food52:

This soon-to-be gnocchi has us hypnotized.

(via FOOD & WINE)

(via izzytakesonoz)

kitchenese:

Flashback Friday:The perfect Valentine’s Day present for a chef - my boy knows me well. It even came in a black velvet box!

martinong:

Seared Tuna.

Les Bouquinistes: Restaurant Avec Guy Savoy

53, quai des Grands Augustins, 75006 Paris

(via izzytakesonoz)

dacozinha:

Codfish, braised veggies with white Port Wine, amaranth and spring onion sprouts, mashed olives and potatoes
#dacozinha #hipercozinha #arquitecturadosabor #sintragram #cooking #chefsoninstagram #plating #foodie #foodart #foodpic #foodrevolution #instafood #gastronomy #gastropub #winelover #foodstagram #gourmet #pornfood #foodporn #masterclass #cookingclass #foodspotting #chefstalk #food #delicious #theartofplating #gastroart @chefstalk
(em DC Lab)

(via izzytakesonoz)

poutingly:

angryfuckingvegan:

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Milk is not natural.

Angryfuckingvegan comes the conclusion that cows are not real and milk does not actually exist

(Source: princess-passion-flower, via theperksofbeingachef)

aperture24:

beans burger

momofuku:

on tuesday 10.21, dave chang will join an impressive list of guest teachers like eva chen of lucky magazine, neil blumental of warby parker, and lauren bush of feed projects on h’university, the online university started by harry’s to enlighten and challenge college-age students all over the country to new industries, ideas, and opportunities outside the  classroom. click here to learn more about their program. 

milkmadeicecream:

The making of MilkMade flavor #115. Blackstrap Magic
blackstrap molasses ice cream with a touch of bourbon, mixed with pralines

Step 2. We add a splash of Kings County Distillery bourbon for that dark and dastardly taste.

The folks at Kings County Distillery know how to batch up some legit bourbon - they’ve been racking up “Best In Category” medals and awards ever since they began their distillery in 2010.

kitchenbrain:

Ieri mi hanno sfidato a servire delle lumache buone come le fanno in Borgogna, ma senza usare assolutamente il burro…
…missione compiuta!
Soffritto di scalogno ed aglio pestati in olio extravergine e prezzemolo. Rosolare le lumache già sbollentate e mondate. Bagnare con prosecco e sfumare senza far asciugare troppo. Tenendo da parte le lumache, frullare il soffritto col prosecco in un bicchiere con olio extravergine e una buona dose prezzemolo fresco. Questo prezzemolo rilascerà una sostanza che aiuterà nel creare una salsa cremosa.
Servire le lumache sulla salsa, tutto ben caldo. Salare col sale “dolce” di Cervia.

(via mary-five-roses)

le-cookbook:

Roasted Butternut Pumpkin with crushed kernels, natural yogurt and cumin salt [2500x1900]
http://le-cookbook.tumblr.com

(via poetic-chef)

food52:

Do it right. 

The Basics of Bread and Butter on Food52.

(via poetic-chef)

poetic-chef:

Tonkotsu shio ramen broth tasting today. My shits a hit @

chefmemes:

Emo Veg

#FunnyChefMemes (at http://www.ChefMemes.com)