View allAll Photos Tagged Cooking
Making Yufka for the Winter. A group of women from the village get together over in one of their homes, where they make this flat bread which they then dry and store for the winter. A few days later they meet in another one's home and repeat.
Vicenza community members participated in a Cooking Presentation at the Vicenza Arts & Crafts Center July 28. The facility also provides professional equipment in do-it-yourself studios for woodwork, pottery and framing as well as a large multi-craft classroom.
Learn more about us on www.usag.vicenza.army.mil or www.facebook.com/USAGvicenza.
Photo by Laura Kreider, USAG Vicenza Public Affairs Office
Part of cooking is experimentation, trying different things, playing with ingredients and flavors. Some ingredients just go so well together. Like peanut butter &chocolate. And like beer & pizza.
Cooking an Asado (lamb) slowly over 2-3 hours at Bio Bio Expeditions Camp on the Futalefu River, Chile.
6 1/2 pounds of chuck roast, seasoned, browning in a large, oval Magnalite pot. This is the beginning of an authentic Cajun meal of rice and gravy. I only make it once or twice a year for dietary reasons, but I could eat it for breakfast, lunch, and supper! Mais dat's good, yeh! Make you wanna slap ya mama!
Shot and edited with Camera+ app for iPhone 3GS.
First rocket stove experiment; i spent more time keeping the fire going than actually cooking, but the smell of wood and onions in olive oil more than made up for that.
The little one is always interested in cooking. Nowadays, she everybody's sous chef and both of them also take charge of Pancake Wednesdays when they do all the prep and cooking (with some supervision, of course).
Beef shank, tripe,
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.
Soirée "Men can cook" chez Marc, le 9 janvier 2010. Avec Marc, Pierre, François-Pierre, Mathieu et Michael. 5 gars, 5 plats, 5 vins.
I took this photo of Pati Jinich for a Mexico tourism campaign that was featured in the special advertising section of the New Yorker magazine.
Working my new Weber Performer charcoal grill, cooking up a boneless leg of lamb with a North African rub on it. To be served with a mint-yogurt sauce.
Lauren Lookout fringing her shawl.
"Strengthening Native Girls" Traditional Osage Cooking was an event put on by the Osage Nation Prevention Programs and the Wah-Zha-Zhi Cultural Center on the week of August 3-6 in Hominy, Okla at the Hominy Community Building in the Hominy Indian Village. The girls were taught to cooking skills as well as sewing skills to make an apron to wear while cooking they also made shawls. TARA MADDEN/Osage News
This is our kitchen in Vassani. It is quite spacious but for 4 people cooking, I wish we had more counter space. To the right of the sink, is our back door to a fire escape. The wall wrapping back toward me (which you can't see) is just empty. I really wish it had a small table or additional storage shelves. The stove is tiny, with 3 medium burners and one virtually usless baby one but it is ok. The pile of stuff in the left foreground is on top of our washer. Our washer does work but it is a little psychotic and it likes to jump away from the wall significantly during the spin cycle. All in all, I love our kitchen.
15Challenges - In the Kitchen - 2019-09-09
15Challenges - Shrove Tuesday related - 2020-02-25
15Challenges - Still Life - 2020-10-25