If you have trypophobia, fair warning\u2014the dish I\u2019m about to discuss (and that\u2019s pictured here) may make you recoil. On our Instagram this spring, Food52 resident Mandy Lee revealed her riff on a street food staple whose variations are found across Asia. Called martabak<\/a>, the pancake can be sweet or savory, thick or thin, and stuffed or topped with everything from fruit to peanut butter to meat.<\/p>\n Mandy, who films her Escapism Cooking<\/em> series in her Hong Kong kitchen, combined three of these fillings\u2014bananas, peanuts, and bacon\u2014in her Elvis-inspired martabak<\/a>, sparking intrigue and wonder among our followers. It has since become our most-popular Instagram Reel, ever.<\/p>\n \u201cThis killed Elvis,\u201d joked @that_uhhhh_max<\/a>.<\/p>\n But for some, the graphic closeup of the pancake’s interior wasn’t funny; it was the visual equivalent of nails on a chalkboard.<\/p>\n \u201cThis sounds delicious\u2014but I\u2019ll have nightmares about the texture in the closeup for weeks,\u201d said @livfalc<\/a>.<\/p>\n In fact, it brought to light a little-known fear triggered by the sight of a cluster of small holes or bumps. The first one to call it was @jeffriescandace<\/a>, who issued a \u201cTrypophobia warning \u26a0\ufe0f.\u201d<\/p>\n Some felt seen: \u201cI thought I was the only one \ud83d\ude16,\u201d said @candywrappingapproved<\/a>. Others debated whether this was a real phobia. In truth, for most people it’s just an aversion\u2014the word was coined not by a medical professional, but in an online forum in 2005<\/a>. And for the record, Mandy calls the pockets of air in a martabak \u201cvertical shafts,\u201d a phrase that also sparked a few chuckles.<\/p>\n So far, Mandy’s newest video for a Laotongguan-Style Xi\u2019an Burger<\/a> has not had the same polarizing effect. Everyone just wants to know how to make the English mufflin-like bun\u2014you can find the recipe, here<\/a>.<\/p>\n Growing up my mother was a consummate collector, and cabbageware<\/a> was one of her most memorable obsessions. But these leafy green dishes are just one part of Bordallo Pinheiro\u2019s<\/a> dinnerware collection; the Portugal ceramics maker also fashions plates in the form of fruit and flowers like these Flower Dessert Plates<\/a>, which are almost too pretty to use. Clearly, I\u2019m not the only one in love with them: In the past two weeks, the plates were among the most saved products in our community\u2019s collections. They\u2019re so popular we\u2019ve temporarily sold out of two styles, but they will all be back in stock later this month.<\/p>\n Not everyone has an eye for design and styling the perfect table setting. That\u2019s why we like to see the pieces that popular creators pull together from our Shop. Nisha Vedi Pawar, aka @lovelaughmirch<\/a>, curated a summer essentials collection<\/a> filled with botanical Les Indiens melamine plates inspired by vintage Indian textiles, while the sisters behind Food Dolls<\/a>, Alia and Radwa Elkaffas, picked out their favorite decor, cookware, and gadgets<\/a> that lean heavily into Scandinavian minimalism.<\/p>\n The latest episode of Bake It Up a Notch<\/em><\/a> has dropped, and the star of the show, beyond Erin Jeanne McDowell herself, is Erin\u2019s new Kansas City home. She gives us a tour of her massive kitchen, the gifts that fans have made and mailed to her, and a secret porthole to her neighbor\u2019s yard. (She also bakes up a delicious Mille-Feuille<\/a>.)<\/p>\n For all of our Instagram followers who were wondering what she\u2019s drinking in the episode, it\u2019s called a Shakeup, a popular Midwest drink, and she\u2019ll be sharing a recipe for a special Shakeup using sour cherry syrup in a future episode.<\/p>\n See all our new videos on YouTube here<\/a>.<\/p>\n It\u2019s been a while since we\u2019ve checked in with our Cookbook Club<\/a> and Baking Club<\/a>. Each month the members of these private Facebook groups share reviews and pictures of their favorite recipes as they cook through a new book. Asada: The Art of Mexican-Style Grilling<\/em><\/a> is the cookbook selection for July, and so far, its grilled meats, smoky salsas, and fresh salads have fetched rave reviews (I can also personally vouch for how outstanding it is). Over in the Baking Club, one member attempted the Lemon and Elderflower Wedding Cake from Clair Ptak\u2019s Love is a Pink Cake<\/em><\/a>\u2014and served at Prince Harry and Megan Markle\u2019s wedding\u2014and it did not go well. Regardless of the results, both clubs are a great way to get inspired by other passionate cooks and to introduce new dishes to your rotation.<\/p>\n Ten years ago, longtime community member AntoniaJames<\/a> shared a \u201crecipe\u201d for mostarda<\/a>, an Italian condiment similar to a chutney. It\u2019s still in heavy rotation today, as evidenced by the questions that members continue to ask about the dish (all of which she answers quickly)! Give it a whirl with grilled chicken, sausages, and pork chops\u2014it\u2019s easily adapted for summer dishes using fresh nectarines and peaches.<\/p>\n