"foodporn" news and stories

If we're going to start our day with a glossy photo of a gorgeous breakfast, we've got to end the day the same way with a little late dinner.

Jennifer Hess writes food blog Last Night's Dinner, and while her creations in the kitchen certainly sound (read?) like they're absolutely delicious, her photos are one more step toward proof. Jennifer's Lamb Chops with Pea Puree is beautiful. Not only does the thick-cut pork chop just glisten, but it rests so peacefully on the pea puree. The colors are, however, what really do it for me - deep red roasted tomatoes and bright white feta cheese on top, the fresh, spring green of the pea puree, and darker green from the mint garnish.

Since it's Friday, I was thinking that a double-dose of food porn may be just the thing to get us in the mood for the weekend. In my recent quest of searching for fresh, Spring-worthy dishes, I came across this delicious-looking recipe by Haalo at Cook (almost) Anything at Least Once.

The zucchini, salmon, and parsley alone are enough to inspire an array of appetizers, but with the addition of whatever pasta you happen to have on hand, the dish is hearty enough to serve as a main course. Fresh, simple, delicious - perfect for Spring.

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I've been searching for side dishes to go along with my Easter ham, and since Brussel sprouts have always been one of my favorites I was pretty excited to see this picture on Tastespotting. At first I thought it was simply Brussel sprouts tossed with bacon, but that is actually dried sole that you see crisped up to perfection.

Rasa Malaysia put together this stir-fry which is simple to prepare, yet has layers of flavor throughout, including the use of thinly sliced garlic, oyster sauce, and sesame oil. Though we usually buy our sole fresh or frozen, it is also available in dried form - check with your local Asian supermarket if you have trouble finding it. You can view the entire recipe at her website.

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I have a love/hate relationship with Red Velvet Cake. Basically, I love it because for Pete's sake, it's cake, and not only is it cake, but it's usually drowning in layers of cream cheese frosting. However, I just don't get it -- "red velvet" that is -- and why this cake, above all others, seems to get so much attention. What I don't get is what "red velvet" tastes like. It's neither chocolate (though I know there is a bit of cocoa in there) nor vanilla, and it certainly doesn't taste like anything red, like berries.

It must be the novelty of the gorgeously shocking red color, because based on the cake that Desert Candy baked, love is all about the aesthetics. Mercedes used the recipe that was published in the New York Times a few weeks ago, which she reprinted in the post. And though the frosting is made of mascarpone instead of cream cheese, I'm not complaining!

Few and far between are the people who don't love the tops of muffins, especially the tops that rise ski-high above the rim of the muffin pan. It's difficult to explain why, but the tops seem to just be better than the rest. Unfortunately, sky-high tops are also a bit tricky to achieve and most homemade muffins seem to come out flatter than commercial ones. Not to worry, however, because Riana from For The Love of Baking compiled a great "to-do" list of tips for achieving the perfect, high-rising muffin top. Her Rocky Mountain Muffins, pictured above, would certainly tower over most homemade muffins.

The recipe she used can be found here, along a long list of all the combinations of ingredients that can be mixed into the muffins to customize them.

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