(Source: eternallyhungry)

nickolaj:

Late breakfast! (Taken with Instagram at 四海遊龍)

(Source: nickolaj)

(Source: everlue)

(Source: mrsehun)

uteki:

Tonkatsu Teishoku (by The Paper Crane)

(Source: prettygirlfood)

foodforjubilee:

Care’s Kitchen: Guinness Bacon Cheeseburgers (RECIPE)

(Source: andreannebc)

rawrrahh:

vintageair:

I’m drooling.

this is extremely sexy. 

thecakebar:

chocolate grasshopper cheesecake! (recipe)

debbietan:

All-Baked Appetizer Sampler
Zucchini sticks, stuffed mushrooms, sweet potato fries, chicken nuggets
Used: Olive oil, egg white, Italian bread crumbs, cream cheese, garlic powder, ground cayenne pepper, grated parmesan, minced garlic, S&P

This took quite some time to prepare as I only own one baking sheet. But I enjoyed everything minute of it! The big winner, according to boyfriend, is the stuffed mushroom.

Quick instructions for the mushrooms:
1) Wash mushrooms & carefully remove stems from caps. Set caps aside. Finely chop up 1 garlic clove and the mushroom stems. Cook chopped garlic & stems in small pan w/ oil until browning occurs.
2) Mix softened cream cheese (microwaved for 10-15 sec) with garlic powder, grated parmesan, ground cayenne pepper & black pepper. (In my case, I used about 3.5oz of cream cheese for 9 mushroom caps.)
3) Stir cooked garlic & stems into the cream cheese mixture. Fill each mushroom cap with stuffing and bake for about 15min at 350. I’m a bit iffy on the time because I’d put these in the oven after it’d already been on for an hour at 450, so they finished cooking in about 6min. I’d go by how they look. The tops of the mushroom caps will start to blacken and juices will seep out.

Home cooking > restaurant foods

crab hash with poached eggs, hollandaise and toast at bouchon in las vegas