Hedonia
total posts: 210
vanillagarlic.blogspot.com
Everything's better with bacon, including ... cupcakes? Well, why not?
hedonia.seantimberlake.com
How can you not want to make something in "crazy water?"
stilllifewith.com
Everything you ever wanted to know about shooting magazine-ready food styling.
www.offalgood.com
If you think Duck Fries are potatoes fried in duck fat, you've got another think coming ...
www.101cookbooks.com
Forget the pedestrian omelets and scrambles: Build a better breakfast with baked eggs in their own edible cups.
alpineberry.blogspot.com
What to do with a surplus of meyer lemons? Lemon-coconut macaroons are not a bad place to start.
cafefernando.com
Hazelnut biscotti -- if they're good enough for Harvey Nichols Istanbul, they're good enough for me.
chadzilla.typepad.com
Dude. Build a better smoke pipe ... for better some infusion. Sure, some parts were purchased from a head shop, but this is one serious culinary tool.
theliquidmuse.blogspot.com
Shut up and drink your sushi. Seriously, it's a cocktail.
www.sfgate.com
Salmon season is on. I think I'll start with this crispy-skinned preparation with chimichurri sauce. Slammin'!
lucullian.blogspot.com
Zucchini involtini with herb-infused mozzarella ... yeah, yeah, just tell us where to buy those forks!
singleguychef.blogspot.com
Creamy asparagus soup -- a Vietnamese delicacy made for sultry hot days.
mexicocooks.typepad.com
Pan dulce and cafe con leche -- the sweet staff of life
lucullian.blogspot.com
Tuna-potato towers. Deceptively simple, yet easily elegant.
www.ahamburgertoday.com
$15 for three wee sliders? Well, if it's wagyu beef, brioche buns, ricotta cheese and tomato marmalade at Bouchon, it's worth every penny. [Editor's Note: also #1352 - same pic for diff article!]
chocolateincontext.blogspot.com
It's not too late to save the integrity of chocolate in America -- the FDA has extended the deadline a month. Fight for the right to eat real chocolate.
homesicktexan.blogspot.com
Forget chips and salsa -- for a true taste of Tex-Mex goodness this Cinco de Mayo, you've gotta try succulent, spicy tinga.
www.davidlebovitz.com
The best places in Paris for ice cream -- from a published ice cream cookbook author. Almost worth the airfare.
word-eater.blogspot.com
Liberace's sticky buns. No, as in the breakfast treat.
www.vinography.com
Decorate your desktop with atmospheric images of vineyards, complements of Vinography.
www.elise.com
A potato-chickpea curry that's both easy to make and easy on delicate palates. Delish!
www.culinate.com
The best way to get fresh eggs? Raise your own chickens. Yes, even if you live in the city!
strobist.blogspot.com
Everything you've ever wanted to know about macro photography of junk food, but were afraid to ask.
muffintop.wordpress.com
Deceptively simple, spicy chicken sits atop a clear broth. A delicacy of North Korea.
inpraiseofsardines.typepad.com
So 2006 or not, Pierre Herme macarons are like delicious little gems.
www.nytimes.com
At last -- a fully legal Absinthe for sale in the US. Bring on the Green Fairy!
whatdidyoueat.typepad.com
Heart attack on a plate? Well, maybe I won't go back for seconds.
eggbeater.typepad.com
Learn how to make awesome desserts from an awesome pastry chef. Now with classes in Berkeley, Portland OR and New York!
inpraiseofsardines.typepad.com
Purple fava beans -- pretty, but are they tasty?
hedonia.seantimberlake.com
What would you do with raw olives? Why, house-cure them, of course. It's easier than you think ... but watch out for the scourge of mold!
marriedwithdinner.com
What's in a name? Plenty. But sometimes you have to look beyond the name to discover something delicious. Case in point: The Raspberry Cosmimosa.
