View allAll Photos Tagged bonappetit
To all the photographs & members of Vegan Food - It's What Should Be For Dinner! bit.ly/9z04rl
This is my gift to you!!!
Keep up the good work :) Peas~
1. Have A 'Peace' of Pie, 2. Warped, but natural, 3. Veggie bonanza, 4. Individual plum galettes (rustic tarts), 5. Vegan Dirty Rice with Corn and Spinach, 6. Beef Stroganoff & Vegan Baby :), 7. everything in the fridge cake, 8. Gebratenes Gemüse [vegan], 9. Sunshine Salad, 10. Back In NJ, 11. Lunch. Good., 12. Essen: Mittwoch, 13. Untitled14. Not available15. Not available16. Not available
This is a keeper. Its simple, quick and delicious. I love the Bon Appétit magazine. Here is the recipe.
Enjoy!
Questlove is a member of the band The Roots who is also Jimmy Fallon's Tonight Show house band. He's becoming pretty famous with almost 3 million twitter followers @questlove he's become an ambassador of hip hop music and also does a lot of guest DJ gigs for big events (like this one I photographed a few nights ago). Seems like a cool guy I've met him a few times... you can see some more images from this shoot for a great charity Edible Schoolyard esynyc.org/ through this link: www.bonappetit.com/events/slideshow/edible-schoolyard-spr...
One of those books I randomly picked up at the library without knowing anything about it- the cover caught my eye. I started & finished it this morning before getting out of bed. . .
I like my Fridays off.
Dinner at State Bird Provisions in San Francisco--winner of the 2013 James Beard Best New Restaurant award and 2012 Bon Appétit's Best New Restaurant.
Ummm... bug. Eastern Phoebe at Wehr Nature Center in Franklin, Wisconsin above Tess Corners creek at the Warbler Bridge.
Took some photos for a chef in San Diego recently. My first foray into food photography. The chef is only 23. He does nice work.
If you've got a major case of the grumps, if you're struggling to adjust your expectations, if you need to stop wallowing - may I suggest whipping up a batch of these? Walnuts optional. Sea salt on top very good. Four-year old sous chef especially recommended.
Last night I made a pasta dish and was experimenting with my food, taking photos arranging all my fresh produce, and this is what I came up with?
The photo, I really wanted to add to my stream never turned out to my liking...
Nevertheless, I think this one was okay, however, I think I need more practice on my food arranging art =)
I think it helps too, when I framed the image.....
When Julia Child moved back to her home state of California in 2001, she donated the kitchen from her Cambridge, Massachusetts, home to the Museum. Bon Appétit! Julia Child's Kitchen at the Smithsonian, an ongoing exhibitio, features the actual kitchen, including the cabinets, appliances, cookbooks, kitchen table, and hundreds of utensils and gadgets. The exhibition gives visitors a peek into the working kitchen of one of the world’s best-known cooks, and explores how her influence as an author and host of several television series changed the way America cooks.
The National Museum of American History (NMAH), administered by the Smithsonian Institute, collects, preserves and displays American heritage in the areas of social, political, cultural, scientific and military history. The museum, which first opened in 1964 as the Museum of History and Technology, is located on the National Mall in one of the last structures designed by McKim, Mead & White. It was renamed in 1980, and closed for a 2-year, $85 million renovation by Skidmore, Owings & Merrill LLP from 2006 to 2008.
The Smithsonian Institution, an educational and research institute and associated museum complex, administered and funded by the government of the United States and by funds from its endowment, contributions, and profits from its shops and its magazines, was established in 1846. Although concentrated in Washington DC, its collection of over 136 million items is spread through 19 museums, a zoo, and nine research centers from New York to Panama.
Blaubeer Eis & Himbeer Eis
myrtille / blueberry & framboise / raspberry
Guten Appetit!
Bon appétit
Enjoy your meal!
¡buen provecho!
Ovoline (mozzarella) with garden grown tomatoes, Laudemio olive oil, balsamic vinegar, fresh basil and ciabatta bread +...
[ Wedding Photo ] 2018.11.25
黃振＆正瑜 婚禮
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Photographer ＃Dalton Chou
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© BonAppetit Photography (Taiwan) All rights reserved.
You may not use my photographs on any web page, publishing, storing, commercial or non-commercial, for profit or non-profit, without my written permission.
Last night we set to making this for dinner . . . and about fifteen minutes into the cooking we realized that the sauce needs to simmer for FOUR HOURS. So we ordered a pizza and let it bubble away on the stove.We stayed up til 11 just to put it away :) Tonight we had it for dinner and it's delicious!!
www.bonappetit.com/recipes/2013/02/rigatoni-with-spicy-ca...
Hacer pan en casa no es difícil, pero si muy gratificante. Merece la pena ponerse manos a la... masa. Os animo a todos a que lo intentéis. Aquí os dejo un vídeo donde lo explican muy bien:
Wanna to Be my Guest ? ~ Salm Palace ~ Paris ~ MjYj
Please don't use this image on websites,
blogs or other media without my explicit permission.
MjYj© All rights reserved
Food has an agenda. It wants you to eat it, and it wants you to eat it now.
If you find yourself in London's West End, definitely visit this place just off Bond Street, it has an incredibly tasty italian food and the best tiramisu in town!
oceanT style squid ink pasta - flying stone and alien, radio active on it --
たんと めしあがれ
バランスの良い食事をこころがけましょう
His name is Remy, and he’s the rat-turned-chef made famous in the Academy Award-winning Disney•Pixar film “Ratatouille.” A new Audio-Animatronics character created by Walt Disney Imagineering, Remy stars in a new guest experience at Les Chefs de France entitled “Bon Appétit from Chef Remy.” Les Chefs de France is one of the restaurants featured at the France pavilion in Epcot.
Six days a week, four times a day (subject to change), a Maître d’ greets diners with a rolling gourmet food cart. Dramatically lifting the lid from a silver-domed cheese platter, the Maître d’ reveals the guest of honor – a six-inch-tall rat with silky-soft fur, pink paws and traditional toque. Chef Remy then comes to life, entertaining diners with sprightly movements and lively banter. Winding their way through the restaurant, Remy and his Maître d’ pal make stops at each table. In addition to his hijinks, Chef Remy might even bust a move to the beat of different tunes, from the soft sway of a French love song to the hot sounds of hip-hop