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Rye and Tuna Patties
A tale of two immigrants — one Indian, one German — and how a single can of tuna can nourish the body and the soul.
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My French TwistFrom macramé tutorials to furniture makeovers, Wendy, the blogger and avid crafter behind My French Twist, shares ideas based on years of creative tinkering.
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New Cookbook Preview from Smitten Kitchen
“These are the recipes for the food that makes us happy.” Deb Perelman at Smitten Kitchen shares a recipe for Cacio e Pepe Potatoes Anna and talks about her new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites.
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A Work of Art: The Sweet Site of Van Goh Cakes
A look at the sweet site of Van Goh Cakes, a cake business in Melbourne, Australia.
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Wish to Dish
Rosie’s long-term goal is to become a chef or work at a catering company. In the meantime, we get to follow her mouth-watering food exploits at Wish to Dish.
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Kind State Of MindRich sauces, decadent desserts, comfort foods . . . and veganism? Ellie is dedicated to showing the world that it can be done.
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Ten Things a “Clueless Eater” Can Do to Live More Sustainably
At the University of Washington Press Blog, author and Pacific Northwest environmentalist Kathleen Alcalá shares tips for making everyday life less wasteful and more community-minded.
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Weekend Food
“All food should be in some way healthy. That much, in this day and age, is pretty much a given. But good food should be so much more than that too: as well as being delicious it should also have a history and a context and an occasion. It should stay in your head.”
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Recipes, Reviews, and Edible Photography: Eater’s Manifesto
Eater’s Manifesto is a feast for the eyes and the soul.
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Salt of Portugal
From food recommendations in Lisbon to insider tips on travel in the countryside, this blog, created by a group of Portuguese friends, is a one-stop resource for all that’s beautiful, delicious, and interesting in Portugal.
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A Recipe for Writing Poetry
A poem about baking and writing from Carolin Messier: “As I roll the pin / across the fifth crust / of buttery dough / to fill fluted pans from France, / my fingers itch / to grasp instead / a pencil.”
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Eater’s ManifestoSuresh eats at and reviews some of the world’s best restaurants, and teaches readers to create Michelin-star-worthy plates in their own kitchens.
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Queen Smithereen
Home cooking from a food-loving yogi: “I found magic learning to make a roux. I found perspective staring at the world upside down. I found happiness when chocolate and sea salt met.”
Food Filter
