A look at what we're reading, cooking, and clicking this week.
A dollop of Nutella in the batter elevates the standard chocolate chip cookie — already a pretty great dessert — into the realm of the sublime. Love and Olive Oil
Blood orange juice lends a delicate, Valentine-appropriate pink color to a cottage cheese-based filling in these sweet and simple citrus bars. Lottie & Doof
Savory granola (which popped up as one of Daniel Humm's picks in the SAVEUR 100) is a Grant Achatz favorite — especially as a coating for venison. Alinea at Home
Dinkel's Bakery in Chicago mashes-up two trends with their red velvet doughnut. It's filled, of course, with cream cheese frosting. Whipped
Heat author Bill Buford makes the case for Lyon, France, as the culinary capital of the world. The Observer
A bacon and apple tart bridges the flavors of brunch and dessert in the best possible way. Serious Eats