#foodwriter

Bundt alla Vaniglia Note: tutti gli ingredienti sono a temperatura ambiente, lo stampo è da 28.5 cm Errori commessi: ho impostato la temperatura a 180°C ventilato senza accorgermene e ciò a fatto l'effetto vulcano! 😭😭😭 Cmq si fa mangiare più che bene, buona colazione! Con le fruste elettriche ho montato125 g di burro alla vaniglia (Le Buerre Bordier, si compra on line) con 250 g di zucchero. Ho aggiunto una alla volta 6 tuorli, gli albumi gli ho montati a parte con un pizzico di sale. Ottenuta la crema, ho aggiunto 100 ml di latte intero tiepido aromatizzato con un cucchiaino di estratto di vaniglia. Sempre con le fruste ma a velocità ridotta ho aggiunto 380 g di farina setacciata con 16 g di lievito. Per ultimo con l'aiuto di un leccapentole, dal basso verso l'alto, ho incorporato gli albumi. Ho versato il tutto nello stampo imburrato e infarinato della tescoma_italia ed ho informato la Bundt in forno caldo a 170°C e fatto cuocere per 60 minuti. Ho fatto raffreddare la Bundt nello stampo prima di estrarla. bundtacolazione ceramicbundtpan bundtbakers bundtcakelover bundtcakesofinstagram bundt bundtlove bundtpan bundts bundtstagram bundtcake bundtcakes nationalbundtday nordicwareusa nordicwareitalia nordicware bakefeed marthabakes marthafood imsomartha thebakedfeed bakedfromscratch bakefromscratch f52gram bakestagram homebaker ilovebaking bakeday feedfeedbaking foodwriter


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Mexican taste 🌮🌮 . . A Milano apre Tacos BM, la taqueria di Besame Mucho, proprio accanto al ristorante. Dalla stessa squadra e dal bravo chef Chris Gaona, potrete così provare i veri tacos messicani. Come il taco al pastor tipico di Città del Messico, ma ci sono anche vegetariani e di pesce (quello in foto). Prezzo? 5 - 7 euro. Apertura? Fino alle 2 di notte (perfetto per un late snack o la fame da hangover). In menù ogni mese anche un tacos d'autore, si inizia con chef Cesare Battisti, poi sarà la volta di Marco Ambrosino. E come accompagnarli se non con birra o un Margarita? Tutti i dettagli nel numero di novembre di Marco Polo nella mia consueta rubrica su Milano 😊❤️ . . . mexicanfood besamemucho mexico tacos taqueria instamilano milano igersmilano instaitaly foodieslife foodie foodwriter margarita tequila


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A Social Appetite | Travel, Lifestyle, Food + Beverage Online Publication Coming Soon. 🍍✨ Curated by nicolespixASocialAppetite


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I've seen and had all sorts of cupcakes 🧁🧁🧁 - plain cupcakes, cupcakes with sprinkles, piled high with frosted butter cream and in an assortment of flavours but I've never had eggless ones...⁣ ⁣ Yes, these moist lil beauties contained no egg and were made by the talented annies_delicious_delights who I met a few weeks ago judging at the PropaEats cook off 😊⁣ ⁣ She gifted me a dessert box a week ago that contained 3 of the most MOIST cupcakes I've ever had - literally it was like biting into clouds. There was a macay rum cream pumpkin spice with cream cheese frosting, a red velvet also with cream cheese and chocolate with chocolate buttercream ...😋😋😋⁣ ⁣ There was also a pumpkin spiced flan and she also threw on a chicken pastelle but those got devoured on the drive home 🤣⁣ ⁣ Guys, I froze the cupcakes for 2 days....thawed them out for 30 mins and I could not believe how "freshly baked" they tasted 🤣 - it was like cutting room temperature butter. ⁣ ⁣ All 3 tasted amazing - so rich and the flavour of each came thru but my favourite was the red velvet - to me it's all about the colour and I loved the deep magenta red tone. The cake crumbs left tiny pink stains on the frosting that I'm glad the camera picked up ⁣📷 ⁣ If you're looking for a caterer, check Annie - her food is absolutely, positively AMAZING. She said she will let me try her crab 🦀 stuffed red Snapper next 🤗😋😋 and I can't wait ⁣ ⁣ Not sure how a dessert post ended on a savoury note but when it comes to food - there are no rules 😂😁🤣⁣ ⁣ idreamofoodie trinifoodie foodreview foodiesofinsta foodblogger fromtrinidad foodwriter foodphotography igfood picotheday foodpic ilovefood foodie dessert gifted redvelvet cupcakes supportlocal catering pumpkinspice eggless


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🌴 Fig Preserves • Recipe on blog • Link in bio • Subscribe to my Newsletter 🌴 figs are so gorgeous, sweet, healthy but so pricey in Mauritius. figpreserve seems to be the best option to enjoy this delectable fruit for a longer period of time. I love the different ways we can consume fig preserves, be it brushed onto a slice of bread, toast and pancakes, or mixed into plain yoghurt, or added as topping on cakes and tarte or make a salad dressing, or glaze chicken. fig 🌴 🌴 food foodblog foodblogger foodporn foodgram foodgasm blog blogger foodwriter recipe onthetable inmykitchen todayfood zolibloguettes beach liveauthentic healthyliving mauritius moris mauritiuscuisines instagrammers


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A bowl of Dal cooked with tangy Tengamora or Roselle leaves . I have used a mixture of both yellow ( Moog ) and red lentils for this , roughly chopped and added the leaves to the dal . A simple tempering with fenugreek seeds n two red chillies is enough . Tengamora plant grows easily ,even the red fruit is edible . These leaves give the dal a tangy flavour ,which is very soothing . One of the beautiful dals from northeastindia . . . . instaclicks assamesekitchenessentials assamesecuines DalsOfNortheast discovernortheast awesomeassam northeastindiabloggers northeastfoods myfoodstories atmykitchen foodwriter huffposttaste foodtalkindia walkwithindia foodology foodgasm foodtrails afoodiesdiary


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Pujor Khichuri Bhog is incomplete without Labra and  Labra Tarkari is my first Durga Pujo special recipe this year! The famous Bengali delicacy Labda was even mentioned in Chaitanya Charitamrita which was the biography of Prabhu Shri Chaitanya! It is said that "lafra" aka labda was loved and cherished by Maha prabhu himself. Do check my blog for further details. Will be doping the link in story/ bio https://kitchenofdebjani.com/2019/09/labra-bengali-labra-tarkari-recipe/


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Visited Phadke’s Famous at Lalbaug/Parel yet again today in my endeavour to tick all the eats on the menu 😊. It was Phadke’s misal on test today for breakfast . Well to begin I would say that it veered more towards a home grade misal rather than a restaurant grade misal. The masalas were toned down n so was the spice to some extent. Was quite a welcome feel to have such a misal at a restaurant. Good, but have had better misals. Until I visit again .. Ciao Phadke’s misal misalpav mumbairestaurants maharashtrianfood mumbaifoodies punefoodies yum yummy delicious foodiesofinstagram foodie foodporn instafood foodgasm food iamhungrycaterpillar foodwriter instafoodie foodstagram foodbloggers foodie foodwriter foodblogger EatingForTheInsta InstaFood Eater ForkYeah indianfood mumbaifoodalert


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Sneak peek of my next captimesnews Let's Eat column. foodwriting foodwriter ilovemyjob


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I have no shame in eating the food props 🤷🏼‍♀️ tastemakerconf2019 📸 by ME!


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In continuity with my Yesterday's post on Hotel Everest in Theni... Here's a short video on their special Tawa, I'd mentioned in my post. We have commonly come across gas fueled or wood fired tawa/stove but in this case the Tawa is fueled by using Peanut Shells. This gives the Parottas a unique taste and the use of Mara Chekku Ennai (Cold Pressed Oil) increases the taste by ten fold. Location: New Everest, Theni . . . . . . . . . . . . . Theni Travelogue FoodTravel CanTravelForFood FoodOnTheRoad Chennai ChennaiFood FoodBlogger FoodBlog Igers IgersChennai Biryani Biriyani SouthIndian FoodWriter FoodCritic ForTheLoveOfFood EatingForInsta WhereChennaiEats WhereTamilnaduEats ChennaiFoodGuide MyTrystWithFood Shabnam MobilePhotography Food52 Eaaaats FoodGram LetsDoThis ParottaLove Parotta


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What an amazing night filled with food and friends! We gathered at huskgreenville for cocktails and appetizers featuring locally grown products. We also explored the many delicious bites that euphoriagreenville had to offer! Cheers to a fantastic first night and to everyone who has helped make this possible! Also a special thanks to lexusofgreenville for getting all of our AFJ members safely to their beds! ❤️ afj2019 . . . responsiblejournalism foodjournalist foodwriter writersofinstagram journalism journalist conference yeahthatgreenville euphoriagvl


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Borrowed from helenr . It's a dream that I get to be in the same book as my colleagues and share the stage with such talent. This is my second time being included in The Best American Food Writing. I remember when I dreamed of reaching this level where I could rub elbows with the best. Here I am Hineni. bestamericanfoodwriting2019 bestamericanfoodwriting foodie foodiesofinstagram foodwriter foodwritinglife TheCookingGene africanamericanfoodways WestAfricanfood michaelwtwitty


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I was in the mood for a Cuban Palomilla steak, but craved the potato salad from my favorite Brazilian steakhouse. When you can’t make up your mind, you make both! There should have been black beans on the plate, but it would’ve taken wayyyy to long to make them from scratch. palomillasteak brazilianpotatosalad cuban brazilian caramelizedonions salad whiterice cubanbrazilian fusion jovictoriouseats jovictoriouscooks haitianfoodblogger foodwriter foodiesofinstagram caribbean


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Some days I cook and feed my kids a balanced dinner, and some days I teach other people how to cook, and feed my kids frozen fish sticks and fries. confessions reallife thisisus workingmomlife mommyhood fiestabowl avocadolove avocadolottery dinner ricebowl familylife healthyfood foodstyling foodwriter instafood foodphotography chickenrecipes


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What an amazing start to AFJ2019 with the announcement of our AFJ Award winners! It was a privilege to have Cynthia Ochterbeck of michelinguide speak tonight. We also received a warm welcome to visitgreenvillesc from Chris Stone! Congratulations to Danny Raskin, the winner of our Carol DeMasters Award, as well as to all of the other winners this year! Now let the festivities begin! . . . responsiblejournalism foodjournalist foodwriter writersofinstagram journalism journalist conference yeahthatgreenville euphoriagvl


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. Divide the bounty among friends And let it multiply; Flowing through the spirit And manifesting through kindness, Compassion, and joy. Eli Med | 190919 . .. It is always wonderful to see friends Mary uniquely.mary and Melanie therapyseedsmft especially with wine flowing among us. Thank you boglevineyards for such reunion opportunities and for being such a generous local gem. We are fortunate to have such premium, yet approachable wines in our midst. . .. Check out boglevineyards and other local wineries at tonight's Legends of Wine Event at the California State Capitol. visitsacramento sacfarm2fork


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A new Asian-style rotisserie chicken spot soft opened in Vancouver today 🤫 - Congrats on your new digs at Chinatown House freebirdckn 🙌🏻🍗


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A rather hectic week of projects that has kept me harpooned to Manchester during LDF, but at least it meant I was able to join a wonderful, theatrical, immersive dinner at Alberts Schloss. Queen Victoria busted out a few lip synchs. Not your average Thursday supper, but I’ll take it.


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Fried pizza topped with ragu and basil...sounds over the top, but it was honest-to-g-d one of the best things I’ve ever eaten. Friggin’ brilliant! Thank you Francesco of eatingeurope for the phenomenal food tour of Napoli!!! 🇨🇮 . . . . . eatingeurope napoli sangennarofestival italianfood friedpizza isabelladecham womenchefs eattheworld southernitaly campaniafood isabelladechampizzafritta pizzafrita ilovenaples napolieats foodtour foodwriter recommendedeats munchies buzzfeast chowhound italianatheart foodporn foodcoma


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Spread some warmth in Poland with this cake I carried all the way from the Middle East. It’s a great ambassador for the region with the fusion of honey and dates with crunchy pieces of walnut and pecan. It generates a lot of warmth in a country whose culinary tones tends towards the subtle. Also the coincidental fact that this cake has a Jewish tradition and that I carried it to Warsaw was not lost on me as I sipped on my tea and mused about life. This amazing recipe is from toriavey foodphotography foodie food instafood instagood foodstagram delicious foodporn yummy foodiesofinstagram foodblog foodwriter yum foodpics followforfollowback likeforlikes love honey dates nuts connection


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An absolutely beautiful morning in Wellington today. Glad I got out for a walk before heading inside all day. wellington orientalbay wellingtonharbour aotearoa newzealand foodwriter edor e2edor


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Day 19 of the igphotoproject_gfw and the theme is blue gfw_sept19. This image was taken last night at curiousbrewing foodwriting foodwriter foodreviewer eatwell tastekent ajsharp thegfw thegfw


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Belly full of wisdom and baked goods. ——————————————————————ironsistereats foodbloggerlife foodwriter southernfoodie


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(2/2) The 3-Grain Sliders are a vegan’s reverie: a sweet roasted red pepper plays with fresh romaine lettuce, while a buttery, soft bread bun houses the subtle, autumnal warmth of the 3-grain patty. The latter unites black beans, corn, rice, and other grains into a pastoral, comforting delicacy. foodporn food foodphotography foodphotoshoot foodnetwork travelchannel foodie foodiesofinstagram foodiegram foodsta foodstagram foodliteracy foodwriting foodwriter foodjournalist foodandmusic foodgasm culinarytalents wordswithfood foodpoetry chitribfood foodpornography foodtales bet vegan


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Brasserie Four in Walla Walla is one of our favorite special spots. Always with our Champagne 🍾 in hand, we order the Frites to pair with and the Bouillabaisse for two! It is our romantic night out and our tradition that stands the test of time. . . Food and service is on point and it never disappoints. Decor is a Parisian darling and wine list is exceptional. . So when in eastern Washington, don’t miss this sweet little restaurant. Reservations recommended. BelikeBecci.com BeLikeBecci foodblogger foodcritic influencer foodie foodwriter aroundtheworld gourmetfood celebritychef foodguide foodexplorer Travelforfood foodtraveler foodtravel restaurantreview foodie_featured homechef chefsofinstagram frenchrestaurant wallawalla washingtonwine brasseriefour bouillabaisse pommesfrites frenchfries


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It’s almost the weekend... so to get you through your Friday we made Nutella & Strawberry croissants for all of your end of week desires 🤗❤️ croissant croissants sweetstuff foodstagram foodie foodwriter travelforfood pastrychef pastrysydney sydney sydneyfood


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(1/2) umamimemories Monday meanderings in the River North community of Chicago prove that serendipity often stews Umami Memories, as the Meli Cafe provides smooth, relaxed cuisine. foodporn food foodphotography foodphotoshoot foodnetwork travelchannel foodie foodiesofinstagram foodiegram foodsta foodstagram foodliteracy foodwriting foodwriter foodjournalist foodandmusic foodgasm culinarytalents wordswithfood foodpoetry chitribfood foodpornography foodtales bet vegan


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A little tasty treat to get through the week! Hot chocolate brownie with chocolate sauce and vanilla ice cream 🍫🍦 . . . foodblog foodphotography foodporn yum sweettreats savoury delicious londoneats foodblog foodie buzzfeast cameraeatsfirst londonfoodreview foodlife foodwriter chocolate chocolatebrownie midweektreat chocoholics vanillaicecream


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If you're looking for a great Instagram culinary visual experience you're on the right page • • Today is 𝗧𝘂𝗿𝗸𝗲𝘆 𝗡𝗲𝗰𝗸 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆 so I stopped in to visit the legendary Dunbar's Famous Creole Cuisine. The turkey necks are smothered in brown gravy, tender and full of flavor. The mustard greens immediately grabbed my attention. Think about when your grandma fixed them for Sunday Suppa pure deliciousness . The Yams are only served on Tuesdays and Thursdays and now I understand why. I swear they were so creamy and just melt in your mouth, I ate them as slowly as I could. • • Good Soul Food is hard to come by these days. I mean everybody is in a rush nowadays. • • A typical soul food meal would feature: Sides: black-eyed peas, candied yams (dark-fleshed sweet potatoes), macaroni and cheese, and stewed greens (cabbage, collard greens, kale, mustard, or turnip) • • Entree: chicken (fried or smothered), fried fish, or pork (smothered chop or "chitlins," which are pig intestines) • • No worries I won't be eating like this every day. But it's important to remember the connections and cultural similarities in Soul Food. We are all connected and just like Music... Food is love and binds us together • • I will continue to be Louisiana African American voice for Food News and Storytelling • • Thank you for following my food journey. I am RudyDaFoodie a local restaurant consultant, food writer and epicurean • • fixintoeat knowyournola eatingnola soulfood southerncuisine riceandcravy cornbread turkwynecks rudydafoodie foodgasm madeinnola nolaeats ahowmemyournola friedchicken sweetpotatoes tastebuds culture soul madewithlove eeeeeats smothered turkeynecks lookatmyfood mustardgreens foodwriter


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Good Asian food got its well deserved interior finally 🙂 Note: my fave vegetarian sushi and coconut soup is still here, service is great asian restaurant food budapest profoodist foodie instafood eatingout yummy foodspotting foodstagram gasztrofoto mutiholvagy foodwriter


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A couple weeks ago, I went to Toronto's VegFoodFest for the very FIRST time - where I had cosmictreats ice cream for the very LAST time. They have recently experienced something familiar to many small business owners in the city - an exhorbitant increase in rent by a new landlord, forcing them to close their shop. I'm glad I got to have their treats one last time - but I sad I won't be able to now any time I'm in Kensington Market. Cookie Dough ice cream has always been my favourite so you bet your ass that's what I have pictured here. 🍦 I hope one day they'll take the leap and open shop again, or start something new 💫 New blog post in bio - featuring my 5 top vendor highlights from the day! Cosmic Treats was absolutely one of them 🤤 . . . . . vegan vegantoronto veganism veganblog foodie foodblogger foodwriter veganblogger torontovegan bloggersoftoronto junkfoodvegan vegancafe veganeats vegansoftoronto lifestyleblog lifestyleblogger punk igdaily instadaily createcultivate bananablossoms sausageparty positivevibes tva torontovegfest cosmictreats


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Are you a biscuit or a cake person? Me, I’m most definitely a biscuit person. Don’t get me wrong I do like a slice of cake especially with a cup of tea. But given a choice I’ll always plump for the biscuit barrel over the cake stand every time what is your choice?? ⬇️⬇️⬇️ cake biscuit biscuitvscake food foodie foodblog foodblogger foodwriter foodcritic sweetsnack tea teaandcake teaandbiscuits moreteavicar foodinfluencer bristolfoodie foodtodiefor foodjournalist foodreviewuk restaurantcritic tasty tastytreats cookies cakesofig biscuitlove instafood instafoodie instainfluencer instablog instablogger


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With so many delicious plates on chef thomascard ’s and Pastry chef nicole.lourie ‘s savory and sweet menues at 21chotels DurhamNC countinghousenc , I have lots to share! 😍 Stay Tuned! • But can we just start with the sweet treat that comes to the table after dessert with bill? Pink Watermelon and Strawberry CottonCandy 💕TheyveThoughtOfEverything TellThemHeidiSentYou 💕 💕 💕 💕 💕 TravelWriter FoodWriter FoodStories HeidiBillottoFood sweet NCChefs GotToBeNC


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The plan when I went to the kitchen tonight was to make a penne with boiled eggs and no cheese and another with no eggs and some cheese. The rest fell into place once I took out the pans and saw what was in the kitchen. 1. Penne with Roman pecorino & Italian salumi and bit of broccoli and a sprinkling of crushed pepper 2. Penne with balsamic charred carrots topped with hung curd smeared sliced boiled eggs Extra virgin olive oil drizzled on both at the end. Was going to buy penne yesterday when a pack came in from Barilla to announce their tie up with Ranveer Brar and which was rather fortuitous! Good stuff by the way. The salumi and pecorino was gifted by a friend who had come visiting from Italy recently. MumbaiRains FinelyChoppedKitchen foodblogger foodwriter MumbaiFood food foodie finelychopped Pasta penne LittleJackHornerMeals kalyankarmakar finelychoppedblog foodiesofinstagram foodstagram mumbaifinelychopped thetravellingbelly platesoffinelychopped finelychoppedkitchen


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Posting a photo of cake and tea but actually off to celebrate a friend’s birthday with BBQ and gin 😋instagramvsreality _______________________________________________________ Earl Grey citrus spelt loaf cake for lizearlewellbeing mag. 📷 kathrinmccrea, food styling sian_henley, props ferdts, recipe me 🍰


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Heinz Beck protagonista della prima lezione della "Scuola di cucina" con il Risotto all'infuso di grana padano igers igersroma igersitalia instagramers picoftheday blog blogger food foodblog foodblogger roma rome italia italy chef foodwriter instafood hungry travel travelblog travelblogger cucina kitchen riso rice


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The Ploughing! What can I say? I chatted, cooked, and met brilliant Irish food producers. There was an epic 5 cookery demonstrations in the lidlireland barn with davidgillick one-time winner of a salad challenge, adjudicated by daithiose but I took home the prize for the most “extra” French toast. 😁😁😁🍫🍫🍫 All in a day that I’ll never forget. Rest day tomorrow & Dublin Half Marathon on Saturday. 🏃🏻‍♀️🏃🏻‍♀️🏃🏻‍♀️ Foodwriter BrandAmbassador FoodBlogger LidlPloughing IrishFoodBlogger IrishBlogs IrishBlogger CreatorsIE Ploughing19 CookeryDemonstration isItBedtimeYet ThisIsWhatIDo


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Heinz Beck protagonista della prima lezione della "Scuola di cucina" con il Risotto all'infuso di grana padano igers igersroma igersitalia instagramers picoftheday blog blogger food foodblog foodblogger roma rome italia italy chef foodwriter instafood hungry travel travelblog travelblogger cucina kitchen riso rice


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Where my fellow bread-enthusiasts at? I just shared a story on how to make/bake a voluminous Sourdough loaf ☁️🙋🏻‍♀️🥖 I really hope this encourages the ones of you that yet have been too afraid to join the game. 💕 Have a lovely little Friday evening. See you xx . . . . . . thekitchn foodiechats bonappetitmag foodadventures foodcritic foodwriter foodspiration goodmoodfood inmykitchen flatlayfood imsomartha f52gram foodblogfeed fwx bareaders eatpretty thefeedfeed foodfluffer matbloggsentralen godtno nrkmat matglede oslofoodie surdeigsbrd sourdoughbread sauerteig wildyeast artisanbaker levain naturallyleavened


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✨ ALWAYS THINKING A BAO YOU ✨ Last night I headed back to yuu_kitchen who for the record do the softest, fluffiest bao. GUYS IT'S LIKE EATING AN ACTUAL CLOUD ☁️ The star of the night was their crispy tofu bao 😍 I'm not opposed to tofu, but it's usually a bit bland and boring, right? Having it crispy gave it wonderful texture and that spicy sauce 😍 ... a marriage made in heaven!


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🍴Mussels and rhubarb Seta 🌟🌟 - Milan (2018) 🎃🎃🎃🎃🕸 Ambiance 🎃🎃🎃🎃🕸 Taste 🎃🎃🎃🎃🕸 Creativity 🎃🎃🕸🕸🕸 Service 🎃🎃🎃🕸🕸 Value misspector milan degustation degustationmenu michelinrestaurant michelinstar tasting tastingmenu gastronomy gastroart gourmet chef restaurantreview instafood foodlover foodie foodgram foodcritic foodblogger foodphotography chefsmenu dinner cheflife foodlovers foodblog foodwriter finedining foodpics photography italy


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A partir do dia 05/10, eu e ju.lenhanofogao iniciaremos mais uma turma de jornalismo gastronômico. As inscrições estão abertas no site da faculdadefacha. Entre as novidades, teremos uma atividade na cozinha do naminhacasajd para cozinhar as receitas e as memorias. Aguardamos vocês! jornalismogastronmico foodstudies foodwriting foodwriter comidaecultura


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In Good Food News- Pop-up dinners with a purpose have become a way for the hosts to share personal causes, raise money and awareness, and provide a welcoming space for marginalized communities. Link to blog post in Bio. popupdinners socialadvocacy socialjustice foodforacause joinus foodconnectsus foodconversations ClarkeWanders somethingaboutfood blog podcast blogger podcaster food blog foodpodcast foodblogger foodpodcaster foodwriter goodfoodnews


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THROWBACK THURSDAY: That time we slung Aunt Fluffys Dirty Rice out of an old City Park cart that we jazzed up for Mardi Gras. Aunt Fluffy is my Grandmas sister, and shes the shit! The one headlight feels very Batteries Not Included! Pic was taken midcitypizza while waiting on supper after a long ass day at the parades. Pedal yo lil asses off and you'll get to where ya goin. yaheard investinyourself cheers shakenandstirred barconsultant cocktailcatering popup auntfluffy dirtyrice mardigras foodcart cater privateevents bachelorparty batcheloretteparty catering neworleanscatering nola nolapopup neworleans food foodie foodwriter foodblogger cocktailphotographer foodphotographer nolacocktailclass neworleanscocktails


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THROWBACK THURSDAY: That time we slung Aunt Fluffys Dirty Rice out of an old City Park cart that we jazzed up for Mardi Gras. Aunt Fluffy is my Grandmas sister, and shes the shit! The one headlight feels very Batteries Not Included! Pic was taken midcitypizza while waiting on supper after a long ass day at the parades. Pedal yo lil asses off and you'll get to where ya goin. yaheard investinyourself cheers shakenandstirred barconsultant cocktailcatering popup auntfluffy dirtyrice mardigras foodcart cater privateevents bachelorparty batcheloretteparty catering neworleanscatering nola nolapopup neworleans food foodie foodwriter foodblogger cocktailphotographer foodphotographer nolacocktailclass neworleanscocktails


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Pastured Duck Thigh in Levain with Pepper and Tomato Crepes BlueHillFarm ‪ ‬ ‪Part of our wonderful experience at Blue Hill at Stone Barns 🌱‬ • Pioneer of the fam-to-table movement, chef, writer and researcher, chefdanbarber ‬ is above all an advocate of the soil. His work shows us the way to a virtuous agriculture, and a cuisine with low environmental impact. It inspires us to rethink the way we eat. eatthecolorsoftherainbow bluehillatstonebarns danbarber farmtotable bluehillfarm stonebarnscenter sustainablefarming foodchoices pocanticohills ny cuisineinspired


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Such eye-popping desserts on the menu here! Book a room and you don't have to drive home. Find restaurant reviews and travel ideas for adults on GetawaysforGrownups.com Link in bio flavorbyloewshotels


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I wrote about meatloaf, specifically a turkey / tomato / feta / parsley version and its vague connection to knife safety skills. Link in profile.


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Cookie Slabs, Hazelnut Jam Cookies and more delicious baking flourist recently opened in eastvan (Swipe right for more photos)


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chettinadcuisine at TheLodhi hotel - today afternoon was really special as we got to taste the authentic flavours of Chettinad cuisine prepared by the team flown in from TheBangala, renowned for its family run kitchen and authentic Chettinad recipes. Thanks to DLF for bringing this experience to Delhi NCR - for patrons of The Lodhi and members of DLF Golf and Country Club. Lunch was served on a banana leaf and had several courses with veg and non veg delicacies. It was a pleasure to have SumeetNair amongst us who has co-authored a coffee table book - 'The Bangala Table - Flavors and Recipes from Chettinad'. Glimpses.. 🍁🍁 fooddiaries foodreviewer foodwriter loveforwriting yummefy SumeetNair TheBangala chettinadcuisine TheLodhi dlf


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lunch at santewellnessretreatandspa is now a must-do in the winelands. If you’re into hyperlocal food sourcing, healthy food done right and our relationship to the land that our food comes from then you need to go. I had the privilege of being invited by my super talented food friend and the Executive Chef terrence.f_ a while back. As a non-practicing chef, I had a ton of ingredient-based questions that he answered so smoothly and it reminded me why I fell in love with gastronomy and writing about it all over again. tbt hyperlocal gastronomy sustainability cheflife ouichef capewinelands capetown foodwriter friendswhocook healinghotelsoftheworld food proud2bcia


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With the greatest respect to chef @_jasonatherton , maybe he ought to be enlightened by fellow chefs or home cooks who can give him the knowledge and a good insight as to how the humble and yet versatile “Okra” can be prepared and cooked without having to simply “deep fry it”. I am confident our network of celebrity chefs, cook book authors and home cooks can send him many recipes and cooking methods to experiment with and appreciate in the hope he’ll change his view. Our ancestors have been cooking this multi-vitamin and mineral enriched vegetable for generations... The “Okra” otherwise known as “Bhindhi” or “Ladies Finger” remains one of my favourite dishes to tuck into when it comes to South Indian or Sri Lankan cuisine which are my roots... I was taken aback reading his personal view on the “Okra” published in today’s guardian as follows “Okra is the most foul thing ever grown. When fusion food became a thing in London, chefs started using every ingredient on the planet and, if you don’t know what you’re doing with okra, it goes really slimy – and tastes bitter, too. The only time it’s near-edible is when you deep-fry the hell out of it. But anything works deep-fried; what’s the point? I refuse to work with it. If I see it in a dish, I ask for it to be removed”. Jason Atherton, chef-proprietor, the Social Company restaurants. okra ladiesfinger bhindi vegetables chefsofinstagram homecook cookbookauthor chefskills culinarytalents


21💬Normal

This is how my city 🌃 Rolls : Kolkata cannot do without its kathi rolls. So here’s a peek a boo of the double egg mutton kathi rolls from where it first originated in the city , Nizam’s restaurant . Save the name I say . It has lived up to its name until now although there’s a lot of buzz from new competitors over the 20 th century but old is gold . . . bengali bangla bengalicuisine bengalifood kolkata_igers foodphotography saudiblogger kolkatafoodie igkolkata bongeats storiesofkolkata calcuttadiaries ig_calcutta wearebengal onlyinbengal hotplate foodblogger foodwriter tv_foodlovers food52 instafood kashmiri kolkatadiaries foodporn fooddiary foodlover spicylover huffpostfood nomnomnomcalcutta_igers


18💬Normal

An early spring sunset from my living room window. I still can’t believe the sky can turn that colour. nofilter igphotoproject_gfw. gfw_sept18 blue . . . . . . . . . thegfw nightsky theworldisbeautiful naturesbeauty bluesky foodwriting foodwriter lovemyjob foodpic cookerywriter foodexpert


3💬Normal

Hafta sonunu beklemeden moda girenler var aramızda 😉🍸 Şahane geçsin akşamınız. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀🇬🇧 Whatever is good for your soul, do that! The Lebanese food here is great. We had the mezze platter to share and the lamb shank and grilled lamb cutlets as mains and both delicious and enormous. I would highly recommend the hummus and the smoky aubergine dip. Loved the beautiful interior & the DJ brought good vibes to our night. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ thehartlounge mezze labenesecuisine lounge mezzelover labenese bestmezze foodie foodiegram cocktails foodblogger food londoneats southgate london


114💬Normal

What a beautiful day it is here in sunny Norfolk, and I wanted to make continued use of our brilliant tomato crop that we have here this year. . How good does this plate look? Homegrown tomatoes with basil giddensthompson and granarolo burrata from earshamstdeli, all drizzled with Verdemanda extra virgin olive oil from belazu_co . Such a pretty plate of food - and it tasted utterly delicious, too! A perfect light lunch for an Indian summer day... . . . . . . . whatsonmyplate eatpretty foodstyling prettyplates italian italianfood lunch burrata basil tomatoes simplepleasures simplefood f52grams foodphotography foodblogs goodfood inmykitchen alfresco foodwriter photooftheday foodiesofinstagram foodforsharing eats instaitalia honestfood fresh homegrown yummy delicious instagood


3💬Normal

Al festivalbaroccoa.stradella si sta a meraviglia. Io mi sono goduta l’opera “Amare e fingere” diretta da Andrea De Carlo e una visita a Palazzo Farnese di Caprarola. Non sono riuscita a documentare l’assaggio di nocciole dei Monti Cimini: ingordigia! C’è molto ancora fino a domenica 22, www.festivalstradella.org divagazioni atavolaconloperalirica salottopapale stradella nocciole palazzofarnesecaprarola food instantfood festival homerestaurant operalirica opera operahouse trastevere roma stickers cibo classicalmusic foodblogger operahouse operasinger operalover classicalmusiclover assaggi istruzioni comfortfood foodwriter cucinaamatoriale foodblogger divulgazione


0💬Normal

Salmon is the most widely eaten fish in the US, mostly for its perceived health benefits and omega fatty acids. But what people forget is that they are most likely eating farmed salmon, which does not contain the health benefits of natural salmon. In an eye-opening article by Jim Robbins, the journey of this amazing fish from freshwater to saltwater, and back again, is told in the context of how scientists think it may soon go extinct. Furthermore, the orca whale population, a natural predator (not like humans) are also suffering and their numbers are dwindling due to lack of nutrition. AND MORE: the trees in Alaska and British Columbia rely on nutrients derived from salmon to survive, they too are suffering. The Earth is both a tough and fragile eco-system that human beings continue to disrupt, with unseen consequences (in addition to those that are widely publicized). The message here is to be mindful of the food you eat and how it affects the Earth and its environment. Consumption (and over-consumption) is not the major cause of this issue, but be aware of what you are eating and its place in the eco-system. salmon chinook chinooksalmon columbiariver nature environment globalwarming alaska pacificnorthwest fish nutrition omegafattyacids savetheearth vegan vegetarian pescatarian nutrition nutritionist foodwriter whales orca britishcolumbia pacificnorthwest nature nytimes sciencetimes jimrobbinsiii globalwarming dams food foodfacts knowyourfood diet healthydiet climatechange


0💬Normal

Summer is almost over 😭, but I am truly excited about feeding you all my Autumn menu! Full of comfort food favorites prepared with a lighter hand so you leave the table feeling satisfied, and not overwhelmed! 😅🍴🌱 Send me an email at thesaltedtablegmail.com as Autumn dates started filling up in back in Spring.😳🍴🌱 . Until then, enjoy this beautiful spread itsjordanhunter shot for a feature on me with eastofthecitymag. It’s full of bloomsburyfarm veggies & micro greens via cartercreekgreens. 😍🍴🌱👋👋 SaltedTableCo InHomeCatering FeedThemWell GatherTogether LovePeople . . . The Salted Table Co prepares meals for your intimate Gatherings. And we do it in the comfort of your own home or Airbnb. Send an email to thesaltedtablegmail.com for a quote. Booking for your Summer & Autumn Gatherings. 🌱🍴SaltedTableCo, In-Home Catering - Let Us Feed You. . . . personalchef foodwriter franklintn f52grams nashvillegram journalism food52 nativenashville foodphotography nashvillelifestyles nashvillefoodfan privatechef personalchef smallbuisness designsponge knoxvilletennessee kellyclarksonshow franklintn mywilliamsonoma germantownnashville eastnashville todayinnashville nashvillebachelorette nashvillechefs dinnerparty fnceats personalchefnashville


5💬Normal

牛丼みたいのが無性に食べたくなって…😋   【レシピ】  まずは材料… ・牛肉薄切りなんでも。この時ロース ・玉ねぎ ・あればセロリー少し(前日余ったセロリの葉っぱ) ・にんにく ・生姜  完全オリジナルですが、作り方…  1. ごま油を熱してスライスしたガーリックを弱火で香り出し。  2. そこに玉ねぎざく切りしたものを炒めるしんなりしないうちにお肉を投入!生姜も厚めにスライスしたものを投入。セロリも。  3. 火が通って来たら日本酒(料理ようなので安物の鬼殺し愛用中)を大さじ一ぐらい。砂糖大さじ1〜2 、みりんも大さじ1 、醤油大さじ1〜2、味を見て。  4. 最後は、結構玉ねぎや調味料の水分がかなり出て来ると思うのでしっかり炒めて飛ばす。  5. 水分飛んだら再度味を見て醤油や砂糖を加えて下さい。  香ばしく少々焦げ目がつくくらいが美味しい〜 セロリが少し入れたら洋風っぽく新鮮な味になりました。 以上です😊  yuki👩‍🍳recipe  #牛肉 #ビーフ #牛肉炒め #セロリ #肉料理 #炒め物 #ヘルシー #うちごはん #肉料理 #ストウブ #エビ料理 staub #ストウブ鍋 #ストウブ部  feely_girl  #夜ごはん dinner #レシピ #ヘルシー #野菜好き  #手料理 #食卓 #簡単料理 healthy #うちごはん #夕ごはん #料理記録 #お料理 #手料理  #フードライター  foodistagram  foodwriter #インスタグラマー


10💬Normal

Never eat foie gras after watching how it’s created🍴🤓 {Seared Foie Gras with Tomato Jam on a Crostini}


3💬Normal

A terrific combination of kurkure and aloo kabli. Presenting : Kurkure chat This is a new and innovative recipe by a roadside bhelpuri stall and I just loved it. Follow forktales for more : : forktale forktales forkfeed foodstyling foods foodblogs foodblogeats foodblogger foodpornshare foodphotography instafood paprichat kurkure alookabli streetfood streetfoodblogger foodgauker foodgasm foodwriter kolkatafoodblogs kolkata kolkatagram kolkatafoodbloggers kolkatafoodlovers kolkatafoodie kolkataviewfood kolkatastreetfood eaaaaats htfofficial


2💬Normal

Que la vista no no os engañe, aquí se come hasta los recipientes de los cócteles. Estamos en mamarosabeach una fusión italiano mediterranea, a los pies del Hotel W , que ha decidido que eso de dar lo mejor para comer esta bien pero que si hay que diferenciarse, mejor que sea con cócteles 🔝 y ahí lo han bordado... . 👉Son 🍸🍹 frescos, originales, innovadores y transformadores; están penados para que puedas maridarlos con una deliciosa ternera al punto y equilibrar sabores, que acompañen a una pasta fresca con speck o para limpiar el paladar tras unos aperitivos 💯 . ✅La marca de la casa es una cocina atrevida con base fresca que te deja la boca abierta y donde el punto fuerte empieza cuando se acaba. Pero eso habrá que leerlo más adelante.... . . . restaurantes barcelona hotelwbarcelona gastronomia mediterraneo mamarosa cocinacreativa food lovefood pastafresca tartarsalmon restaurantesbarcelona foodie delicious cocteles lifestyle contentcreator periodista foodwriter beach foodexperience catalunyaexperience


1💬Normal


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