food

Buon Appetito


Autumn Sangria with Hard Cider by (MissMopo) | Recipe
Jul 17, 2014 / 3,191 notes
garden-of-vegan:

Prepping summer fruits.
Jun 18, 2014 / 1,517 notes

garden-of-vegan:

Prepping summer fruits.

Jun 6, 2014 / 953 notes

(via nataliejayne)

gastrogirl:

new york style cheese pizza.
Jun 3, 2014 / 770 notes
gastrogirl:

taco burger.

Where do I sign up for this?
May 28, 2014 / 589 notes

gastrogirl:

taco burger.

Where do I sign up for this?

May 26, 2014 / 1,736 notes
May 20, 2014 / 48,509 notes

tonedbellyplease:

5-MINUTE HEALTHY STRAWBERRY FROZEN YOGURT

INGREDIENTS:

4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice

DIRECTIONS:

Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Kelly’s Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.

Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.

(via afrorevolution)

May 12, 2014 / 212 notes

bobbycaputo:

THIS BARBECUE BOOK SHARPENS YOUR KNIFE, LIGHTS YOUR FIRE AND HELPS YOU COOK

Most cookbooks offer directions on how to make your meal, but this might be the first that actually helps you cook it. The Bible of Barbecue was created to promote Tramontina, a Brazilian line of kitchen supplies, and it’s far more useful than your standard cookbook. One page is made out of coal so you can use it to cook, another can be used to sharpen your knife, others are made of salt or turn into an apron, and the cover is wood so you can use it as your cutting board. Everything is organized in the order you would need to cook up some Brazilian steak. It will be available in select bookstores in Brazil soon and probably tough to get your hands on, though, since you’ll tear it apart for one meal, it might be better to just look at the pictures of it.

(via kazantzakisinthesun)

May 9, 2014
gastrogirl:

raspberry moscato sangria.

The heavens opened and down came deliciousness.
May 6, 2014 / 1,126 notes

gastrogirl:

raspberry moscato sangria.

The heavens opened and down came deliciousness.

gastrogirl:

crescent bacon breakfast ring.

What is this alchemy?
May 5, 2014 / 1,857 notes
Apr 24, 2014 / 62 notes

nowyourecooking:

THE RECIPE

INGREDIENTS

• 1 Bottle of Spumante

• 100ml Sugar Syrup

• 1 Egg

• 1/2 Lemon

• Fresh Strawberries

• Mint Leaves/Melissa

DIRECTIONS

1. Boil water with sugar to make syrup (100ml of each)

2. Grate the lemon zest and squeeze

3. Add zest, juice, syrup and egg white to a large bowl and mix

4. Add the Spumante

5. Pour in a metal baking tray and let freeze for 2-3 hours

6. When ready use a fork and scrape to make granita

7. Serve in a dessert glass

8. Garnish with fresh strawberries and mint leaves

Apr 23, 2014 / 51 notes

nowyourecooking:

THE MOTHER OF ALL SNOW CONES

No one is certain whether Granita evolved from mixing fruit and ice on Mt Etna or Middle Eastern sherbet or something Marco Polo brought back from Asia. But all you need to know is that it can be served in a myriad of flavors from traditional coffee to watermelon and is quite simply delicious.

ultramix/pro

betterhappierinspired:

Curry Butter Popcorn -a Better Happier St. Sebastian
Apr 23, 2014 / 118 notes

betterhappierinspired:

Curry Butter Popcorn -a Better Happier St. Sebastian

(via howtobemyboyfriend)

Apr 22, 2014 / 11,458 notes