Food & Cooking Contents Archive

[homemade] Native American tacos

[Homemade] Sourdough croissants

[pro/chef] potato ‘scale’ crusted branzino with saffron aioli and shaved fennel salad

Dijon chicken w/ roasted garlic mashed potatoes and green beans

Aubergines! A staple Ottolenghi ingredient since day one. Roasted, grilled, baked, burnt (intentionally of course!), or even rolled into dumplings. There are endless ways to enjoy this wonderful ingredient.

[Homemade] Pizza with Mushrooms, Bell pepper and Salami

Lunch cheeseburger

[OC] Native American fry bread for lunch.

[Homemade] pasta salad with pesto, peas and prosciutto

If you’re looking to switch up your omelettes, this Ejjeh is a great variation to try. It's a Lebanese style omelette made with whisked eggs, lots of fresh herbs and seasonings! 🍳 INGREDIENTS 12 eggs 3 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon 7 spice ½ teaspoon salt ½ teaspoon black pepper ¼ cup fresh cilantro 4 green onions 2 tablespoons fresh mint 6 teaspoons olive oil > Find the full recipe instructions through link in bio https://feelgoodfoodie.net/recipe/ejjeh-lebanese-omelette/

[homemade] Filet mignon and Cajun shrimp “boil”

[homemade] Salted dark chocolate caramels.

[Homemade] Deepfried Chinese-style fried rice balls

Homemade cheeseburger

[Homemade] Grilled ox heart flatbread w/ pickled fennel, roast garlic mayo & homemade sriracha