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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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