View allAll Photos Tagged culinaryarts
savoring a perfectly grilled squid atop a bed of creamy homemade mashed potatoes, complemented by fresh young spinach, at the renowned restaurant stay in port de pollença. this dish embodies the essence of Mediterranean cuisine, where simple, high-quality ingredients are prepared with finesse. the tender squid, with its subtle char and smoky flavor, pairs beautifully with the rich, buttery potatoes and the vibrant green spinach, creating a harmonious blend of textures and tastes. against the backdrop of the serene port, this culinary experience becomes a moment of pure delight and relaxation, celebrating the rich flavors of the sea and the land.
China, Fish, Pacific Pomfret, steamed in rice wine with tender ginger, shiitake mushrooms, tomato, fresh coriander leaves & chilli
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
Chocolate banana cupcakes, topped with creamy peanut butter frosting
Recipe:
Chocolate Banana Cupcake (adapted from The Cake Book)
1 1/4 cups all purpose flour
1/4 Dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 1/3 cup mashed ripe bananas (about 3 medium)
1 tsp vanilla extract
1/2 cup sour cream
1. Preheat oven to 350F, and line cupcake pan with paper liners.
2. Sift together flour, cocoa powder, baking soda, salt into a medium bowl.
3. In a bowl of a electric mixer at medium speed, beat butter until creamy Slowly add in sugar and cream until light and fluffy.
4. Beat in eggs one by one, mixing well after each addition until well blended. Add mashed bananas and vanilla extract, mixing on low until blended.
5. Add flour mixture at low speed in 3 additions, alternating it with sour cream in 2 additions. Spoon batter into cupcake liners, and bake for 20-25 minutes until a toothpick inserted into the centre of the cupcake comes out clean. Cool completely.
I frosted it with the peanut butter frosting from here: www.epicurious.com/recipes/food/views/107660
Germany, Bavaria, Food, crunchy, crackling skin roasted pork knuckle with riesling-choucroute & in a napkin poached pretzel dumpling
pan-fried medallions
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Germany, Wedel, stuffed & slow roasted free-range goose from the North Sea marshland.
Traditional in Germany eaten/served on the evening of St. Martin’s feast day, November 11th & on X-Mas holidays,
…however, a goose golden-brown roasted with a crunchy skin, juicy tender meat & a tasty stuffing its always a great delight on any autumn / winter day.
The meat stuffing enriched with goose liver, chestnuts, apples, prunes, shallots & fresh herbs.
Accompanied with home-made "half & half" potato dumplings,
braised Burgundy red cabbage with cranberries & ginger,
oven baked marzipan-raisins & rum butter filled russet apple, glazed chestnuts, served with its own natural goose Juice.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Food, Italy, Guinea Fowl filled Tortellini crested with chestnut foam & garlic chives.
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Paris, France - March 2025: A waiter descends the stairs of Café du Commerce carrying multiple plates of delicious meals. The lively restaurant ambiance is evident as patrons enjoy their time.
TeeNy WeEny VeGGiES!!!
Miniscule Thai Lavender Frog Egg Eggplant, Size of a Cherry Tomato & Shallot Onion Perfect To Stir-fried & Pan Roasted with Baby Corn…
#thaiLavenderfrogeggeggplant #aubergine #shallotonion #brinjal #babycorn #heirloomtomatos #baingan #cherrytomatoes #eggplant #healthyliving #fitnesslifestyle #vegetables #myfoodstyle
#culinaryarts #nutrition #veganlifestyle #beautifulfood #organiclife #foodart #veganfun #bestofvegan #healthylifestyle #stockimages #stilllifephotographer #artist #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
All rights reserved - Copyright © Kashi Klicks
Savor the exquisite precision of Michelin-starred dining in Lisbon, Portugal. This macro shot captures a stunning example of modern Portuguese gastronomy, likely featuring tender ribbons of squid or cuttlefish meticulously sliced to resemble tagliatelle noodles. The seafood is artfully plated in a savory, umami-rich broth (often made from roasted seaweed butter or dashi) and crowned with a generous quenelle of premium Oscietra caviar.
The dish is garnished with delicate edible flowers and micro-greens, adding a pop of color to the monochromatic elegance of the white seafood and dark broth. The soft, natural light highlights the glistening texture of the caviar pearls and the smooth, translucent quality of the squid, showcasing the chef's technical mastery. This image embodies the sophisticated "new wave" of Portuguese cuisine found at top-tier Lisbon restaurants like Cura, Belcanto, or Alma, where traditional Atlantic ingredients are elevated into edible art.
Salad, Caesar Salad, heart of Romaine lettuce in a roasted Parmesan-garlic ciabatta rim with sautéed lobster tail grenadines.
Invented, …not in Italy, …but in Tijuana, Mexico, the creation of the salad is credited to "Caesare Cardini" an Italian-Mexican restaurateur, chef & hotel owner.
Ingredients for the dressing are;
freshly squeezed lemon juice, garlic, extra virgin olive oil, coarse chopped anchovy fillets, coddled egg, just 1 minute boiled using only the egg yolk !, grated hard Parmesan or Romano cheese, salt & ground black pepper, preparing a creamy dressing.
Originally, the dressing was prepared with Worchester sauce, later the recipe was improved replacing the Worchester sauce by anchovies,
The real crux for a Caesar Salad is in using whole chilled crisp Romaine lettuce leaves, not cutting or tearing them & the method of rolling the leaves around the creamy dressing in the salad bowl instead of tossing of it. In the last moments, add the warm, in garlic oil baked, sliced French baguette croutons.
As long as Romaine lettuce & the real dressing is used, there can be many interesting, succulent variations, however, most so-called Caesar salad recipes you find are just a vinaigrette, cheese & diced sandwich bread croutons, …unfortunately, even in many restaurants/eateries it is mostly for the famous name & not for a real Caesar salad.
Last but not least,…later each of Caesars brothers claimed "that he created or had the idea for the Salad"
Also, …there are sources they claim that the Caesar salad was invented in about 1903 by "Giacomo Junia", an Italian cook in Chicago, he was the cook in a small restaurant called "The New York Cafe".
Anyway....,
who ever invented the Caesar Salad, properly prepared it is one of great scrumptious delights in the culinary salad world.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Dessert, ...."Death by Chocolate",
…a rich 24 cm high chocolate Mille Feuilles temptation for two.
Layers of broken paper thin leafs from 90% Chuao Chocolate,
between the layers filled with
a 70% dark Grenada chocolate mousse,
white truffles & white cream-chocolate mousse
& a semi-sweet dark cassis scented chocolate mousse.
Saffron-caramel sticks, almond cream & nougat dressing…..
God created Food,
the Devil created Cooks,
…but Women give us the Inspiration.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
Chocolate-glazed dessert seen, photographed and enjoyed at The Peninsula Regent, San Mateo, California. Ingredients included: Cocoa Olive Oil Sponge cake topped with Chocolate Raspberry Mousse and Raspberry Jam Center served with Chocolate Glaze, Berry Sauce and Champagne Caramel Bonbon.....a "Sweet Ending" to 2023.
India, Mumbai, Food, Crustaceans, Crab.
South Indian “Pepper Crab Masala” with aromatic crashed Malabar black peppercorns & fried curry leaves.
📍 …Curry leaves are the leaves of the up to 6 m high tropical to sub-tropical tree, a species of plant that belongs to the rue family, which includes citrus, satinwood & is native to Asia.
The curry leaves of these trees are mainly used as a spice in southern Indian & Sri Lankan cuisine. The term "curry leaf" refers to the use of the leaves in curry dishes. There is no direct connection with curry powder, but are often parts of the "curry powder" spice mix, …which is not typically Indian, but was developed by the British during the English colonial era of India. When you talk about curry in India, you mean, regardless the colour the dish & not the spiced powder.
The aroma of the curry leaves is fresh, slightly fruity to smoky. They are popular in South Indian & Sri Lankan cuisine. Since the leaves are thin, not been removed from the finished dish & eaten with them.
Due to their round, at the same time distinct aroma, they are used in many dishes as a spice alongside salt & chili. Mostly they are first fried in hot oil or ghee; clarified butter in a pan before adding the other ingredients.
📌 …Black Pepper, cooked & dried unripe drupe, in South India, Malabar, for high quality aromatic black pepper, the berries are separated from the stem by hand & then sun-dried without boiling.
Pepper oil is also used as ayurvedic massage oil, in certain beauty & herbal treatments. Pepper spirit is used in many medicinal & cosmetic products.
Green Pepper, dried unripe drupe, the peppercorns is treated in a way that retains the green colour, like sulfuretted dioxide, canning or dry-freeze. Pickled green peppercorns are unripe drupes preserved in brine or vinegar.
Red Pepper, generally consists of ripe peppercorn drupes preserved in brine & vinegar, also can be dried using the same colour-preserving techniques used to produce green pepper.
White Pepper, ripe drupes consists solely of the seed of the ripe drupe of the pepper plant, with the thin darker-coloured fleshy skin of the fruit removed accomplished by a process known as retting, where fully ripe red pepper dupes are soaked in water during 7 days, the peppercorn softens & decomposes, by rubbing the fruits the remains are removed, the cleaned seeds are dried.
Other industrial ways to remove the skin is chemical biological or mechanical methods.
White pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different, less aromatic overall flavour.
Pink Peppercorns, are not really pepper, they are berries with a pepper like flavour. They are fruits of the Peruvian or Brazilian pepper tree, also growing in Columbia & Venezuela, plants from a different family as they are members of the cashew family, they may cause allergic reactions, including anaphylaxis, for persons with a tree nut allergy!!!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
A Spicy View Of Fresh Red Hot Chilies :P
#chillies #redhotchilipeppers #chilibunch #thai #chili redchilli #heat #chiliglass #spicy #hotstuff #hotchocolate #chililover #freshchilles #rhaipeppers #foodporn #organic #vegetable
#foodstyling #stockphotography #foodphotography #stilllife #culinaryart #aesthetic #artsy #artistic #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
All rights reserved - Copyright © Kashi Klicks
Filet Mignon with Lump Crab, Grilled Asparagus, Bearnaise Sauce, Roasted Marinated Red and Golden Beets and Mashed Potatoes.
Served, photographed and, eaten at The Peninsula Regent in San Mateo, California.
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
#SpaghettiandMeatballs in one-bite | ©Ed Ng Photography | info@edngphotography.com #Italianfood #food #foodie #Vancouver #Vancity
India, Cardamom fragranced Lobster Tail on Lentil-Masala Salad with Tomato Chutney
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
We celebrated my birthday with a special night at Christopher's. Christopher has long been recognized as one of the best chefs. It is celebratory, elegant, and therefore expensive. Even to get in, you have to belong to the Wrigley Club. I have eaten at Michelin starred restaurants. Christopher's is every bit as good. If Michelin gets around to rating Arizona restaurants, I have no doubt Christopher's will be recognized.
www.wrigleymansion.com/christophers/
"Juxtaposed against its historic setting, Christopher’s is a modern glass-and-steel gem showcasing an ever-changing tasting menu by James Beard Award-winning Chef Christopher Gross. Nestled beneath a towering Eucalyptus grove, enjoy Phoenix’s premier dining experience, with glass walls that cantilever open, a retractable roof to reveal the starry desert skies, and an open kitchen built around a flickering wood-fired grill. Featuring an intimate dining room accented with local art, a lively chef’s counter, and open-air patio, Chef Christopher and his culinary team not only cook, but also serve. The fresh and ever-changing menus deliver a truly unique, unforgettable hospitality experience.
"Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States, including Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. Recently, he was honored by DiRona (Distinguished Restaurants of North America) and the Ment'or Culinary Council.
"Famed for his modern twists on classic French fare, Chef Christopher’s newest creation, Christopher’s at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination, and has been recognized as Phoenix’s most innovative, enticing dining experience for its exclusively tasting-menu experience where the chefs also serve each dish. Named to the Scottsdale Culinary Hall of Fame in 2016, Chef Christopher has also been honored by Food & Wine magazine’s “America’s 10 Best New Chefs”, was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the now-nationwide "Flavors" fundraiser for the American Liver Association."
Una exploración visual de la comida como cultura, placer y memoria. Platos que evocan colores, texturas y sabores del mundo, transformados en imágenes que invitan a disfrutar con los ojos
A visual exploration of food as culture, pleasure, and memory. Dishes that evoke colors, textures, and flavors from around the world, transformed into images meant to be savored with the eyes.
Today's blog post is how to make chocolate twirls and swirls with the help of that bottle of vodka you have stashed in freezer!! See how... www.thelonebaker.com/journal/2010/8/3/twirly-swirly-choco...
Chocolate beetroot (beet) cupcake with raspberry beetroot smb frosting, raspberry beetroot glaze and candied beetroot slice.
Today's blog post is a cookbook review on 'Dessert Fourplay' by Johnny Iuzzini. The candied beetroot is from the book and on the lone baker
Two crepes filled with apricot sauce, apricots and apricot brandy. Served with apricot -ginger ice cream (I couldn't really taste the ginger). $6.95
My dessert crepe. They even set it on FIRE! People at other tables inquired about it afterwards. I overheard one other man mention that he should have gotten this instead. :)
macaroons from my cousin's pâtisseries A.K.Labo.
www.aklabo.com/ @kichijoji,tokyo
this was a souvenir that i was taking to fukuoka by my hand-carry baggage.
Explored :: position 349 on Thursday, Nov 24th, 2011
♥ o ♥ o ♥ Huge thanks to all of you wonderful friends for your comments and favs! ♥ o ♥ o ♥
Chicken thighs stuffed with a fragrant mixture of Italian sausage (I like to use spicy ones!), garlic, shallots, freshly grated parmesan, fresh breadcrumbs and herbs (including fresh thyme from my garden which I'm now growing in a large flower pot in my kitchen), quickly sautéed in olive oil and pancetta, before being braised slowly in a rich, garlicky Chianti tomato sauce.
This recipe from another favourite cookbook, a compilation of Bon Appétit Magazine’s best recipes, is ideal for entertaining friends because it can be prepared ahead and gently reheated. There’s a whole bottle of Chianti in the sauce which is reduced to half before adding the remaining ingredients. Served with the same Chianti used to make the sauce to really bring out the flavours!
~~~ ♥ Happy Thanksgiving everyone ♥ ~~~
Chinese Dragon; this mythological symbol dates back to 3000 BC and stands for happiness, immortality, procreation, fertility and activity. Chinese Dragons were believed to ward off evil spirits. Take a look at a Chinese city and you will see dragons decorating ancient monuments and buildings, sometimes playing with a pearl or thunder-ball.
Hand modelled, modelling paste Chinese dragon cupcake topper.
You know I love a cupcake liner & today's post shows my new gold crown cases/wrappers :)
Explored :: position 358 on Tuesday, Sept 6, 2011
♥ o ♥ o ♥ Huge thanks to all of you wonderful friends for your comments and favs! ♥ o ♥ o ♥
With its tiny cubes of red and orange vegetables that glistened like jewels, the barley looked very nice served in mini cocottes. I accompanied this with griddled haloumi cheese on a bed of baby greens and cherry tomatoes. It would also be delicious served with any grilled meat or fish, or on its own as a lovely starter with some crusty bread.
A jewel-like composition emerges from the textured porcelain at The Yeatman in Porto, where every dish feels like a painting in motion. Here, silky layers of tuna rest delicately in a shimmering pool of broth, kissed with olive oil for depth and shine. The surface is crowned with vibrant green fava beans, charred corn kernels, and tender herbs — each element chosen as much for its visual pop as for its precise flavor. It’s not just a plate of food; it’s a miniature landscape where the sea meets the garden, reminding diners that cuisine can be both playful and profound.
Hello Breakfast Lovers!!!
Favorite Way to Start the Day with a Hot Cup of Tea and a Hearty Breakfast...
#breakfastlover #hottea #teatime #tealovers #morningroutine #breakfastfood #breakfastphotography #breakfast #foodlover #foodie #foodphoto #foodography #foodporn #fooddiary #foodstylist #foodstyling #stockphotography #foodphotography #foodphotographer #mycuisine #stilllife #culinaryart #aesthetic #artsy #artistic #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
All rights reserved - Copyright © Kashi Klicks
♥ Click here to go to my Epicurean Webzine ♥
Lavender adds a delicate flavour to both savoury and sweet foods. Fresh lavender and lemon zest add a wonderful flavour to these scones which can be eaten with both sweet or savoury accompaniments or dishes.
Have a look at the article on my webzine Fresh Lavender and Lemon Scones for the simple recipe.
Explored :: position 302 on Tuesday, Sept 6, 2011
♥ o ♥ o ♥ Huge thanks to all of you wonderful friends for your comments and favs! ♥ o ♥ o ♥
A closeup the dish below (see the image).
Perfect as a starter, with nice crusty bread; or served as part of a lunch or brunch with grilled meats or fish, or with griddled halloumi cheese (see my previous image).
Note ♥ In case you are wondering about the culinary term "brunoise" :: it means any vegetable cut in very tiny dice of 3 mm or less (ie: 1/8" inch or less) using a very sharp knife (ie: not a food processor!). It differs from the term "mirepoix", which refers to a more specific kind of brunoise (typically onion, carrot & celery) usually gently cooked in butter (although oil may be used), and used to flavour a wide variety of dishes including sauces, soups, and stews :-)