Pok Pok is a crazy awesome/wierd dessert from Thailand with the following ingredients served on a hot dog bun!  Recipe from Saveur.

2 14-oz. cans coconut milk
1 cup desiccated coconut
½ cup sugar
¼ tsp. kosher salt
1 frozen pandan leaf
1 tbsp. vanilla extract
4 soft hot dog buns
¼ cup canned corn
¼ cup sweet gingko nuts
¼ cup nata de coco, drained
¼ cup palm seeds, rinsed
2 passion fruits
1 large, crisp chocolate chip cookie, roughly crushed
3 tbsp. toasted cashews, chopped
3 tbsp. sweetened condensed milk

(thanks/via: Saveur)

Snow cream?  Late to this but willing.

A trend that is quickly taking hold in some of the nation’s most popular food cities, including Los Angeles and Las Vegas, this cold dessert is a bit hard to describe.
The most popular “shavery” in Los Angeles, Blockheads, describes it as a combination of Hawaiian shave ice and ice cream.


(thanks/via BlockHeadShavery, Huffington Post, LA Weekly)

Snow cream?  Late to this but willing.

A trend that is quickly taking hold in some of the nation’s most popular food cities, including Los Angeles and Las Vegas, this cold dessert is a bit hard to describe.

The most popular “shavery” in Los Angeles, Blockheads, describes it as a combination of Hawaiian shave ice and ice cream.

(thanks/via BlockHeadShavery, Huffington Post, LA Weekly)

(thanks/via: K)

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)