As chosen by you, here are the most popular stories OF ALL TIME (aka last week). Just in case you missed it.

Alright we admit it, our weekly food blog updates have been a little sporadic lately. But not to fret, we won’t let you miss a thing! Here’s a redux of this week’s happenings on our favorite food blogs.

JuxtaPalate is back from a month-long hiatus, thank goodness. First and foremost, if any of you have been wondering, there is such a thing as a food hangover. Head on over to Binkley’s to find out for yourself because apparently JuxtaPalate survived a 29? course meal. If you’re not sure if you have a food hangover here are some tell-tale signs: symptoms are similar to a booze hangover. Fatigue, decreased alertness, short breath and maybe a little achiness. Possibly the meat sweats.

Mr. Largo goes on to share the good, bad and luke warm feelings he has towards foodie trends and new(ish) restaurants. We’ll begin with the good: killer cocktails at Quiessence, delish new restaurants that include Jimmy Woo’s, Amaro Pizzeria & Vino Lounge and Vitamin T and finally the return of adventurous dining at spots like Nobuo At Teeter House where apparently, the seafood sweats are not uncommon. On the luke warm side are the food trucks popping up everywhere, either do great food truck-y street eats, or do something chef driven and gourmet. No middle road. Drop the gimmicky menus and deliver, or simply feed me. Finally, for the most anticipated bad or “let it die” trends. These include but are not limited to bruschetta and the burger bonanza with all its crazy gourmet burgers made with wine, truffles and fired by coal, junk yard tires or cosmic nuclear energy. Ending on a happy note, which all bad news should, JuxtaPalate throws a shout out to “people I love” and it’s a depressingly small list but guess who we know that made it on there? Yes, it’s our very own and basically famous Carlyn Mumm!

Meanwhile, The EATERAZ duo have sure been busy. We’re going to skip on the BLT Steak Anniversary rundown, considering it happened last Monday (oops), and that we screwed up our interview with celebrity chef Laurent Tourondel (double oops), but to sum it up in two words: popovers, good. Moving on, signs that Downtown Phoenix may be growing up, at least during lunch hour, have surfaced. Jumping on the latest foodie craze, Phoenix Public Market‘s first “Mobile Food Court” took place on Nov. 5 and the EATER AZ crew was there to witness the 200 or so people who turned out for the mobile stationary food fête. In other, um, big news, Tyda and Phillips seem to have found a new favorite wine named Dutton-Goldfield, which may be replacing the previous fave, Devil’s Gulch. So there’s that.

Hello again, Noshtopia, it’s been too long since we’ve covered you, but you had us at fungi. Mushrooms are a touchy subject if you’re not a fan. If you try one mushroom and don’t like it, all other shrooms are immediately sentenced to the “don’t eat” list. But, don’t give up just yet mushroom haters, Noshtopia presents us with, “5 Noshy Things You Can Eat With Mushrooms.”

1. Chanterelle Mushrooms Sandwiches…which can also be made into appetizers [Sea Salt With Food]
2. Brunch me: Fritata with Porcini and Oyster Mushrooms [My Easy Cooking]
3. Paris inspired: Vegan wilted organic spinach salad with corn, cashews, and balsamic mushrooms [Lunchbox Bunch]
4. Gorgeous way to get some Omegas: Pan fried salmon with Korean mushrooms & Japanese sesame dressing[Mochachocolatarita]
5. Like a wrap minus the carbs: Black Bean “Tacos” with Smoked Paprika Shiitake Mushrooms [Dog Hill Kitchen]

Ah finally, we’ve come across an unusually good looking holiday recipe. Zen and Good Food‘s pictures of donuts captured our food hungry eyes and upon taking a closer look, we realized they’re Sweet Potato Donuts. We’re intrigued. Before we give you the recipe, you are warned to have a large glass of milk at your disposal to take down a couple of these (or the 10-12 the recipe makes).

Donuts
2 c all purpose flour
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 tsp nutmeg
2 tsp baking powder
1 c sugar
2 eggs
1 c sour cream
1 cooked, mashed medium-sized sweet potato
vegetable oil (used frying oil, whatev)

Icing
2 c powdered sugar
1 tsp vanilla extract
Couple tablespoons of milk to create desired consistency
Sprinkles

Mix dry ingredients in one bowl and the eggs, sour cream and sweet potato in another. Gradually add the flour to the wet mixture and then turn onto a floured surface to knead. I didn’t have biscuit cutters, so I just used a knife to separate the dough into 12 pieces and then rolled out a 1″ thick snake with my hands and sealed them into individually into circles. Fry in oil on medium-high heat for 2 or 3 minutes each side, until golden brown. Drain excess oil on paper towels, cool, then frost & sprinkle.

Last but most certainly not least, this image is not from a food blog but is food relevant and can be appreciated by any bacon lover out there (you know who you are). Sent in by a Mr. Patrick Miller, we got a good chuckle out of this.

Until next time…

Image via Sea Salt With Food

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