Sampler Plate: This Week In Food Blogs

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Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.

Greens and Beans: Randy Rucker has announced yet another of his popular Tenacity supper club dinners. This one will take place on New Year's Eve at Paulie's (1834 Westheimer) and will fill up quickly, so make your reservations now.

Bakin 'n' Bacon: Plinio Sandalio, pastry chef at Textile, asks the question, "Why hasn't anyone used foie [gras] as a full-on dessert?" In his post, he gives two recipes for the adventurous chef at home: foie gras ice cream and foie gras buttercream.

Feed the Heights: Theo has written up a highly relevant and well-reasoned manifesto for restaurants on how to create the perfect website. No auto-playing music. No Flash graphics. No PDFs. Your customers deserve a better website, folks.

Blue State Carpetbagger: Looking for a great holiday wine for your Christmas dinner or to give as a gift? Tom has found a beautiful Chateauneuf de Pape -- 2005 Chante Cigale -- for $10 to $15 less than you'd pay for a similar bottle. You can thank him in his comments section.

Teethpicks: Andrea was inspired by the cilantro-based chicken hara masala at local favorite restaurant Himalaya and decided to make her own at home. Feeling adventurous? She's got a recipe for you (complete with habanero pepper!)

And on the national scene...

Orangette: Molly has combined two of our favorite things -- caramel corn and Polaroid pictures -- into one brilliant post on the old-fashioned joys of sweet popcorn.

101 Cookbooks: The picture and recipe for pounded walnut strozzapetti evoked a strong, visceral reaction that merely came across as WANT. WANT NOW. Seriously. We're leaving after this post is done just to go throw that dish together.

Chubby Hubby: Can we go to Bali now? Okay. Good. Thanks.

Homesick Texan: As usual, we've saved the best for last. Lisa made a gingerbread Alamo. You're welcome.

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