Steamed crab dumplings from the best restaurant transplant from Taiwan, Din Tai Fung.
From the moment I drooled over the cover of their April issue to reading the recipe inside... this Pecan Spice Cake I made has me completely confident in the recipe testers at Gourmet Magazine.
Pear Frangipane Strip from Patisserie Philippe.
A gorgeous chocolate cupcake decorated with a whimsical curl of white chocolate.
Chicken + Spicy = 2 of my fav things!
Concept design for a cutting board and scale all-in-one so that you'll know exactly how much jalapeno peppers you're about to add.
Bamboo. Resilient. Renewable. And Stylish.
Imagine the 7 dwarves. Except instead of 7 of them, there are 3 and instead of dwarves they are bottle openers.
Wine from a carton? Sure, if you love the environment. French Rabbit Wines with some interesting packaging
Mango wrapped shrimp. Throw some bacon in there and it might be the perfect meal.
Because you know you need a special tool for squeezing limes (does it fit lemons?). Sort of cute though, isn't it?
Purple Potato Vichyssoise.
Who says potatoes have to be white?
April is National Grilled-Cheese Month (in case you were unaware!) and NY Magazine just came out with their list of the best places in NYC to pick up an oozy cheesy sandwich from Keller-crafted high to Kraft-oozing low.
Seared scallops with sesame soba... a quick, light and easy weeknight dinner
George Lange is an amazing photographer. But you know he's a fan of cooking when he has a portfolio section dedicated to chefs.
Admit it. You'd get these for Mother's Day just so you can watch your Mom eat a shoe.
I wish I was a British scientist, being given money to come up with a formula for the perfect bacon sandwich. Heck, I just wish I had a bacon sandwich...
An asparagus tart....an easy and beautiful meal can be yours...
Bubble, bubble, toil and... drool.
aya kato designed limited edition chocolates for valentine's day... the sale's over... but still gorgeous to look over and drool.
Grilled chicken meat balls Yakitori style--my favorite item at Japanese yakitori restaurants or Izakaya.
Mixed berry coulis with Greek vanilla yogurt. Divine.
Juice of Lemon Vinaigrette...the confessions of a salad maker.
Who knew an egg salad sandwich could look so good.
Lentils with kielbasa
If I had my way, campanelle would be the official pasta shape of Spring. Little flowers, cute as a button, it's just so fitting.
Ever wonder how to make your own vanilla sugar or extract?
"the latest innovation in ghetto gastronomy... the freebase pancake. let's see them top that on Top Chef" says jackson
Chocolate Cakelets with Kumquat Flowers
With its firm yet fluffy texture and sweet taste this Honey Vanilla Challah is a joy to eat morning, noon and night.
Patrick Roger amazing easter chocolate sculptures. This hedgehog looks so real that I just can't eat it.
Teppanyaki inspired ingredients- beef, buna shimeji mushrooms, ginger, scallions; with Japanese udon in a Chinese stir-fry.