8 Food Blog Links We Love

October 25, 2013

We've scoured the web, found our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it.

Tis the season for trying to squeeze as much maple, apple and pumpkin into food as possible. This weekend, unwind and appreciate autumn -- these donuts, crumbles, pancakes, and turnovers should help. Ready? Let these links be your guide. 

Gluten-Free DonutsEggs in Tomato SauceBrown Butter Apple CrumbleBrownies

  • Decadent donuts that happen to be vegan and gluten-free, from Ashely's new book. (The First Mess.)
  • It's absolutely acceptable to make this dish for breakfast, lunch and dinner. (White on Rice Couple.)
  • Browned butter, coconut, and apple come together in this skillet dessert. (Top With Cinnamon.)

Five-Ingredient Apple TurnoverGreen Curry Spaghetti SquashRoasted Pumpkin SeedsApple Cinnamon Pancakes

  • You're only five ingredients away from apple turnovers. (What are you waiting for?) (Blue Apron.)
  • Make sure you save some apples to make this chutney, (Naturally Ella.)
  • Pancakes, filled with apples and cinnamon, are perfect for a leisurely weekend brunch. (Cupcakes and Cashmere.)

Which food blogs inspired you this week? Tell us in the comments!

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Photos on top by (clockwise) The First Mess, White on Rice Couple, Top with Cinnamon, The Vanilla Bean Blog

Photos on bottom by (clockwise) Blue Apron, Naturally Ella, The Sweetest Occasion, Cupcakes and Cashmere


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See what other Food52 readers are saying.

  • bethan
  • AntoniaJames
  • sarah kieffer | the vanilla bean blog
    sarah kieffer | the vanilla bean blog
The grocery store is my happy place.


bethan October 27, 2013
I'm loving the idea of vegan/GF doughnuts! I may well have to make some to take for lunch tomorrow at work.
AntoniaJames October 25, 2013
Whoa, that apple chutney (with dates and no other sugar!) looks like quite the keeper. Delighted to have found it. I'm making some this weekend. Thank you. ;o)
sarah K. October 25, 2013
Thank you, Food 52!