I shelled 2 pounds of fava beans to make crostini for dinner...a perfectly light spring meal to enjoy with a bottle of dry red wine.
sliders! served open faced on crusty baguette topped off with a spicy pepper or wild mushrooms
TWD - Parisian Apricot Tartlets
"A few weeks ago, Los Angeles County supervisors passed a new law restricting taco truck vendors from selling their goods in any one location for more than an hour."
From the Bon AppÃ©tit Editors' Blog.
Parsnip Gnocchi with Braised Oxtail
Cupcakes to Fight Breast Cancer
Red Rice Stir Fry - this healthy, delicious meal is perfect for any night of the week.
Delicious vegan thumbprint cookies at TEA, ETC...
Shaved Jerusalem Artichoke Salad with Brussel Sprout Leaves and Lemony Vinaigrette
What happens when three chefs cook for each other?
Almost Fudge Gateau with Fresh Berries
An Irish soda bread recipe which is made with browned butter, black pepper, and rosemary.
Fried food out of a machine in Amsterdam.
A tale of two cocktails named Brown Derby. Above, the one made with aged rum, lime, and maple syrup.
French Bread topped with Smoked Garlic & Matakana Markets
A well-made Sazerac honors its pedigree. One of the oldest of all cocktails, it's a parade of enchanting flavors that starts with lemon and ends with an herbal snap.
The true story of a little girl, her great grandma's recipe secrets, and some magical gumdrops.
[DB] Daring Bakers Challenge: apple & pear strudel
Pomegranates: ushering in the holiday season. Smooth red exterior, brilliant jewels within.
Celebrate asparagus, strawberries and other bountiful pleasures of spring at the Ferry Building in San Francisco.
Eggnog [in Bulgarian]
Red onion, pear, Swiss chard and walnut pizza
to be red is necessary for tuna!
Fennel and Granny Smith Salad with Blue Cheese . . . seasonal eating at its best.
5 layer cake: find out if it pays of to be daring
When just tender greens reside under a roof of crispy cumin-scented and ghee-laced shallots, ordinary weeds enter the realm of sublime.
This tart cranberry applesauce is perfect for fall. I like to eat it warm, with a dollop of crème fraîche on top.
A Jewelbox by the Seine- the famous GÃ©rard Mulot bakery
Cauliflower cream and croutons with Gorgonzola cheese- In English, too
Rosewater meringue with pomegranate syrup
[recipe] making Giardiniera, Italian-style mixed vegetable pickles -- a labor of love.
[recipe] Chocolate Macarons with Bittersweet Chocolate Ganache piped to look like little spiderwebs for Halloween.
Carob truffles for Easter? Peanutty and fruity covered in carob powder, coconut and ganache.