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The Girl Who Ate Everything
Posted by ebarbour A blog that may or may not have convinced me to go to NYU.
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Forget the Pasta Water
Posted by ebarbour Our Life In The Kitchen cooks pasta without having to boil any water.
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Life Imitating Art
Posted by ebarbour Feasting on Art illustrates that Oscar Wilde may have been on to something when he said that life often imitates art more than art imitates life...
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To Waffle or Not To Waffle?
Posted by ebarbour The Waffleizer answers the question: "will it waffle?"
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Another Way With Zucchini from Evil Chef Mom
Posted by ebarbour The blog title may be funny, but Krysta from Evil Chef Mom is serious about doing something delicious with the humble squash.
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Basil-Watermelon Caipirinhas on NoRecipes
Posted by ebarbour My favorite college warm-weather party draw (the vodkamelon) goes gourmet!
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In defense of frivolous bakeware
Posted by ebarbour Picky Palate proves that there's more to a muffin top pan than...well, muffin tops.
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My favorite flavor combination in a dessert
Posted by ebarbour What's your favorite chocolate flavor pairing? A Baking Life highlights a very underrated one that happens to be my favorite.
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A Breakfast Secret From Some Bloggers
Posted by ebarbour Ever had overnight oats? You should. Get inspired by these bloggers.
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The Sweet Side of Smoking
Posted by ebarbour Chef Stephen Gibbs at The Hands On Gourmet shows us that the possibilities are endless when it comes to smoking foods on the grill.
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Cupcakes for the Anti-Cupcake Camp
Posted by ebarbour These blog posts feature cupcake-esque foods that I actually want to eat!
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Beer with Breakfast
Posted by ebarbour The latest post from Brown Eyed Baker takes me back to a delicious morning memory from college.
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The Coolest Thing I've Seen All Week!
Posted by ebarbour Playing House Blog answers a question I've kept to myself for far too long: do watermelon jolly ranchers honestly represent the flavor of watermelon?
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The Season of the Pop-Tart
Posted by ebarbour Is it just my imagination, or have Pop-Tarts made a comeback?
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Memories, Minted
Posted by ebarbour Eating From the Ground Up brings Jell-O into the 21st century with a refreshing, wholesome makeover.
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How the Other Half Lives
Posted by ebarbour Ever wonder what your favorite restaurant kitchen looks like? New York Kitchen captures the scene (even if it's a bit pristine) in New York City restaurants.
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Concord Grapes: I Love You, You're Perfect, Now Change
Posted by ebarbour The authors of Lottie + Doof transform my favorite fall fruit, the Concord grape, with a simple sorbet recipe.
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How To Host a Cookie Swap
Posted by ebarbour Bree, of BakedBree.com, gives some helpful tips on hosting a holiday cookie swap.
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The Croquembundt
Posted by ebarbour The Food Librarian bakes up endless variations of extraordinary bundt cakes.
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My Kind of Half Marathon
Posted by ebarbour CakeSpy takes readers on a 13+ mile, pastry-driven trek down New York City's most iconic avenue.
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Let the Game (Meat) Begin
Posted by ebarbour While November's most iconic food is turkey, my heart belongs to another option, starting November 17th. The British Larder's latest (delicious) post leads me to believe that I'm...
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Kabocha, My Love
Posted by ebarbour The ladies at Crunch Time Food tantalize this winter squash fanatic with a risotto.
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One of my favorite Italian cookies goes French
Posted by ebarbour Julia of Melanger makes Cucidati Macarons in her 12 Days of Macarons challenge
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Bring Me a Higher Cookie
Posted by ebarbour Ivory Hut takes the chocolate chip cookie to a whole new level.
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Stromboli Gets a Makeover
Posted by ebarbour The latest post from The Food In My Beard features "Meatball Wellington," Stromboli's prettier little sister, if you will.
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Look Who's Coming To Breakfast
Posted by ebarbour One of my favorite bloggers brings a new grain to the breakfast table.
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Inspired by Fire
Posted by ebarbour Heather Baird of SprinkleBakes.com takes everyday 1-bowl chocolate cupcakes and sets them ablaze.
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Keep Your Resolution and Eat Your Meatloaf, Too.
Posted by ebarbour Susan at Sticky, Gooey, Creamy, Chewy cooks up some adorable, surprising cupcakes.
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Scout's Honor
Posted by ebarbour Nicole Weston of Baking Bites dishes up a breakfast pastry rendition of a Girl Scout cookie.
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Caprese Daydreams
Posted by ebarbour Time to light a fire under this relentless winter, with warm-weather inspiration from Down Under.
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Floating Holiday
Posted by ebarbour Jessica at How Sweet It Is makes a gourmet version of a familiar favorite.
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A New Classic
Posted by ebarbour Heather at Girlichef marries my favorite rainy day comfort food with an iconic Italian soup.
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Over the Rainbow
Posted by ebarbour Want to bring your own Funfetti to the baking party? Ashley at Not Without Salt can show you how.
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It's Vegan - So What?
Posted by ebarbour I have a confession: I really love good vegan food. And I'm not talking about seitan and scary fake meats; I'm talking about rich vegetable curries, cashew cream, chocolate-avocado...
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An Insightful Bite
Posted by ebarbour One Hundred Eggs puts her personal chef spin on a classic (wasteful!) canape.
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The Fruit of the Season
Posted by ebarbour I miss summer fruit. Peaches, berries, apricots, cherries...it seems like noshing on any of these in their perfect, in-season form is forever and a day away, and that makes me feel...
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Rice and Beans Get Tarted Up
Posted by ebarbour Dan at The Food in my Beard gives simple rice and beans a playful makeover.
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Scotch Eggs for Everyone
Posted by ebarbour The classic meaty pub bite is reinvented in the latest post from Mess in the Kitchen.
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Cold Cross Buns
Posted by ebarbour The traditional Easter breakfast baked good crosses the line into dessert on Raspberri Cupcakes.
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Vegetables Wanted
Posted by ebarbour Cathy Erway at Not Eating Out In New York proves that when you're armed with a few simple strategies, a produce-centered diet is quite easy (and delicious).
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Strawberry Fever
Posted by ebarbour First it was the Pop-Tart, but what's the latest in trendspotting? Strawberry Shortcake.
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Miso Excited for Ice Cream Season
Posted by ebarbour Tokyo Terrace gives me an entirely new reason to be excited for the most wonderful time of the year.
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I'm Just Mad About Saffron
Posted by ebarbour Lately, I've been seeing a whole lot of saffron in sweet recipes--a trend that's difficult to be mad AT, and all too easy to be mad ABOUT.
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