Sandra making burek. Image courtesy of superfora.wordpress.com.

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

A savoury Turkish pastry I often enjoyed at breakfast during my trip to Turkey was called börek. Happiness was me when I saw that my lovely friend Sandra over at Superfora provided the recipe for the Croatian cousin, burek.

Here in Vancouver, there’s a great Lebanese-inspired restaurant, Nuba, that has a popular fried cauliflower dish called Najib’s Special. This dish from Melissa Clark’s new cookbook, Cook This Now, reminds me of that dish and how amazing cauliflower can become with the right direction.

This hot raisin quickbread sounds too easy and too much like a poor man’s scone too ignore. (Because I’m not rich, and I love cinnamon-y scones!)

Autumn comfort food doesn’t always have to mean death to your waistline. Soothe your carb cravings with a polenta and swiss chard bake.

It’s still pumpkin season: What happens when you take the classic Chilean street snack, a sopapilla, and cross it with pumpkin cheesecake? Gourd greatness.

Image from www.lottieanddoof.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

I had some fantastic raspberries with vanilla ice cream the other night (’tis the season). Going one step further in this ingenious mix of sour cream and a bruleed top seems like one in the right direction.

You could keep stepping and try this raspberry swamp pie, which would ask you to make pie crust.

Za’atar za’atar everywhere! Sugar and I both seem to be attracted to it right now.  Here’s a recipe that uses it on pizza.

I bookmarked this salted caramel cheesecake ages ago and still haven’t made it. I think it’s time for you now to consider it.

What to bring to the barbecue this weekend? Maybe this crushed new potato and pea salad?