Well here it is, y’all. The Weekend Herb Blogging event that I’ve so been looking forward to hosting. We’ve got some serious lip-smacking winners here, so be sure to check them all out. Here we go:

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Celery Root Waffles with Smoked Salmon and Horseradish Cream by Laurie Costantino at Mediterranean Cooking in Alaska

These are a gorgeous take on the old buckwheat blini rendition . . . I can’t wait to try them myself!

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Honeyed Orange Ginger Muffins by Susan at FoodBlogga.

Susan brings us luscious looking muffins with, as she puts it, “an optional ‘quat’”. Meaning that she makes the muffins with Orangequats, a hybrid of kumquats and oranges. Read all about the fruit on Susan’s blog! 

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Bell Pepper Curry by Divya at Dil Se

Personally, I’ll make just about any kind of curry I can get my hands on. But Divya’s version, all festive with colorful bell peppers, is even more irresistible.

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Pomegranate Gelée by Peter at Kalofagas

What can I say? I love pomegranates. To me, seeding them is like unearthing rubies. I still giggle like a kid when I peel back a membrane and find another motherload hiding there for me to discover. Peter’s gelee captures their essence in a sparkly, bitter-sweet dessert.

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Jamie’s Potato Salad and Martha’s Roasted Asparagus by Patricia at Technicolor Kitchen

These two gorgeous recipes come all the way from Brazil. And technicolor they are indeed, although simple and straightforward too. A winning combination in my book. (Check out Patricia’s blog for her asparagus photo)

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Coconut Cassava (Tapioca) Dessert from Pamela at The Cooking Ninja

This dessert hails from Singapore. Pamela shares a delightful memory of digging up cassava and shredding coconut when she was a child . . . and her recipe has inspired me to give tapioca a try.

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Creamed Bulgur with Leeks from Emily at Superspark

Bulgur became one of my New Favorite Foods last summer, thanks in large part to a Syrian friend of mine who showed me how to prepare them so that they weren’t a big pile of mush. But I got stuck on bulgur as a cold salad staple. This comfy dish defies that pigeon-hole and brings it into the realm of healthy cold-weather side-dish.

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Bergamot Spoon Sweet from Ivy at Kopiaste

Such a fitting entry . . . Ivy’s blog is about Greek hospitality, and nothing says welcome to me like Spoon Sweets in Greece. I remember gathering in the living room at my friend’s house on Corfu and nibbling on kumquat and fig spoon sweets, sipping on a similar liqueur. Ivy prepares hers with the floral bergamot, and, ironically, includes a bonus recipe for bergamot liqueur. Check out her blog for the recipes and more on bergamot.

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Kumquat Braised Oxtail by Toni at Daily Bread Journal

I don’t know about you, but just the title of this recipe gets me all excited. I’ve braise short ribs with orange zest before, but kumquats and oxtail! Wow. What a combo! Funny that we’ve got another “quat” recipe from another Southern Californian . . .

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Herbed Cauliflower and Green Bean Salad by Gluten-Free Bay

I love this. What a great idea to swap out potatoes, high in starch and gluten, for cauliflower in a new spin on a German potato salad! This salad makes the most of cauliflower’s creamy nature.

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Pizzas by Priya at Food and Laughter

And not just one, but four variations on the subject (the photo below is potato and cherry tomato). From India, no less. I love Priya’s quest for interesting pizza topping combos on a crisp, Italian-inspired crust.

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Stuffed Mushrooms from Tigerfish at Teczape

These are some seriously yummy looking stuffed fresh shiitakes—with a savory mix of ginger- and garlic-spiked pork. The perfect opening to an Asian-inspired feast.

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Crab Quesadillas by Kevin at Closet Cooking

I have a soft spot in my heart for quesadillas. They were the topic of the first article I ever wrote for Cooking Light, almost a decade ago, and they remain my go-to food format when I’m trying to pull something together quick. Kevin, however, takes them to a whole new level with his marinated crab quesadillas.

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Date Nut Balls from Chris at Mele Cotte

We have Whole Food’s outrageous pricing of Fuzzy Kisses to thank for this post. Chris decided to save a buck, or five, by making these date nuts on her own. And I’m glad she did! Read more about decadent dates on Mele Cotte.

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Chickpea Patties from Joanna at Joanna’s Food

Chickpeas are ridiculously versatile, meaty little pulses, and Joanna makes the most of them with these delicious-looking patties. Makes me want to dab a bit of tzatziki on them and go to town.

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3-Chilli Burgers with Sunchoke-Garlic Chutney by Kaykat at Cooking from A to Z

Wow. These aren’t just any old burgers. And that ain’t any old ketchup on them either (not that I’m dissing ketchup . . . you know I LOVE ketchup). These are some flavorful multi-bean burgers with a sort of salsa verde made from sunchokes. What a unique spin on burgers and beans.

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Macadamia Maple Bundt Cake by Nora at Life’s Smörgåsbord

A sweet entry with an Australian-Canadian influence and loads of information on Macadamia nuts. I’m excited for an excuse to pull out my new Bundt pan.

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Crispy Roasted Chickpeas with Moroccan Spices by Kalyn at Kalyn’s Kitchen

These look so good I’m tempted to go soak a bag of chickpeas right now to get things started. I love crispy chickpeas, but most of the versions I’ve had before are a bit too greasy for my taste. Kalyn’s version, though, uses only 1 tablespoon of olive oil and crisps them on a baking sheet. OK, I’ve got the water in the pot . . .

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Rosemary Braised Potatoes by Katie on Thyme For Cooking

Braising is a wonderful way to prepare potatoes—easy, no-fuss, resulting in luscious creamy spuds. Katie goes with the classic rosemary pairing in this dish, making them a natural side for roast lamb or pork. (PS . . . be sure to tell Katie how GORGEOUS the photo turned out ;-))

 

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Chickpeas with Ginger Root Salad by Vegeyum at a Life (Time) of Cooking

Another chickpea entry, this time matched with fresh, young ginger. I think I’m going to take Vegeyum’s suggestion and wrap it in a flatbread with some green onion and coriander.

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Roast Chicken with Lemon and Thyme by Anna of Morsels and Musings

Anna’s quest to recapture the memory of her mother’s roast chicken turned out a success, from the looks of it. Great job, Anna! I’ll bet a scoop of Katie’s potatoes would be right at home next to it on the plate. Find the recipe and all about thyme on Morsels and Musings.

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Butter Chicken by Elizabeth of blog from OUR kitchen

Elizabeth chronicles the how-to of this flavorful chicken, along with details on coriander leaf—both staples in their kitchen.

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Apple Compote by Jennifer of Like to Cook

Compotes are under-rated. We should all have one of these luscious little fruit and sugar reductions in our repertoire to spoon over ice cream or yogurt. Seems like the essence of autumn to me.

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Fresh Herb Salad with Mandarin Dressing by Pam at Sidewalk Shoes

Pam gives us a fresh take on a salad using convenience items (pre-washed salad mix and canned mandarins) using the juice from the mandarins in an easy dressing. A great choice for a quick, weeknight starter.

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Baby Brussels Sprouts with Pecans from Gretchen at Canela y Comino

These look so good I may have to ask Christopher to make Brussels sprouts again tonight.

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Ahi Tuna Salad with Romaine Wraps by Sherry at What Did You Eat?

A beautiful—and unique—spin on tuna salad. This would be a perfect light lunch, but would also make an elegant hors d’oeuvre.

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Chicken and Pistachio Terrine by Pam at The Backyard Pizzeria

I am so glad to see this post. I absolutely adore terrine as a light meal, paired with a glass of crisp Sauvignon blanc or an earthy Rhone (depending on the season), garnished with mustard and little cornichons. But I have yet to find one that doesn’t take three days to prepare. This one, which uses chicken, prosciutto, pistachios and prunes, takes just over an hour. Hallelujah!

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Quick Red Thai Chicken Curry by Zorra at Kochtopf

This easy curry incorporates both sherry and leeks—two unusual ingredients for this Asian dish.

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Acar Kuning from Y at Lemonpi

The yellow in these pickled vegetables, explains Y, “comes from the use of fresh turmeric in the paste.” They would make a great accompaniment to one of the curries above. Find out more about Acar Kuning and turmeric on Lemonpi.

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Oven Roasted Carrots by Haalo at Cook (Almost) Anything at Least Once

My daughter would love these! Haalo revels in the multi-colored carrots she found at the farmers’ market, and prepares them in a simple, beautiful roast.

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Clementine and Prune Tartlet by Virginie at Absolutely Green

A beautiful, seasonal dessert that doesn’t require baking . . . sign me up!

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White Bean Soup with Kale by Jerry at Jerry’s Thoughts, Musings and Rants

This recipe, culled from the Cooking Light website, looked so familiar that I scratched my head wondering if it was one that I’d written for the magazine in the past. Alas, it wasn’t. But it is one I’ll be trying in my own kitchen in the future.

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Ghanian Oto by Erin of Skinny Gourmet

An absolutely fascinating entry on Ghanian yams and the story—both technical and personal—behind this traditional dish. Erin is one intrepid food blogger.

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Palitaw by Gay at A Scientist in the Kitchen

Gay gives us the rundown on the scientific term for rice, along with this traditional Philipino New Year’s Eve dish.

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Ginger Coconut Chicken Curry with Black Pepper by Rinku at Cooking in Westchester

Another nod to young ginger, this time in a pungent, flavorful coconut milk-based curry.

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Red Lentil Soup by Eve at The Chocolate Lady

The title of this entry, inspired by the store that sold the pot the soup is served in, is called “Get Dressed and Cook Something.” With this lentil soup enlivened with a garlic and parsley paste, I’m glad Eve did.

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Fried Rice Yang Chow-Style by Wandering Chopsticks

Interesting info on both Yang Chow-style fried rice (there are different methods) and gai lan (Chinese broccoli), along with a great, simple dish and a link to a char siu pork recipe as well.

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That wraps it up for this week. Thank you all for your entries and, as always, thanks to Kalyn for starting it all! Check out next week’s WHB roundup hosted by Zorra at Kochtopf.