Download the Continuous line drawing of food symbol. Sign of plate, knife, and fork. Minimalism hand drawn one line art minimalist vector illustration. Dinner theme with creative sketch contour. 1919182 royalty-free Vector from Vecteezy for your project and explore over a million other vectors, icons and clipart graphics!
This 15 minute Easy (Cheater) Vegan Mole Sauce is a super simple and healthy way to amp up any meal. Perfect for a Mexican themed dinner, but great just on top of roasted veggies.
25 stir-fry recipe combos to keep your weeknight meals exciting.
If there’s one thing the merc with a mouth loves almost as much as Bea Arthur, it’s a good chimichanga. Or even a mediocre chimichanga. Preferably Cable’s chimichanga, served by Bea Arthur.
Voilà un artiste suisse dont le nom apparait régulièrement dans les expositions, souvent associé à celui de Jean Tinguely d’ailleurs. Mais qui est donc Daniel Spoerri? (site officiel) Né en R…
Try seven refreshing, mixologist-approved cocktail recipes that are inspired by—and pair effortlessly with—iconic works of modern art.
Reverse spherification was invented by El Bulli in 2005 as a way of spherifying liquids containing calcium such as milk and yoghurt. Instead of adding the calcium to the water bath, they instead added it to the flavoured liquid itself which was then 'cooked' in a sodium alginate bath. It has since become the preferred method of spherification for many molecular chefs. This is because, unlike basic spherification, where the spheres continue to gellify over time until they are solid, reverse spherification only affects the outside of the liquid, creating a gellified surface which contains a liquid centre. Here are 6 key things you need to know to get to grips with reverse spherification.
the art of nature: exploring yellowstone from a designer’s perspective
Clark County ScareGrounds in Washington was nice enough to invite me to their haunted house to take some promo photos of Beetlejuice & Lydia. As a huge Tim Burton fan, I couldn't resist. Trevor does the best Beetlejuice cosplay I've ever seen and in person, his impersonations are even better.
This is the BEST vegan smoked salmon lox recipe! Serve with vegan cream cheese on toasted bagels with capers, mandolined red onion and fresh dill. This carrot lox is easy to make and super versatile!
Explore 15 fun and memorable dinner party themes that are sure to leave a lasting impression on friends and family! Bring new excitement to your gatherings.
In an imposing Renaissance palace, Coudamy Architectures constructed extravagant paper installations to celebrate the opening of a Hermès boutique.
You’ll be pleased to know that the traditional food in Liechtenstein is not all stews, purées, and porridges. There is a rich variety of dishes to enjoy.
خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning. In my opinion, what makes Iranian food tasty, especially for most of the casseroles and stews (khoresh), is the slow cooking process and the taking time to let the food simmer to bring out the flavors and as we say in Iran, (ja biofteh). Khoresh-e karafs like ghormeh sabzi and fesenjoon will be fully cooked in 1 1/2 to 2 hours. However, it is better to cook them on the lowest heat setting for an additional hour at least. Most of us Iranians agree that the next day khoresh leftovers usually taste better. So, you may want to plan ahead for your next meal and cook them in advance. Khoresh Karafs - Celery Stew Ingredients: Serves 4-6 1 pound meat (beef or lamb), washed and cut into cubes 1 large onion, peeled and chopped 1 head of celery, washed, cut into 1-inch pieces 2 bunches fresh flat-leaf parsley, finely chopped 1 bunch fresh mint, finely chopped or 2-3 tablespoons dried mint 2 large cloves of garlic, minced 2-3 tablespoons lime/lemon juice (can be adjusted to your liking) 1/2 teaspoon turmeric Salt and pepper to taste Vegetable oil Water Method: In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes. Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste. Then add 2-3 cups of water, bring to a boil, reduce the heat to medium-low, cover, and cook. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes. Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked. Add the lime juice toward the end of cooking. Serve with rice and salad. Enjoy!
Beautiful illustrations of various French cheeses as featured in Cook's Illustrated magazine/March & April 2007 issue. Here's to give you a little idea of what they are... Bleu des Basques Brebis - is an artisan sheep’s milk blue cheese made in the Pyrenées mountains, a region of the French Basque country (near the border of Portugal.) These verdant hills here are full of the wildflowers and fresh grass that give the milk its complexity, subtlety, and lightness. Crottin de Champcol - This is a simple pasteurized goat cheese from the Loire. (Did you know that "Crottin" in French means dung as in manure? The explanation is that old "Crottin" gets harder and browner and tends to look like horse dung or dung in general.) Tome de Savoie - often made with skim milk after the cream has been used to make butter. It is a pleasant and unpretentious cheese with an approachable, mild flavor. This typical cheese from the Alps was originally made as a result to the lack of milk used for the Beaufort or other Gruyeres. They are produced in large flat wheels. Valençay - named after a town in central France, it is shaped like a pyramid with the top cut off. Originally, the shape was perfectly pyramidal. Legend says...coming back from a calamitous campaign in Egypt, Napoléon stopped in Valençay. He saw the cheese and with anger took his sword to chop the top off. Valencay has a soft and delicate taste with nutty flavor. Camembert - made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. Originating from the Normandy region, when fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more runny and strongly flavored as it ages. Roquefort - a.k.a. the "king of cheeses" as many proclaim, Roquefort is at least one of the oldest and best known in the world. Roquefort has a creamy-rich texture and pungent, piquant, somewhat salty flavor. The name "Roquefort" is protected by law from imitators. For example, salad dressings made from blue cheese other than Roquefort cannot be labeled "Roquefort dressing." Brie de Meaux - a nice white and sweet cheese with a slight greyish tinge under crusty white mould; very soft and savory with a hint of ammonia. The white mouldy skin is tasteless and edible. Morbier - a semi-soft cows' milk cheese named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ashes separating it horizontally in the middle. It has a rind (skin) that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. Comte - a cooked and pressed cow's milk cheese, made only from the milk of the Montbeliard cow. It is the first French AOC (label of origin) cheese, guaranteeing the quality of the cheese. It is typically described as salty, mild, and fruity. Some cheese have strong hazelnut flavors, others have subtle hints of nutmeg. Paired well with either dry white or light red wines. Epoisses (de Bourgogne) - a classic cow's milk cheese originating from Burgundy and has been made in the small town of Epoisses since the late 1700s. In order to develop the characteristic dark orange rind, this strong smelling cheese is washed with brine for several weeks then finished with wine or brandy. It's one of those stinky cheeses where its bark is worse than its bite. St. Agur - a cow's milk cheese and fairly young, which yields a nice, smooth, creamy and mild flavor, something between a Gorgonzola and Roquefort (not as bold as an in-your-face Gorgonzola!) Perfect spread on pear or apple slices, or just on some French bread or raisin bread. Because of its creamy nature, it melts well in sauces or just on top of chops.
Une recette inspirée de la soupe que Remy prépare dans le dessin animée Ratatouille. La recette originale est présente dans le livre "Les recettes enchantées Disney", mais j'ai changé les proportions notamment sur les pommes de terre pour mieux sentir les autres ingrédients. Ingrédients : 3 pommes de terre2 blancs de poireaux25g de Boursin 20g de beurre½ oignon ½ L de bouillon de volaille (1/2 L d'eau + 1 cube de bouillon dissout) PersilSel, poivre Commence par préparer les légumes : - Epluche l
The five mother sauces, hollandaise, tomato, bechamel, Espagnole, and veloute are essential to French cuisine. Learn all about these sauces in our blog post!
Nothing ever goes right in the town of Storybrook. One day, you’re a stern but loving mother, the next day your son’s biological mother shows up and reminds the entire town’s population that you’re an evil queen who trapped them in their own personal purgatories. What’s a mayor to do? […]
About the feminist art installation The Dinner Party, created in the 1970s by Judy Chicago and volunteers, featuring women of history.
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I’m not going to lie, half the fun of this sauce is making a purple pasta dish! Now, I did punch up the color slightly for the photo and added some beetroot powder as mentioned below, but in …
