Make the best Panzerotti with the recipe that reveals the most coveted secrets! You can make them with classic tomato and mozzarella filling or any other filling of your choice.
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!
Ready for a great moo shu chicken recipe that's higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.
Adapted from the Barefoot Contessa's Foolproof If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer. You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe. A few changes from the original recipe: You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time. If you are up for a little adventure... ... this is what I suggest: Buy two chickens. Cut them up (video guidance here). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these tarragon chicken breasts on a subsequent evening. With the wings, necks, backbones, and breast bones, make stock. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.
These easy IKEA-style Swedish Meatballs are really easy to make at home with a traditional gravy, delicious served with mashed potatoes, peas and Swedish lingonberry jam.
Recipe courtesy of Ho Shim Shaw Photography by Chia Chong Recipe pick by Anna Heritage (Salted and Styled's social media siren) We've been lucky to have Anna Heritage in our Salted and Styled midst for nearly 3 years now. She started working for...
This tandoori flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants.
Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert.
A traditional Belizean Flour Tortillas recipe.
Baked Maltese Macaroni
Butter Naan. Make incredibly soft, stretchy homemade naan with this easy, viral recipe perfected for 19 years. Better than restaurant naan!
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
Try these homemade dumpling wrappers for Korean mandu. It has softer and chewier texture than the regular dumpling wrappers.
These easy puff pastry sausage rolls are such a family favourite! Freezer-friendly and super quick - this is sure to become your go-to sausage roll recipe.
A uniquely flavorful homemade pasta dough made with sourdough discard for a hint of tang. This recipe yields about 3 servings worth, and can be used to make a variety of pasta shapes.
This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.
A traditional Szechuan-style chicken poached with spicy chili oil sauce for ultra tender meat. Get the recipe.
Amazing tips for lighting, camera settings, editing and raising your iPhone food photography to the next level! Make tasty food photos with your phone
learn food photography PROGRAMS BUNDLE 21-day challenges 2020 FOOD COMPOSITION & STYLING EBOOK (+ 21-DAY CHALLENGE) – Learn different composition techniques + create your own unique style ; – Learn the basics + challenge yourself with practical “tests” and “exams”; – 21+ cheat sheets; – 260+ pages & interactive pdf format. FOOD PHOTOGRAPHY MISTAKES (+ 21-DAY CHALLENGE) […]
Today I want to talk about a topic that’s near and dear to my heart: food photography. Before we get to it, this is a four-part series, so scroll to the bottom for Parts II, III, and IV. And if you’re not already signed up for my Food Photography Snapshot (i.e., newsletter), be sure to do...
Food Photography eBook: 21-Day Food Photography Challenge - Food Composition & Food Styling by Healthy Laura with food styling guide. #foodphotographyebook
Many people think that making fresh homemade pasta is difficult but it's really not. You just need the perfect recipe and this one works every time.
Stojim između kuhinje (u kojoj me čeka puno posla i 5 čija pudinga koji treba da budu gotovi do sutra za fotografisanje za klijenta) i laptopa na kojem se nalazi neispisan tekst sa ovim slikama iz bašte. Vremena nemam, ali me ipak nekako više privlači računar i pogled na ove slike. Tako da evo me,…
Winter Warmers: Seafood and Sausage Gumbo At the dawn of winter, we crave soup. As the season settles in, we find… > Winter Warmers: Seafood and Sausage Gumbo At the dawn of winter, we crave soup. As
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A dish that's high on flavor, but low on effort, this Linguine with Tomatoes, Basil and Brie is sure to be a crowd favorite!
With years of experience by working with various food health brands, we understand your unique vision and making sure it comes to life with Food Photography and Recipe Development.
Today we want to share our favorite homemade plum jam with you!
The eight best food photography props that I use time and time again. If I went back 10 years knowing what I do now, this is how I would start my prop collection.
A workshop in France in the countryside, close to Bordeaux, overlooking the vineyards. Beautiful and moody still life photography and delicious cakes.
Foolproof gluten-free chocolate bundt cake that's rich, tender, and fudgy. Easy to make in 1 bowl in about an hour. Top it with crème fraîche ganache and serve with billows of whipped crème fraîche.
This coconut biscuit is no different, extremely easy to accomplish in a home kitchen. The taste and texture are glorious enough to have you earn the reputation of a good baker or a good occasional baker. My attempt is to share simple baking recipes with a promise of delectable, pleasurable results. A recipe that has no frills of complexity attached to it, is my priority when choosing to publish a recipe blog. The quality of ingredients and the labour of love that goes in the making ensures good results. Avoid all those sugar-filled, preservative packed plastic-wrapped packets, sold at a considerable low price with a shelf life of numerous months.
Traditional shakshuka gets an upgrade with curry spices and creamy coconut milk.
In less than 15 minutes, you can make this pot of gold...sweet, salty and buttery; this salted caramel sauce is the definition of indulgence!
Food photography is hard work but here are five items that make our life much easier when we pick up our cameras.
Makhani sauce is a vibrant, aromatic tomato sauce that you can use to prepare numerous lip smacking dishes. It is freezer friendly and comes in very handy on those busy days when you crave for restaurant like curries. I have been trying this makhani sauce/ makhani masala recipe for several years now. And it has managed to create numerous wow moments.
WHO IS THE ON-LINE FOOD PHOTOGRAPHY AND FOOD STYLING COURSE FOR? Are you new to food photography and styling and eager to kick start your learning process? Have you been taking food photos for a while, but find that you just can't get the images you really want? Or are you a long-term
