Pastry Chef, Jenni Field, created this pound cake recipe to use in the Nordic Ware Heritage Bundt Pan with the swirling design; after she made the cake, she cleaned the pan and packaged it up and sent it on a journey that will take years to complete.

Addie Broyles, food writer for the Austin American-Statesman, grew up eating her Gaga’s — grandmother’s — coffeecake. She submitted this recipe for inclusion in the Austin Food Blogger Alliance Community Cookbook, published 2013 by The History Press. It tastes of sweet memories.

The Travel Channel’s Bizarre Foods host, Andrew Zimmern shares this not so bizarre dish that’s great for the summer ahead. He says, “Served as a main (with fried green tomatoes and crusty baguette) or a hearty side with pulled pork, it’s one of my go-to summer staples.”

You don’t have to live in Mexico or Border States to get good flour tortillas nowadays. They’re available at most grocery stores in the bread aisle precooked, or in the refrigerated section ready for cooking at home. But why buy what you can easily make at home?

Beth Vlasich Pav has food stories to tell; this time it’s an oldie and a goodie: Aioli – The Old-School and Handmade Method.

Ryan Snedegar is The Baconator to those in the Austin, Texas food blogger community. Known for his frequent forays into DIY bacon making, it makes sense that much of his kitchen creativity would include the meaty, smokey pork product as an ingredient.

The foundation of any pizza is the dough. When raw, it should be soft and silky; when cooked it should have some crunch around the edges and chewiness in the center.

Home cooks who really love DIY projects can make San Marzano tomato sauce using fresh tomatoes. But if you don’t have the time or the interest, you can make a fine red sauce using the canned San Marzano tomatoes imported from Italy.

You might want to make this recipe when you are feeding a hungry crowd, as it yields about 30 boxties. You can freeze what you don’t use, and they should be good for about a month. What you want to avoid is keeping leftover batter, as the potatoes in it will oxidize and turn the mixture dark and icky, which is unappetizing.

A big THANK YOU to everyone who entered the FIELD & FEAST / COOKING PLANIT Big Spice Giveaway. Congratulations to Kristen M. of San Diego, California. She won the collection of 26 organic herbs and spices from Cooking Planit, bottled by Spices, Inc.