Food Blog of the Day Archive

Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!


September 5, 2012
I love serving dishes in my trifle bowl! There's a certain "WOW" factor that comes with being able to see all the delectable layers of goodness you're about to eat.
September 4, 2012
I am a sucker for seafood. I love chowder. I'm in love Ina Garten - so the Barefoot Contessa's Seafood Chowder is heavenly for me.
September 3, 2012
It's summer here at The Cook's Atelier which means we are knee deep in heirloom tomatoes, we're pickling and preserving and there's plenty of chilled rosé.
September 2, 2012
My kids went crazy for this Caramel Ripple Oreo Chunk Mint Ice Cream just like I knew they would. I swear we are like hogs in a trough shoving for a spot to dig our spoons in, shoveling in bite after sweet bite of that stuff. It's not pretty.
September 1, 2012
An almost-instant salad made with the goodness and convenience of hot-smoked salmon portions and quick-cook organic soba (buckwheat) noodles.
August 31, 2012
You can make this recipe with ingredients straight from your pantry. It's an easy snack, especially if you've cooked up a big batch of beans and froze them in smaller batches.
August 30, 2012
Lately I've been obsessed with the amazing flavor of buckwheat and almond flour and I had incorporated them in many of my daily dishes.
August 29, 2012
Some days, it's tough to live in a big city, like Seattle, without any family close by. On those days, I cook dishes that remind me of home.
August 28, 2012
It is back to school time! For a lot of folks it means super busy time. There are all the extra-curricular activities and events that happen during the school year.
August 27, 2012
I've made this quite a few times already because a. we both love it and b. it's really easy to crank out of the kitchen on a weeknight.
August 26, 2012
This morning I woke up, realized I thawed 3 packages of chicken and needed to throw together something in the slow cooker before heading to work. The ingredients must have come to me in my sleep, because I thought quickly and came home to a delicious dinner.
August 25, 2012
Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chilis, and eaten with whatever was handy.This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways.
August 24, 2012
Although this recipe is delicious it will not have the same addictive quality, as in, can’t put it down must have more type of feeling. This is because I left out the monosodium glutamate.
August 23, 2012
While this meal may not be the prettiest meal I have ever posted it was absolutely delicious. It was cooked on a rock, too, a salt rock that is.
August 22, 2012
This recipe combines various fundamental baking techniques; egg foam, mousse, chocolate sauce, candy making, torte assembly and decoration.
August 21, 2012
In making this “flavored” yogurt yourself, you don’t have to try to talk yourself into believing that the fruit in there counts as a serving of fruit, because you really are getting a good serving of fruit in here!
August 20, 2012
I choose to call it Shahi meaning Regal or Royal here because it is rather a posh version of the humble boiled version. Khichadi meaning an Indian for a slurpalicious RICE and lentil dish cooked like a pulav /pulao/pilau /pilaf.
August 19, 2012
This French Toast Bake was outstanding and perfect for a breakfast or brunch for a crowd. I made it the night before and morning of I just popped it in the oven and it was ready to serve.
August 18, 2012
One of the nicest Tuscan inventions that I know of is Panzanella or Pan molle as you say it here where I live or Tuscan Bread Salad as you call it in English. A wonderfully fresh summer salad with bread soaked in water and vinegar and packed with fresh vegetables.
August 17, 2012
Funnel cake is one of my favourite carnival treats. Funnel cake is made with either pancake batter, or choux paste, poured through a funnel into hot oil. That’s why it’s called funnel cake.