Eating With Your Eyes
7 of my favorite go-to food blogs and websites
I love to click around and surf the Internet, milling about on a constant search for great food blogs and websites to gawk over. I love to find websites that have great and innovative photography as well as informative and fun writing. Here are a few websites that I visit daily for inspiration, and just a little bit of visual satisfaction.
Smitten Kitchen is one of the most popular food blogs on the Internet and for good reason. I’ve made several of Deb’s recipes including the Quiche Lorraine and Roast Chicken with Dijon Sauce, among others. With so many recipes on the blog and so many left that I can’t wait to try, this is a website that never fails to keep me highly entertained. Seriously.
I love foodgawker because it gives you an incredible amount of access to blogs that you would probably never hear of, see or know about without visiting the site. Think of it as a huge database of recipes from blogs tucked away into the inner crevices of the Internet. My favorite part is that you can filter recipes based on what you would like to cook. Looking for a shrimp recipe? Type it into the search bar and approximately one zillion blog posts about shrimp will appear. It’s like a double whammy; you are able to find new blogs and new recipes all in one fell swoop.
Food52 is great because it is an interactive community of foodies who are all communicating and contributing onto the site. There are often contests where members are able to contribute their favorite recipes with the hopes of being chosen as a “Community Pick” or “Top Recipe”, forums for asking questions and contributing answers, a huge bank of recipes and more. It’s like a little online happy town for foodies.
I love the Williams-Sonoma blog because it is updated frequently and I know I can be confident that the recipes will be of a high standard and quality. Not only does the blog provide readers with recipes and tips, but there are also ingredient roundups, suggestions on how to throw themed dinner parties (pizza party, harvest dinner etc.) based on the season, Q&A’s with famous chefs and bloggers and a ton of other resources to take advantage of. Simply because, Williams-Sonoma’s got it like that.
David Lebovitz’s blog is one of my favorites on the Internet because of the high quality recipes, photos and writing that readers are able to soak in with each post. The blog feels very personal, almost like a diary accounting his life and experiences as he peddles his way through the streets of Paris. I’ve personally already made his Mustard Chicken recipe from his cookbook, My Paris Kitchen. Despite the fact that it does not appear in the recipe section of the blog, there are a few overlaps between the cookbook and the blog. One thing that is for sure, all of the recipes on the website and the book are refined, elegant and delicious.
Even though I subscribe to the iPad version of bon appétit, I still like to dip into their website for additional articles and recipes. One of the great things about the website is that many of the recipes having star ratings associated with them, which makes it easier to riffle between good and not-so-good recipes, as well as reading the comments contributed by users who have made the dishes.
epicurious is great because the website is recipe partners with Bon Appétit, Gourmet, Self, and others, which gives readers access to more recipes than their brain could probably comprehend. Which is, of course, a good thing. Because, really, who would voluntarily say “no” to an entire database crammed with high-quality recipes just asking to be cooked? For your esteemed viewing pleasure, Epicurious even breaks recipes into conveniently created slideshows categorized for your specific culinary needs. You can even search for recipes based on a specific ingredient. To be candid, it’s just splendid.
What are your favorite food websites? Are there any food blogs that you like that I missed? Let me know in the comments below or on Twitter @CallanMathis and I will add it to my shortlist, which can always use growing.