aperture24: another angle. last photo of this cake
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aperture24:

another angle. last photo of this cake

(via semi-professional-chefs)

Source: aperture24

breadandolives: |Fresh Ricotta| |Source|
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breadandolives:

|Fresh Ricotta|

|Source|

(via darkerangels)

Source: breadandolives

thecheekychef:

a day in Maria Grammatico’s pastry lab: velata (fondant), genovese, belli e bruti “pretty & ugly”, bocconcini “tits of the nuns”, quaresimali (twice-baked almond biscotti), & her famous marzipan lamb!

offtheplate: Beef heart tataki. Pickled Ramps and radish. Watercress. Grilled Spring Onion. Buttermilk Emulsion. Puffed Barley. #offallydelicious
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offtheplate:

Beef heart tataki. Pickled Ramps and radish. Watercress. Grilled Spring Onion. Buttermilk Emulsion. Puffed Barley. #offallydelicious

arazor: Sausage, peppers and onion with mozzarella on garlic bread baked on the grill in foil. This is called a Bob Cirino after my brother who created this exceptionally healthy sando a long time ago.
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arazor:

Sausage, peppers and onion with mozzarella on garlic bread baked on the grill in foil. This is called a Bob Cirino after my brother who created this exceptionally healthy sando a long time ago.

arazor: After #hackthemet why not a bacon cheeseburger and cottage fries. @danielcastanov wish you were here. (at J. G. Melon)
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arazor:

After #hackthemet why not a bacon cheeseburger and cottage fries. @danielcastanov wish you were here. (at J. G. Melon)

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(via on-display)

Source: aperture24

foodpornstars:

Ascending Intensity Chocolate Bar - By Hudson Chocolates