If sous vide eggs had been invented two thousand years ago, there would have been entire books of The Bible dedicated to their praise. But …

Today's world of "Avatar" food is sizzle crisps; a popular Fire Nation snack often eaten at festivals and events, like the circus, such as the one in "Appa's Lost Days" (ATLA s.2, ep.16). It's said that the taste of sizzle crisps is distinctly bacon-like with the typical Fire Nation hotness. So I decided to make this snack out of for realsies bacon. And then made it like candy. And then added the hotness. So here you go! Fire Nation sizzle crisps, AKA sugared baked bacon, powdered with spices. Of course, you can go as easy or as hard on the spices as you'd like. Fire Nation Sizzle Crisps Ingredients: 1 pkg. Bacon (preferably center cut, normal thickness) 1/2 Cup White Granulated Sugar OR 3/4 Cup Brown Sugar Ground Red Pepper Powder (&/or other spice powder. I like the red pepper + McCormick's Grill Mates Fiery 5 Pepper Seasoning) Directions: 1. Preheat oven to 300°F. Line a baking tray (with sides) with foil & place a wire rack onto the tray. Pour the sugar onto a large plate & spread it around & (if using brown sugar) fluff it with a fork. Open the bacon pack & cut all of the bacon in half. Using the fork or your hands, dredge each strip of bacon in the sugar (rub it on if using your hands, esp. good for brown sugar) & shake off any thick clumps. Lay the sugared strips on the wire rack & slide the tray into the preheated oven. Bake for about 15 mins & then carefully flip the strips over & bake for about 15 mins. more or until the bacon is nice & crisp-ish & no longer pink (oven times vary & bacon brands vary too, so keep an eye on it! Don't let the bacon burn!). 2. Remove the tray & let cool about 5 or so mins. The bacon will stiffen a little as it cools. Stack one row of strips together & transfer to a plate or cutting board. Cut into bite-sized pieces & then separate the pieces from one another. Repeat with the remaining bacon strips. Put all of the pieces in a plastic sandwich baggie & sprinkle in some red pepper powder &/or any other spice you'd like. Do this to taste, of course (I suggest adding powder in small amounts)! Seal the baggie & shake to coat the bacon pieces. Serve the spiced bacon pieces in red cupcake liners (this is great if you're having a party or something). If you don't want to cut the bacon into little pieces, simply sprinkle-spice both sides of the uncut bacon strips while they're still on the wire rack. Enjoy!

This Pokémon-inspired “Starter’s Starter” is a taste of the Hoenn region: Torchic Nanban Poppers made with jalapenos and bird's eye chilis!

Let's start the week off with a cup of coffee...is there any other way? ;) We are pleased to be speaking with YouTube sensation, Sara Lynn Cauchon otherwise known as The Domestic Geek! We have

Those Venezuelan readers out there know that a truly Venezuelan quesillo is the most requested food in any birthday party (after tequeños). It is one of the most famous Venezuelan desserts.

This recipe for Fennel and Celery Stew with Hazelnut Dumplings is inspired Bella of Brockhall from Brian Jacques's Mossflower.

Portuguese Francesinha sandwich comes from the north part of Portugal, specifically the city Porto. Meat, sausages, bread, cheese, ham and a rich sauce!

More than a recipe, this ginger and garlic paste is a helpful tip for all those who love Indian food (it’s also useful for Japanese and Chinese food)

Deconstructed salads and nachos go in hexagonal bowls that mimic the layout of the German board game with a cult following. Cookbook author Chris-Rachel Oseland says that the recipes are perfect for die-hard players with dietary restrictions.

The Pork Embutido Recipe is enjoyed by many households throughout the Philippines. This sweet and salty dish is either Processed and Canned which you can buy at most markets and groceries or Homemade by housewives, Home Entrepreneur, and Foodies.

A blood drenched friend hovers Above a shrinking husk As his monstrous butterfly Takes wing. Love too late. A sanguine fiend Takes flight. This episode is named Mizumono – the dessert of a Kaiseki dinner. Every course has been laid upon the table – now it’s time for all to be served their just desserts. Continuity photo of Sacrificial Baby Lamb plate with blood oranges, mustard seed farfalle with sage, peppers in minted pea pods and pea shoots. And wow, what crazy treats Bryan Fuller has served up for this final episode. You kind of think you can guess what might happen, but the script amazes with its twists and surprises – and just when you settle in for the finale’s denouement – it smashes you with an even bigger surprise! Hello Air France! Will he stay in Paris or is Berlin calling? My feet were up. Sofa time. From my quick perusal of the production draft, I saw there was no dinner scene. Disappointed but philosophical, I reasoned, with all this killing, Hannibal will be far too busy to have dinner guests, especially a fussy moody guest like Will. It should be no surprise to me if Hannibal doesn’t need a food stylist for the final action-packed episode. So what if they finish out the season without me...everybody bleeding out while I nap and eat bonbons on my sofa. My concept sketch of how I plan to make the baby lamb, what accompaniments I'll make and how the plates will look. But No, it's Yes...I'm back in! It’s into Day 2 of the episode’s 8-day shoot when I am snapped out of "snooze". Emails from Bryan and Jose have started buzzing. Bryan is writing in a dinner scene and wants to use lamb shoulder to represent Jack. Robyn (Jose’s research assistant) jumps in with “sacrificial lamb”. Jose adds “lamb of the Lord” and sends pages of biblical quotes full of fire and brimstone. Hannidaddy, why can't I have plastic action figures like the other kids... I suggest using “rack of lamb” to show the ribs arching up like the steeple of a church or the fingers of praying hands. “Baby lamb,” says Jose. “Great!” says Bryan. I tied the small ribs of the lamb together to resemble praying hands And I’m off to the butcher because it’s Easter right now and the baby lambs are all being bought up. I reserve two over the phone, sight unseen. I’m lucky to get them. Discussing the shot on set with Bryan Fuller, I realize it's ON THE LAM, not about Jack or Will, but Hannibal himself! I wonder if Bryan sits around chuckling to himself about how he tricked everyone. Again. The plates of lamb will be garnished with farfalle (butterfly-shaped pasta) and there will be bread (not Passover, I guess) in the basket because the script calls for bread being pulled apart and steam rising in the shape of wings. So I make half a dozen small Fougasse to represent butterfly wings and some adorably small Epi de ble that will look like butterfly bodies. Sadly, this scene gets dropped so you don’t see Hannibal tearing bread wings off bread butterfly bodies. Lobster hatching from canteloupe and beetles emerging from cala lilies. Tiny melon balls spill out like fish eggs. The other accompaniments will be lobster emerging from a broken cantaloupe. This platter seems to perplex everyone when I bring it to set. I explain: some of you are just not letting your cantaloupe ripen enough. Leave it for a month in the back of a warm car and it will hatch a lobster – or something. Anyway this episode is all about the crisis of birth – you have to break a few eggshells to get the chick. Brilliant Director David Slade discusses how he will shoot the dinner scene. We're going for a crane shot! Yay! The other accompaniment is creepy garden vegetables – okra, heritage tomatoes stuck with rattlesnake tails. Rattlesnake tails and peacock feathers with baby yellow and purple cauliflower, purple baby artichokes, kale, savoy cabbage, patty pan squashes, a giant heritage tomato and okra. Second Unit back with a different vibe. The baby lamb dinner was the last food scene of the last episode – but I’m back in the sound stage the next day to do 2nd Unit stuff. The editing team is asking for all sorts of pick-up shots and inserts to flesh out the final cuts of several of the episodes. Today I have about 6 scenes to shoot. Where is Cooking Lady????!!! Back in Season 1 when wonderful director Peter Medak was in the midst of shooting a kitchen scene, he wanted knife advice. Where is Cooking Lady??!! he lamented. But I had not been called to set that day. Later, when shooting Will preparing food for his pups in Episode 6, it was again decided I should not be called in. It’s just dog food. But it’s not just dog food! This is an important scene that shows Will is transforming into Hannibal. I need to be there to help infuse the scene with essence of Hannibal. I protested to all who will listen. But not too loudly: the scene was being shot in Will’s cabin – on location, way far from the city lights. At night. Up north. In the cold dark snowy sticks. Here's the shooting schedule as a beat sheet. My dog food scenes in red at the bottom. (copyrighted property of C. Burne and Gaumont International - reproduction prohibited) As luck would have it, they didn’t have time to shoot the scene that night so it was dropped. But it is back in now, for Episode 12 and being shot by 2nd Unit, in Stage 2 of the studio. I knew the writers would put it back in. It’s an important scene in tracking Will’s transformation. In this scene he’s alone, cooking. Not for show – not part of the “lure” that he is setting with Jack. He’s truly becoming Hannibal. For Will’s dog food close-ups I’ve brought a lovely assortment of rice; Wehani, wild and basmati, some garden vegetables, fresh turkey meat and stock– to show Will is taking care with ingredients. My best touch: pots of spunky little rosemary plants. If Hannibal has a wall of herbs in his dining room then Will should have a window sill of baby rosemary. Cooking Lady in da house On a good day, the 2nd Unit pace is fast, the humour is high and the energy is creative. Today is a good day – in spite of the crushing list of shots to do. Chris Burne is directing so he will be spinning LPs on the old turntable while we shoot in the cozy “round room” set (Verger’s bedroom). To set the mood for Mads, he sets out a big mason jar (formerly used for snuffing birds) stuffed with flickering dinner candles. The effect is charming, the atmosphere feels intimate and the extreme close-ups come out great. Chris directing Mads in ortolan eating close-ups Candles and Mozart for mood. Loretta Ramos (Living Dead Guy) took this great photo while I was strangling fake birds in the back. The mood carries over smoothly to the next scene: kholodets close-up inserts. Everything is calm and cool. Well, except for the maiming and blood-letting I hear in Studio 1 when I’m over there getting stuff off the prop trolley. They’re shooting Willdigo’s birth scene – Hugh is in throes of becoming Willdigo. He lets out a long blood-curdling howl in the agony of birth. I wince as I hear Hugh wail again for 2 more takes. Each one sounds pretty convincing to me -- I wonder what the director is looking for. The crew is pretty impressed with Hugh’s vocal efforts and breaks into applause when the director finally yells “Cut”. Pulling a skein of saran wrap out of a marzipan bird to make it hollow and easier to eat. . Studio 2 is a rabbits’ warren of sets right now – so many inserts from various episodes have been requested to round out the final edits before they go to broadcast. Every time I round the corner to go to Studio 1, I almost trip over a fake dead horse that is lying on the floor – whether he’s finished with his scene or waiting for it is hard to tell. I resist the urge to take a selfie with it. Bird (fake) drowned in Armagnac Is there life after Kholodets? After the kholodets, we have ortolan scenes to shoot and suckling pig and inserts to do as well, so I have a lot of work ahead of me before my final wrap. Martha de Laurentiis and Loretta Ramos (Living Dead Guy) have noted that it’s my last day on set and graciously drop by my worktables to say a warm goodbye. Other crew wander by for goodbye hugs. Getting the Jelly Beast ready for close up insert shots of the Kholodets that almost killed me When my food scenes are all done, the stage shifts. The crew slips into the darkness to get ready for the next thing on the call sheet: a closed set – where Alana is swallowed by inky shadows in her bedroom. Stage 2 is literally abandoned as everyone either hustles to get ready for the next scene or dashes out to have a quick smoke, get something from the craft truck or go for a 10-1 (to pee, in walkie-talkie code). I’m alone in the vast cluttered bunker to pack up for the last time in this long season and head home. Alone with my thoughts. Me waiting to shoot my interview with Dr Insanity's "Post Mortem" Producer/Director Sharon Seto doing a Hannibal promo shoot in my kitchen studio We had begun shooting in September and now it’s early April. It’s been an exhausting whirlwind. The excitement, the boredom, the sleepless grueling days and nights of running at top speed on empty. The camaraderie, the conflicts and the wonderful creative challenges. I’m so happy that it’s over but I feel a little sad as I pull out of the lot. Will I miss this madness – I can’t tell. All I want to do is sleep. Oh yeah, and eat. Definitely hungry now. Could eat a whole roasted sacrificial lamb….and I’ll bet you could too! There's so much more leg room on this Air France jet.. Get your aprons on. It’s dinnertime! Baby lamb Rack of Sacrificial Lamb Roasting baby lamb is a lot like roasting suckling pig. It is indescribably delicious and delicate but needs a huge oven and a large group of people to eat it plus it can be tricky getting a baby lamb from Mr Grocer so I’m going to give you an alternative recipe for rack of regular lamb – still delicious yummy but easy to get. If you do a pair of racks, you can platter them propped on each other like praying hands as I did for Hannibal’s dinner with Will. I’ve given two different types of seasoning – one a herb rub to oven roast and the other an Asian marinade to barbecue. Both are great but the marinade takes a bit of pre-planning. Serves four 2 racks of lamb (each 5 to 8 bone) Style One: Herb marinade: ¼ cup olive oil 3 to 4 cloves of garlic, crushed 3 sprigs rosemary, stems removed to taste crushed pepper, sea salt 1. In a small bowl, combine all ingredients and rub into lamb. 2. Roast in preheated oven at 425° for 20 to 25 minutes or until medium rare. Rest for 10 minutes and slice and serve. OR if you want to try something different and can start a day or two ahead: Style Two: Satay marinade 1 4-oz bar coconut cream 2 Tbsp water 6 Tbsp peanut butter 2 Tbsp soy sauce 3 Tbsp Satay sauce or Hoi Sin sauce 2 cloves garlic crushed 1. In a small saucepan, melt coconut cream in water over medium heat, cool and stir in remaining ingredients. Spoon over lamb and marinate, refrigerated, overnight or up to 2 days. Reserve excess marinade for basting during cooking. 2. Fire up the BBQ (or preheat the broiler) and barbecue 12 to 15 minutes or until medium rare or broil 4 to 5 minutes per side. Brush with reserved marinade. Allow to rest for 10 minutes and slice and serve. So many Hannidinners - so little time... Here are some that came in last week...Plus the very first one I ever got - from season one.. From Episode 1, Season 1 This gave me the idea of posting photos of your cooking inspired by Feeding Hannibal. It was sent to me by Zsolt Hummel a few days after the very first episode of Hannibal aired. He made Lamb Bourguignon from my recipe and garnished it with purple potatoes and beets on spinach veloute. Chris M did Duck Baked in Clay decorated in flowers and vines 1) just out of the oven Chris' duck- 2) cracking off clay and unwrapping lotus leaf Chris' duck - 3) slicing into the fruit stuffing Tee working wonders, stuffed quails with blood sausage and plated them with pomegranates and beet and potato galette David made this beautiful plate of Huevos in Brioche Tasty looking Sacromonte Omelette also by David Alex S celebrated the return of everyone's favorite ginger - and Season 3 - with a really beautifully photographed plate of very lovely Lomo Saltado Justin and his wife have weekly Hannibal-themed hors d'oeuvres to snack on during the show. They made the Sweetbread-stuffed Quail - plump and luscious looking. Justin's quails on their way into the oven Vic F often make Hannidinners - here's his osso buco This is Vic's juicy looking version of Hannibal's stuffed chicken thigh Another of Vic F's Hannidinners - Stuffed Veal from Season One He made Lomo Saltado for this season's finale. Felipe from Barcelona sent this picture of the Congress of Curious People's last dinner party that he says was inspired by my art and the Baroque Cabinets of Curiosities. A soprano from Licceu Opera sang Handel. Justin threw a dinner party too and sent these gorgeous images X rated stuffed quail cooked and styled by Justin I Bone marrow by Justin Melon rolls - see more of Justin's dinner in his album Solya made my Sacromonte Omelette and blogged about it Alicia G added her personalized touches to my osso buco recipe and also to Jose Andre's Saffron Risotto recipe and was inspired to blog about the delicious results! Thanks for all the fun this season sharing your Hannidinners. I hope you loved the finale, continue cooking and will be back for more servings of same in season 3! Except where noted, all content copyright of Janice Poon and Feeding Hannibal and reproduction is strictly prohibited

Inspired by MMORPG Shroud of the Avatar: Forsaken Virtues, this recipe for Papa Holly's savory sandwich pairs milk-braised turkey and bacon.

This is a Filipino version of Chicken Curry. It is rich and tasty. Delicious!

MasterChef's Poh Ling Yeow sent fans into a frenzy when she shared her delicious recipe for culurgiones on Sunday.

I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.

Bang Bang Sauce is a creamy, mayonnaise-based sauce that is spicy and slightly sweet, perfect for pairing with fried shrimp, chicken, or used as a dipping sauce. And, it is made with just four ingredients! I have used the homemade sauce with my popular Bang Bang Shrimp, chicken, and salmon, to name a few delicious ways!

I'm addicted to the figure skating anime "Yuri on Ice", y'all. It's got the sweetest romance on the planet! And so much feel-good-ness flowing through it that you can't help feeling great and hopeful after watching (along with craving the next episode so hard!). Food features heavily in the show, especially as symbolism. The first episode establishes the story and character-significance of the traditional Japanese comfort food katsudon, or pork cutlet bowl for the main character Japanese ice skater Yuri Katsuki, and in extension, for his new coach and prior ice skating legend Victor Nikiforov. Another character is introduced, also named Yuri, who is from Russia (same as Victor), and we learn that he loves the traditional Russian comfort food piroshki because his grandfather, whom he loved most in the world, makes them for him (in-fact, the first YOI episode is partially-titled "Easy as Pirozhki!!". In episode 8, after taking a bite of a piroshki his grandfather made him, this Yuri (Yuri Plisetsky) asks if his grandfather is familiar with katsudon, because Yuri tried it while visiting Japan and really liked it. In episode 9, Yuri's grandfather gives him another bag of homemade piroshki, and when Yuri P. (nicknamed Yurio in the series) bites into it he is beyond surprised. "Just try these." "There's pork cutlet, fried eggs, and white rice in here! What's with this pirozhki?!" "It's a pork cutlet bowl pirozhki! Eat them and do well in today's free skate, Yuratchka." –"Yuri!!! On Ice", episode 9 At the end of the episode, in a rare show of camaraderie, Yurio gives the rest of his precious katsudon piroshki to Yuri K., who is extremely touched by the sentiment. Although Yurio is the character that is shown with an attachment to piroshki, I like to think that it could also represent Victor, as he is also from Russia, and the fusion of it with katsudon can symbolize the bond of Yuri K. and Victor's deepening relationship. Of course, it also symbolizes Yuri and Yurio's growing friendship/respect ;). ("Vkusno" means "tasty" in Russian.😊) Note: I initially brainstormed katsudon sushi rolls (sans seaweed, of course) to be the filling for these piroshki (the egg, onion, & katsu pieces rolled up in the peas & rice), but upon implementation it proved to be too much rice to bite through combined with the dough of the piroshki, and also caused the piroshki to be hecka huge. You could still go this route by using less rice & flattening it more, but at that point it wouldn't be as stable a roll, and you may as well just layer it as directed below. If you did want to make filling bundles though, lay the ingredients on a large sheet of plastic wrap and roll it up tightly, then unwrap from the plastic. Also to note, I did bake a few of these, to see the difference, and I wasn't too keen on the texture of the bread from baking, BUT I did half bake, half deep fry a few and they were great! Haha, so random (I started baking some and after taking a bite of one I had just pulled out of the oven I was like, nope, gonna fry instead). If you want to bake them though, brush the wrapped up piroshki with an egg wash (beaten egg + 1 Tbsp. water) and bake at 375ºF for about 25 minutes, or until golden brown. If you want to be crazy and experiment like I did, bake them for about 12 minutes and then fry them in oil for a few minutes until golden brown. Piroshki dough recipe adapted from Natasha's Kitchen. ** If you simply want to make Yuri K's katsudon (pork cutlet bowl), click here for the recipe! Yurio's Katsudon Pirozhki Ingredients: Piroshki Dough 1/2 Tbsp. Active Dry Yeast 1/2 Cup Water 1/4 Cup + 2 Tbsp. Milk 1 tbsp. Oil 2 tsp. Sugar + pinch extra to sprinkle in yeast 2 tsp. Salt 2 1/4 Cup Flour Oil for Frying Tonkatsu ~ 1 lb. Pork Cutlets (~ 4 cutlets, fat trimmed off) Salt & Pepper ~1/3 Cup Flour 1 Egg, beaten ~1/2 Cup Panko Bread Crumbs Oil for Frying (I use Canola) Katsudon 1 Cup Water 1 tsp. Dashi Powder 4 Tbsp. Aji Mirin 2 Tbsp. Soy Sauce 2 Tbsp. Sugar 1 Large Onion, julienned ~8 Eggs ~2 Cups Cooked White Rice Frozen Peas Directions: 1. Piroshki Dough: Put the yeast in a large mixing bowl. Combine the water & milk & heat for about 45 seconds or so in the microwave to make it nice & warm. Pour this mixture over the yeast, sprinkle in a little sugar, & let sit for about 15 minutes to foam up. Add in the Tbsp. of oil, 2 tsp. sugar, salt, & flour. Mix on low with a dough hook until the dough comes together & is fully combined. 2. Dip your hands in flour & scrape the dough from the sides of the bowl so it's somewhat ball-ish in the center of the bowl. Cover the bowl with plastic wrap & let rise in a warm place for about an hour. (I turned my oven to "warm" for about a minute, then turned it off & closed the dough in there). Flour your hands again & scrape down the dough. Mix it on low speed again for about a minute & then cover it & rise it again in the same way for another hour. Prepare the filling during this time. 3. Tonkatsu part: In a heavy-bottomed pan, bring about 1" or so of canola oil to 350ºF. Rinse the pork & pat it dry with a paper towel. Score each piece a little with a sharp knife, & then sprinkle a little salt & pepper on both sides. Cut each cutlet in half along the length. Put the flour, beaten egg, & panko crumbs in seperate bowls. Dredge each piece of pork in flour, then dip in egg, & then coat well in panko. 4. Depending on the size of your pan, place a few breaded pork pieces in the oil at a time, making sure not to crowd (so, 2-3 pieces should be fine). Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4-5 mins total (make sure the temperature in stable!). Remove the tonkatsu to a paper towel-lined wire rack. 5. Katsudon part: In a small pan, combine 1/4 cup of the dashi stock, 1 Tbsp. of mirin, 1/2 Tbsp. soy sauce, & 1/2 Tbsp. sugar with about 1/4 of the cut onions, & bring to a boil so that the onions get tender, stirring occasionally. Cut each tonkatsu piece into a few horizontal strips, keeping the strips of each piece together (you don't need to cut them completely through like with regular katsudon, but it's not a big deal if you do). Place 2 of the cut tonkatsu into the pan & break an egg over each. Cover the pan with a lid & let cook until the eggs are set. Remove to a large plate. Repeat these steps (combining the sauce ingredients w/ onions, cutting the tonkatsu, cooking with egg) until each tonkatsu has egg & onion. If there is any sauce/liquid from the pan throughout the process, reserve it in a little measuring cup. 6. Making the Piroshki: Heat about 1 1/2" of oil in the heavy-bottomed pan to 350ºF (just add a little more oil to the pan you used earlier, after scooping out any panic crumbs). Heavily flour your hands & a flat work surface. Pull off about a palm-sized portion of dough & flatten it on the work surface, in the flour. Roll the dough to about 4 1/2" x 6" (doesn't need to be exact, but you want it flat, without being so thin that it tears). 7. Place about a Tbsp. worth of cooked rice down the center, staying away from the edges. Place a bunch of frozen peas on the rice (or you could do peas first & then rice), then lay on an egg & onion covered katsu piece (you want the katsu to be about 1 1/2" wide x about 3" - 3 1/2" long. If the piece is too big, just trim it & use the extra pieces for another piroshki). Put more onions & egg on if needed & put about another Tbsp. of rice on top with some more peas. If you have any reserve sauce/liquid, pour a little bit on. Draw up the edges of the dough & pinch them to close. Carefully pick up the piroshki & roll it in your hands to smooth it out & shape it basically like a potato. Repeat this process until all of the katsu et al has been bundled up in piroshki dough. 8. Lower a piroshki or two (depending on the size of your pan) into the hot oil & cook until a deep golden brown, turning to evenly cook both sides (keeping an eye on the oil temperature–you want it at 350ºF). Remove to a paper towel-lined rack & let cool until able to handle comfortably. Serve as is or with a little tonkatsu sauce on the side for dipping (mixed with a little spicy sauce if you prefer that!). * Catch "Yuri!!! On Ice" on Crunchyroll! *

Inspired by Julia Quinn's Bridgerton series, this recipe for minted peas with madeira is too delectable to fling across the table at your eight siblings.

Authentic pastéis de bacalhau. Salted cod croquettes seasoned with fresh onions and garlic.

This Club Sandwich with Chicken just got a healthy 'real-food' makeover. Packed with juicy chicken, crispy bacon, runny eggs, ripe tomatoes, crunchy cucumber, and fresh lettuce, all nestled between two slices of wholegrain sourdough bread. Enjoy as a hearty lunch or dinner.

Crispy, flaky, creamy, spicy... these Buffalo Chicken Phyllo Rolls have it all!

Roll for initiative. Darn. It looks like the only way out of this dungeon is to fill it with gelatinous cubes. Gelatinous Cube Jello Shots 9×13 baking pan 5 3-oz boxes Lime Jell-O 1 ½ cups condensed, sweetened milk, divided 2 ½ cups vodka 5 cups boiling water 1 cup […]

Custard Oatmeal! This dreamy, creamy dessert-like breakfast porridge will make you so excited to jump out of bed in the morning that you'll wake up before the alarm!

A recipe for crepe suzette inspired by Mrs. Patmore in season two of Downton Abbey.

Portuguese Francesinha sandwich comes from the north part of Portugal, specifically the city Porto. Meat, sausages, bread, cheese, ham and a rich sauce!

One of the easiest and most iconic desserts of Latin America is definitely the lemon carlota. It is a refreshing and creamy dessert that has a lot of charm for its simplicity.

Inspired by Grady Hendrix's My Best Friend's Exorcism, this fried ice cream recipe shows your DBQ you love them more than peanut butter loves chocolate.

A refreshing salad with a kick, how much of the dressing ingredients you want to add does not just depend on your taste buds but also on the size of the cucumbers.

Crema Catalana is a Spanish traditional dessert often served during the Saint Joseph festivities. It is like a créme brûlée with a Spanish touch.

The Tartar, remembering Stepan Arkadyich's manner of not naming dishes from the French menu, did not repeat after him, but gave himself the pleasure of

Inspired by Harley Quinn and DC's Birds of Prey, this recipe for The Perfect Egg Sandwich will melt your sadness like processed cheese on a hot griddle.

Today I will teach you how to make the signature Nando’s Portuguese spicy rice. If you are a fan of this well-known food chain you will love this post.

The cabin biscuit served in 3rd class on the Titanic was a simple cracker to help settle passengers' stomachs as seasickness was more prevalent in steerage accommodations.

So here is a new take on Bourdieu’s “The food space” chart. It has none of the deep sociological research that spawned the original behind it, and questions of women’s free time and status, as well…

When Thanksgiving and Hanukkah fall around the same time, it can only mean one this: SO MUCH DELICIOUS FOOD.