The latest DIY ideas, techniques and tools for cooking, brewing, feasting and festing.
By Katie Goodman I think often we take for granted how easy it is to go to the grocery store and buy a can of already-cooked and pureed pumpkin. That is, until things like pumpkin shortages happen, like the one that happened thanks to last year’s poor weather conditions and smaller-than-expected pumpkin yields. We weren’t […]
Lisa Gansky on BoingBoing writes: LA public art project, Fallen Fruit, started by mapping public fruit–fruit trees growing in or over public property. Since then, the interests of this Meshy project “have expanded from mapping public fruit to include Public Fruit Jams in which we invite the citizens to bring homegrown or public fruit and […]
My dad is a huge fan of Jell-o, and we’d always rolled our eyes a little about it, but clearly he’s not the only one who sees its possibilities. Liz Hickok creates incredible jellied cityscapes, lit from below and true to scale, giving gritty city streets a fantastical, magical twist. While she mostly photographs her […]
Ever since I read Tom Robbins’ Jitterbug Perfume a few years ago, I’ve come to really like beets. There are quite a few beet burger recipes up on the internet, but I like this beet cake recipe on Lucid Food because the ingredient list is simple.
I’m pretty sure I need this same cake for my next birthday. The rad shuttle cake is the work of Aimee of High Chair. I love the use of ice cream cones for engines, and the addition of sparklers for some “fire” action is just brilliant. What fun! Thanks, Megan!
Ikea just released a cookbook in Sweden titled Hembakat är Bäst, which translates to “Homemade is Best.” For each recipe, there are two images: one of the ingredients and one of the finished item. I like how they’ve laid out the ingredients – each one an autonomous entity before blending with the others to form […]
I noticed my pal, and fellow metro Detroiter, Jaime Wolfe posted some gorgeous photos of onion bagels she’d been working on this week on Facebook. Jaime tried out a recipe from Peter Reinhart’s Crust and Crumb: Master Formulas for Serious Bread Bakers and the results look pretty good to me. Jaime sent me some background […]
