• Madison
     Yes, I know that, and my reply was actually meant to be addressed to him.
  • Madison
     Thank you.  I wish that had been made clearer on the "application" then.  I still maintain that the loss of the community and all the contacts is NOT a good thing. 
  • dailybuzz
     Hi Madison - anyone and everyone can be a content contributor. There is no "acceptance" email because once you fill out the application and provide your RSS feed, we start receiving your content for a potential feature.
  • CharlesR57
    Madison:  I'm  not a featured publisher. Chef Dennis is,  and as he suggested if we have a question or suggestion for the new venue we should get in touch with them. editorial@foodbuzz.com  or food@dailybuzz.com  just don’t forget to tell them Chef Dennis sent you!
  • Very surprised by the grilled shrimp and tomato recipe.  There's now way that shrimp comes out nicely after 14 minutes on the grill.  That's rubber!
  • cuisinemalin
    Tagliatelles au Pesto by Cuisine Malinhttp://www.cuisinemalin.fr/tag...
  • Daksha Chopra
    Chorafali or cholafali fafda is central Gujarat’s (India) very famous snack.http://mycookingdiarys.blogspo...
  • Daksha Chopra
    http://mycookingdiarys.blogspo...
  • Maybe some Slovenian pašta fižol with bleki. . . 
  • How about Slovenian rolled buckwheat dumplings, with a cheese filling: http://slovenianroots.blogspot...
  • Madison
    Oh goody for you.  How nice for you that you were invited right up front to be a featured publisher.  How about all the people who have asked to be allowed to contribute content and who haven't even been contacted yet?  This was the one place where you actually didn't have to have a degree in photography to be a vibrant part of the community.  There are plenty of other places like that...food gawker for one.  What made foodbuzz special is that you could make lots of wonderful contacts without spending all day on your photography...more time in the KITCHEN!
  • I love my Ligurian Pasta Soup-http://blog.photographyby...
  • Soma
    Summer Favorite of ours: Pasta with fennel and skillet charred tomatoes: http://www.ecurry.com/blog/pas...
  • Terri Powers
    My absolute favorite is this Fresh Ricotta Gnudi with Wild Mushroom & Truffle Oil Sauce. The ricotta gnudi are unbelievably light and flavorful.http://terristable.blogspot.co...
  • Charlier
    This is  an email I received from Chef Dennis this morning. The Daily BuzzI know a lot of you are upset with the format that has replace our beloved Foodbuzz, but lets talk about the Daily Buzz for a few minutes.The daily buzz now offers you more exposure than you could have imagined!  Instead of just one Top 9 , that honestly never really made sense.  We now have 8 different venues to be featured on.   In addition to the top 9, you now have 7 other headings that feature the top posts of the week.  There is no more voting and it’s no longer a popularity contest to see who gets the highest score.   The folks at Foodbuzz are picking out what they think the public will want to see……ok, now hold back the boos and the hissing….I know you think this is unfair, that’s not how we use to do it, but this way is better……trust me.    The reason it’s better is because these people do know their jobs and their jobs are not picking the most popular posts for bloggers, but they want the posts and images that are going to keep so many non bloggers coming back every day.You do know that the top 9 had a ton of traffic daily, and not just from bloggers.   The top 9 in its own right is a foodporn site, and needs to be treated like one, but now in addition to the top 9, Foodbuzz has given us more opportunities to shine.  These extra pages will also get more traffic headed our way, from regular people looking for a little break in their day, and hoping to find a few new recipes to try in their homes.   Foodbuzz just made it easier for us to get new readers, and my friends these are the ones we want.The word is that there will also be new programs coming out of these pages that will allow us to make a little extra money along with more recognition, and that’s always a good thing!   Remember Rome wasn’t built in a day, this is quite an undertaking and still a work in progress, so hang in there it’s going to get a lot better.One more word of advice, for those of you posting topics other than food.  You also have other daily buzz programs you can be part of,  Healthy Living, and Moms are probably the two that would work the best, but there is alsoLux, Tech, and style, so you may want to broaden your horizons a bit and carve out another area to gain readership from.  I’m still trying to figure out if I can qualify for moms, since most of my readers are moms.I’ve already had friends tell me they’ve picked up a fair amount of traffic from another daily buzz site.  In case you haven’t noticed the Top 9 is now themed,Here’s what Foodbuzz has to say about the top 9 on the Daily Buzz:“A great new feature of DailyBuzz Food is our ability to share our editorial calendar with you and ask you to submit posts on specific topics. We’ll pick the best of those submissions and feature them in specific Top 9 collections throughout the month.Beyond this, most of our Top 9s and content channels will be inspired by seasonal foods and current food blogging trends. Keep doing what you do, and continue to inspire our work!”Here’s what Foodbuzz has to say about the top 9 on the Daily Buzz:“Unlike the Foodbuzz Top 9, which was based on buzz score, the DailyBuzz Food Top 9 is editorially-curated around a daily theme. The #1 way to get featured is to continue to create great original content with beautiful photos.The Top 9 is also not only based on the previous day’s posts, so your content could be featured at any time if if fits the theme of the day.”Here’s what Foodbuzz has to say about the topics that are featured on the Daily Buzz:“On DailyBuzz Food, content is categorized into six different channels: Quick, Healthy, Sweet, Savory, Festive, Global, andSpecial Diet. Here’s a rundown of each channel and what you’ll find there:Quick: The best quick, easy-to-make recipes.Healthy: The best light, healthy, and delicious recipes and ingredients.Sweet: The best sweet treats such as cookies, cakes, pies, brownies and more.Savory: The best savory fare such as main dishes, appetizers, soups, breads and more.Festive: The best festive and special-occasion recipes, including party and holiday fare.Global: The best international cuisine, including Italian, French, Mexican, Asian and more. Special Diet: The best recipes for special diets, including gluten-free, vegan and more.Some posts are automatically classified into these channels based on the title and content of the post itself; others are manually added by our editorial team. New posts are constantly added to the channels, so there’s always fresh content for you to enjoy.”I think that gives you a pretty good idea of where we’re headed with foodbuzz, and I think these are good positive changes, but  I do think we need to give them suggestions on how we can keep our community together.   So put your thinking caps on, and send them your best idea’s on how to set up some sort of community area, where we can still interact.   Send your suggestions to the team at editorial@foodbuzz.com  or food@dailybuzz.com  just don’t forget to tell them Chef Dennis sent you!FoodBuzz FestivalI’ve also had many question regarding the Foodbuzz Festival in San Francisco this year.  Yes it’s still happening and it looks like there is a good chance I will be attending.     This years festival is shaping up to be an outstanding event  (hopefully no ones leaving them in the lurch this year, It seems last year some senior staff left prior to the festival to start a new venture.   I sure they were hoping they would fail………not to professional was it.).  This years 4th Annual Foodbuzz Festival will be on October 19th and 20th.   Click Here  to get your tickets.   The cost to Featured Publishers is only $30.00.    You’ll find more information about the event on that page.So what’s the Buzz with Foodbuzz?   I think everything is going to be ok, so just hang in there Foodbuzz is still the biggest and best online community on the web!If you’re looking for somewhere to connect with all of your Foodbuzz friends head on over to Google+  and follow my unofficial page and I’ll start our own circle of Foodbuzz bloggers and we can keep up on each others posts that way!"I hope this helps!Have a Joyful Day :~DCharlie
  • momwhatsfordinner
    I make my own gluten free pasta http://whatsfordinner-momwhats...
  • Frankeyser
    http://www.cookingforzo.com/20... So good you will swear allegiance to it!
  • KatefromScratch
      An old post involving pasta:  http://katefromscratch.com/201...A new post from today: http://katefromscratch.com/201... We do our pasta dishes seasonally.  Tonight we're having tomato and basil angel hair (fresh) with pecorino and crusty bread with herb infused olive oil and a simple salad on the side.
  •  I TOTALLY agree! The social interaction is gone. We're being told what to look at rather than getting to choose, and there's no search option which is unheard of for any website!  I ready to quit coming here at all.
  • Dkcosby
    Saute cleaned fresh shrimp in butter, add about 1/2 C. of my homemade pesto and serve over any shape of pasta freshly cooked that is on hand.  My husbands reaction?  "Can we have this again tomorrow?"
  • 7th_taste
    I like to serve pasta with Chicken Cacciatore.  http://7th-taste.com/2010/10/1...
  • Like a song that gets stuck in my head until I hear it again this will be stuck there until I make it.  Stir fry for dinner tonight!
  • Beetroot, Walnut Goat's Cheese Orzo Pasta Salad http://www.allthatimeating.blo...
  • I like lasagna.  My favorite is the Black Bean Lasagna.http://citronlimette.com/black...
  • My fav pasta dish is mushroom pasta with truffle oil and poached egg: http://goodyfoodies.blogspot.c... Also love this fusilli pasta carbonara: http://goodyfoodies.blogspot.c...
  • Here's how I use leftover pasta: http://fairpinelanefoods.com/2... 
  • For mini tart recipe:http://treatntrick.blogspot.sg... 
  • Madison
     Yes, sorry to have to agree, but without the social component, what exactly is the point?
  • Jdm7451
    This new website is woefully boring - you really should go back to the old format --
  • Just posted these stir fried noodles today:   http://curryandcomfort.blogspo...
  • unbelievable411
    Dutch Apricot Tart  http://ow.ly/cVxje
  • unbelievable411
    Chicken Pot Pie Soup http://ow.ly/cVxaF