Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

The week, the Kitchn confesses their thoughts on some delicious fried dough… what are your thoughts?

Also in the Kitchn, tips on using mealy apples, a creamy blue cheese dressing for iceberg wedges, end of summer recipe, and ten ways to display your fruit.

• Waste Not! Five Ways To Use Mealy Apples: Quick and easy tips on how to maximize use on mealy apples.

• I’ll Raise You A Wedge: Iceberg Lettuce With Blue Cheese: Though Iceberg is quite boring on its own with blue cheese will surely make it a winner.

• End Of Summer Recipe: Grilled Eggplant With Goat Cheese And Tomato: End your summer right with this yummy recipe.

• Display Your Fruit! 10 Lovely Fruit Bowls: Display your fruit in a number of ways.

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

The week, the kitchn shows us how to recreate the beloved pre-made and pre-packaged granola bars.

Also in the kitchn, using cheese rinds, warm up the table with votive candles, ten-food related podcasts, and smoked lemon bars.

• How Can I Use Cheese Rinds?: They can be added to any stews or soups for delicious tastes.

• Warm Up The Table: 8 Beautiful Votive Candles: Decorate your table with inexpensive ways for lighting.

• Making Bread, Raiding The Pantry & Disguising Vegetables: Ten food related podcasts that you should download and listen to.

• Recipe: Smoked Lemon Bars: Try a different approach to lemon bars, try smoking your lemons first.

• While in Japan, try purchasing some heart-shaped watermelons.  — Serious Eats

• Do you know where is the Vietnamese Beef Jerky? — Grub Street

• Do you like your pizza with chicken or sans?  — The Epi-Log

• Ever see meat shaped like the United States, if not then check out photographer Dominic Episcipo.  — Eat Me Daily

• Yummy… Lobster rolls without the guilt, is there such a thing? — Slashfood

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the kitchn shows us the wide ranges of ice creams that mix-in yummy chocolate bits.

Also in the kitchn, how to eat spicy foods, a dessert version of balsamic vinegar, differences in peppercorns, and a new version of chocolate mousse.

• Can’t Take The Heat? How To Eat Spicy Foods:  Though I may not have this problem I know that some of my readers do, hope this helps!

• Ingredient Spotlight: Saba: This is found in the  balsamic vinegar family, it’s sweet and syrupy perfect to drizzle over fruits and cheeses.

• What’s The Deal With Green, Black, White, and Pink Peppercorns?:  Do you know all of the differences between all of these peppercorns?

• Recipe: Chocolate Mousse with Olive Oil and Sea Salt:  This is a perfect recipe for chocolate mousse if expecting.

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the Kitchn gives all a taste of heaven with scupltiliuptious Nutella cake with chocolate hazelnut ganache.  Oh I am in heaven!

Also in the kitchn, 4th of July wines, refreshing summer tea, tips on how to measure and store lemon zest, and frozen nectarine-yogurt pie.

• July 4th: Great Wines for Independence Day Celebrations: Need a wine to celebrate independance day, here you go!

• Refreshing Drink for Summer: Cold-Brewed Iced Tea: Now this looks so refreshing on a hot summer day.

• All About Zest: How To Measure and Store Lemon Zest?: Do you know how to measure and store lemon zest?

• Recipe: Frozen Nectarine-Yogurt Pie: Try this quick, easy, delicious dessert.