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Caprese Garlic Bread

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Herb Crusted Leg of Lamb with Mint Gremolata…over roasted vegetables.

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Mid century style

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Better-Than-Takeout Chicken Fried Rice

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There's no need to order out! This better than takeout orange chicken is ready to go in a little over an hour!

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SO EASY!!!

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Chicken Tortellini Soup

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This is a great step by step recipe for homemade toffee: Perfect English Toffee Tutorial

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ledecorquejadore: Arabic Calligraphy on Wall by: Artist Khalid...

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At Copenhagen's modernist Øl & Brød, from the cult Mikeller microbrewery, the chef spins the idea of smørrebrød—the iconic open-faced sandwich—into degustation menus that might feature buttery beef tartare dusted with black-currant powder or a mélange of confited and pickled wild mushrooms under a runny smoked egg yolk.

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Tokyo chef Shinobu Namae has already made his mark at his haute modern-French L’Effervescence. Now he’s brought his ingredient-centric menu to a wider audience at La Bonne Table, a minimalist bistro in the Nihonbashi district. A seemingly simple salad of vegetables—plucked at the very moment of ripeness at an organic farm nearby—is just as showstopping as his buttery, flaky boudin-noir pie.

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In São Paulo's posh Jardins neighborhood, Alex Atala, Brazil’s most celebrated culinary star (D.O.M., Dalva e Dito), has paired up with club impresario Facundo Guerra to deliver the ultimate late-night dining menu at Riviera Bar. In the historic lounge, live jazz and beautiful people set the scene for dishes like Atala’s definitive steak parmigiana with fries, or a hearty roast-beef sandwich.

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Peter Serpico, a veteran of New York City's Momofuku Ko, wowed us at his Philadelphia namesake, Serpico. Here, asparagus in garlicky pecorino broth and the now-famous pig’s head with burnt-onion mustard are stand-outs.

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Join the cool kids in Hong Kong at Ho Lee Fook, where chef Jowett Yu sends out surprising remixes of pan-Asian dishes from his mah-jongg-tiled open kitchen: a brined barbecued goose, roasted for hours in a traditional oven, and delightfully charred Wagyu short ribs with house-made shallot kimchi.

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London's hotel dining scene got a jolt when Simon Rogan, one of the U.K.’s most exciting chefs, opened Fera inside Claridge’s. Beautiful evocations of the British terroir arrive on handmade ceramic dishes: a rabbit croquette with lovage emulsion, a foamy nasturtium sauce accenting hake steamed inside caramelized cabbage.

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In another nod to the Far East, the rambunctious, izakaya-inspired Cho Cho San is Sydney’s love letter to Japan: chef Nic Wong’s lamb cutlets are spiked with sancho pepper, and the gingery tataki is made with prime Australian beef.

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To try everything that’s going on in Mexico City at once, head to Colonia Roma. It’s a blast perching on stools and sampling from each kitchen at Mercado Roma: chile-intensive pozole from José Guadalupe, a stew of pristine Pacific coast clams and chorizo from La Ahumadora, and La Barraca Valenciana’s squid torta with garlicky mayo created by El Bulli veteran José Miguel Garcia.

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Brass napkin holders at Nopi

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dining #2 the society inc

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