• Some great recipes using ripe produce from farmstands, including Basil Lemonade, Stewed Corn and Tomatoes with Okra, and Summer Pudding with Blueberries and Raspberries.
• Summer means cold foods you hold in your hand, such as Raspberry Chocolate Ice Pops and Coconut Macaroon and Lemon-Ice Cream Sandwiches.
• A conversation with author Sheila Lukins.
• A quick guide to eating in Italy.
• Editor Tanya Wenman Steel has a blog (but I don't see Slashfood listed in her "Blogs We Like." Come on!)
• More recipes for July: Smoked Bluefish Pate, Cherry Pie, Penne with Pea Pesto, and Thousand Island Slaw with Chicken.

Meatpaper is the self-proclaimed "journal of meat culture," and judging from what's up at their site, they're correct.

The site is filled with several articles on the "arts and ideas about meat," including pieces about the dry-aging room at New York's Master Purveyors, pig slaughter in Italy, why Filipinos eat Spam, and getting over the guilt of eating meat. There are also links to various food blogs.

The site itself says that they "like metaphors more than marinating tips," which I take as an indication that they're going to be talking about the world of food and not recipes and kitchen advice. They're taking subscriptions now, so you might want to check it out.

A hot cup of coffee and a rich, buttery, cinnamon-sugar pastry is a wonderful way to start off a Sunday morning - especially when, because of Daylight Savings Time, we had to "leap forward" a hour last night and are all a touch sleep-deprived. For once, I'm not talking about a cinnamon bun with this sweet pastry, although it is not too far off the mark. Cinnamon Butterflies, also called Cinnamon Ears, are similar to cinnamon buns in that they begin with a buttery dough that is rolled out and wrapped into a cinnamon-sugar-filled spiral. The difference is that the Butterflies are set on their side and pressed in the center so that the ends of the roll are pushed out into "wings" (or ears). The pastry is Scandinavian, and as is traditional with so many recipes from the region, each one is topped with sprinkles of a very large-grain sugar, or lightly crushed sugar cubes, for additional sweetness and crunch. Gattina, from Kitchen Unplugged, made this batch, as you can read the full post for the recipe.

Gratins and scallops are usually made with potatoes, the difference between the two being the fact that gratins are made with cheese, while scallops tend to be made with cream, or a cream sauce, alone, although both are baked until the potatoes are tender and the top of the dish is crisp. Bored with the standard potato-only dish, you can include onions, artichokes or other root vegetables, but if you want to move further away from tradition, anything that will hold up to baking will work. Alanna, from A Veggie Venture made her most recent scallop-type dish with apples, as well as potatoes. Her Scalloped Apples and Potatoes only takes a few minutes to prepare and comes out of the oven as a creamy, crowd-pleasing side dish - especially if that crowd doesn't mind a hint of sweetness in with their savory dishes.

Cold (and wet, depending on where you live) winter weather tends to make us crave hot, hearty foods, but that doesn't do anything to diminish the appeal of something light for dessert after a heavy meal. In fact, a bright cirtus dessert can serve as a reminder that spring is still on the way - and the Lemon Cream Tartlets from Helene at Tartelette are very spring-like, indeed. The recipe comes from Dorie Greenspan's newest book, Baking: From My Home to Yours, and it is rumored to be one of the best lemon tartlet recipes out there, with an intense lemon flavor and silky smooth texture. The texture is due to the fact that an entire cup of butter is used to make the filling for only a handful of tarts, making it anything but light in fat and calories. One bite should make you be enough to forget the nutritional stats and just let you enjoy the heavenly flavor of the tart.

One of the side effects of blogging about food is that you start to want to play around with platings and presentation a lot more than you would if you were not photographing your meals. Joe, from Culinary in the Country, for example, augmented his already attractive Chocolate Crème Caramel with some extra caramel rounds along the outside of the plate and a little freeform sugar sculpture on top. The overall effect is great and really brings the look of the dessert up to restaurant-quality - and probably an expensive restaurant, at that.

The crème caramel itself is actually quite easy to make. The most difficult part for someone attempting their first one is to not burn the caramel before you pour it into the empty ramekins, as it can be sensitive. The "crème" part of this dessert is made with soy milk and bittersweet chocolate, held together with eggs, just like the traditional versions are. The chocolate will cover the soy taste, for anyone sensitive to it, but using soy milk will make the dessert a lot lighter than if it were made with cream.

And if you have somehow managed to overdose on chocolate from Valentine's Day, you might want to check out Elise's recipe for Rose Petal Flan instead!

This cake is fit for The King - and we're not talking about the Burger King. We're talking about Elvis, who was known for his love of fried peanut butter and banana sandwiches. Since it was a Southern boy, we can safely assume that he wouldn't have turned down a decadent chocolate cake with lots of whipped cream, either. This Elvis Devil's Food Cake was baked by Alice Q. Foodie.

The devil's food cake layers are very easy to make and provide a base that could be used for many different cakes. The two layers can be made in advance, but the rest of this cake must be finished right before serving. For assembly, heavy cream is whipped to peaks and sweetened, then spread on top of the base layer. The whipped cream is then topped with a layer of sliced banana and little dollops of peanut butter, before the top layer is laid into place and finished with more whipped cream. AQF decorated the finished product with more banana slices and peanut butter, making sure each slice of the 9-inch cake would have one.

Pim, of Chez Pim, is not exaggerating when she says that Pad Thai is one of the most popular and well-know Thai dishes out there. But despite its popularity, the noodle dish is often simply eaten in restaurants, picked up from takeout places or even cooked from a mix instead of being cooked from scratch at home. Pim has generously provided her readers with a complete and detailed how-to guide for making Pad Thai at home. She guarantees that it is just about foolproof if you follow her specific directions, and since she has a photo to go along with every step in the recipe, doing so should not be difficult in the least.

Pim also mentions several common Pad Thai mistakes that you should avoid, just to ensure you get perfect results, and reassures readers that the sauce can be made in advance, which provides a shortcut for later preparations of the dish.

I meant to make a batch of these homemade Peppermint Patties as soon as I saw Anne's post about them on her blog, Anne's Food, but didn't quite get around to it in the midst of all my holiday baking. Fortunately, they're not only a seasonal item, so I won't feel obligated to wait until another year goes by to try them out! The simple candies only have a few ingredients - egg whites, confectioners' sugar, peppermint extract and vanilla - and turn out a treat that is good enough to rival any similar store-bought product.

Once you have made the centers, you can dip them into the chocolate of your choosing. Anne used a good-quality dark chocolate, which is always a good match for mint, but you can choose milk or white chocolate (adding decorations), if you prefer. I also like the idea of using other flavorings along with the peppermint. Chocolate extract, which is available in many cooking supply stores, sounds like it might work just as well as the vanilla.

Meringue kisses are very easy cookies to make but can be tricky to get right. Helene, from Tartelette, made these Holiday Meringue Kisses to give away as part of some holiday gift baskets and provided a great tip to anyone who wants to try making them at home. The secret to achieving crisp meringue cookies that won't turn to grainy mush from moisture accumulation is to let them cool overnight in the oven by simply turning the oven off once they have baked. The residual heat continues to very gently cook the meringues, drying them to a lovely, light crispness. I have tried this technique myself a few times with good results, although I would warn everyone to put a note on the oven as a reminder that something is in there. I have had other people turn on the oven without checking it (and have foolishly done it myself, as well), only to smell burning meringues a few minutes later.

Helene tinted hers red and green for a Christmas-y look, but you can also try other small additions, such as adding peppermint extract to the cookies before baking or drizzling them with a bit of melted chocolate when they are done.

The Pumpkin Roll Cake is a back-of-the-box recipe, meaning that it is usually printed on the wrapper on cans of Libby's solid-pack canned pumpkin, so it is a recipe that just about everyone (in the US, anyway) seems to have come across at one time or another. Discounting the brands sold at natural foods stores, Libby's is the most common brand of pumpkin and the one you are most likely to see when at the grocery store, so it is not terribly surprising to find that when people are not making pie with their canned pumpkin, they are often making this cake, as did Nicole, from Pinch My Salt. The cake consists of a very thin pumpkin sponge caked that is rolled up and spread with a generous amount of cream cheese filling, giving it the ideal cake-to-frosting ratio for anyone who enjoys cream cheese frosting.

The recipe is after the jump.

• First, we have some Pumpkin Thyme Dinner Rolls from Wednesday Chef, which have a lot of flavor and a lovely color from the pumpkin.
• Nothing goes better with gravy than real Southern Biscuits from Andrea's Kitchen with White Lily flour. If you can't find white Lily, try this recipe instead, as it uses all purpose.
• This is a great time to try your hand at the ever-popular no-knead bread (recipe in the comments)
• Cornbread is a classic Thanksgiving option with a great texture. Many prefer skillet cornbread, as Meathenge does, but sweet cornbread, is a popular option, too.
• Culinary in the Desert's Roasted Garlic and Fresh Rosemary Cloverleaf Rolls (pictured) are delicious even without a feast to accompany them.
• Popovers, like Orangette's, are light, quick-cooking and very impressive when served. They're good for sopping up gravy and juices, but are also fantastic with jam in the morning.
• Parker House Rolls are the gold standard of dinner rolls and will be a favorite with everyone at the table. Take the advice from Humble Pie and keep some butter on hand when serving.
• If you prefer to have a whole grain bread for dinner, try a loaf of Maple Whole-wheat Bread, which Seriously Good said had a "nutty sweetness" and certainly looks seriously good.

Soups are always a crowd pleaser and are a great choice when you have to feed a mixed group of omnivores and vegetarians, which makes them an especially good choice around the holidays. This Pumpkin and Roasted Corn Soup from Fat Free Vegan Kitchen is a great fall dish - vegan or not - and I can vouch for it because after I saw Susan's original post, I made up a batch myself for lunch yesterday (if you're wondering, her photo was significantly better than mine, which is why you're seeing it here as food porn). The soup is easy to make, even though it starts with whole pumpkin, not the canned puree, and it has a lot of flavor. The roasted corn was a wonderful addition to the soup, and looked great on top. I think that this is a dish that would look particularly good if served in small cups as a starter course for a meal. The only big change I made was to increase the amount of chipotle from 1 teaspoon to 1 tablespoon, so I'm sure that mine was a bit hotter than the original was. I used soymilk, as the original recipe called for, but you could easily substitute regular milk if that's what you prefer to use.