total posts: 3057
it's a pesto, meant to be used as a sauce or accompaniment to pasta or perhaps fish, but i might just eat Asparagus Pesto straight from the bowl with a spoon
from the most popular pop-up restaurant, LudoBites, a recipe for Squid Carbonara
Red Wine Raspberry Sorbet from the ice cream and sorbet master, David Lebovitz
ditch the espresso and chocolate and make TIRAMISU with sparkling Moscato d'Asti and strawberries...
Aji Sushi, part of omakase at the best sushi restaurant in Los Angeles, Kiriko
tequila + blue curaçao + coconut milk + lime juice + blueberries and raspberries + lavender blossoms = Lavender Margarita
one of my favorite things when we eat Persian food - now we can make Shirazi Salad at home (so super easy)
macaroni and cheese heads for the mediterranean - Greek Mac and Cheese with Greek cheese, spinach, feta, and dill
the final word on Chocolate Chip Cookies ... from David Lebovitz
aside from the fact that it's a taco salad, LOVE that this blog is dedicated to veganizing the betty crocker cookbook!
sure, we've all seen "rainbow cakes," but have you seen one THIS BIG?! color lovers cake recipe on martha stewart
WANT: edible gold and silver spray paint! oh the things we could do... [thank you, Dave!]
I've seen a lot of eggs baked in ham cups recently, but love this recipe from 10 years ago with Eggs Baked in Brioche Buns!
two ingredients to sweet, porky nirvana - bacon candy recipe
recipe for Pulled Pork Nachos
all the flavors of spring in a perfect little bundle: mint ravioli stuffed with goat cheese - a recipe from Martha Stewart
building on the idea of Elvis (peanut butter and bananas), the Lisa Marie is a grilled cheese sandwich that includes bacon + cheese + and hot fudge
recipe for the killer salsa from Papalote restaurant in San Francisco
fresh grated ginger for an interesting addition to Risotto - from Anna Getty's Easy Green Organic
do not -- repeat, DO NOT -- click through if you are faint of stomach. a review of a Bizarre Foods Challenge - of which the frog ovaries above seem innocuous compared to the rest...
before the season is over, hurry and make Caramelized Brussels Sprouts with Brown Butter and Sage by Chef David Carrier of Chicago's Kith and Kin restaurant...
LOVE that this pasta, Bavette in Guazzetto, with tomato sauce has cod in it - recipe by chef Nick Anderer of Maialino restaurant in NYC
wine bottles are, unfortunately, not regularly recycled...so these glasses made from the bottoms of wine bottles are awesome. and cute!
I am one of those who hate cilantro... it does, in fact, taste like dirty soap to me ... but apparently, ti's not my fault. (includes a recipe for, of all things...cilantro sauce?)
super impressive because of the color, but there are only a few ingredients in Smitten Kitchen's Crushed Purple Potatoes
simply amazing - a spinach and egg stuffed meatloaf
Paula Deen takes Five Alarm Chili to another level by serving it in a BISCUIT bowl...
i love that we're now called "food papparazzi" - camera toting bloggers take over LA's restaurant scene
how to fall in l'oeuf - Chef Fernand Point's technique for cooking the Perfect Fried Egg
let's be real - there's no way for mac + cheese to taste good and be healthy, unless you serve awesome mac and cheese in tiny portions...
Grilled Beef Tenderloin Skewers with Red Miso Glaze
StyleMeGorgeous does a dessert table for a Baby Naming party... LOVE the elephants!
a quick little intro to Rose Champagne... what i'll likely be drinking all spring + summer...