Filed under: Dessert , Food Porn , On the Blogs , How To Bea, of Le Tartine Gourmande , was inspired to use her pizzelle maker to create some homemade cones  to serve with a light, refreshing sorbet. Using the same principle that is applied to making tuiles, in which a warm, thin cookie is quickly shaped before it has the chance to cool, she twisted her crisp pizzelles into perfect, miniature cones. Normally, one might use a dedicated waffle cone maker  to produce homemade cones, but getting multiple uses of out an appliance you already own is a brilliant idea. The tiny cones were just like thin, crispy waffles and Bea says that they went beautifully with the sorbets. An alternative use for pizzelles , which can also be bought in stores if you do not have the equipment to make them at home, is to use them to make crispy ice cream sandwiches! Debbie, at words to eat by , has a recipe for chocolate pizzelles for a flavor variation that might be perfect for pairing with ice creams, rather than fruity sorbets.

Filed under: Food Porn , On the Blogs When you hear the phrase "peanut butter and jelly," chances are you think of a childhood snack or a tasty lunch, tucked away in a brown paper bag. The idea might not inspire the same mouthwatering temptation that it did when you were ten, but perhaps this updated version of the classic pair is enough to. Kuidaore used Thomas Keller's take on peanut butter and jelly as inspiration to put together these phenominal treats: grown up peanut butter cups with yuzu pate de fruit "jellies".

Filed under: West Coast , Farming , Food Porn , Food Oddities , On the Blogs I debated whether to title this post as "food porn" or something worthy of being on Fear Factor. I'm a big fan of the food blog Matt Bites , since not only am I always happy to see another Los Angeles area food blogger, but Matt writes well and takes outstanding photos. He can be a bit daring, to say the least, when it comes to food. When snails were munching away in his garden, he decided to take advantage of his little (albeit unintended) herd and to "farm" them, preparing them to be part of a meal. Read his whole post about the experience to learn more about farming and eating backyard snails. Actually, it might even be a better read if you have no intention of ever eating snails, just so you don't feel like you're missing out.

Filed under: Food Porn , Pork , On the Blogs Tyler and Amanda love to eat and love to share their interest in all things edible through their blog, What We're Eating . As it turns out, they eat a lot of good stuff and take some really outstanding photos of all of it. They also present their posts in a very unusual (for a food blog) dialogue format that is a lot of fun to read. This is a picture of some Pork Tamales that they had down in Rosarito, Mexico. They declared the tamales to be the best they'd ever had - and judging by the picture, I don't doubt it. Of course, both Tyler and Amanda prefer other Mexican foods to tamales, so the tamales only got a 4.1/5 star rating. At least it wasn't the tamale's fault.

Filed under: Newspapers , On the Blogs Boston.com's blog is called Dishing , and it looks like it's updated every day with recipes, kitchen wisdom, restaurant news, opinion, and everything in between. Some good writers are on board, including longtime food critic Alison Arnett, Sheryl Julian, and Joe Yonan. But it needs to be more blogified. Sure, the posts themselves are fine and they have links and even some pics, but they need links to other blogs and a better search capability. I do like that they cover everything (even TV shows like Bravo's Top Chef), and it certainly has enough to come back to. Permalink     Email this     Linking Blogs     Comments

Filed under: Food Porn , Vegetables , Dairy , On the Blogs , Eggs Alanna, who writes the column (and blog)  Kitchen Parade , has done it again. Even after cooking through a whole year's worth of different vegetable recipes, she still can come up with more! This Asparagus Custard Tart , for example, is a gorgeous example of what to do with fresh, spring asparagus. The tart is much lighter than a quiche and not nearly as eggy, though still very satisfying. It has a short, simple list of ingredients that blend together to produce a brilliant dish. Alanna slices it into eighths and serves it with a side salad as a main course, but with a fruit salad it could also make a lovely brunch or item. Don't be put off by the crust, either. If you're pastry-challenged, you can use Pillsbury refrigerated dough.

Filed under: Farming , Trends , On the Blogs , America There is a movement gaining popularity that concerns the way we eat. Some say that we should focus on organics, but this movement says that isn't quite enough. They think that people should eat locally produced and grown products . Exclusively, if possible. Some of the biggest proponents of this movement, the Locavores , are based in the San Francisco Bay Area.

Filed under: Magazines , On the Blogs The editor of Epicurious , Tanya Wenman, has been busily blogging away at the Epi-log for some time now. As of this week, the editors at Bon Appetit have launched their very own blog, as well. It's called the BA blog . Though there are only a handful of entries up at the moment - and none as immediately engrossing as the ones that SF Chronicle Editor Michael Bauer started out his blog with - it sounds as though they'll be blogging about "where they ate last night, what they cooked, what they drank, where they're traveling. In other words, all the stuff that really matters in [their] world." Sounds promising to me!

Filed under: Food Porn , On the Blogs Last week, I submitted an entry for this month's Is My Blog Burning? food blogging event: Strawberry Bruschetta . Derek, who hosted the even at his blog, An Obsession with Food , has just posted a roundup , in two parts , of all the entries. If you recall, the theme was stale bread, so there are lots of bread puddings and such to be found, as well as some very innovative uses, such as using crumbs to thicken a sauce or make a quiche crust . I think that my favorite submission, simply based on aesthetics, since all the recipes sounded delicious, is the one from Bron Marshall : Brioche, Frangelico, Chocolate and Pear Cakes . Pictured here, they are like small, tender bread puddings, baked in individual tins. If you want to try your hand at the recipe, it can be found here , but I think I am content to just oogle the picture for the time being. Thanks for hosting, Derek!

Filed under: Parties , Dessert , Food Porn , Raves & Reviews , On the Blogs When the menu for Bill Gates' dinner party with the Chinese President Hu Jintao was published, it sparked a lot of interest. Local ingredients, regional favorites, the overall low-key menu selection... etc.,  were all widely praised, but the vast majority of the interest in the menu was focused on dessert. The Seattle Times was inundated with requests for the recipe of the Rhubarb Brown Butter Almond Cake that was served at the dinner. Of course, they complied with reader requests and obtained the recipe from the chef. Just to make sure it was as good as it sounded, food blogger Molly, of Orangette , made a batch of mini cakelettes using the recipe. I can only imagine the taste, but if it's even half as good as it looks, this recipe makes one fantastic cake. The full recipe can be found here , and the cakelette recipe can be found at Orangette .