Over at Food 52, Amanda Hesser demonstrates two ways to peel a tomato. Kitchen skills, one time for your face.

[Photo Credit: Foodrepublik.com]

Keeping it light on a hot day, dig this gallery of refreshing sorbets and granitas over at Saveur.

[Photo Credit: Brooke Slezak]

Smitten Kitchen gives us sweet cherry pie.

Yes, please.

Banana pudding is the reason to go to Magnolia Bakery. Turns me into a fat f***apotamus, man. For real.

Saveur offers a Carolina Banana Pudding recipe. Dig in.

[Photo Credit: Serious Eats]

Fuh Breahfist.

I’m good to go.

[Photo Credit: My Recipes]

Fresh direct from Vermont, my Ma is making strawberry rhubarb jam.

I made Rick Bayless’ Habanero Hot Sauce yesterday.

It turned out a vibrant orange and is tasty but damn it kicks like a mule.

[Photo Credit: wind_of_change]

Saveur takes a look at the best dried pepper flakes.

Serious Eats offers some farmers’ market tips.

Well, this is just too cool to pass up.

Diary of a Ladybird via This Isn’t Happiness.

Goodness how delicious…

Spring is the time for peas and over at Serious Eats there are a bunch of good-looking recipes like this one…one time for your face.

Homemade coffee ice cream?

Yes, please.

La Kocinera does it up right.

Man, I’ve been loving these big, dark olives they’ve got at Fairway. They are meaty and buttery. Also come smoked but I prefer the regular jammies.

Anyone ever try comeback sauce? I have not. Looks like thousand island dressing to me but hear that it’s special. What gives?

David Lebovitz has bacon in Switzerland and it leaves him speechless.

Look what I found, another dope site.

Hmmm, toaster bacon.

Bacon’s a fruit.

Yeah, they can be intimidating, especially for a klutz like me, but it’s hard to imagine life in the kitchen without a mandoline.

Yeah, it’s mad salty, but it’s still good.

For the unleavened experience…

Check out this piece on Matzo.

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