes.
Make your own Candy! Chow has recipes for some classic candies, which are definitely too good to hand out on Halloween.
Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan.