We're blown away by the talent, passion, and intelligence of this year's Best Food Blog Awards winners, and learning the stories behind their blogs—how they became interested in baking, travel, and craft beer; what inspires them to write, photograph, and create delicious original recipes—makes us appreciate their work that much more. Get to know Ashley Rodriguez of Not Without Salt, the winner of Best Cooking Blog »
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After more than ten years of drinking water exclusively from the tap (New York City H2O is supposed to be some of the best out there, right?), a sick cat, of all things, forced me to look into water filtration systems. He apparently needed treated water, whereas good old sink water was always fine for me. I grew up using Brita Filters, but was never a huge fan of a) the inevitable accident of pouring a pitcher that had just been filled and b) the little bits of charcoal floating inside. I went to my local kitchen shop and asked if they had something that was a Brita, but not a Brita. That's how I got my Mavea pitcher, made in Germany. It is constructed well: the pitcher has rubber treads on its base so when you set it down, it grips the counter. Plus, there's a little hinged opening on the lid where you pour in the water—once the basin is filled, it shuts closed, leaving zero guesswork. Because the lid is closed tight, I haven't had a single water explosion yet. And, of course, it filters out all kinds of gunk, so the water is delicious, and almost sweet. I think I owe my cat one.
Mavea Water Filtration Pitcher, $29.95 at williams-sonoma.com
For weekend afternoons with friends and family, serve up a brunch of simple, fresh ingredients, like crisp orange and radish salad, plain yogurt swirled with apricot and almond sauce, and savory-sweet monkey bread with Gruyère, rosemary and honey. See the menu »
Earlier this year, the test kitchen focused almost exclusively on donut recipes for our March 2013 special feature on donuts. As a gluten-intolerant person, I was shut out of one of the most important functions of my job: tasting the final products. While my co-workers were busy devouring old-fashioneds and crullers, I experienced our donut-making bonanza with my other senses: feeling the warm silkiness of rising yeast dough, listening for the pop of hot fat in the fryer, and breathing in ethereally sweet vapor clouds of confectioners' sugar. At the end of the day, though, I wanted to be one of the lucky ones, blithely scarfing down a donut of my own, which is why I came up with three gluten-free recipes for cake donuts, my favorite kind. Keep reading and see our gluten free donut recipes »
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy. See the recipe »
There may be no greater concentration of gastronomic firepower than the crowd of chefs, restaurateurs, media types, and general food-world glitterati that gathers at the James Beard Foundation Awards to celebrate the year's top culinary talent. Photographer Landon Nordeman—the winner of 2012's Visual Storytelling medal for the SAVEUR story BBQ Nation—stationed himself backstage at Lincoln Center's Avery Fisher Hall armed with nothing more than an iPhone to capture the faces and moods of the 2013 Beards.
See all the portraits in the gallery »
When I was a child, my parents liked to haul the family across country to well-advertised beach vacation spots, and so I've seen the best of Florida and southern California, Hawaii and the French Riviera. My mother's travel plans, however, were always created on the premise that actual beach lounging wastes precious vacation time, so in between swimming with dolphins, souvenir shopping, dessert buffets, and posing for photos there was never a chance to do what I really wanted, which was to flop down onto the sand with a good book and extra sunblock and just be by my lazy self. Once I started traveling alone I could have taken things into my own hands, but somehow I always wound up landlocked—rather than the trusty trio of surf, sand, and sun, my trips seemed to involve nauseating bus rides at high velocity on the edges of precipitous cliffs and trekking through red dust to pick at palatial termite mounds. Exciting, yes, and edifying for the soul, but still no trip to the beach.
So going to a Dominican seaside resort for an extended weekend seemed like exactly the vacation I had, without realizing it, wanted and needed during the entirety of my adult life. I stepped onto a plane one morning out of the depths of a drizzly New York morning and a painless four hours later was discharged into a landscape brimming with glorious jungle greens, turquoise waters, and unclouded azure sky. I felt like a just-planted Dorothy in Oz, having left behind a dreary monochrome world of grey concrete and finding myself suddenly in front of a view so vibrantly hued I had the sensation of rediscovering the world in Technicolor. Read the full review and area guide »
Hybrid that it is, brunch is the perfect time to trot out dishes that straddle two meals: burgers with fried eggs, cheddar biscuit pot pies, bacon and egg calzones, and more. See the gallery of non-traditional brunch dishes »
These brunch sides—from salads to buttermilk biscuits to country sausage—are the perfect accompaniment to a hearty plate of eggs. See the collection »
From strong coffee with brandy and spices to soothing mint tea, these are our favorite morning pick-me-ups, afternoon refreshers, and after-dinner treats. See the collection »