This Fresh Peach Salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, fish tacos or by itself with tortilla chips on the side.
To get ahead as a food blogger you need creative food styling skills. Here are the best food styling tricks & tips to make your food photography look delicious!
Improving your composition improves your photos. Simple as that! Implement these 10 tips on composition in food photography and get ahead of the game!
Perfectly soft and pillowy cinnamon rolls with a cardamom scented yeast dough and orange icing.
We all know food tastes good, but it's not always the easiest subject to photograph. I get asked all the time about how I do my food photography and let
We are excited to present you one of the nominees for the Amazon Verkaufspartner Awards today!
Foolproof vegan potstickers recipe for those who want to try dumplings from scratch for the first time: you'll fall in love with the filling!
This delicious vegetable tempura with ginger ponzu sauce makes for a great snack or starter. You can use your favorite vegetables for…
Here are some of the most stunning treats from Marit Hovland's Bakeland.
Make this delicious lamb roast dinner, originally featured on AMC's 'Feed the Beast', presented by renowned cookbook author and food stylist Susan Spungen.
Creating depth in food photos is often spoken about, but what does it really mean? A simple way to creating depth in your food photography.
Discover classic Greek dolmas stuffed vine leave recipes, Persian dolmeh felfel, and Turkish dawali in our collection of different varieties of these delicious treats! We've got the perfect one for you whether it's vegetarian or meat-filled. Super easy appetizers and side dishes. Get started on your own batch of homemade dolma today!
This Chai-spiced Vegan Crème Brûlée is seriously incredible. Completely free from dairy and eggs, it still has a perfect, soft, custard-like filling that's just like the real thing.
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
Authentic flavour but really easy, this restaurant style butter chicken masala (murgh makhani) recipe takes under an hour to put together! It's no fuss and perfect when you want Indian curry in a hurry. You'll want to drive that butter chicken sauce so make extras.
A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavourful broth is the perfect warming, comfort food.
Learn to make fragrant Persian rosewater-and-saffron ice cream called bastani at Food & Wine.
How do you follow up an international best-selling debut cookbook called Vegan in 7 ? With another fantastic vegan cookbook of course! Well, at least that’s what you do if you happen to be Rita Serano , vegan chef, cookbook author and plant-based instagram queen. After the phenomenal success
A classic Vietnamese recipe! Vermichelli noodles topped with grilled pork, crunchy veggies and garnishes, served with a flavor bursting sauce. Make this classic Asian dish at home!
Impress your guests with our crispy maple mustard pork belly.
Candied kumquats recipe. Sweet, tart, & tangy all at once! Perfect citrus simple syrup for drinks and cocktails. Can also use orangequats.
Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with caramelized pistachios. Talk about eye candy! Plus...recipe VIDEO included!
I made $250k from blogging at home last year. Learn how to start a food blog and make money with a food blog today!
A tasty homemade tonkotsu (pork) ramen with homemade ramen broth, chashu (pork belly) and ajitsuke tamago (ramen eggs) that is just packed with flavour!
Creamy, Luscious Restaurant Style Butter Chicken / Murgh Makhani in a delectable silky sauce, perfect to go with Naan, Roti, or Rice
Rezept für Pasteis de Nata, also portugiesische Pudding Törtchen mit Blätterteig und Puddingfüllung Foodstylist zuckerzimtundliebe Lissabon Rezept
Scandinavian food is delicious but also it's an incredible region of Europe to visit. I's stunning places are just made even better with all the best - Scandinavian Food: 12 Best Scandinavian Dishes To Try - Food, Travel, Travel Advice - Denmark, Europe, Faroe Islands, Iceland, Norway, Sweden - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
"My fave is Vietnamese banh mi op la, which is basically just a fried egg in a delicious crispy small baguette, with a little chili sauce. Wash it down with some fresh juice and a ca phe sua da (Vietnamese iced coffee), and it'll be the best start to your day!" —Kieran Wemyss Crowe, FacebookRecipe here.
65 classic French recipes to try, from steak tartare to sweet tarts.
[ezcol_1half] For a couple years now, I've been taking jabs at creating the perfect flour tortillas. Now, any conversation evoking the word "perfect" ought to be subject to a clearer definition, doesn't it? So here is mine. The perfect flour tortilla, in my view, should be unleavened (otherwise...
Alison Roman's recipe for the perfect finger food to start a dinner party with.
Mak Kimchi is same flavor as traditional kimchi but with chopped cabbage. So it’s easier and faster to make. Also I prefer this style kimchi because it’s ready to serve!…
The other day I was asking hubby in the morning what he wanted for dinner. And his reply was "...the Korean fried chicken that you cooked, quite nice...". Then I recalled I was supposed to try the other spicy version, the Yangnyeom-tongdak 양념통닭! I think this Korean spicy fried chicken is quite popular among the youngsters in Singapore now? I've heard about brands like Ne Ne Chicken, 4 Fingers Chicken, Woori Nara selling these infamous wings, whether spicy or non-spicy version. Did KFC (as in the fast food KFC not Korean Fried Chicken in short) also come out with something similar as well? Oh well, I've not tried any of those so I can't comment on how they taste like. But I can declare for sure, this Yangnyeom-tongdak that I made was freaking delicious, literally finger-licking good! I couldn't stop raving about it to the hubby in the afternoon when I was doing a test batch. He too, said it was very good after trying it in the evening. He couldn't decide whether he liked this one better or the Dakgangjeong better. For me, this Yangnyeom-tongdak is the clear winner, because of my favourite magic sauce of the moment, Gochujang! The chicken wings were crispy, crunchy, sticky, spicy, tangy and sweet, and the addition of chopped walnuts, almonds and sesame seeds added a nutty aroma to the wings. It's hard to describe how tasty it was, you have to try it yourself! Basically the method of cooking is similar to Dakgangjeong, double-frying the wings to make them extra crunchy and then tossing the wings with special sauce. Yangnyeom-tongdak used more ingredients to make the sauce and slightly more work, but the effort was totally worth it. I adapted the recipe a little, instead of strawberry jam in the original recipe, I used pomegranate molasses and yuzu jam as these are the only jam I have at home. I also used brown sugar instead of white sugar. Go ahead, give it a try! Hope you will enjoy it as much as I did! Korea Spicy Fried Chicken (Yangnyeom-tongdak 양념통닭) (recipe adapted from Beyond Kimchee) Ingredients 500g chicken wings (about 6-7 pieces, separate into 12-14 drumlets and winglets) 1/2 tbsp rice wine 1/4 tsp fresh ginger, grated Pinch of salt and pepper Potato starch or corn starch Vegetable oil for frying Handful of chopped walnut/almond and sesame seeds, lightly toasted Sauce 1/4 large onion or 1/2 small onion 1 clove garlic 1/2 tsp fresh ginger, grated 2 tbsp Korean chilli paste Gochujang 1 tbsp soy sauce 1 tbsp ketchup 1 tbsp rice wine 3 tsp brown sugar 1 tsp pomegranate molasses 1 tsp yuzu jam 1 tsp white vinegar 1 tbsp rice syrup Steps Season the chicken pieces with rice wine, ginger, salt and pepper. Set aside. Puree onion, garlic and ginger using blender or mortar and pestle. In a saucepan, add puree and sauce ingredients, mix well. Heat saucepan to medium heat, and bring the sauce to boil. Reduce to low heat and let simmer for 3-4 mins. The sauce will thicken slightly. Set aside. Coat the chicken pieces with potato starch. Make sure each piece is well coated. Heat oil in pot in medium heat. Once oil is hot, fry the chicken pieces until lightly golden. Remove and drain on paper towel. Turn up the heat to medium high and fry the chicken pieces again for another 2-3 mins, or until they look golden brown and feel crunchy (press using tongs). Drain on paper towel. Place all the chicken pieces, chopped nuts and sesame seeds in the pot of sauce and toss well to coat evenly. Best serve hot. I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
Easy recipe for korean style caramelized potatoes braised with garlic, red pepper flakes, soy sauce, brown sugar.
The Portuguese have this wonderful little 'Piece of Fried Dough" that we look forward to on any special occasion. A Festa, a Holiday, a Family Party, maybe even just a Great Uncle visiting from Connecticut. Oh, how we looked forward to those visits as they always meant Malassadas. A Malassada is exactly as I described a delightful little piece of fried dough, but this is the most basic of descriptions for a phenomenal bite into heaven. Let's say this.. Have you ever gone to fair? A fair where your Mom bought you an "Elephant Ear" or maybe a "Doughboy", well that might tease you into thinking that this could be a quick substitute for a Malassada. It's fried dough but it's a fried Bread dough. Malassadas are a fried "Sweetbread Dough". It's like comparing Sliced white bread to Hawaiian bread (hallah, cinnamon roll dough) Not the same, right? Right! Here is the Ultimate in a puff of Heaven, that will forever make you think that "doughboy" is just a poor substitute for the real thing. Now, every Azorean Household has their own recipe. The recipe for Malassadas differs as much as an Italian family's recipe for "Sauce". This one is a passed on generation to generation recipe from my family. If you find a different one, don't be afraid to try it, It's as different or as the same as the last marinara sauce (gravy) recipe you tried. Just love doing it! That's the best secret ingredient in Everything you make! Malassadas 4 Cups Flour 1 Cup Sugar (+1 tsp) 2 Cups Milk 6 Eggs 1 packet Yeast (2 1/4 tsp instant yeast but don/t dissolve) 1/2 cup Water (100° - 110°) (water is for the pkg yeast only) 1 tsp Salt 1/4 cup Butter (1/2 stick, melted) Vegetable Oil for Frying Put Yeast in 1/2 cup Water with 1 teaspoon Sugar. Let rise (become foamy) In a small saucepan, heat milk and butter on low temp until butter has melted. Remove from heat to cool to room temp Beat Eggs, add Sugar and beat to combine. Add Warm Butter and Milk, combine well. Add Yeast combine through. Add Flour and Salt. Using paddle attachment or hands; Mix (fold) until well combined and smooth. Cover with a plastic wrap & cloth and allow to rise to double in size. (If your kitchen is cold, warm oven to 200° and turn off. Place dough in warmed oven to rise) To Fry: Use a Deep fryer at 350°f or use a Deep Pan and warm 4-5 cups Vegetable Oil to 350° on Medium high heat (8 on electric stove) Take pieces of risen dough and stretch to desired size. Place piece of dough in oil and allow to fry for 5-7 minutes. *If dough sticks to your hands wipe hands with a tbsp oil and it wont stick* Watch for color, you want a golden brown. If they get color too quickly the center will be raw. Turn your oil down to Medium Heat. (5 or 6 on electric stove) Repeat for all of the dough. Once dough is fried place in a paper bag and coat with Sugar (may add cinnamon, although not traditional) Place on parchment lined cookie sheet and keep warm in 200° oven. Most of all Enjoy!!! ***If on a weeknight, you'd like to make the substitute ones...grab a ball of pizza dough at the market or your local pizzeria and fry it up as you would the Malassada dough. Dredge in Sugar and you have a quick and easy substitute, good enough for a weeknight or a quick Sunday morning :)
Saftiga, fluffiga semlor med godaste mandelmassan!
