total posts: 2937
was i right or was i...right? korean is the "it" cuisine of the late 2000s, and it just might be for serving spaghetti in a waffle cone. (not to mention french fry coated corndogs?!)
another new (to me) blog find...whipped, with a watermelon, feta and mint salad
sure, the recipe for this pie is nice, but i'll be honest with you. the real reason i love this post...love saying "saskatoon" (berries similar to blueberries, but native to canada)
20 best cocktails in america, though you have to wonder if this list can be trusted. fruity margarita? mai tai with a FLOWER garnish?
Flip a buttermilk cake over whatever summer stone fruits you find and you get Heidi's Cherry Cobbler
all my fellow food bloggers...THIS IS YOU, along with another verse in "Baby's First Internet" that advises to add the word "bacon" to anything you post and you'll be famous
AWESOME COOL FUN site that lets you click a starting flavor, then see all the matching "flavor pairings" in a network map. blueberries and...raw asparagus? (thank you, preyanka!)
gastronomers analyze Obama/McCain's characters based on where they eat [applewood bacon/blue cheese flatbread@sepia, chicago+recipes from topolobampo and asylum]
awww...Metropolitan Home makes us *ablush* for the August 2008 issue. congrats to the entire community here for making TasteSpotting an awesome place to explore and discover
highest revenues$ for McDonald's is Europe. might be the interior design overhaul, the McCafes, or maybe converting kids' play area to..."Ronald GYM Clubs?!"
just because we're camping doesn't mean we have to eat spam and granola! now if only i could find a spa in the woods [whole wheat penne pasta with sun-dried tomatoes+more recipes]
for all my pals at E3 this week, the 1Up Mushroom (mushroom) burger [namely, ryan at e3 and eliot bc it's vegetarian]
seasonal menus inspired by summer's farmers markets in portland, SF, chicago, philadelphia, and NYC [fish taco recipe from chicago menu]
it's not chocolate with just little ginger bits. it's whole huge rocks of crystallized ginger embedded in deep dark chocolate
borosilicate makes silodesign's double walled glasses/tiny dessert bowls strong enough for your organic chemistry lab
eat whatever, then take 2-step mint that works from inside out. teeny bit scary that they're so strong (?) there are "dosage" instructions [via: daily candy]
maybe it's a sign that i need to eat "light" for the rest of the summer - pan seared scallops on rocket lettuce (salad)
grilled. roasted. on salads. that's how we usually see figs, but this is new (to me at least): warm fig salsa, perfect to pair with...tamales
first jalapeno poppers, now burgers. the eliza doolittle-ization of america's favorite "bar food" with some help from france
not a huge fan of lamb, but i'll definitely take those fat figs on rosemary skewers
10 japanese foods they SAY you can't get at home, but last i looked, i could get unagi, takoyaki, even fugu, and natto (pictured) here in LA
inspired to mediterranean entertaining by foodista's harissa. crate & barrel's mundial collection with the look of tile in refreshing water blue and earth/spice colors
ed schneider making cucumber dill fish with weakfish (atlantic sea trout), though i would go with bittman's suggestion of *sigh* mackerel.
preview of gourmet's august favorites. haute jalapeno poppers filled with cheddar and monterey jack cheeses (how much do i love fancified bar food?)
[recipe] too hot to cook. BA's Fantastic Four no-cook sauces: asian avocado, gazpacho, lemon lime corn jalepeno, fresh stone fruit chutney
rick p's photo and review make me want even more to eat at bluefin for my birthday dinner. i'm waiting. [sashimi salad at bluefin sushi, newport beach, ca]
french fried parsnips looking like a million bucks. or at least a grand for all that styling and tina rupp's photography
summer birthdays coming up. finding lots of cute gifts like 55 classic betty crocker recipes in a vintage red and white recipe box. comfort food in a box!
thank god they're not edible, else i'd eat way too many of these adorable doughnuts (they're magnets)
in the kitchen avec eric ripert (hot chef) and the importance of seasoning with simply salt and pepper
chocolate birthday cupcakes and cake with vanilla buttercream frosting mixed with chopped up chick-o-stix!
the tray conducts and retains heat so you can make nachos right alongside your carne asada on the grill.
one of heidi's clean-out-the-fridge recipes: grilled tempeh with portobello mushrooms and quinoa
steamed egg as a canvas for anything, this time for prawns, mushrooms, and dried scallops