We're counting down the best blog posts of 2010, organized into five fun categories, as our way of highlighting food bloggers who keep us interested, feed our obsession for beautiful, creative, delicious-looking dishes, bloggers who make us think and compel us into our own kitchens, and who always seem to have the right recipe at the right time (how do they always know?).
Monday we featured posts you wish you could Eat with Your Eyes: The most beautiful food styling and photography. Congrats to Aran Goyoaga, author of Cannelle et Vanille. Her Pear, Apple, and Fennel Salad was voted the most gorgeous post of 2010. We picked Wannabe_Chef's comment at random, so she's getting more eye candy to look at: Taunton's Harvest to Heat and Absolutely Chocolate!
Today, we're sharing our picks for 2010's Best Kitchen Stunts: Cooking feats of silliness or extreme daring. From a blogger who bakes the unexpected inside every cupcake to a James Beard nominated and IACP award winning blogger we consider the ultimate omnivore, these are people who grab the blog by the horns, constantly coming up with unique ways to express themselves through food and cooking.
The Fun and the funny. . .
Serious Eats: Buffalo Fried Turkey
A new, completely ridiculous twist on the Thanksgiving bird: a deep-fried, hot sauce-laced turkey served with blue cheese and celery. It’s gross and awesome all at the same time.
—Denise Mickelsen, associate editor
LOST Finale Tribute Gelatin Mold
The Jello Mistress of Brooklyn's blog is filled with ingenious Jell-O molds that actually make otherwise icky, retro food deliciously appealing. This LOST tribute mold is smart, unique and funny enough to take the cake (...or, um...mold).
—Evan Barbour, editorial assistant
|Serious Eats: Buffalo Fried Turkey
||Megan Seling's Bake It in a Cake||The Jello Mistress's LOST Finale Tribute Gelatin Mold|
And, on the serious side. . .
Hunter Angler Gardener Cook: Cooking Canada Geese
Growing up, I lived near a lake that was perpetually surrounded by Canada geese (don't call them Canadian!). They made it near impossible to play on the grass. At the time, I thought of them as nothing but a nuisance—if only I had seen Hank Shaw's blog, which artfully turns them into dinner. Then again, who knows what New Jersey-reared geese are really eating?
—Melissa Denchak, assistant editor
Wrightfood's Lamb Prosciutto
Making your own prosciutto by hand is daunting enough, but Matt at Wrightfood is doing it with lamb. I'm rooting for him and I can't wait to see how it turns out.
—Jennifer Armentrout, senior food editor
|Hunter Angler Gardener Cook: Cooking Canada Geese Photo: Holly A. Heyser
||Wrightfood's Lamb Prosciutto Photo: Matt Wright
Read them all
Monday: Most Gorgeous Posts of 2010
Tuesday: Most Fun or Daring Kitchen Stunts of 2010
Wednesday: Best Food Blog Writing of 2010
Thursday: Best Penny-Pinching Food Blogs of 2010
Friday: Blogs That Help Us Travel the World Through Food