eatme

cravingsforfood:

Thai green curry.

Recipe here.

(via seductivefood)

ilufood:

monachelle puttanesca

(via seductivefood)

fattributes:

(via Chicken, Sausage, Asparagus and Mushroom Pasta from Grace-Marie’s Kitchen at Bristol Farms)

(via seductivefood)

(Source: heckyeahfood, via seductivefood)

(Source: dailydoseofstuf, via girlinlondon)

awholemealoffood:

Sora Japanese Cuisine in #Detroit, #MI airport #DTW

toritokalau:

Enough said.

allthatsyummy:

PASTA (by YODDY2011)

w-i-s-h-e-s:

m-i—l-k:

sudden crave for sushi and avo x

(via deux-lux)

nomnomism:

Bacon and Ranch Roasted Potatoes

misenplace:

Project 365, Day 359

Grilled Herb-Marinated Lamb Chop 
Roasted Spring Onions, Caponata, Salsa Verde

(Source: misenplace)

johnmariscos:

this was a morning udon so breakfast. mixed tempura (kakiage) and udon. soba and udon with much shichimi (spice) will cure my hangover sometime :)

nomnomism:

Smoked Salmon and Mozzarella Crostini

hugeinjapan:

Dinner Tonight:
(click to enlarge)
Lacquered Pork Belly, Baked Cheese Grits, Bacon-Fat Fried Kale, Sherry Gastrique

This is a bit involved for a school night. Pork belly is marinated in any combo of salt, sugar, acid, herbs overnight and set to roast over high heat. After a half hour, you drop the heat and let it go low and slow for another 90 minutes. The result is crisp skin and melting fat.

The fat from the roasting process is the base for the sauce. You pour off the fat during cooking, reduce the sauce to a glaze and baste during the final 15 minutes. It’s sweet, porky and rich from the grits. The kale gives it some crunch and a little vegetal hit.

Recommended. And, while a little time consuming, it’s not hard, per se. Eat up.

(via eylia)

boyfriendreplacements:

General Tso’s Chicken

Recipe

(via foodfuckery)