SE contributor Maggie Hoffman shares a quick biscuit recipe and shows how to use it to good effect in a blackberry-peach cobbler on her blog, Pithy and Cleaver. The biscuits contain only "self-rising flour, crème fraiche. A little sugar if you'd like." Throw in some summer fruit and you're set. More

[Photograph: Smitten Kitchen] I can't get these pancakes that Smitten Kitchen posted about on Sunday out of my head. They're based on the Pioneer Woman's husband's grandma Edna Mae's recipe. Got all that? No matter. All you need is the recipe, right here, and you're good to go.... More

[Photograph: Herbivoracious] Seriously Meatless columnist Michael Natkin, the man behind Herbivoracious, takes some time to play with his food: This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it as many ways as you can think of, then observe the way the cuts and textures change your perception. Then take it a step further and let those new perceptions suggest simple flavor pairings. Here he's applied this exercise to black seedless grapes to stunning effect.... More

[Photograph: realmomkitchen.blogspot.com] If you were drooling over the cider doughnuts from Russell Orchards earlier this week but can't make it out to the New England orchard, try this recipe from Real Mom Kitchen. Another thought on the topic: hard cider doughnuts. Why don't more of those exist? No offense to the delicious non-alcoholic versions, but it could be worth investigating. Related Recipes Spiced Buttermilk Doughnut Holes Apple Fritters Low-Fat Applesauce Doughnuts... More

[Photograph: Thought 4 Food] How do you capture the mall food court's Cinnabon in a bowl? Like this. Thought 4 Food's cinnamon bun oatmeal is a very beautiful thing. Related Cinnabon-Esque Cinnamon Rolls Bacon Cinnamon Rolls Oatmeal Brûlée... More

As if I needed yet another excuse to drink Champagne, here comes what may be the prettiest cocktail I've ever seen. The Hungry Mouse demonstrates how to use wild hibiscus flowers in syrup in a Blooming Champagne Cocktail. Just place a preserved hibiscus flower in a Champagne flute, and fill with your bubbly beverage of choice! The flower slowly opens and "blooms" in the glass, making it a beautiful treat that's "a little bit sweet—with just the faintest hint of raspberries."... More

Keiko Oikawa of Nordljus is churning up zabaglione ice cream with a fresh berry swirl. With inspiration from David Lebovitz and Tessa Kiros, Keiko turns this classic Italian dessert into something cool, creamy, simple, and just a tad boozy. Zabaglione ice cream sounds like a perfect way to welcome the true start of summer.... More

Since it's the middle of June, it is still a wee bit early for tomatoes. All you are likely to find at your local farmers' market are ones grown in greenhouses. Though tastier than those red styrofoam balls you find in the winter at grocery stores, they are nothing like all those big juicy hybrids and gorgeous heirlooms we will be seeing in July. Ree of Pioneer Women has a great recipe for gazpacho if you just must start eating tomatoes now. She adds a little organic tomato juice to pump up the flavor and goes untraditional with her toppings, adding shrimp, avocado, sour cream, and cilantro. Plus, if it's your first time making gazpacho, Ree gives great play-by-play... More

Illustration by Matt Armendariz Photographer and food blogger Matt Armendariz recently illustrated the most prominent liquids in his life over at his blog, Matt Bites. No. 1 is red wine (86 percent, roughly), and at the bottom is water (0.6 percent; "Risk of personal dehydration: moderate to extreme") with coffee, nuoc cham, and soda chanh muoi in between. It's not just what liquids he ingests that's interesting, though, but the charming illustrations and commentary that go with them. Naturally, his post made me think about what my life in liquids would be. I'd pretty much just switch Matt's percentages for water and wine; I drink little else aside from water (don't have a taste for coffee or alcohol), along with... More

Gillian Carson of My Tiny Plot reminds us all just how civilized drinking tea can be with this couldn't-be-simpler recipe for mint tea. It's especially nice when you can say, like Carson does, "Aaah, that’s nice, and, gosh, aren’t I clever because I actually grew it myself." If you aren't growing mint, try it. It's almost impossible to kill because it is so highly invasive. As the days get muggier, this refreshing drink (whether made hot or cold, with honey or without) is the perfect thing to have by your side.... More