The Latest

Aug 20, 2014 / 2,916 notes

(via illest)

Aug 20, 2014 / 2,807 notes

(via illest)

masterchefonfox:

Seared salmon with sautéed white beans and bacon, basil sauce.
Submitted to MasterChef by frenchcuisse
Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.
White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.Salmon - Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.
Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.
Aug 5, 2014 / 14,968 notes

masterchefonfox:

Seared salmon with sautéed white beans and bacon, basil sauce.

Submitted to MasterChef by frenchcuisse


Basil sauce
- A handful of basil blended with vegetable oil. Season with salt & pepper.

White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.

Salmon
- Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.

Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.

blazepress:

Who wants pizza?!
Aug 4, 2014 / 1,749 notes

blazepress:

Who wants pizza?!

(via visualcocaine)

Aug 3, 2014 / 4,455 notes

(via r0tten-art)

Aug 1, 2014 / 10,289 notes

spiketv:

Some food combos are better left in the kitchen. Catch two brand new episodes of Frankenfood this Sunday at 10/9c. 

POUND CAKE
Aug 1, 2014 / 915 notes

POUND CAKE

(via superlick)

Aug 1, 2014 / 320,548 notes

radio-freedunmovin:

conchesumadres:

There are children on this website.

(via aneverending)

chefsofinstagram:

Spicy Dumplings With Squash, Shallot, Green Chilli, & Bone Marrow Filling. ✅ By - @sebastianmoh ✅
#ChefsOfInstagram #ChefHeart (at http://Facebook.com/ChefsOfInstagram)
Jul 23, 2014 / 35 notes

chefsofinstagram:

Spicy Dumplings With Squash, Shallot, Green Chilli, & Bone Marrow Filling. ✅ By - @sebastianmoh ✅

#ChefsOfInstagram #ChefHeart (at http://Facebook.com/ChefsOfInstagram)

Jul 23, 2014 / 21,776 notes
coffee-and-wood:

Baked Brie with Rosemary, Honey, & Candied Walnuts
Jul 23, 2014 / 3,213 notes

coffee-and-wood:

Baked Brie with Rosemary, Honey, & Candied Walnuts

(via dannnao)


Good day everyone, If you are around tonight and in Brooklyn I am going to be speaking as part of the Delve: Food and Art event in Dumbo. Please find information here and below. Thank you and I hope to see you there tonight. 

DELVE: Food + Art showcases artists, thinkers, and makers who use food as their medium – they might farm, cook, make art, write and talk about, or research it. Come for the panel, stay for the reception – more details on featured panelists coming soon!  Everyone is invited to join us – artists, creatives, arts professionals and art appreciators, foodies, eaters, and your friends and neighbors!
Other speakers:
www.emiliebaltz.comwww.stefanibardin.netwww.jamescollier.me
Jul 22, 2014 / 7 notes

Good day everyone, 
If you are around tonight and in Brooklyn I am going to be speaking as part of the Delve: Food and Art event in Dumbo. Please find information here and below. Thank you and I hope to see you there tonight. 

DELVE: Food + Art showcases artists, thinkers, and makers who use food as their medium – they might farm, cook, make art, write and talk about, or research it. Come for the panel, stay for the reception – more details on featured panelists coming soon!  Everyone is invited to join us – artists, creatives, arts professionals and art appreciators, foodies, eaters, and your friends and neighbors!

Other speakers:

www.emiliebaltz.com
www.stefanibardin.net
www.jamescollier.me

(via arazor)

Jul 22, 2014 / 70 notes

arazor:

RUSTIC SUPPER POP-UP
A Southeast Asian Affair
URBAN COWBOY BNB
111 Powers Street, Brooklyn, NY 11211 
$65 a person includes dinner and drinks

Our very good friends Rustic Supper have teamed with Urban Cowboy Bed and Breakfast for a monthly pop-up series. In July they will be bringing guests to Southeast Asia, where you will be belly up in sweet, savory and umami flavors.

Get more information, ticketing, the menu and beverage pairing here

More information check out:
www.rusticsupper.com
www.facebook.com/pages/Rustic-Supper

bexsonn:

The ultimate #Whiskey #Whisky Chart!
Jul 21, 2014 / 1,782 notes

bexsonn:

The ultimate #Whiskey #Whisky Chart!

(via backspacer)

accidentalambience:

our permaculture farming enterprise, located within our small upper midwest community’s city limits, will offer produce from “niche” crops… enticing consumers to try something new!
Jul 18, 2014 / 5,621 notes

accidentalambience:

our permaculture farming enterprise, located within our small upper midwest community’s city limits, will offer produce from “niche” crops… enticing consumers to try something new!

(via gastro-nomique)