yummyfoodgalorez:

Click Here to find out what Food you should be eating in 2013!

(via eat-shit-die-young)

candidappetite:

Yesterday I posted a new recipe on the food blog completely forgetting that it was Cinco de Mayo. SO now that we’re done with the margaritas and tacos and fajitas, we can properly appreciate these Beer Battered Fish and Chips. 

(via eat-shit-die-young)

foodopia:

Garlic and Parmesan Orzo with Fresh Veggies and Basil

foodandwinephotos:

© Johnny Miller

Triple-Cheese Cheesecake with Amaretti Crust Recipe

Contributed by Kay Chun

Click here for full recipe

(via thecakebar)

foodopia:

cannoli dip: recipe here

“extra olives, extra fast.”  

Or, the result of Leon’s  ”You’re going to show up and I will going to hand you a bouquet of olivesticks in a glass of alcohol.” He is always serious, folks.

I might have a bit of a problem.

bonappetit:

This spring The Seasonal Cooks ask: what can’t you put chives on?

(Credit: Hirsheimer & Hamilton)

calorie-gallery:

Follow me for more HD picture of your fav. food ! :)

(via eat-shit-die-young)

(via foodfuck)

dietkiller:

Grilled Avocado Sandwich

(via foodternet)

ivegotafoodbaby:

Ingredients

4 cups elbow macaroni

3 whole Roasted Red Peppers chopped

1 can of tuna

1/4 cup / 60 ml extra virgin olive oil

1 onion sliced 

1/2 cups of black olives

Salt & black pepper

Half of a lemon juice

Parmesan cheese

Method

1. Cook the macaroni in lightly salted water according to package directions. 
2. Drain and rinse under cold water to cool. Set aside. 
3. Add in all of the ingredients except olives and parmesan cheese.
4. Toss everything into a bowl and lastly add on the olives and parmesan cheese. 
5. Leave it to be chilled in the refrigerator or 15 minutes before serving.

(via foodternet)

foodopia:

peanut noodles with vegetables and spicy peanut sauce: recipe here

gastrogoodies:

Bacon & Egg Sandwich with Pickled Spring Onions