total posts: 3007
turkish food blogger and tastespotter cafefernando.com in sf chronicle for istanbul by way of bay area [feta-stuffed cigarettes, or 'sigara borek']
my european summer vacation via food blogs, using babelfish.com to translate: hazelnut meringue with fresh nectarine
is it possible for govt to go too far for the sake of health and sanitation? (poached chicken offal with ginger mash and spring onions at ming kee, kowloon, HK)
in a high rise condo in downtown LA, they can still turn out gorgeous pizzas [dough recipe from cook's illustrated]
not that good ole all American coleslaw is bad, but Heidi's lime peanut version is a welcome variation
this time, i believe her when she says "you MUST try this" - a bulgur salad with pine nuts and dried cranberries from delicious:days
only five ingredients (chocolate, butter, sugar, eggs, and almonds) yet it comes out a decadently delicious chocolate birthday cake
deep dark chocolate tart topped with fresh raspberries
even if you don't read french, the picture of pesto pasta alone can tell the story
specialty chocolatier Rich Chocolates - a good reason to move to chicago [photos by sara remington on ohjoy!]
chocolate scrabble. i eat your triple word score.
Cocoa Gourmet uses Grand Cru chocolate and gold, silver, and edible gems. if $1,250 is a retarded amt for the Royal Collection, 2 pieces of silver leaf chocolate is only $500.
still just a concept, the hurly burly relies on room's existing circulation to filter steam and air
biscuits and honey sounds laid back but add sheep's cheese to the biscuit and pomegranate to the honey and it gets a little dramatic
heidi doesn't like the mayo and mush so potato salad is everything grilled, tossed with a vinaigrette
got milk? and butter and cream and eggs? beautiful food photography by oliver schwarzwald (under 'editorial' in menu, love series called 'breakfast')
baby back or spare ribs. barbecue down to a science
pizza for breakfast isn't just cold leftovers from last night. take a cue from bay area restaurants and make one expressly for your first meal
bright white creamy refreshing "coconut delight"
prepara ice cream keeper, to take a pint on a picnic. gotta love the built-in spoon holder that assumes the whole pint is for a single indulger [via: outblush]
inspired by a book, alicia uses martha stewart's recipe for almond berry coffee cake to make a "thunder cake"
how could we not love strawberry mousse from a site that does all polaroids?
as we head into big burger weekend: original hamburger phone, as seen in juno. best part of the site, though is "do not eat" warning. oh, really?
nigel slater's philosophy: "a recipe should be something to inspire...rather than a set of instructions," so inspiration in peaches with rosewater for summer
kellye agreda makes chocolate cake legos. best quote from her experience: "marshmallows make for a squishy support system at best"
she muses...is it salsa? or a dip? maybe more like a salad of fire roasted corn, avocado, and poblano peppers. [bread and honey is a new food blog find!]
potato salad has to be the easiest thing to make, BUT if you're feeling lazy this long weekend, pick up from the best places in LA
the minimalist makes me melt again...remember 101 10min dishes? this time, 101 20min PICNIC dishes, with a cute interactive picnic basket
input text or RSS feed into this cutefuncool toy, which makes a picture out of the words. you can change colors, fonts, shapes. do it for your site! this is tastespotting as of 07.01.2008
thank god these are just mini cupcakes, as regular sized might be an overdose of cute. from www.whiskiebits.com in oakland, ca
santos says if you can't stand the heat, get out of the kitchen an onto the patio - grill fresh corn, sprinkle with feta cheese, lime, and chipotle chili
an improvement on the root beer float - vanilla ice cream with Guinness and blackberry BRANDY
dinnerware that couldn't be more appropriate for tastespotting - plates from d-vision, shaped like picture frames, making food a work of art
applying google's ethos to dining...ok,i want to start a crowd-sourced (like TasteSpotting?) restaurant. who's with me?!