Food & Cooking Contents Archive

Its not the most aesthetical food photo but i made this and im happy

Garlic’s characteristic flavor comes from a compound called allicin which is produced when the walls of garlic are broken down. The more you slice, chop, or crush garlic the more allicin is produced and the more pungent the garlic will be. https://t.co/TcY84bqxsJ

What sauces do you you use for shredded chicken breast?

Currently on a very high protein diet, making shredded chicken, rice, and some sort of vegetable for my lunches each week. I usually just shred the chicken and then add some sort of sauce to it. My current rotation is doing shredded bbq chicken, shredded Mexican chicken (chicken tinga), and "Korean" style chicken (I make a sauce with gochujang, soy and vinegar). What other variations do you use that I should add to this rotation?

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat. https://t.co/7RDVn7ozne

There’s just something extremely sensual about this picture i can’t put my finger on…I look at this picture and suddenly there’s a void in my stomach deeply yearning for a slice of this pizza to be bitten into.

This is Why I love my country 💕

Whether it's a decadent chocolate, a light fruit-flavored, or a classic New York-style, there's a cheesecake recipe for everyone. https://t.co/zmYn9ocLQT

[i ate] french cheese (goat cheese and Munster aged on pine wood) . Black sausages and saucisson.

A vivacious weeknight dinner that takes full advantage of sweet, overwintered leeks and mild fish fillets. https://t.co/epO227cP1F

[I ate] Oatmeal cream pie

[homemade] Beef Stew and Mashed Potatoes

First time making lemon glaze creamcheese danish

Sticky, sweet, spicy Millionaire's Ham is an Easter must! 🤩 Link in bio!

Pan Seared Scallops w/ Grilled Asparagus and Mashed Potatoes.

[Homemade] Boiled crawfish