The cookbook that's been sitting on my shelf is 'Southern Italian Desserts' by Rosetta Constantino... and the winning pick? The Africano: a chocolate hazelnut cake roll. Meaning... it's chocolate hazelnut paste, wrapped in cake and dipped in chocolate. 😍 YOU GUYS... 😭🙌🎉❤️ Link is ☝️ in profile.
Say hello to ••The Best Bruschetta!••👋🏼👋🏼 Sliced bread is topped with a tomato garlic goodness•••It also takes minutes to whip up👌🏼Click on the link to get this recipe!🍅🥖
I get all my inspiration from my mom. And when she still cooks things like this, I literally don’t know if I will ever compare, but I sure can try!
mayo and all the fixings in a cast iron skillet. #micdrop
RHUBARB | buckwheat, sorrel. Featured on our Weekday 4-course, offered W-Th.
Call us for your reservation! Open W-Sa 5:30-close.
Smash roasted red potatoes with garlic and rosemary 😍
Summer Corn 4-Cheese White Pizza 🌽 This pie is loaded with two types of Mozzarella, Fontina, and Parmesan cheeses and topped with sweet charred Summer corn. The sauce is simple - just a drizzle of olive oil and chopped garlic gives it tons of flavor. This was loved by all, especially by my 6-year-old.
1 ear of Corn
1 store-bought Pizza Dough
2 tbsp Olive Oil
2 Garlic Cloves minced
4 large slices Fresh Mozzarella
1 cup Fresh Shredded Mozzarella
1 cup Fresh Shredded Fontina
1 cup Fresh Shredded Parmesan
2 Scallions thinly sliced
2 tbsp fresh Chives chopped
Salt & Pepper to taste
1. Adjust oven rack 6 inches below the broiler. Turn broiler on and cook corn until charred on all sides. Remove from oven and set aside. Turn off broiler and adjust oven rack back to center.
2. Preheat oven to 425°. Roll out pizza dough and rest on a baking sheet.
3. Top with olive oil and garlic. Using your hand, spread over the entire top crust. Top with both mozzarellas, Fontina, and Parmesan cheeses.
4. When Corn is cool to handle, cut off all the kernels and sprinkle on top of the pizza. Place pizza in the oven and bake for 15-17 minutes until cheese is melted and dough is golden in color. Remove from oven and rest 3 minutes.
5. Top pizza with scallions, chives, salt & pepper. Slice and serve warm.
🧀, everyone’s favorite stop in the buffet line. / Photo by Abby Bretzel #bdpweddings
Afternoon oysters and garlic-baked clams with @jawmorl
and our friends Kate, Pooja, and their pup Veer in Santa Barbara, California. Truly heaven on earth, both in geography and gastronomic delights 😋
Looking for a dessert to feed a crowd?
A really huge crowd?
The answer is slab pie!
If you don’t know what slab pie is, it’s an extra large pie that feeds about 20 people and the crust is not as fussy as a traditional 9-inch pie.
This recipe comes from @clarkbar
for the @nytfood.
I used nectarines and a store bought dough because I just wasn’t in the mood to make my own and I topped it with dairy free vegan ice cream (recipe is on the blog). The fun part about this particular slab pie is that it’s topped with a crumble not more pie dough.
So if you can’t decide between a crisp or a pie make this because it’s the best of both worlds!
The genius simple fork crosshatch pattern idea comes from @lallimusic
To find the recipe just look up Melissa Clark Peach Slab Pie and enjoy!
Banh mi hotdog for #NationalHotDogDay
. Slaw with matchstick cukes & carrots, rice wine vinegar, and cilantro. Yaaasss.
Some days I coordinate my outfit with my lunch 🥗 @choptsalad
This Lemon Rosemary Crumb Cake has one of my go-to Mediterranean favorite combos. & it’s breakfast. & it’s less sweet than you might be used to. & it’s cake.
Recipe up on my food blog, dowhatemasays.com (link in profile).
.. Special thanks to those who emailed & DM’ed me asking for this recipe - you lovelies made me feel GREAT!!!!
Have you ever had a breakfast pizza? The Pittsburgh mobile pizzeria company “Wood Fired Flatbreads”will be slinging made-to-order breakfast PIZZAS at #BrunchBurghFest
on July 28!! Pictured above is their omelette pizza, and yes it will change your life
An apple (pie) a day keeps the doctor away. 🍎
The Haunted Brothel Old Fashioned is one of the most popular new old fashioneds at Bibinger’s! High West Double Rye Whiskey, Bitter Truth Creole bitters, Chamomile simple and Barritt’s Ginger Beer! Just like all other old fashioneds at Bibinger’s The Haunted Brothel is hand muddled for the perfect flavor!
Summer sundowners on point. Our Canary Wharf terrace is callin’. ☀
Lunchbuffet • Persian food 💕
All you can eat and pay what you want! Yummy 😋
Pasta🍝 Is there anything better? I don’t think so. I love it ALL! This one is made with roasted summer veg, lemon and carrot top pesto. So freakin’ good! I ate it warm for dinner and cold the next day for lunch with a fried egg on top 🍳❤️ Yum!! Recipe 👇🏻
Salt for boiling water + seasoning
1 bunch asparagus, ends removed, cut in 1/2
1/2 pint cherry tomatoes, cut in 1/2
Coconut oil for roasting veg
1 lemon, juice + zest
Cracked black pepper
Carrot top pesto (recipe follows)
Dill (optional for garnish)
Cook pasta till al dente in salted water. Remove from boiling water, run under cold water, drain, and set aside.
In the same water you cooked the pasta, add the asparagus and cook for 5 minutes. Drain and transfer to a baking sheet with the tomatoes. Coat all in coconut oil, salt and pepper. Roast at 410F for 10 minutes.
While the veg roasts make the pesto 🌱
Leafy greens from 1 bunch of carrots, stems removed
4 large basil leaves
1/8 cup cashews
1.5 Tbsp nutritional yeast
2 cloves garlic
Juice of one lemon
Salt to taste
Add all ingredients to a food processor, save the oil and salt. Start blending and add the olive oil slowly until you reach the desired consistency. Taste, add salt and blend for a few more seconds.
Toss the pesto with the pasta, juice + zest of 1 lemon, a few cranks of cracked black pepper, and 1 Tbsp nutritional yeast. Taste and add salt if needed. Once the veg is done, let it sit for 5 minutes then fold into pasta. Garnish with a few more cranks of cracked black pepper and fresh dill. Serve hot or fridge and save for later. This gets better the longer it sits, btw 😉
#summer #pasta #pesto #vegan #lemon #noodles #wednesday #healthylifestyle #bonappetit #healthyfood #asparagus #austin #austineats #atxeats #atx #austinfoodstagram #austin360eats #epicurious #feedfeed
#vegetarian #veganrecipes #spoonfeed
If lasagna had originated in Texas it might look something like the King Ranch Chicken Casserole. Layers of Southwestern flavors in a creamy sauce blanketing roasted chicken, tucked between corn tortillas with cheese melting throughout! For this recipe and more go to the link in our profile. #kingranchchicken #casserole #southwesternflavors #preservinggoodstock
sweet cherries and blackberries topped with the rest of my marzipan crumble. i’m not saying it wasn’t the last thing i ate before going to bed and the first thing i ate when I woke up (yes, that’s a double negative), but i will say that the sour cherry version is like a trillion times better.
I like my salads moody like a Fronch teenager and just as breakfasty. Wait........quelle? Anyway, a scramble-fried egg and sausage toast soldiers FTW. #saladsosueme
We’ll just see about that... great tasting water. I’m impressed
|Queen 👑🐚Conch|Harbour Island| I truly cannot get enough of the fresh conch down here! It is such a game changer when you can still taste the saltiness from the ocean...also the meat is SO SWEET! #eatfresh #eatlocal #queenconch
It’s the middle of the week and it’s midsummer. Being in so much middle makes us think of balance! Balance with food, work, family and friends to name a few of the spinning plates. The juggle is a beautiful one and it’s really nice to take a moment to appreciate it. We stopped to smell the roses and fennel, stroll through some hills and treat ourselves to some pie afterwards. Pie enthusiasts and John Muir would’ve been proud! .
Follow us @christinesuppercrust
and use the hashtag #uppercrustbakery
with your summer smorgasbord and we’ll reward the winners with a free 8” pie from our wholesale bakery in San Rafael! .
Please contact us at least 3 days in advance of desired pick-up date. Pies available for pick-up at our bakery Monday - Friday 8am - 4pm or check delivery options. Please visit our website at www.christinespies.com to see flavors available for order. Most freshly baked pies are also available unbaked-frozen. Not redeemable for cash. Giveaway Certificate expires one year after issue date unless otherwise noted.
1.) Have a picnic/outdoor niblings and take a photo showcasing your spectacular smorgasbord
2.) Follow Christine's Upper Crust Pies @christinesuppercrust
3.) Use the hashtag #uppercrustbakery
and share the photo on IG
4.) Win handmade pie 🥧💕
Baked zucchini chips!
The panko and Parmesan make a delicious crispy layer that’s perfect for a snack paired with your favorite dip or even as a fun side dish
[👉🏽swipe for video👉🏽] (video note: didn’t realize I didn’t have an egg so I used olive oil but recipe calls for 1 egg lol don’t mind me🤦🏻♀️)
-zucchini sliced (I used a mandolin, be careful!)
-1/2 cup Italian panko bread crumbs (@thefreshmarket
-1/4 cup Parmesan cheese
-1/4 cup all purpose flour (I used @bobsredmill
-1 tsp smoked paprika
-1 tsp garlic powder
-1/2 tsp salt
-1/2 tsp Fresh ground pepper
-1 tsp dried parsley
-olive oil spray
-dipping sauce used: @primalkitchenfoods
-preheat oven to 400 degrees and line a baking sheet with parchment paper.
-Carefully slice zuchinni with mandolin (the thicker the slice the longer it will take to crisp up so slice pretty thin)
-In a small bowl mix flour, paprika, garlic powder, S&P. In another small bowl whisk one egg. In 3rd small bowl mix panko, cheese, and parsley.
-Coat zuchinni with flour mixture on both sides, then dip in egg, then coat in panko mixture. Place on baking sheet and repeat. Once all zuchinni chips are on the sheet spray with cooking spray. Cook for 30 minutes flipping halfway through. (Cook time can vary a bit due to slice thickness, looking for golden brown crispy texture). Remove from oven and dust with extra parm and parsley and serve with favorite dipping sauce. Enjoy!
#girlwiththeironcast #zuchinnichips #zuchinni #snack #veggies #realsimple #vegetarian #healthyish #food52 #feedfeed #epicurious #buzzfeedfood #f52grams #tastingtable #buzzfeast #foodblogfeed #foodgawker #foodbloggerpro #kitchn
Today on Tipps, I’m sharing my own rendition of The Honor Bar’s MACHO SALAD! 🌟 I mean, it’s so good. 🙋🏼♀️💃🏼It’s loaded with SO much goodness, you don’t want to miss out! The recipe serves 4 but can easily be cut in half. I bought and prepped my rotisserie chicken on Sunday. I love having it cut up in the fridge for meals like this, because it makes it so much easier to throw together on a busy day.
Visit Genes Cafe and stay for a bite on our balcony or take us to go 🍽
Inspiration is all around us, and I’ve never been more inspired than with my @instagram
community of passionate foodies. @lorindabreeze
is an account that I love waking up to every morning. 🌈 Lorinda’s delicious and colorful use of produce is always awe-inspiring. If you aren’t already following her, please take a gander and consider. This morning’s toast is of course inspired by her morning toasts. Savory: ricotta, avocado, radish, dill, flaky sea salt, and pepper. Sweet: ricotta, nectarine, raspberries, lemon zest, and honey.
Yes - that is Mac & Cheese inside of a pierogie. It’s one of the mannnny flavors you can get at @cop_out_pierogies
in Etna (We also love the jalapeño & cheese ones) 🧀 Ah. The magic of Pittsburgh.
Happy days start with a leisure #breakfast
and a view like this! We do have the view and we let #GreekYogurt
with baklava crumble to do the rest! 🌊✨
Reposted 📸 Thank you @reithom
I’m always looking for ways to jazz up our weeknight dinners because in all honesty, who wants to eat the same thing every night? Not I! You can still make it simple AND twisted all at the same time. 😏Thanks to
we whipped up these Roasted Garlic Thyme Sweet Potato Noodles with bacon and goat cheese in less than 30 minutes! SO DANG GOOD. @heb #noodleonthis #simplebuttwisted
[AD] #sponsored #cecesveggienoodleco
Recipe below! 👇🏻
ROASTED GARLIC THYME SWEET POTATO NOODLES WITH BACON AND GOAT CHEESE
12 oz pre spiraled Sweet potatoes
1 shallot, thinly sliced
1 c sliced mushrooms
1 tsp fresh Thyme
4 cloves garlic, minced
2 T Olive oil
1/2 tsp salt, more to taste
1/4 tsp pepper
3 pieces crispy Bacon, chopped into pieces
Crumbled Goat cheese, for serving
Preheat oven to 400 degrees
Toss sweet potato noodles with shallots, mushrooms, thyme, garlic, olive oil, salt, and pepper.
Spread evenly onto baking sheet and toast for 20- 25 minutes.
Toss with crispy bacon and crumbled goat cheese, serve.