#Moroccan Style Chicken Soup
Text
my muses' favorite things...
Jayn
Food - peach ice cream & herb-crusted fish
Drink - hot coffee mixed with chocolate OR sangria
Colour - gold & where deep blue meets violet
Season - spring/summer
Scent - lavender
Instrument - violin
Time of Day - late morning
Item - anthology of fiction from her childhood
Movie - Iron Man
Naela
Food - Moroccan-style tagine (stew w/lamb, dried fruit, spices)
Drink - pretty much any fruit juice made fancy (like mimosas)
Color - periwinkle/lavender (like her/her mom's eyes)
Season - summer
Scent - fresh flowers
Music - harp OR anything by Shakira
Time of Day - late morning
Item - her sword(s) OR a worn fantasy romance paperback
Movie - The Princess Bride
Achilles
Food - banana pancakes OR spanakopita
Drink - he just wants gin, a frappuccino, or water
Color - sea green
Season - summer
Scent - the sea
Music - pop (like Britney Spears) & rock (like Nickelback)
Time of Day - noon
Item - a pair of earrings that his mom bought him
Movie - Star Wars III: Revenge of the Sith
Jas
Food - Japanese food (sushi, curry rice, mochi)
Drink - peppermint tea
Color - bubblegum pink
Season - spring
Scent - citrus
Music - classical (piano)
Time of Day - noon
Item - her dad’s necklace (Wayland ring on a leather cord)
Movie - A Bug’s Life (her dad took her to see it when she was little)
Skadi
Food - beef pot pie (potatoes, peas, carrots) OR blueberry muffins
Drink - something w/cinnamon (rum/horchata) OR Bai Mu Dan tea
Color - forest green
Season - spring & autumn
Scent - cinnamon OR fresh pastry
Music - low woodwinds & chanting
Time of Day - morning
Item - a Jotnar song her parent taught her
Movie - the LOTR trilogy + Good Will Hunting
Oraia
Food - dolmades (Greek stuffed grape leaves), pizettes (Italian chocolate cookies w/almonds & cinnamon)
Drink - paloma (tequila, lime juice, grapefruit soda) or mojito (white rum, sugar, lime juice, soda water & mint); peach green tea
Color - N/A, though she wears a lot of blue & white
Season - any time that isn't cold
Scent - vanilla
Music - Euopop, modern rock, anything worth dancing to
Time of Day - just after sundown
Item - the knife her mom gave her
Movie - Jumping the Broom OR Disney's Hercules
Hestia
Food - Thai coconut chicken soup OR Bûche de Noël [Yule Log]
Drink - Kahlua & Chai OR Chai Tea Latte
Color - orange
Season - winter
Scent - whatever her lover & her kid smell like
Music - 90s pop (mostly dance songs)
Time of Day - early morning
Item - picture of herself & a bunch of the X-Men outside
Movie - Love Actually
Rose
Food - garlic noodles (also she's a vegan, just sayin')
Drink - bourbon OR green tea (either w/honey)
Color - ballet pink OR white
Season - spring (no solstices & few cold breezes)
Scent - the sea
Music - punk-pop (especially acoustic covers)
Time of Day - early afternoon
Item - magic locket (allows for multidimensional comm w/father)
Movie - The Prestige
Aurelia
Food - chicken vindaloo
Drink - simple stuff. Latte. Tom Collins. CBD oil ;)
Color - jade green & gold
Season - summer
Scent - dewy grass, hot cocoa, woodsy cologne
Music - classic rock (especially The Rolling Stones)
Time of Day - early evening
Item - her wand OR a souvenir scarf from Nigeria
Movie - Die Hard OR Waiting to Exhale
Rela
Food - Jogan fruit OR a simple Chinese-style stir fry (vegetarian)
Drink - doesn’t like alcohol; Royal English Breakfast Tea (w/milk)
Color - the electric blue of a holobook
Season - autumn
Scent - trees & forests in general
Music - acoustic covers & R&B
Time of Day - middle of the night
Item - her late master, Maglos Nerot's, yellow lightsaber
Movie - historical documentaries (w/o reenactments)
Eugenia
Food - carbonara (pasta)
Drink - hates alcohol; Arnold Palmer (tea & lemonade)
Color - maroon
Season - spring
Scent - dewy grass
Music - R&B + 00s pop
Time of Day - late morning
Item - she can't pick (isn't materialistic anyway)
Movie - The Bodyguard OR Legends of the Fall
Shayera
Food - chicken mole enchiladas OR falafel
Drink - Hurricane (3x rum, grenadine, OJ, simple syrup) OR a vaguely fruity thing infused w/some caffeine
Color - hot pink
Season - autumn
Scent - cocoa butter
Music - 90s rap & modern alt (Hozier)
Time of Day - noon
Item - her mace
Movie - The Equalizer OR Rush Hour
Mu Lan
Food - nkwobi (spicy Nigerian stew w/cow foot & fish stock)
Drink - ginger beer (doesn't like drinking often)
Color - crimson
Season - spring
Scent - ginger
Music - violin OR indie folk (The Civil Wars, The Lumineers...)
Time of Day - late morning
Item - petals that she preserves in her books
Movie - Miss Congeniality
Monet
Food - steak (medium) frites
Drink - sidecar cocktail (cognac, orange liqueur, lemon juice)
Color - maroon
Season - summer
Scent - apple pie
Music - 80s pop music
Time of Day - noon
Item - her black trenchcoat (which she sometimes wears as M)
Movie - The Mummy
Fantomex
Food - pretty much anything French that's 4-star quality
Drink - White Russian (vodka, coffee liqueur & cream)
Color - white, sometimes silver
Season - winter
Scent - roses
Music - rap (in French, obviously)
Time of Day - nighttime
Item - a picture Evan (his adopted son/nephew) painted for him)
Movie - Casablanca OR Atomic Blonde
Renée Michele
Food - her dad's étouffée OR her mom's lotus root pork bone soup
Drink - vodka & blue raspberry Jello shots OR caramel macchiato
Color - neon colors, typically purple
Season - summer (partly for the thunderstorms)
Scent - chocolate
Music - pop-punk & grunge
Time of Day - noon
Item - her eyes
Movie - Bullet Train
Rhea Livia
Food - cheeseburger w/onions & tomato OR pork broth ramen
Drink - Baya Energy Mango Guava (premade)
Color - electric blue
Season - summer
Scent - chamomile
Music - modern/10s pop
Time of Day - noon
Item - her skateboard
Movie - Scary Movie
1 note
·
View note
Text
I'm so excited to eat soup tomorrow!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Moroccan style chicken soup,!!!!!!!!!!!!??!!???!!!!! CIABATTA DIPPED IN THAT BIRCH??????????!?!! HELL YEAH⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️👴
0 notes
Text
20 of the best menu tasting cuisines from around the world:
1. Japanese Omakase: Omakase is a Japanese phrase that means "I'll leave it up to you." In the context of dining, it means that you are entrusting the chef to choose and serve you their best dishes.
2. French Degustation: Degustation is a French term that refers to a tasting menu. It usually consists of several small courses, each highlighting a different flavor or ingredient.
3. Spanish Tapas: Tapas are small dishes that are meant to be shared. They are a staple of Spanish cuisine and can be found in bars and restaurants throughout the country.
4. Indian Thali: A thali is a traditional Indian meal that consists of a variety of dishes served on a large platter. It typically includes rice, bread, dal, vegetables, and meat or fish.
5. Italian Antipasto: Antipasto is the traditional first course of an Italian meal. It typically includes cured meats, cheeses, olives, and other small bites.
6. Mexican Tacos: Tacos are a staple of Mexican cuisine. They consist of a tortilla filled with various ingredients, such as meat, beans, cheese, and vegetables.
7. Chinese Dim Sum: Dim sum is a traditional Chinese meal that consists of small, bite-sized portions of food served in steamer baskets or on small plates.
8. Thai Street Food: Thailand is known for its vibrant street food culture. From noodles to curries to grilled meats, there's something for everyone.
9. Greek Meze: Meze is the Greek version of tapas. It typically includes small plates of grilled meats, seafood, vegetables, and dips.
10. Lebanese Mezze: Mezze is also popular in Lebanon. It usually includes dishes such as hummus, tabbouleh, baba ghanoush, and stuffed grape leaves.
11. Korean BBQ: Korean BBQ is a style of grilling meat that's popular throughout Korea. It usually involves grilling marinated beef, pork, or chicken at the table.
12. Vietnamese Pho: Pho is a traditional Vietnamese soup that's made with beef broth, rice noodles, and various herbs and spices.
13. Ethiopian Injera: Injera is a type of Ethiopian flatbread that's made from teff flour. It's typically served with various stews and curries.
14. Peruvian Ceviche: Ceviche is a popular dish in Peru that's made from raw fish that's marinated in citrus juices and spices.
15. Moroccan Tagine: Tagine is a Moroccan stew that's cooked in a special earthenware pot called a tagine. It typically includes meat, vegetables, and spices.
16. Turkish Meze: Meze is also popular in Turkey. It usually includes small plates of grilled meats, seafood, vegetables, and dips.
17. Malaysian Satay: Satay is a popular Malaysian dish that consists of skewered and grilled meat, typically chicken or beef, served with a spicy peanut sauce.
18. Swedish Smorgasbord: Smorgasbord is a traditional buffet-style meal in Sweden. It typically includes various types of fish, meats, cheeses, and bread.
19. American BBQ: BBQ is a popular style of cooking in the United States. It usually involves slow-cooking meat over a wood fire and serving it with various types of sauces.
20. Australian Meat Pie: The meat pie is a staple of Australian cuisine. It typically consists of a pastry shell filled with minced meat and gravy.
0 notes
Photo
AThe Best of Gourmet 2006: The World At Your Table
Sketches of Spain: A Tapas Dinner Party
Salt Cod in Tomato Garlic Confit
Roasted Peppers w Boquerones
Chicken Empanada w Chorizo, Raisins and Olives
Rich Beef Broth w Carrot
Short Rib Terrine
Hot Pepper and Garlic Shrimp
Minted Eggplant
Cauliflower w Serrano Ham and Tomato
Potatoes w Peppers and Chorizo
Assorted Spanish Olives and Cheeses
Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup
Pumpkin Seed Brittle
Super Samba: The Flavors of Brazil
Caipirinhas
Shrimp and Black-Eyed Pea “Croquettes”
Calabaza, Corn, and Coconut Soup
Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust
Brazilian-Style Collard Greens
Yuca Gratin
Caramel Coffee Meringues
Chez Nous: A Bistro Dinner in Paris
Salmon and Scallop Terrine w Friséé Salad
Braised Rabbit w Grainy Mustard Sauce
French Lentils w Carrots and Pearl Onions
Prune Armagnac Sorbet
Orange Corkscrew Tuiles
Rewriting the Classics: Easter Dinner in London
Asparagus Custard Tart
Bibb and Tarragon Salad
Mustard Fennel Pork Loin w Cumberland Pan Sauce
Pork Cracklings
Roasted Potatoes w Lemon Salt
Smashed Peas w Mint Butter
Pistachio Rhubarb Trifle
Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark
Grilled Endive w Sherry Vinegar and Ham
Roasted Whole Sea Bass w Pistachio Sauce
Winter Tabbouleh
Dates w Coffee and Cardamom
La Dolce Via: Al Fresco Dining Sicilian-Style
Sweet and Sour Eggplant
Chickpea Fritters
Roasted Red Bell Peppers
Baby Octopus Salad
Fresh Mozzarella
Provolone
Pecorino Romano
Fresh Ricotta
Soppressata
Capocollo
Prosciutto
Sicilian Cured Olives
Rustic Italian Bread
Macaroni and Eggplant
Veal Involtini
Sicilian Salad
Sautéd Escarole
Grilled Oyster Mushrooms
Strawberries w Marsala
Sicilian Cannoli
Passion Pink: A Modern Mexican Dinner
Chile-Dusted Oranges, Jicama, and Cucumber
Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce
Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce
Guanabana Sorbet w Mango Lime Coulis
Masala Magic: A Casual Dinner in Southern India
Chicken and Green Bean Coconut Curry
Basmati Rice
Carrot Pachadi
Watermelon w Fennel Salt
Street Food: Favorite Snacks from our Travels
Jamaican Hot Pepper Shrimp
Beef Pot Stickers
Yakitori
Grilled White Cheese w Oregano Oil
Warm Peanut Salad
Passion-Fruit Nieve
Belgian Fries w Sauce Andalouse
Turkish Lamb Kebabs
Butter Mochi
Orange Crush: A Wintry Dinner Featuring Clementines
Clementine, Olive, and Endive Salad
Glazed Duck w Clementine Sauce
Wild Rice and Bulgar w Braised Vegetables
Chocolate Tart w Candied Clementine Peel
Fresh: An Early Spring Dinner
Artichokes Braised w Garlic and Thyme
Anchovy and rosemary Roasted Lamb w Salsa Verde
Roasted Fennel and Baby Carrots
Souffléed Gnocchi
Chiffonade of Romaine and Bibb Lettuces
Apricot Almond Layer Cake
In Bloom: Lunch Among The Lilacs
Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms
Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil
Blackberry Buttermilk Panna Cottas w Compote
Cool and Bright: Dinner In a Tranquil Garden
Chive and Pine Nut Dip w Sourdough Toasts
Horseradish-Crusted Beef Tenderloin
Bloody Mary Aspic
Potatoes and Haricots Verts w Vinaigrette
Passion-Fruit Meringue Tart
Easy Living: A Lakeside Grilled Supper
Crab Salad w Wonton Crisps and Lime
Grilled Cornish Hens w Coconut Curry Sauce
Pickled Napa Cabbage, Carrots, and Snow Peas
Jasmine Rice w Peanuts and Scallions
Grilled Coconut Pound-Cake Sundaes w Tropical Fruit
Beginning to See The Light: Brunch Alfresco
Mango Mint Sparklers
Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula
Cherry-Apricot Yogurt Sundaes
Maple Granola Brittle
Plateful of Summer: Dining Waterside
Chilled Zucchini Soup
London Broil w Soy Citrus Mayonaise
Summer Tomatoes
Lemon Sun Cakes w Berries and Cream
Dinner Gets Crackin’: Feasting on Crab
Radishes w Triple-Créme Cheese
Steamed Blue Crabs w Black Ginger Dipping Sauce
Herb-Pressed Corn
Farmer Market Greens
Warm Skillet Sour Cherries w Vanilla Ice Cream
Twilight Zone: A Cocktail Party on the Beach
Jealous Marys
Grilled Beef, Chicken, Shrimp, and Mushroom Skewers
Assorted Vegetables
Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce
Strawberries w Port
License To Chill: Cool Food For a Hot Night
Arctic Char Grarvlaks w Cucumber Jelly
Lobster Salad w Glass Noodles and Jicama
Ice-Wine Sorbet w White Peaches
In The Mood: An Intimate Dinner For Two
Fever Cocktails
Smoky Peanuts
Oysters w Champagne-Vinegar Mignonnette
Skate w Wild Mushrooms in Pearl Sauce
Chocolate Mink
A Little Bit Country: Barn Dinner
Deviled Eggs
Cucumber and Tomato Salad w Buttermilk Dressing
Garlicky Fried Chicken
Yellow Squash Casserole
Slow-Cooked Collard Greens
Skillet Corn w Bacon and Onion
Blackberry Peach Cobbler
Chocolate Whiskey Bundt Cake
A New Tradition: A Rustic Thanksgiving With Vegetarian Choices
Edamame Dip w Crudités
Chestnut Soup w Sourdough Sage Croutons
Miso-Rubbed Turkey w Turkey Gravy
Persimmon Cranberry Sauce
Chickpea, Eggplant, and Tomato Tarts
Rustic Porcini Onion Stuffing
Celery and Jicama Sauté
Sweet-Potato Brûlée
Brown Butter and Scallion Mashed Potatoes
Apple Tarts w Vanilla Ice Cream
Honey Pecan Tart w Chocolate Glaze
A Midday Feast: An Easygoing Thanksgiving Brunch
Corn Custard w Chorizo and Mushrooms
Green Leaf Lettuce, Pomegranate, and Almond Salad
Orange Cinnamon Sweet Rolls w Orange Butter
Pineapple Tangerine Batido
Cafe De Olla
Christmas Present: A Very Special Yuletide Dinner
Mussels w Tarragon Celery Vinaigrette
Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Cranberry Horseradish Sauce
Potato and Lardon Casserole
Frenched Green Beans
Hazelnut Paris-Brest
Poached Oranges w Candied Zest and Ginger
All Aglow: Relaxed Holiday Buffet
Crisp Pickled Vegetables
Smoked-Trout Spread
Pasta and Chicken Gratin
Bitter Green Salad w Roasted Pears
Broccolini with Lemon Oil
Chock-Full Blondie Squares
Eggnog Ice Cream
The Recipe Compendium: Appetizers/Dips and Spreads
Asparagus Cigars
Chicken and Cilantro Bits
Orange Soy Baby Back Ribs
Tuna and Caper Brandade Crostini
Crostini
Stuffed Eggs w Goat Cheese and Dill
Cheddar Red Pepper, and Horseradish Spread
Ham and Cheese Spread
Lebneh w Sesame and Herbs
The Recipe Compendium: First Courses
Grilled Zucchini and Tomatoes w Feta Sauce
Beer-Battered Asparagus
Avocado Mousse w Papaya Tomato Relish
White Fish Terrine w Salmon Roe and Dill
Steamed Clams w Bacon, Tomato, and Spinach
Grilled Eggplant Sticks w Tomato and Feta
The Recipe Compendium: Breads
Oatmeal Wheat Bread
Oatmeal Scones
Cheddar Dill Biscuits
Cinnamon Sugar Biscuits
Linzer Muffins
Bacon Corn Muffins
The Recipe Compendium: Soups
Chilled Carrot Honey Soup
Peach and Tomato Gazpacho
Barley Soup w Duck Confit and Root Vegetables
Cream of Barley Soup w Dill
Cauliflower Soup w Almonds
Tawianese Beef Noodle Soup
Asian Dumpling Soup
Herbed Bean and Pasta Soup
Lemony Lentil Soup w Cilantro
Cheddar Beer Soup
Curried Pumpkin Soup
The Recipe Compendium: Fish and Shellfish
Flounder w Champagne Grapes
Flounder in Jalapeño Cream
Fish w Curried Cucumber Tomato Water and Tomato Herb Salad
Catfish Spicy Tomato Sauce
Peanut-Crusted Trout w Pineapple Cilantro Relish
Fish Tacos
Broiled Salmon w Citrus Yogurt Sauce
Salmon w Endive, Dill, and Cream
Broiled Mackerel w Ginger and Garlic
Mahimahi w Brown Sugar Soy Glaze
Mussels Lager
Mussels w Tomato Broth
Tomato Sauce
Sea Scallops w Mushrooms and Sherry
Green Curry Shrimp w Noodles
Shrimp and Tasso Gumbo
Shrimp Curry
Shrimp and Avocado in Tamarind Sauce
The Recipe Compendium: Meats
Broiled Steak w Horseradish Cream
Filets Mignons w Orange Fennel Crust
Sunday Rib Roast
Boeuf À La Mode
Rib-Eye Steak w Warm Tomato Corn Salad
Beef Pinwheels w Arugula Salad
Skirt Steak w Red-Wine Sauce
Stout-Braised Short Ribs
Meatloaf
Chipotle Burgers
Grilled Jerk Pork w Curried Peach Relish
BBQ Pork Tenderloin
Orange-Soy Braised Pork Ribs
Pork Chops w Mustard Sauce
Vietnamese Caramelized Grilled Pork
Stir-Fried Pork and Napa Cabbage
Italian Sausage w Red Grapes
Grilled Italian Sausage w Warm Pepper and Onion Salad
Potato-and-Chorizo-Stuffed Ancho Chiles
Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup
Turkish-Style Lamb Burgers w Walnut Sauce
Lamb and Polenta “Lasagne”
The Recipe Compendium: Poultry
Pan-Seared Chicken w Tarragon Butter Sauce
Roast Chicken Dinner
Roast Chicken and Asparagus
Grilled Lemon Chicken
Apricot Chicken w Almonds
Sweet-and-Sour Chicken Thighs w Carrots
Chili and Honey Chicken Legs
Braised Chicken w Apples and Sage
Chicken w Chilaquiles and Salsa Verde
Duck Breasts w Sweet Cherry Sauce
The Simplest Roast Turkey
Turkey Giblet Stock
Turkey Giblet Gravy
Turkey Jambalaya
The Recipe Compendium: Breakfast, Brunch, and Sandwiches
Multigrain Toasts w Scrambled Eggs and Canadian Bacon
Zucchini, Bacon, and Gruyere Quiche
Arugula and Fontina Frittata
Poached Eggs w Tomato Cilantro Sauce
Tomato and Cheddar Soufflés
Belgian Buttermilk Waffles w Glazed Bananas
Griddle Cakes w Marmalade and Clotted Cream
Browned Onion Kugels
Spiced Beef and Onion Pitas w Parsley Sauce
Grilled Cheddar and Bacon Sandwiches w Mango Chutney
Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise
Grilled Monterey Jack and Corn Quesadillas
Pasta and Grains
Pasta Shells w Summer Vegetable Sauce
Linguine w White Clam Sauce
Cavatappi w Butternut Squash
Red Wine Spaghetti w Broccoli
Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic
Couscous w Spiced Zucchini
Penne Rigate w Mixed Greens and Pine Nuts
Macarornes Con Crema Y Queso
Acini Di Pepe w Spinach and Feta
Tagliatelle w Chestnuts, Pancetta, and Sage
Savory Farro Tart
Butternut Squash Polenta
Cumin Herb Rice Pilaf
Cinnamon-Spiced Rice
Bulgar, Apricot, and Pine Nut Dressing
Polenta and Sausage Stuffing
Louisiana Shrimp Rice Dressing
Vegetables
Asparagus w Olive and Orange Butter
Kale w Garlic and Bacon
Green Beans w Lemon and Pine Nuts
Brussels Sprouts w Chestnuts
Southwestern Succotash
Roasted Corn w Chipotle Mayonnaise
Scallion Cornmeal Fritters
Wilted Cabbage w Mustard and Horseradish
Peas w Bacon and Dill
Curried Okra w Chickpeas and Tomatoes
Roasted Potato Wedges w Rosemary Butter
Bubble and Squeak
Fried Potatoes w Oregano and Parmesan
Balsamic Roasted Potato Wedges
Potato and Blue Cheese Gratin
Swiss Chard w Raisins and Pine Nuts
Roasted Sweet Potatoes w Lime Syrup and Chives
Sweet-Potato Purée w Smoked Paprika
Tomato Bread Pudding
Butternut Squash w Shallots and Sage
Salads
Melon, Zucchini, and Chicken Salad
Salmon Platter w Caper Dressing
Curried Egg Salad
Spinach Salad
Fennel and Endive Salad w Orange Vinaigrette
Casear Salad
Escarole and Edamame Salad
Parsley and Cabbage Salad
Roasted Potato and Okra Salad
Cherry Tomato and Lemon Salad
Lentil Salad w Tomato and Dill
Vietnamese Rice Noodle Salad
Barley and Corn Salad w Basil, Chive Dressing
Quinoa and Bulgar Salad w Feta
Sauces and Condiments
Asian Dipping Sauce
Spicy Hazelnut Sauce
Cranberry Quince Sauce
Onion Gravy
Beurre Blanc
Thyme Garlic Butter
Green Olive and Pimiento Relish
Concord Grape Jam
Pickled Onions
Pickled Peaches
Desserts
Chocolate Yogurt Cake
Blueberry Pudding Cake
Cardamom Apple Almond Cake
Cranberry Walnut Upside-Down Cake
Chocolate Espresso Spelt Cake
Pumpkin Spice Bundt Cake w Buttermilk Icing
Mini Black and White Cookies
Fig Swirls
Coconut Macaroons
Granola Chocolate Chip Cookies
Peanut Tuiles
Crunchy Pecan Cookies
Cranberry Oat Bars
Sweet-Potato Pie w Gingersnap Pecan Crust
Kiwi Tart
Banofeee Pie
Brandied Peach Parfaits
Banana Ice Cream Sandwiches
Cantaloupe Granita
Avocado Gelato
Rhubarb Sorbet w Vanilla Rhubarb Compote
Amaretti-Stuffed Peaches
Berry Toast Cups
Broiled Plums w Mango Sorbet
Apricot Pandowdy
Lemon Gelatin w Raspberries
Sticky Toffee Pudding
Black Rice Pudding
Orange Coeurs À La Creme w Strawberry Raspberry Sauce
0 notes
Text
Mastering the Kitchen: Expert Cooking Techniques
If you want to learn cooking or upgrade your cooking skills, watching a TV show or web series can help.
Watch cooking shows by Masterchef contestants like Shipra Khanna and Ripu Daman on the Watcho app. Apart from cooking shows, you can check other genres like romance, drama, thriller, and comedy on this app. The original web series like Sarhad, Jaalsaazi, Yeh Yaariyan, Jokeistan, Mystery Dad are worth a watch. Looking for the best cooking TV shows and web series to watch and learn? Check out these:
Look I can Cook with Shipra Khanna - cooking web series on Watcho app
Enjoy watching this web series by Masterchef contestant Shipra Khanna. Watch and cook along while watching the 15 episodes on the Watcho app. Learn to cook recipes like chicken coconut curry, mushroom cheese toast, lemon rice, etc. Check out this cooking web series on the Watcho app is Look I Can Cook with Ripu Daman.
Barefoot Contessa - cooking TV series
Watch and learn cooking with Ina Garten as she cooks moreish and hearty recipes. Learn entertaining tips for a holiday party or celebratory dinner. Learn quintessential recipes like roast chicken, baked eggplant parmigiana, chicken thighs in creamy mustard sauce, and Moroccan lamb tajine. If you like to bake, you will learn recipes like vanilla rum panna cotta with salted caramel, bourbon honey cake, pumpkin spice cupcakes with maple frosting, cranberry, and apple cake.
Jamie’s 30-Minute Meals - cooking TV series
Watch as Jamie prepares a scrumptious three-course meal in thirty minutes or less. Watch over 40 episodes to learn delicious recipes that can be cooked within 30 minutes or less. Learn recipes like potato dauphinoise, mushroom risotto, Asian-style salmon, Yorkshire pudding, etc. Looking for recipes for busy weeknight dinners? Watch this cooking TV series. Every meal featured in this cooking series consists of an appetizer, main course, and dessert.
Nigella’s Kitchen - cooking show
Watch the queen of home cooking prepare delicious yet simple recipes using local and seasonal ingredients. Learn the art of making comfort food with pantry staples. Learn holiday dinner recipes like a star mince pie, chili jam, maple roast parsnips, chocolate fruit cake, squash & sweet potato soup, etc. Follow Nigella along in her kitchen as she cooks these recipes that are easy and utterly delicious.
These are some of the best cooking web series and TV shows that you can watch to upgrade your cooking skills and become a pro in home cooking.
0 notes
Text
🥀🍂🍁 easy autumn recipes 🍁🍂🥀
beverages
butterbeer
caramel apple hocus latte
chai, cider and caramel fall drink
dates hot chocolate
deluxe hot chocolate with marshmallows
homemade hot chocolate
hot apple pie punch
lemon and ginger tea
moroccan style white hot chocolate
mulled apple juice
mulled tea
pumpkin juice
pumpkin nutella hot chocolate
pumpkin spice latte
desserts
apple and cinnamon loaf cake
apple crumble cake
apple hand pies
apple and honey challah
apple pancakes
apple turnovers
autumn cheesecake
butterbeer cupcakes
caramel apple bars
carrot cake balls
carrot and sultana cake with creamy orange frosting
chewy oat cookies
chocolate pistachio fudge
cinnamon roll pancakes
date and walnut cake
honey cake
maple sugar pie
mini apple and almond cakes
mushroom meringues
patterned pumpkin swiss roll
perfect apple pie
pryaniki
pumpkin spice cupcakes
pumpkin spice muffins with cream cheese filling
pumpkin spice scones
soft pumpkin cookies with cream cheese frosting
toffee apple muffins
vanilla and nutmeg baked rice pudding
dinners
aubergine and mozzarella bake
beef cheek and butternut squash broth in sourdough bread bowls
butternut squash curry with cauliflower rice
chicken, leek, and mushroom pies
coddle with pearl barley
irish stew
kiki's delivery service fish pie
lamb casserole with aubergine
leg of lamb m'hammar
mushroom omelette
one pot creamy mushroom pasta
pumpkin risotto
sausage and bean casserole
sicilian pasta with tomatoes, garlic, and almonds
spicy root and lentil casserole
stuffed eggplants
vegetable pizza
veggie pot pie
dips, preserves and sauces
apple and blackberry jam
apple sauce
aubergine hummus
bessara
blueberry butter
country apple sauce
date jam
jumbo chilli sauce
plum jam
soups
borlotti bean, tomato, and spinach soup
chicken and barley stew
chicken and brown rice soup
chicken soup
chicken wild rice soup
curried carrot soup
garlic broth
good vegetable soup
harira
hearty irish veg soup
hearty white bean soup
lentil, chickpea, and paprika soup
minestrone in minutes
pumpkin soup
potato leek soup
speedy seafood supper
stuffed pepper soup
sweet potato soup
starters, sides, etc
butternut squash, sage, and crème fraîche mash
champ
chinese dumplings with mushrooms and butternut squash
creole aubergines
colcannon
mhencha with spicy ground beef (you can get the kiri cheese from any middle-eastern run supermarket).
moroccan potato salad
mushroom hand pies
polish mushroom pasties
sweet potato wedges
tuna and beans
vegetable cigars
#autumn#rip to whoever checks my blog cuz im pinning this for my own reference#so far i've made the good vegetable soup#it's good#long post#update: the toffee apple muffins are both very tasty and perfectly suited to my minimal cooking skills#masterpost#hall of fame
12K notes
·
View notes
Text
Alright I reblogged a post earlier about not ever knowing what to make for dinner so in the spirit of possibly helping someone figure out what to make for dinner, here's a list of recipes (please add).
Vegetables:
Roasted cauliflower with turmeric
Broccoli with cheese sauce
Grilled peppers (or other vegetables)
Roasted asparagus
Honey balsamic roasted Brussels sprouts
Roasted carrots with dill
Mexican street corn
Salads:
Caesar salad
Spinach salad
Green salad with apples and cranberries
Greek salad
Caprese salad
Mango tomato salad
Black bean salad
Soups:
Pumpkin soup
Chicken tortilla soup
Potato soup
Chicken vegetable soup
Fresh tomato soup
Ramen
Potatoes:
Potato skins/potato boats
Scalloped potatoes
Potato wedges
Mashed potatoes
Potato salad (Greek style)
Chicken:
Moroccan chicken with olives and lemon
Lime cilantro chicken
Grilled chicken
Chicken teriyaki
Thai chicken curry
Chicken enchiladas
Breaded chicken
Beef:
Korean beef
Beef chili
Beef stir fry
Hamburgers
Meatballs
Spaghetti sauce
Beef stroganoff
Beef and barley stew
Nachos
Fish:
Maple salmon
Fish tacos
Lemon butter fish
Sushi
Vegetarian mains:
Gnocchi with vegetables
Ratatoullie
Aloo gobi (potato cauliflower curry)
Tomato rice and beans
Other basics:
Pasta
Rice
Tomato sauce
Pesto
Biscuits
Homemade bread
Garlic bread
869 notes
·
View notes
Text
Exspaining Spain: regions
Melilla (Melilla)
Melilla is an autonomous city in the north of Africa.
Architecture
Catalan Modernism is the most common architectural style in the city, as Ceuta has the second-largest concentration of Modernist constructions in Spain, after Barcelona.
Climate
The predominant climate type is the Mediterranean one, characterized by hot summers and mild winters. Winter and fall are the rainiest seasons. The average temperature throughout the year is 18.9 °C (66 ºF).
Economy
The main industry is fishing, so the economic center is the port, but the service sector is the most important one. The majority of the population works for the public administration or the armed forces.
Famous people
Diego Martín - actor and singer
Driss Deiback - movie director
Farah Ahmed - model
Fernando Arrabal - writer
Goyo Jiménez - actor and comedian
Miguel Fernández - poet
Munir Mohamedi - soccer player
Gastronomy
The Melillan diet is based on fish, seafood, vegetables, and meat. Typical dishes include rape a la Rusadir (monk fish with peppers, peas, and tomato sauce), pollo a la moruna (chicken with almonds, raisins, and vegetables), tayín (meat and vegetables stew), harira (soup with meat, tomatoes, and legumes), and pañuelo (a kind of crêpe filled with caramelized onion or honey and cheese).
Rape a la Rusadir
Pañuelo
History
7th century BCE - Phoenicians
42 CE - Roman conquest
10th century - Muslim control
1497 - Reconquest
1774-1775 - siege by Moroccan forces
1936 - beginning of the military uprising that led to the Spanish Civil War
1995 - independence from Andalusia
Languages
The only official language of the region is Spanish, but Arabic, Hebrew, and Riffian are also spoken. Riffian, also known as Tarifit, is an Amazigh language spoken in the Rif region in northern Morocco.
Monuments and landmarks
There are no UNESCO World Heritage Sites in Melilla. Landmarks include the Church of the Sacred Heart of Jesus, the Central Mosque of Melilla, the Golden Triangle, and the Or Zaruah Sinagogue.
Central Mosque of Melilla
Or Zaruah Sinagogue
27 notes
·
View notes
Note
4,11,12,14,15
4. Pyjamas
11. Baby blue
12. Breakfast: Natural Greek yogurt with fruit and granola, Lunch: spinach and lentil soup with wholemeal bread and for Dinner: steamed chicken madras and Moroccan style potatoes
14. Depends who I'm around tbh I'm a mix of an introvert and extrovert
15. 💀💀💀
1 note
·
View note
Text
Your Holiday Mom: Savta
Happy holidays
Dear beloved child
I am known as Savta, which means granny in Hebrew, because if you come within my orbit, I will treat you like one of my grandchildren. You will be fussed over, asked questions (most of which you don’t want to answer) and fed home cooked food until your sides split. Whilst I am traditional and old-fashioned, there isn’t a food processor or microwave in my home, I believe that people are people, and I believe that you are a loveable human being that needs love, more love and even more love, and, of course, food.
As you may know, Chanuka is an 8 day holiday, well dear, this savta does not have the energy to cook like this all 8 days, so I’ll tell you what’s on the Shabbat menu,and then you can stay a week to eat all the left-overs ;).
As you walk in, you may notice a beautiful candelabra with between 2 and 9 oil lamps twinkling in the window. This is in memory of a miracle that happened many years ago in our Temple. There are also 2 more candles on the table in honour of the Sabbath. This may be your first time eating with Jews, so I want you to know that we love questions, please don’t be afraid to ask them.
After singing to welcome the angels to our home, of which you are most certainly one, we sing another song to thank the women of the house for all their hard work. After this we sanctify the wine and the Sabbath. Once everyone has had a sip of wine, we wash our hands in time-honoured tradition, and bless bread that I wake specially early on Fridays to make fresh every week. Then starts the food.
To start with, we have salads (some people call this mezze). There are some people called vegetarians that love this course, I honestly don’t know why, it’s only vegetables, even if they are the most tasty vegetables on the planet. I make between 10 to 30 salads for my table. (There is a joke that someone asks a Moroccan women who has a table with no legs, “what’s missing from your table?”, to which she answers, “salads!!”). There is Taboule and Hummous, a sweet and a sour carrot salad, at least one potato salad (made without mayonnaise, which people called vegans seem to be in awe of. I really don’t get these labels, but so long as my children have something to eat, I am happy). There are 3 types of olives, each in their own sauce, there is a fennel salad, tomato, cucumber, chickpeas and eggplant salads. Each has its own flavour, with spices and juices galore. My favourite has to be matboucha. This is a salad where chopped tomatoes are simmered down for hours on end until they form a spreadable paste. I sometimes see a cheap imitation in the shops, and I feel sorry for those who don’t have a savta to make them the real thing. All of these salads are placed on the stunning table cloth in the most beautiful bowls that I brought with me from Morocco. Whilst the table looks impressive, I want you to know that the most important thing is that you are with us and enjoying yourself. Don’t feel afraid to tell savta that you don’t like a certain spice or you are allergic to something. That way she can let you know what foods are best avoided.
After this is the Moroccan fish. This is, for me, is one of the highlights of the meal. The fish is cooked in a slightly spicy sauce, but the biggest challenge is not to eat too much and not have space for the rest of the meal. After this I used to make chicken soup, until a vegan friend came around and in order to make something for him to eat, I found an old Moroccan recipe for a soup that uses butternut squash, chickpeas, carrots and spices. I loved it so much, I never went back to chicken soup after that. In between courses, we usually sing songs that have been sung in our families for generations. Don’t worry if you don’t know Hebrew, we have books that have the words using English letters. (Also, please don’t tell anyone, most of us don’t know what the words mean, but tradition 😉
Now comes the main course, I usually have a Berber style chicken cooked on the stove top with chickpeas and spices. I also have a lentil stew from Ethiopia, which feeds my vegan friends and children. There is rice and a vegetarian tagine to round off the meal.
For dessert (if you have space, but of course you have space, you are a growing person), we will have sfenj, a Moroccan-style doughnut, in honour of Chanukah, as it is cooked in oil. As it is a little dry, we have sugar to sprinkle on top. Alternatively, there are fruits and mint tea, dates and nuts to complete the meal.
You are more than welcome to stay after the meal. We have some games that you can play, and I am sure that you will enjoy the people that come, just as much as we will enjoy having you.
Your Holiday Mom: Savta was originally published on Your Holiday Mom
12 notes
·
View notes
Text
top ten soups in no order
lentil soup (moroccan & turkish style)
split pea soup (aka bessara)
pho
mushroom soup
chicken noodle soup
dumpling soup
tom yam kung
my mom’s harira (nobody else’s is valid but i reckon everybody feels this way about their mom’s harira)
laksa
i have never had any mexican style soup but i am sure they’re good so they get a honorable mention out of pure conjecture
#mushroom soup is the only valid western soup everything else tastes and feels like vomit i said what i said#and i only trust my mom's recipe aka where there is a shit ton of garlic
14 notes
·
View notes
Text
Top 20 popular cuisines from around the world:
1. Italian cuisine - famous for pasta, pizza, and a variety of sauces.
2. Chinese cuisine - known for its diverse range of dishes and regional specialties.
3. Japanese cuisine - famous for sushi, sashimi, and ramen.
4. French cuisine - renowned for its rich sauces and classic dishes like coq au vin and boeuf bourguignon.
5. Mexican cuisine - known for its spicy and flavorful dishes like tacos, burritos, and guacamole.
6. Spanish cuisine - famous for tapas and paella.
7. Indian cuisine - famous for its spicy curries and biryanis.
8. Thai cuisine - known for its spicy and sweet flavors in dishes like tom yum soup and pad Thai.
9. Greek cuisine - famous for its Mediterranean flavors, such as tzatziki and moussaka.
10. Vietnamese cuisine - known for its fresh herbs and light flavors in dishes like pho and banh mi.
11. Korean cuisine - famous for its barbecued meats and kimchi.
12. Lebanese cuisine - known for its mezze platters and grilled meats.
13. Turkish cuisine - famous for its kebabs and baklava.
14. Moroccan cuisine - known for its couscous and tagines.
15. Ethiopian cuisine - famous for its injera bread and spicy stews.
16. Peruvian cuisine - known for its ceviche and grilled meats.
17. Brazilian cuisine - famous for its churrasco-style grilled meats and feijoada.
18. Caribbean cuisine - known for its spicy and flavorful dishes like jerk chicken and plantains.
19. Russian cuisine - famous for hearty dishes like borscht and beef stroganoff.
20. German cuisine - known for its sausages, sauerkraut, and beer.
The ranking of these cuisines is subjective and can vary depending on personal taste. However, Italian cuisine, Chinese cuisine, Japanese cuisine, French cuisine, and Mexican cuisine tend to be more popular and widely recognized around the world.
Italian cuisine has a reputation for being delicious, simple, and comforting. Its use of fresh ingredients and traditional techniques has made it a favorite of many. Chinese cuisine is widely recognized for its diversity and the art of dim sum. Japanese cuisine has a reputation for being healthy, fresh, and delicious, with dishes like sushi and sashimi gaining popularity worldwide. French cuisine is famous for its rich sauces and sophisticated flavors, while Mexican cuisine is known for its bold and spicy flavors, which have become popular in many parts of the world.
Italian cuisine is known for its use of fresh, high-quality ingredients, such as tomatoes, olive oil, garlic, and basil. The cuisine varies widely by region, with northern Italian cuisine emphasizing cream and butter-based sauces and hearty meats, while southern Italian cuisine features tomato-based sauces and seafood. Some of the most popular Italian dishes include pizza, pasta dishes like spaghetti carbonara and fettuccine alfredo, and classic desserts like tiramisu and cannoli.
Chinese cuisine is incredibly diverse, with eight major regional cuisines, each with their own unique flavors and cooking techniques. Some of the most popular Chinese dishes include stir-fried vegetables and meats, dumplings, hot pot, and Peking duck. Chinese cuisine also features a wide range of sauces and spices, from spicy Sichuan peppercorns to sweet hoisin sauce.
Japanese cuisine is known for its focus on fresh, seasonal ingredients and simple, elegant presentation. Popular Japanese dishes include sushi, sashimi, tempura, and ramen. Japanese cuisine also features a wide range of pickled vegetables, soy-based sauces, and unique ingredients like wasabi and yuzu.
French cuisine is famous for its rich, buttery sauces and sophisticated flavors. Classic French dishes include coq au vin, bouillabaisse, and escargots. French cuisine also features a wide range of cheeses, wines, and desserts, such as croissants, macarons, and crème brûlée.
Mexican cuisine is known for its bold, spicy flavors and use of ingredients like chili peppers, tomatoes, and avocados. Popular Mexican dishes include tacos, burritos, enchiladas, and guacamole. Mexican cuisine also features a wide range of spices, such as cumin, coriander, and paprika, and a variety of different types of salsas.
In addition to these cuisines, there are many other delicious and diverse cuisines around the world, each with their own unique flavors and ingredients. Overall, these cuisines offer a wide range of flavors and dishes that cater to different tastes and preferences.
0 notes
Text
High Tea at X2
Hi Tea or High Tea? The high in high tea refers to the time at which the food is served; it’s not high as in high and mighty, but high as in high noon.
The drinking of tea not only became a social event for the people, it altered the time and manner in which they took tea. Usually the high tea is served at late noon with multiple sweet as well as savory dishes. It shares a lot of characteristics with an evening meal and is eaten at a table, rather than on comfortable chairs.
X2 Pan Asian Dining Serves their High Tea in Style.
Before sitting down to indulge in a sumptuous selection of sweet and savory treats, it is time to explore how well the high tea at X2 is served!
The high tea is served in a lit corridor with artistic wall hangings; multiple tables queued at different angles giving the place a Royal look. The first-rate food is unlimited, while the staff is extremely courteous, managing the fine balance of keeping a little distance while always remaining attentive. Though constantly busy and lit up with conversation, things thankfully aren't run like a military option, so guests remain unrushed.
With more than thirty dishes in the menu including beverages of your choice, the restaurant justifies its name as one of the famous place with best high tea in the city.
Tier of Appetizers
Tapas, canapés, boiled eggs! All here!
Boiled eggs with salsa topping, savory canapés with black olives and saucy tapas—the highlights of this tier.
So, what about the main dishes when there is a huge variety of appetizers?
Focal Dishes
Chicken? Prawns? What more?
A long array of Chinese, Thai, Continental and Pakistani dishes spread to the length of the entire wall.
Satay chicken dipped in coconut sauce and tempura prawns, Italian pasta, saucy Moroccan Chicken, hot and spicy Szechuan chicken —the highlights of this array.
Not just that, on your demand, you will be served with fresh pizza right on your table and yes, of course, the soup of your choice.
Salad Bar
Salads? Carbs? Taste? Fun?
A generous selection of salads just enough to satisfy your thirst for carbs. Macaroni cold salad, pineapple salad, apple cream salad, pasta, spaghetti and much more.
Chaat Corner
Mouthwatering and piquant stuff!
A whole table is dedicated to chaats of diiferent variety. Chana chaat, fruit chaat, golgappay—demanding dishes of this corner.
Delights Bar
Oven fresh delights decorated on a plinth!
The enticing aroma of the sweet treats gives you a feel of standing right in a local bakery, reminding you of the positive memory of your childhood. Special X2 sweet dish “Umm-e-Ali”—a fusion of bread pudding in caramel—characteristic dish of this corner. Justify your craving for assorted pastries, Busbosa, oreo delight, cheesecake, chocolate mousse and much more.
So, now you know where to go for a perfect high tea for tomorrow’s get together?
#x2cafe#Lahore#hightea#hitea#sweets#delights#chicken#prawns#salad#golgappay#foodporn#foodies#foodstyle#foodblogger#food diary#foodstagram#foodgasm#foodpics
16 notes
·
View notes
Photo
Food in Vogue | Maxime de La Falaise
Vogue’s Food Gazette
Crab Quiche
Moroccan Marmalade w Rose Water
Lean or Low-Fat Sorrel Soup
Rich and Creamy Sorrel Soup
Marie-Pierre De Cicco’s Caviar Pie
Porto Fruit Jelly
Bellissimo Bellini
A Frozen Bowl of Seashells
Elderberry-Blossom Pancakes
Apple Chutney
Savory Baked Apples
Ginger Loaf w Lemon Sauce
Lemon Sauce
The Beauty of Steam
Raspberry or Blueberry Kissel
Honey-Nut Butter
Madeleines From Mexico
Lemon Vodka
Marron Icebox Cake
Normandy Quail, A Thanksgiving Switch
Roast Duck Tip-Off
Oyster Soup
Fish Stock
Orkney Islands Plum Pudding
Drambuie or Brandy Sauce
Buñuelos
Raspberry Ice
Tomatoes Vinaigrette
Endives, Leeks, and Celery
Black Radishes
Marinated Mushrooms
Turkey w Apricots
Kasha
Panbroiled Steak
Garlic Butter
Maître D’Hôtel Butter
Shallot Butter
Solferino Sauce
Bordelaise Sauce for Rib Steaks
Marchand De Vin Sauce
Pastilla (Moroccan Pigeon Pie)
Pasta E Fagioli (Pasta and Vegetable Soup)
Cumberland Chicken
Devil’s Kisses
Veal-Stuffed Lemons (Precious Lemons)
Poached-Egg Soufflé
Shad Roe w Oranges
East India Salad
April Fool
Seaworthy Pasta
Bass w Pesto Sauce
Pesto Sauce
Drink Up (Rosé/Campari)
Off-With-A-Bang Breakfast
Rognonnade De Veau (Braised Loin of Veal w Kidneys)
Vegetable Juice Kickers
Steak Tartare
Liquid Gold (Pineapple/Champagne)
Nantucket Bluefish
Salt-Air Fish
Roasted Marinated Vegetables
Citrus Salad For A Picnic
Gigot À La Ficelle (Leg of Lamb Roasted on a String)
Boeuf À La Ficelle (Beef Cooked on a String)
Summer Carrots
Lemon Caviar
Resandwich
Oyster Stew
Strawberries in Orange Juice
Vin Blanc Cassis (White Wine w Cassis)
Potted Shrimp
Fillets of Sole w Tomatoes and Pesto Sauce
Orange and Mint Salad
Tomato Salad
Capon w Onion and Celery Stuffing
Wine Cup (Fruit, Brandy, Bordeaux)
Cherry-Ripe Duck
Zucchini Casserole
Green Salad
Hot Fruit Salad
Hot Chicken w Rice and Melon
Cold Chicken w Melon in Curry Sauce
Yorkshire Mint Pasties
Egg Mousse
Toffee Flan
Sweet-And-Sour Wild Boar/Sauce (Arabella La Cloche)
Fried Polenta
Granita Di Limone
Cranberry Cumberland Sauce (Maurice Moore-Betty)
Two-Squash Soup
Panache
Carrot Soup (Arabella Boxer)
Grilled Chicken on Watercress Salad
Watercress Salad
Marmalade Toast
Very Rich Chocolate Cake (Lady Lucinda Harrod)
Tibetan Wine Soup
Chicken in Winter Squash, Warhol Style (Andy Warhol)
Black-Gold Linguine
Gilding the Cake and Eating It Too
Sformato Di Tagliatelle (Noodle Soufflé) (Marchesa Catherine di Montezemolo)
Besciamella (Béchamel Sauce)
Tagliatelle Colorate (Tinted Noodles w Sauce)
Carmen’s Milk Shake (Mrs. Richard D. Kaplan)
Carmen’s Beef Stew
East Hampton Fish Stew
Watercress Soup (Lily Auchincloss)
Chicken Breasts À La Auchincloss
Lily’s Oriental Salad
Smoke-Roasted Chicken (Cheyenne)
Cheyenne’s “Indian” Pudding
Cucumber Salad
Lamb and Green Chili Stew (Yeffe Kimball)
Cranberry Fritters
Stuffed Game Hens
Indian Bread
Clear Tomato Soup (Mrs. René Bouché)
Striped Bass “En Bonne Bouché”
Raspberry Tart
Portable Fettuccine (Beverly Pepper)
Picnic Sardines In Vine Leaves
Traveling Carrots
The Season’s Chicken
Anchovy, Crab Meat, or Lobster Butter
Curry Butter
Green Anchovy Butter
Herb Butter
Ham Butter
Jellied Madrilène w Celery
Herbed Roast Chicken Legs
Tomatoes w Feta Cheese
Also-Eats: Cheater’s Mayonnaise
Molly’s Moviegoer’s Pork Roast (Molly Haskell)
Roast Beef w Anchovies
Hot Stuffed Artichokes
Flemish Beer Stew
Pollo À La Chilindrón (Pilar Turner)
Seafood Salad
Melon and Onion Soup
Sardines In White Wine
Dutch Babies
Cold Tomato and Lemon Soup (Giorgio Sant’Angelo)
Baked Seviche
Zucchini in Lemon
Dolce Al Limone (Lemon Dessert)
Giorgio’s Grandmother’s Face Cream
Cheese Pie w Asparagus (Margot Vonnegut Rivera)
Margot’s Fig Dessert
Marinated Salmon (Mrs. Paul Peralta-Ramos)
Mustard Sauce for Marinated Salmon
Curried Rice Salad
Bulgar Salad
Three-Pepper Chicken w Onions and Endives
Rigatoni w Ricotta
Lasagne Verde Alla Bolognese (Green Lasagne in the Bolognese)
Green Pea Soup
Vegetable Soup
Braised Endives
Asparagus Tips w Prosciutto
Glazed Herbed Carrots
Saffron Apples w Almond Cream
Almond Cream
Eggplant Stuffed w Anchovies
Corned Mutton Ham
Saffron Bread
Buttermilk Irish Bread
Vegetable Greens
Leftover Bread and Biscuits
Leftover Egg Whites
Soured Milk or Cream
Leftover Jellies and Jams
Citrus Fruit
Baked Onions
Fish Soup
Sweet-And-Sour Pouched Chicken
Potatoes À La Courvey
Grilled Chicken Legs and Wings
Green Bean Soup
Boeuf À La Mode
Grilled Pig’s Feet
Apples and Potatoes
Pistachio Cream
Normandy Eggs
Hide-And-Seek Eggs
Eggs Lucchese
Oeufs Mollets Carême
Oeufs Mollets Niçoise
Oeufs Mollets w Seafood
Egg Salad w Asparagus
Potted Eggs and Sardines
Celebrity Recipes
Breakfast
Eggs w Black Bread (Boris Chaliapin)
Blini w Smoked Salmon (Fleur Cowles)
Mocha Brunch Drink (André Emmerich)
Kegeree (David Niven)
Yogurt Breakfast (Vidal Sassoon)
Sour-Cream Coffeecake (Ethel Scull)
Basque Omelette (Nancy Kissinger)
Potato Knishes w/o Dough (Jule Styne)
Breakfast For Two (Gloria Vanderbilt)
Crab Meat In A Skillet (George Bradshaw and Ruth Norman)
Dried Fruits Olympus (Tom Wolfe)
Lunch
Brandy-Wine Scallops (Sydney Gruson)
Celery Root Remoulade (Denise Hale)
Provençal Shrimp and Rice (Maxime De La Falaise)
Crêpes Écossaises
Sole Czarina
Pâté Maison (Dione Lucas)
Cold Tomato Souffle (Henry Mcilhenny)
Sliced Beef and Mayonnaise (Ashton Hawkins)
Molded Chopped Chicken Livers (Mitzi Hewhouse)
Cold Picnic Omelette (Muriel Resnik)
Baked Schmaltz Herring and Snorts of Gin (Harold Rosenberg)
Mussel Soup (Pat Buckley)
Sole and Crab Meat Soup (Sisi Cahane)
Chicken Broth: Basic, Double, Variation (Jimmy Durante)
Chicken Giblet Soup w Pickles {Rassolnik} (Boris Chaliapin)
Cream of Potato Soup (Hiro)
Cream of Peas La Grenouille (Charles Masson)
Andalusian Gazpacho (Marion W. Flexner)
Consommé À La Duchesse (Clare Booth Luce)
New England Fish Chowder (Jacqueline Onassis)
Raw Spinach Soup (Virgil Thomson)
Crab Meat Soufflé (Geoffrey Beene)
Darnes De Poisson À La Crême, Katharine {Fish Steaks Simmered in Cream and Mushrooms} (Julia Child)
Côtelettes De Saumon Pojarski {Salmon Cutlets w Brown-Butter Sauce} (Craig Claiborne)
Marion’s Fish Dish (Marion Javits)
Fried Bass Fillets (Marion W. Flexner)
Clam Pie ( George Bradshaw and Ruth Norman)
Crab Meat Kiev (Louise Nvelson)
Red Snapper Ring (Miss Molly Maloney)
Fillets of Haddock Francesco (Francesco Scavullo)
Chicken Suzanne (Brooke Astor)
Chicken Paillarde w Rosemary Butter (Glen Birnbaum, Mortimer’s)
BBQ Squab or Chicken (Amanda Burden)
Chicken Jewel Ring (Mrs. Dwight D. Eisenhower)
Roast Chicken (Kitty Carlisle Hart)
Poulet À L’Estragon {Tarragon Chicken} (Jacqueline Onassis)
Eleven-Minute Chicken Breast Sauté (Lisa Fonssagrives-Penn)
Carol Burnett’s Meatloaf
Overnight Steak (Leon Lobel)
Chicken-Fried Steak w Gravy (Liz Smith)
Steak and Corn on the Cob (Eli Wallach)
Stuffed Peppers (Betty Ford)
Scaloppine Di Vitello Alla Marsala (Yogi Berra)
Vitello Tonnato {Cold Veal w Tuna Sauce} (Angelo Donghia)
Veal and Ham Pâté (Barbara Roses Kafka)
Tsatzikí {Greek Yogurt w Cucumber} (James Merrill)
Eggplant and Green Bean Casserole (Bella Abzug)
Grated Zucchini (Amanda Burden)
Hominy and Cheese Soufflé (Bill Blass)
Spinach Soufflé Surprise (Evangeline Bruce)
Green Chili and Cheese Flan (Shirley Huntington)
Curried Tomatoes (Joan Fontaine)
Carrot Timbales (Children’s Hour, 1932)
Sautéed Mushrooms and Snow Peas (Felicia and Mick Jones)
Fonds D’Artichauts Pauline (Charles Masson)
White House Chef Rene Verdon’s Gratineed Spinach (Jaqueline Onassis)
Cucumber Mousse (Chessy Patcévitch)
Blueberry Ice-Cream Pie (Gordon Tevis)
Coffee Granita Sundae (Robert L. Green)
Transparent Pie (Marion W. Flexner)
Madeira Jelly (Sheila A. Hibben)
Bob Hope’s Favorite Lemon Pie
Easy Blender Diet Ice Cream (Joey Adams)
Tarte Aux Pommes La Grenouille (Charles Masson)
New York State Flat Apple Pie (Happy Rockefeller)
Soufflé De Pamplemousse (Peggy D’Uzes)
“I Make It Every Weekend” Cake (F. Lee Bailey)
Dinner
Stuffed Grape Leaves (Helen Gurley Brown)
Chilled Casaba Tropical (From “For The Hostess”)
Salted Fresh Salmon (The Boris Chaliapins)
Eggs Considine (Bob Considine)
Swiss Cheese Charlott (Sheila A. Hibben)
Seviche of Bay Scallops (John Richardson)
Poached Eggs w Sauce Verte (Best Food of Austria, 1960)
Salmon Cornucopias
Chicken in Orange Shells
Blue Cheese Charlottes (”For The Hostess, 1929)
Flageolets and Caviar (Jerry Zipkin)
Rissoles of Foie Gras {Goose Liver in Pastry} ( Claus Von Bulow)
Jellied Whitefish or Salmon (Joe Pasternak)
Jellied Cream Consommé (Katharine Cornell)
Chilled Avocado Soup (Amanda Burden)
Cucumber and Carrot Soup (Genevieve Di San Faustino
Pernod Soup (Eleanor Lambert)
Claret Consommé (Miss Molly Maloney)
Consommé w Okra New Orleans (Mrs. Charles Seyburn Williams)
Consommé, Oeufs Pochés (Maurice Moore-Betty)
Creole Gumbo (Geoffrey Beene)
Cold Salmon w Dill Mayonnaise (Maxime De La Falaise)
Baked Striped Bass (Elizabeth De Cuevas)
Dominican Crab Meat Pie (Oscar De La Renta)
Bay Scallops in Cream (Robert Denning)
Barquettes De Homard Froid Matignon (Princess Grace of Monaco)
Langosta Con Pollo Catalana (Theodore Rousseau)
A Very Easy Fish Dish (Felicia and Mick Jones)
Scallops for Lester Perskey (Maxime De La Falaise)
Compote of Game Birds/Madera Sauce (Bing Crosby)
Pastel De Choclo {Corn Pie w Chicken and Beef} (Nedda Logan)
Gaasesteg {Roast Goose} (”Danish Recipes, 1948)
Breasts of Partridge Sauté (”Game Course at Dinner,” 1930s)
Broiled Squabs on Toast (Sally Ganz)
Roast Quail, Henriette (”Game Course at Dinner,” 1930s)
Chicken Marinada (Robert Joffrey)
Duck in Orange Sauce (”Menus, 1963)
Chicken Scavullo (Francesco Scavullo)
Strasbourg Chicken Roll (Mary McFadden)
Steak Diane (Kenneth Battelle
Broiled Marinated Flank Steak (Rosalynn Carter)
Lenya’s Meat Loaf (Lotte Lenya Weill-Detwiller)
Beef Olives (Madame Choura Danilova)
Filet De Boeuf Poivrade (Countess Longer De La Guèronniére)
Boiled Beef w Mustard Sauce (Chessy and Bill Rayner)
Hungarian Paprika Steak (Joe Pasternak)
Tournedos Alexandra (Mrs. Norbert McKenna)
Ox Tongue Burgundy (Gordon Tevis)
Roast Leg of Lamb and Fireplace Vegetables (Emile De Antonio)
Shashlik Caucasian (Prince Serge Obolensky)
Tunisian Lamb Stew (Nada Patcévitch)
Baked Lamb w Beans (Clinton Wilder)
Ris De Veau Grilles, Châtelaine (Barbara Poses Kafka)
Escalope Zingara (Betty Wason)
Hog’s Jowl (Charles Addams)
Marinated Loin of Pork (Lily Auchincloss)
Potée Lorraine (Monique Eastman)
Choucroute Garnie (Lillian Hellman)
Braised Lettuce (”Vogue’s Own Menu,” 1963)
Imam Bayildi {Eggplant Casserole} (Mica Ertegun
Cabbage and Potato Hash (Geraldine Fitzgerald)
Spinach and Tomatoes (Shelia Hibben)
Sweet-And-Sour Lentils (Barbara Poses Kafka)
Stuffed Mushrooms (Norman Mailer)
Soyer’s Potato (French Chef Alexis Soyer)
Pommes Sicilienne (Diana Vreeland)
Candied Tomatoes (Babe Paley)
Mushrooms Nadezhda Vorflameyavna (Joanna Steichen)
Summer Squash From Provence (Sue Verderey)
Spaghetti All Carbonara (Cristina Ford)
Fettuccine Cigli Belli De La Minnelli (Liza Minnelli)
Spaghetti En Croûte (Eleanor Lambert)
Green-on-Green Pasta À La Montresor (Beni Montresor)
Spaghetti w Liver Sauce (Suni Ratazzi-Agnelli)
Risotto (Fernando Sarmi)
Potato Salad (Alexander Schneider)
Fennel and Endive Salad (Angelo Donghia)
Rice, Parsley, and Carrot Salad (Maxime De La Falaise)
Orange, Onion, and Avocado Salad (Marian Maeve O’Brien)
Armand (Mushroom) Salad (Sandra Weidenfeld)
Super Salad (Julian Tomchin)
Dessert
Stuffed Peaches (Angelo Donghia)
Pears Cooked in Wine
Peppermint Bavarian Cream (George Bradshaw and Ruth Norman)
Cold Lemon Soufflé (Nan Kempner)
Praline
Marmalade Soufflé w Foamy Sauce (Brooke Aster)
Tarte Aux Raisins (Sonia Rykiel)
Peach Ice Cream (Lady Bird Johnson)
Cold Raspberry Pudding (Jan Mitchell)
Summer Pudding (The Ormsby-Gore Family)
Fresh Coconut Pudding w Caramel Sauce (Betsy Bloomingdale)
Glorious Floating Island (Mary Whitehouse)
Oklahoma Fudge Cake (Skitch Henderson)
Coffee Sauce for Coffee Ice Cream (Sophie Gimbel)
Cold Sherry Soufflé (Emily Bigelow Staemfli)
Almond and Walnut Icebox Cake (Geogre Nelson)
Bread Pudding Grand Marnier (Lucy Monroe)
Boston Cream Pie (Rose Kennedy)
My Mother’s Chocolate Cake (Diane Von Furstenberg)
Champagne Mousse (Mitzi Newhouse)
Burnt Cream, or Easy Crème Brûlée (Joan Mondale)
Whole-Tree Ice Cream (Yehudi Menuhin)
Sauces
Ben Buckner’s Sauce for Steak (Marion W. Flexner)
Mustard Sauce for Cold Cuts (Peter Beard)
Chutney Sauce for Cold Cuts (Miss Molly Maloney)
Horseradish Sauce (Joe Pasternak)
Turner Sauce {for fish/vegetables}, (Denise Bouché)
Olive and Parsley Sauce (Marion W. Flexner)
Caper Sauce
Dill and Fennel Sauce
Tarragon Sauce
Old English Fish Sauce
French Dressing (Dione Lucas)
Vinaigrette Sauce (Maxime De La Falaise)
Mayonnaise
Aioli
Herbed Mayonnaise (Sheila Hibben)
Tartar Sauce
Russian Dressing
Fruit Salad Dressing Bruxelles
Beet Dressing for Green Salads (Eunice Gardner)
White Sauce “Roux”/Béchamel/Velouté/Mornay (Maxime De La Falaise)
Hungarian Sauce for Vegetables (”My Cook Is Hungarian,” 1935)
Hollandaise Sauce
Blender Hollandaise Sauce
Mousseline Sauce
Béarnaise Sauce
Mint Béarnaise for Lamb
Supper
Baked Crab (George Bradshaw and Ruth Norman)
Chicken Hash October (Brooke Astor)
Smithfield Ham/Cumberland Sauce (George Bradshaw and Ruth Norman)
Tortino Di Patate {Potato, Mozzarella, Prosciutto} (Fernando Sarmi)
A Hot Spanish Sandwich (”Great Paella Period)
Cold Egg Rolls w Ham Mousse (Jon Stroup)
Salad Coronado (Brooke Astor)
My Favorite Supper for Two {Caviar/Champagne} (Truman Capote)
Salmis of Chicken (Mrs. John Spencer Churchill)
0 notes
Last Seen Blogs
lotus-duckies
Life's A Constant Headache
delicatecroissantstudentpalace
Random Rants
syshet
FIGHT!!!
culottesdemiami
Untitled
tabivimofi
Untitled