Portland Flying Fish Co. a sustainable sustainable fish shack on Hawthorne.

A s’more made with oatmeal cookes?!
(thanks/via: thrillist)

A s’more made with oatmeal cookes?!

(thanks/via: thrillist)

(via huffingtonpost)


(Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs on Half Baked Harvest)

(thanks/via: food52)

(Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs on Half Baked Harvest)

(thanks/via: food52)

Why is ketchup so hard to pour? - George Zaidan (by TED-Ed)

(thanks/via: TED-Ed and The Salt-NPR

Need to get my hands on this book: A Street Style Book for Food Lovers By Jean-François Mallet and from Chronicle Books.
(thanks/via: Bon Appétit)

Need to get my hands on this book: A Street Style Book for Food Lovers By Jean-François Mallet and from Chronicle Books.

(thanks/via: Bon Appétit)

For those of you fearing a Sriracha-pocalypse: Don’t worry. We’ve got your back. You can make it at home.

Read more: How to Make Sriracha at Home on Food52

(thanks/via: food52)

Sriracha: First, The Crisis. Now, The Movie from The Salt on NPR (see the whole movie $5 on Vimeo here)

(thanks/via: NPR)


Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes.

Khe-Yo is a newish Lao restaurant in NYC.  Phet’s offerings are mostly true to Lao with occasional mashups that intensify the foods’ highpoints.  Go now.
(thanks/via: Khe-Yo)

Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes.

Khe-Yo is a newish Lao restaurant in NYC.  Phet’s offerings are mostly true to Lao with occasional mashups that intensify the foods’ highpoints.  Go now.

(thanks/via: Khe-Yo)

Thinking about paleta carts makes you hungry right?  Recipe book here,  photos and recipes from Saveur here, and a master recipe with variations from Sunset here.  Call me when they’re ready.
I’ve had some pretty good paletas from LaNewYorkina sold on the HighLine.

(thanks/via: SpanglishBaby)

Thinking about paleta carts makes you hungry right?  Recipe book here,  photos and recipes from Saveur here, and a master recipe with variations from Sunset here.  Call me when they’re ready.

I’ve had some pretty good paletas from LaNewYorkina sold on the HighLine.

(thanks/via: SpanglishBaby)


Roasted Strawberry-Buttermilk Sherbert (Bon Appétit, July 2013)

Maybe an ice cream maker is a necessity?
(thanks/via: epicurious)

Roasted Strawberry-Buttermilk Sherbert (Bon Appétit, July 2013)

Maybe an ice cream maker is a necessity?

(thanks/via: epicurious)

 THE HOT SAUCE COOKBOOK by Robb Walsh
(thanks/via: BlessThisStuff)

 THE HOT SAUCE COOKBOOK by Robb Walsh

(thanks/via: BlessThisStuff)

bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!
(Photograph by Peden + Munk)

Time for some foodie travel…

bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!

(Photograph by Peden + Munk)

Time for some foodie travel…

chef hans vogels of noodle bar toronto, and chef chris jang of a-ok foods share a kitchen for one night only. each chef will prepare noodle dishes, buns + more. check out the menu. reservations are highly recommended and are available online or by phone at 647.253.8000. 
(thanks/via: momofuku)
chef hans vogels of noodle bar toronto, and chef chris jang of a-ok foods share a kitchen for one night only. each chef will prepare noodle dishes, buns + more. check out the menureservations are highly recommended and are available online or by phone at 647.253.8000

(thanks/via: momofuku)

Poh cooks Kuih Dadar (pandan crepes stuffed with coconut) (by MKInsiders)

Sweet tooth?  These Indonesian green crepes filled with carmelized palm sugar and coconut are super delicious.  Here is the recipe.