The photos in this post are of a failed cake. I won’t even bother posting the recipe, it was so unfortunately dry. But I still maintain that nutella and carmelized bananas are a fabulous topping for any cake.

In the meantime, these are links to food blog posts I thought were wonderful and well worth your while.

This Chickpea & Roasted Red Pepper Penne from Not Eating Out in New York (a practice I engage in quite often myself) looks dead simple and absolutely delicious, a perfect weekday dinner.

Matt made a tasty looking Plum Barbecue Sauce that will certainly be on my barbecue accompaniment roster this summer.

Johanna’s Deconstructed Passionfruit Curd Pie both excites and depresses me. It excites me, because passionfruit is tasty, the recipe looks great, and I have a bit of passionfruit pulp in my freezer right now. It depresses me because I have so little passionfruit pulp, because passionfruit is so expensive around here and so little pulp can be salvaged from each.

These instructions on how to pack a bento box from Lunch in a Box got me so excited about making my packed lunches cuter, more efficient, and healthier, that I ran out to Chinatown to buy better containers of appropriate sizes immediately after reading it. I sincerely believe that what I learned from this post really will change my life for the better.

Vanessa made Wasabi Noodles with Grapefruit! That hits two of my favorite food groups at once - spicy, and grapefruit. Looks like another dead simple and utterly perfect weekday dinner to me.

From JenJen, a batch of gorgeous Lemon and Craisin Cookies. In her lovely photos, these cookies look light and refreshing and perfect for the warmer months we’re in now.

Speaking of my love of grapefruit, I just came across this recipe for Grapefruit-Chocolate Chunk Ice Cream. I would like to meet the person who thought that up and thank them personally, because it looks like the apotheosis of desserts to me.

And on an ice cream note, check out the Lemon & Chili Ice Cream that Deinin made. If only I could figure out how to clear enough space in my freezer to get my ice cream machine ready for work again!

Helen made the loveliest little Hazelnut Quince Tartlets you could ever imagine, putting her one good quince to exquisite use.

Barbara generously shared her secret recipe for the first Chinese recipe she ever learned, Sichuan Shredded Chicken With Garlic Sauce. After reading the tale of how difficult it was for her to recreate this chef’s secret sauce, I truly do appreciate it that she finally decided to post it publicly, now that the chef who created it has retired and closed his restaurant.

Posted by Danielle in Roundups on July 2nd, 2007 | | Permalink