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Crispy Smashed Potatoes

Here is how to take a classic baked potato and give it a new life in three easy steps. Boil ’em, smash ’em, bake ’em an…

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Ricotta Stuffed Zucchini Flowers

If you are looking for a great new idea for a side dish for a dinner party, this mouthwatering recipe from Donna Hay is sure to stir up s…

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Greek Lemon Soup with Chicken and Orzo

It is strange that the main ingredient of the this soup is left out of its title, but perhaps by stating it is Greek it is enough of a de…

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Rosemary Lamb Popsicles

I always enjoy lamb chops, but rarely make them at home. It always seems like more of a special occasion cut, maybe its because its a bit…

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Broiled Mussels With Garlic Herb Butter

The New York Times remixes the classic escargot recipe by adding mussels to the mix. I mean seems like a no brainer, that mussels would w…

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Design Goat’s Edible Project

In Trinity College’s Science Gallery, Dublin-based design studio Design Goat curated a dinner for 20 people with chef Peter William…

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Vipp’s Food Styling Battle

Family-owned, homewares brand Vipp, cleverly organized the ultimate food styling battle. Talented Scandinavian-based interior designers, …

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Ice Fishing and Perch Soup

John Kruusi and Jen Grantham run a food blog called Crustcrumbs in which they focus on the visceral reaction caused by eating food in sce…

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Peach Crumble Video Recipe

Prepare yourself before watching this video because you will have a ridiculous craving for peach cobbler and ice cream. A beautifully don…

The Perfect Side Dish

The Perfect Side Dish

Have you noticed your increase in love for cauliflower? Well this trendy veggie is delicious every which way: raw, roasted, halved and ba…

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Souvlaki For The Soul Makes Schnitzel

Oh Schnitzel, fun to say, better to eat. This recipe by Souvlaki For The Soul is surely being bookmarked into the “amazing recipe&#…

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Sweet Potato Tortilla Soup

I’ve come to think I can be quite a tortilla soup snob. I blame growing up up in Arizona, or the fact that (in my opinion) tortilla…

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Nutella Crepe Cake

With the NYC weather dropping into the single digits, staying home and shoveling Nutella and hot chocolate in my mouth sounds like the wa…

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Reversed Volumes by Mischer Traxler

Reversed Volumes is a clever series designed by Katharina Mischer and Thomas Traxler. Their Vienna based design studio, Mischer Traxler, …

Taste 4 The Philippines

Following the devastation of Typhoon Haiyan this November, Chef Dale Talde and the team at Talde, Thistle Hill Tavern, and Pork Slope hav…

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Baked Rosemary and Basil Zucchini Chips

How many times have you started on a bag of potato chips, promising yourself you will only eat the recommended serving size (ok maybe a l…

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8 Best Rustic Table Settings

For the design obsessed, the holidays are just another excuse to practice those prop styling techniques. I for one, love the challenge of…

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Food 52’s Miso-Creamed Kale

Why have I not thought of this before! Creamed spinach is one of my favorite accompaniments to any steak meal. Especially when at St. Ans…

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Eater Eve

Are you up for the challenge of this years Eater Eve celebration? A curated room of chefs will be serving up Southern-fried goodness that…

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Tacombi: Esquites Corn

Tacombi, the delicious Mexican street food shop led by Chef Luis Aguilar has just opened a full bar. To celebrate, we are sharing with yo…

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Bread from Scratch

Suzy homemaker just became the chicest woman to ever cook bread. With this thoughtfully designed bread baking set, who wouldn’t wan…

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