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Food For Thought – Top 100 Delicious Homemade Cuisine From All over the World
Who doesn’t remember their favourite food from home when they were growing up? That delicious taste stays with us forever. We can move all over the World, but the thought of our favourite home-cooked meals always make us happy.
In this blog, We are going to post Pictures, Recipes, Videos, Stories about Home cooked Meals from all over the World.
[Pro/Chef] – You work in a food-related industry and made it. Chefs, pastry chefs, bakers, butcher, sous chef, and food photographers all fit into this category.
[I ate] – You went to a place and most likely exchanged money to eat this. This tag includes restaurants, food trucks, etc.
Pure Food and Wine:
Everyone knows that food is important. It’s one of the basic necessities of life, after all. But what exactly is “food”? It’s not just the stuff that you buy at the grocery store or order at a restaurant. It’s also the meals that you eat at home, and even the snacks that you enjoy between meals. In short, food is anything that you eat or drink to nourish your body.
But not all food is created equal. Some foods are better for you than others, and some are even downright bad for your health. That’s why it’s important to be choosy about what you eat. And one way to do that is to make sure that you’re eating pure food.
So what exactly is pure food? Simply put, it’s food that has been made without the use of any artificial additives or chemicals. This means that pure food is free from pesticides, herbicides, growth hormones, and other harmful substances. It’s also usually organic, meaning that it was grown without the use of synthetic fertilizers or genetic engineering. In short, pure food is the kind of food that nature intended for us to eat.
If you’re looking for pure food, your best bet is to stick with homemade meals made from fresh, whole ingredients. But if you don’t have time to cook at home, there are plenty of restaurants and eateries that serve pure, healthy cuisine. Just make sure to do your research so that you can be sure you’re getting the real deal. After all, your health is worth it!
8 major food allergens:
Everyone has different dietary needs and restrictions. Some people are vegetarian, some people are kosher, and some people have food allergies. While it is possible to accommodate all of these diets, it can be difficult to keep track of everything. That’s why it’s important to know the top 8 major food allergens. This way, you can be sure that everyone will be able to enjoy your homemade cuisine or go out to eat without worry.
The top 8 major food allergens are: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. If you or someone you know has a food allergy, it is important to avoid these ingredients. However, that doesn’t mean that you have to miss out on all the fun. There are plenty of delicious recipes that don’t use any of these ingredients. So whether you’re cooking for yourself or for a group, you can rest assured that everyone will be able to enjoy your meal.
These eight items are responsible for the vast majority of serious allergic reactions in the United States. If you have a severe allergy to one of these foods, it’s important to be careful when eating out or consuming homemade meals. Some restaurants are better than others at accommodating allergies, but it’s always best to err on the side of caution. By being aware of the top eight major food allergens, you can help keep yourself safe and healthy.
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
As much as I’d like to delude myself into thinking it’s still summer, the cool air, the maxed-out September schedules, and the creep of Halloween candy in my local Key Food is suggesting otherwise. To take the sting out of this somber reality, I bring you spiced lamb, a hearty salad, a soothing pear and almond cake, and what follows below . . . Read More >>
I ate Chicken Inasal (barbecued chicken) at K-Inasal. goes well with chicken oil, soy sauce + chili + kalamansi/Philippine lemon like fruit submitted by /u/its_a_me_jlou [link] [comments]
Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and created Yes, Chef—a new video series where talented, working chefs share their favorite techniques, ingredients, and dishes directly with you. In the series’ first episode, we’re joined by Jeff Kim, the chef and co-owner of Nudibranch—an East Village hotspot that weaves together Korean and Spanish flavors. The restaurant reflects Jeff’s culinary journey: Prior to opening his own spot, the young chef cut his teeth at New York City hotspots like Momofuku Ssäm Bar and Eleven Madison Park as well as at Spain’s three-Michelin-starred El Celler de Can Roca. Read More >>
Fun fact: Spaghetti Eis was invented in Mannheim, Germany, by an ice cream maker named Dario Fontanella in the ’60s! submitted by /u/Long_Abrocoma_202 [link] [comments]
Hey r/Food, We’ve added a new tag: [Produce]. Use this for posts showing fresh ingredients—whether they’re grown, foraged, butchered, or purchased. If it’s in its raw form and not yet cooked, this is the tag to use. Examples: your freshly picked veggies, wild mushrooms, or that nice cut of meat from the butcher. Got questions? Let us know below. Thanks, and happy posting! submitted by /u/Sun_Beams [link] [comments]
We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit every mood.
There’s no better way to capture the taste of Spain than with a glass of Marqués de Cáceres. But to really bring those Iberian flavors home, the well-known Spanish wine brand tapped Chef David Viana from The Lovely Lita to create five dishes to pair with their wines. If you’re unfamiliar, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey which highlights classic dishes in unexpected preparations (think: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the best new restaurant in the country this year, a fitting recognition for David, who received a Best Chef nom in 2018 from the James Beard Foundation. This partnership brings the two together with an enticing menu to pair with any bottle of Marqués de Cáceres, from a sparkling Cava Brut to a bold Reserva. Despite being a few thousand miles away from Spain, the Rioja-based, family-run winery easily transports you back with every sip. Read More >>
The story behind the Dansk trivet is actually a fashion one: Gunnar Cyrén, an award-winning Swedish designer responsible for some of the world’s most coveted flatware, would’ve never worked with Dansk if he hadn’t walked into a Parisian hotel wearing his worst corduroy suit. Days prior to arriving at the hotel, some time during the summer of 1969, Gunnar was in the midst of a family vacation in Sweden’s Skåne county when the phone rang. On the other line was Dansk founder Ted Nierenberg—again. Read More >>
We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more.
Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—and preferred products—that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears—it means good things to come. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
I’m writing to you from a high-speed train zipping from Paris to Antwerp. Why can’t we get trains right in America? I would love nothing more than to take a high-speed train across the country. Read More >>
Food52’s CEO Erika Ayers Badan is skilled at many things—and we’re not just saying that because she’s our boss!—but she doesn’t pretend to be a whiz in the kitchen. So in our brand-new video series, Erika Learns, she calls upon her favorite food-focused friends for some helpful guidance. In the very first episode, Erika invites Emmy-winning talk show host Tamron Hall and Emmy- and James Beard-winning chef and culinary producer Lish Steiling to walk her through a dish from their new cookbook, A Confident Cook: Recipes for Joyous, No-Pressure, Fun in the Kitchen. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Photo by Amanda Hesser
I’m in Morocco on a sourcing trip for our Shop with Jojo, Food52’s GM—lots more to come on this in my next newsletter. In the meantime, my big news is that last week a friend asked if I could bake the Maialino Olive Oil Cake with her 14-year-old son, Axel. Read More >>
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
Martha outside a restaurant bathroom in Akron, Ohio. Photo by Amanda Hesser
The cretzel, from Wooster, Ohio, is … not yet sweeping America. Photo by Amanda Hesser
Tad and I just got back from dropping off our twin son and daughter at college in Ohio. If anyone has food or coffee recommendations close to I-80 in Pennsylvania, please email me at amanda@food52.com. If I don’t hear from one of you, it’s going to be a long, desperate four years. The egg sandwich pictured below was one of the “meals” we had on the road. Read More >>
We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish.
Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve long had my suspicions that one reigns supreme (for a hint, just peep my byline). Read More >>
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