View allAll Photos Tagged TraditionalCooking
The chicken descended from above, arms stretched toward an unseen sky, as if caught in a dramatic final act. Suspended in midair, yellow feathers swirled around it like echoes of a lost past. Below, the stage was set—ripe tomatoes, fiery chilies, fragrant herbs, and the unmistakable scent of paprika, waiting to embrace their fated guest.
István swirled his glass of white wine, watching the slow descent. “Even in flight, you cannot escape tradition,” he mused, reaching for the spice that would seal its destiny.
Tonight, Magyar paprikás csirke would be made with theatrical flair.
recipe in the first comments
Lohikeitto is a traditional Finnish soup made with salmon, potatoes, carrots, leek and cream. The addition of allspice and bayleaf give it a slightly unusual sweet-aromatic flavour.
This is best eaten with bread.
Kazakh women in traditional attire frying baursaki (traditional fried dough) at a yurt raising ceremony in a field over a wood fire, Saty, Kazakhstan. First you dig a deep wok-sized hole in the ground and place small pieces on wood in the hole. Place the wok over the hole and light the fire. Place cooking oil in the wok and when it is hot place small pieces of yeasted dough in the oil and fry until golden brown. Eat and enjoy with tea from the Russian samovar in the foreground!
05/11/2018 www.allenfotowild.com
The Plaza de Armas, the city center of Cusco Peru. Children rehearse for a festival the next day. In the background is the Church of the Society of Jesus is a historic Jesuit church built starting in 1576, on the site of an Inca palace.
Welcome to the heart of Japanese comfort food with this mouth-watering image of okonomiyaki, a popular savory pancake. The setting appears to be a cozy okonomiyaki restaurant, showcasing two perfectly cooked okonomiyaki on a teppanyaki grill. Okonomiyaki, often referred to as "Japanese pizza," is made with a variety of ingredients mixed into a batter, then cooked to perfection.
These okonomiyaki are topped with a generous drizzle of creamy mayonnaise and rich okonomiyaki sauce, creating an appealing striped pattern. Sprinkles of aonori (seaweed flakes) and katsuobushi (bonito flakes) add visual and flavorful appeal, dancing slightly from the heat of the freshly cooked pancakes. The edges are crisp, while the center looks fluffy and tender, promising a delightful contrast in textures.
In the background, you can see various kitchen utensils and a towel hanging on the side, indicating a busy and efficient workspace. A glass of beer or a light beverage rests on the wooden counter, adding to the casual dining atmosphere and suggesting that this is a place where friends gather to enjoy good food and company.
The teppanyaki grill is clean and well-maintained, reflecting the professionalism of the kitchen staff. The attention to detail in the preparation and presentation of the okonomiyaki highlights the culinary skills involved in making this beloved dish. This image not only showcases the deliciousness of okonomiyaki but also captures the warm, inviting environment of a traditional Japanese eatery.
Whether you're a seasoned food lover or new to Japanese cuisine, this okonomiyaki scene invites you to savor the flavors and experience the joy of dining in a relaxed and friendly setting.
A traditional Mexican recipe that I implemented as a consultant for a restaurant that hired me. Olympus digital camera
Easy Bread Pudding
Ingredients
400 g bread, cut into cubes
2 large eggs, beaten
1 cup milk
¾ cup sugar
2 tsp butter, melted and cooled
1 tsp cinnamon powder
2 tsp vanilla extract
¼ cup raisins
¼ tsp salt
For glaze
2 tablespoon cream cheese, at room temperature
1 tablespoon butter, melted and cooled
1 cup icing sugar or confectioners’ sugar
2 tablespoon milk
Method
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter the baking dish.
2. Combine bread cubes and raisins, mix well and place in baking dish.
3. Beat together the eggs, melted butter, sugar, vanilla, cinnamon powder and salt. Add milk, mix well and pour over bread cubes.
4. Bake in preheated oven for 35-40 minutes, or until slightly puffed and golden brown.
5. For glaze, combine cream cheese, melted butter and icing sugar. Add milk little by little and mix well till you get a pouring consistency. Pour glaze over warm bread pudding and serve.
This charming miniature pizza oven diorama captures the rustic essence of traditional Italian pizza-making, complete with a detailed wood-fired brick oven, a flour-dusted pizzaiolo, and freshly prepared pizzas waiting to be served. The scene transports viewers to a cozy countryside pizzeria, where handcrafted pies bake to perfection inside an authentic stone oven with a classic terracotta tile roof.
The pizzaiolo figurine, dressed in a white chef’s outfit with a red scarf and cap, skillfully maneuvers a wooden pizza peel, tending to a golden, bubbling pizza inside the oven. His carefully sculpted posture and delicate fabric clothing add realism to the piece, making it a true work of artisanal craftsmanship. A sack of flour labeled “Farina” rests nearby, emphasizing the time-honored techniques of traditional pizza-making.
On a small wooden table, four freshly prepared pizzas with red tomato sauce, creamy mozzarella, and basil-like toppings await their turn in the oven. The attention to detail, from the textured dough to the rustic wooden elements, creates a scene filled with nostalgia and authenticity.
The oven itself is a masterpiece, featuring hand-sculpted bricks, realistic soot stains, and a carefully charred interior that mimics the high heat of a true wood-fired pizza oven. The straw-covered floor and rough-hewn wooden base enhance the diorama’s old-world charm, making it an exceptional decorative piece for food lovers, collectors, and pizza enthusiasts alike.
Perfect for display in a pizzeria, home kitchen, or as part of a miniature collection, this handcrafted scene is a delightful tribute to Italy’s culinary heritage and the artistry of traditional pizza-making.
This stunning wood-fired pizza oven is the heart of an authentic Neapolitan pizzeria, radiating warmth and tradition. The oven’s rounded, tiled exterior, adorned with golden mosaic lettering, is a signature of a handcrafted, high-temperature pizza oven designed for baking perfection. Inside, the glowing embers and roaring flames ensure that each pizza is cooked in seconds, achieving the ideal balance of crispy, charred crust and a soft, airy interior.
A pizzaiolo in a brown cap and mask works diligently, showcasing the art of traditional pizza-making, where skill, precision, and high-quality ingredients come together. The open-flame cooking method allows for the unmistakable leopard spotting on the dough—an essential feature of true Neapolitan-style pizza. The scene is alive with heat, craftsmanship, and culinary passion, making it a visual and sensory delight for pizza lovers.
In the foreground, a stack of white plates and a red-handled pizza tool sit atop a wooden counter, ready for service. A notebook filled with handwritten notes suggests menu planning, recipe adjustments, or even a chef’s journal, adding a personal, behind-the-scenes touch to the setting.
This inviting pizzeria environment reflects the deep-rooted Italian tradition of wood-fired cooking, where every pizza tells a story. Whether in Naples, Tokyo, or New York, a true forno a legna (wood-fired oven) remains the gold standard for pizza authenticity.
For those in search of the perfect slice, this image embodies the essence of old-world craftsmanship, modern culinary expertise, and the simple magic of a fire-kissed pizza.
Chakka Ada (ചക്ക അട) is made with the sweet bits of Jack fruit bulbs incorporated with rice or wheat flour and jaggery syrup, the wet dough wrapped and rolled carefully in plantain leaves. Chakka ada is a seasonal snack, but if you can store the jackfruit as chakka varattiyathu you can make the chakka ada at any time.
A traditional Mexican recipe that i implemented as a consultant for a restaurant that hired me. Olympus digital camera
A dish that I cook every September, a "Chile en nogada" wich is a "Poblano pepper" stuffed with minced meat, fruits and nuts, it's covered with a walnut sauce which works a a white canvas for the green of the parsley and the red of the pomegranate, this dish simulates the Mexican flag. It was created by the nuns to commemorate independence day.
A traditional Mexican recipe that I implemented as a consultant for a restaurant that hired me. Olympus digital camera
A rice flour based roti/bread made with grated coconut, finely crushed shallots and cumin(jeera) and mostly rolled and cooked over the tawa/pan with bare hands that renders it a slighlty crisp texture outside and softness inside. That it is done with hands gives it the name "Kaipathiri" , 'Kai' in malayalam being 'hand' and "Pathiri" being a flat rice based bread. There are several varieties of these.
We ate this with stir-fried mussels .
Bedouin woman cooking sweet treats at Heritage Village, Al Shindagha, Dubai, UAE.
Heritage Village Dubai
The Heritage Village was created in 1997 in Al Shindagha Historical Neighborhood in Dubai, close to the Diving Village, to embrace the heritage events and to display a live image of the old traditional life in UAE. It represents the components of wild, marine, and mountain life, where the visitor can identify closely the old traditional customs of the country and the special characteristics of old houses, handicrafts, patterns, and forms of living. It is owned and managed by Dubai Culture & Arts Authority. Working hours at Dubai Heritage Village are Sunday to Thursday, 8:00- 22:00, Friday and Saturday from 3:00 to 22:00.
It's plum season! And this is a plum dumpling, rolled in roasted breadcrumbs and sprinkled with cinnamon sugar. It may look a bit humble, but it's absolutely delicious... so delicious that I only remembered to snap a picture after I'd eaten all but the last one.
I bought a bunch of plums at the store today because right now they're fairly cheap and I can get fresh local sun-ripened ones. And then I remembered that I hadn't had plum dumplings in ages, and how much I love them, and so I decided to cook up some immediately.
It's a fairly simple recipe in which de-stoned plums are wrapped in potato dough and then boiled in salted water for about ten minutes. The still-hot dumplings are then rolled in breadcrumbs that have been roasted in some butter until they're golden brown and crunchy, and then they're dusted with a small amount of cinnamon sugar or just plain powdered sugar. Eat while still warm. Scrumptious!
It may seem a bit weird to have a sweet dish as a main course, but we have a few traditional foods like that, probably thanks to the times of the Austro-Hungarian Empire. And it's not that sweet a dish actually since the only sugar I used is the one sprinkled on top, and it's best when cooked with plums that are somewhat tart in taste.
Thank you Halin de Repentigny, for teaching me the art (pardon the pun...) of BBQ-ing chickens whole in the Argentine style. Those Argentines, they love them some grilled meats.
cuisson à l'ancienne: mouton et légumes à l'étouffée dans une cruche en argile, sur la braise.
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an ancient way of cooking in the desert: mutton and vegetables stewed in a clay jar on the embers.
Supper delivery in Vancouver BC
#catering #traditionalcooking #localproduce #salads #potpies #food #foodpics #foodstyling #fooddelivery #wellnessretreat #healthyretreat #retreat #weekend #weekendgetaway #privatecook #privateevent #Vancouver #Gastown
Source: instagram.com/lacasita101
La Casita Gastown
Mexican Food Restaurant
Delivery, lunch, dinner and events!
101 West Cordova str, V6B 1E1
Vancouver, BC, CANADA
Phone: 604 646 2444
Fresh tacos are prepared over a fire near Puerto Vallarta, Mexico.
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