I've always enjoyed cooking, and occasionally share photos of dishes I'm particularly happy with :) I did not start cooking until I left France, but I am sure growing up there had an influence... also, I'm around good food all the time, having played music in restaurants all my life.

this is after removing the soaking brine (and reserving it to cover the kimchi in the jar), and tossing in the chili and ginger/garlic paste.

Shopping for ingredients for our cooking class.

Cooking demo at the Leeds Food and Drink Festival

Broccoli with Orecchiette on www.gourmetunbound.com

July 26, 2014

Cooking Show Legambiente

Kauk Mote is a Burmese folded pancake with red beans and coconut.

VGCC Culinary Arts lunch, Oxford, NC, March 15, 2018

Canon EOS digital Rebel XT, 70-300 MM image stabilizer lens. Cooking Rhubarb Pie with Mom.

My very gorgeous and glamourous Mother-in-law, having a quick catch up and glass of wine in the sitting room, whilst the Sunday Roast for 15 "just cooks through."

Uploaded on behalf of Claire Jenkins by www.ukplus.co.uk/uk/photos/competition as an entry to their current photo competition.

Mapuyanpay

Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”

A great day spent learning to cook Thai food in Chiang Mai with Mom, Dad, and Morgan

Pasta, pasta, pasta!

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rodrigo's mom, hilda, cooking

The finished cheesy potatoes

Cooking Mess. 1/10 sec at f 5.6 / ISO400 - 125mm. Sigma 18-125mm F3.8-5.6 DC OS HSM.

j.mp/photochain

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me, i was taking pictures and spoiling my appetite.

errrr so one can burn the water too;-P

Thirteenth is very good at cooking.

Logo test for the serialcooking.com future web application (http://blog.serialcooking.com)

17 January 2009: International day of Italian Cusine, GVCI event

Ricetta: lospaziodistaximo.blogspot.com/2009/01/oggi-il-mondo-cele...

Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”

Last Tuesday's fish at my work.

Contribution to 52.5 of Twenty Ten (Week #46)

I had fun doing a "set-up" shot . Self-portrait added free!

Doing the real thing is the problem :-))

Best at large size.

Cooking

The hidden ones are chilli flakes and Maggi seasoning in the cruet...

Oh, and of course, the indispensable fuel for cooking, in the glass.