Image courtesy of www.joanne-eatswellwithothers.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.

Happy American Thanksgiving!  Means even MORE pumpkin… biscuits, savoury scones, a chiffon pie, and what looks to be a clear winner: baked pumpkin puddings.

Citrus isn’t my favourite, but something about this lemon vanilla cake makes me want it. Right now.

Raisins aren’t my favourite either, but I can only imagine how great these toasted raisin biscuits smell when they’re in the pan.

These little fig-anise swirls are listed as fall cookies, but I think they should grace every Christmas cookie plate.

Dan Dan noodles can be found at an array of restaurants here in Vancouver, from your traditional Chinese place to hip Japanese izakayas. Enjoying them as I do, I was happy to see my friend Sara shared her recipe.

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.