☡┬

Yummy Marvels

KEEP CALM AND EAT!
Reblog?
f0o0od: Mini Mexican Quiche
posted:22 hours ago |334 notes
via: f0o0od | ori: f0o0od

Reblog?
ruddywashere: New York’s Chinatown has always been full of surprises. Years ago I was introduced to a restaurant that changed my life. A huge and warm hug to Brian, SAT prep master and amazing person overall, who shed light on Golden Unicorn. On weekends this place is dim sum heaven. I’m not talking about the “trendy” dim sum places that look pretty, but drill a hole in your pocket. Golden Unicorn is a family establishment! Go there on any given weekend and what you will find are people that are not only Chinese, but go there regularly for a taste of home. Ladies in uniform drive by carts full of fresh food. As someone who does not speak the language you have 2 options.  1. Go with someone that speaks Chinese. Mandarin or Cantonese, no matter. They will have basic knowledge of the different dim sum options. 2. Set yourself free and just take things off the cart that look good to you. You can figure out most things on your own, and isn’t that more fun anyway? Don’t you dare pick up the menu they have for regular entrees. The best experience will be with the dim sum selections ONLY. I always get the very tender tripe, steamed shrimp dumplings, the fabulous ribs, and my newly found addiction…the green balls. These are like fried mochi that have black sesame inside. The burst of flavor in my mouth gave me a smile. I liked them so much that my friend Jason decided I should take a few for the road back to DC. In any case, the green balls have me thinking about when I can go back to NYC. It’s all about the green balls right now.  *Tip. Go on Saturday or Sunday, but make sure you get there before noon. If you don’t get there early you could be waiting up to an hour for a table.  Golden Unicorn 18 East Broadway (Between Catherine St and Market St) New York, NY 10002  212.941.0911 Photography by Ruddy Harootian
posted:22 hours ago |213 notes
via: ruddywashere | ori: ruddywashere

Reblog?
f0o0od: Sweet Potato-Black Bean Enchiladas
posted:22 hours ago |678 notes
via: f0o0od | ori: f0o0od

Reblog?
f-word: the artie lange cupcake photo by zakvta
posted:22 hours ago |406 notes
via: f-word | ori: f-word

Reblog?

— Notions & Notations of a Novice Cook: Making Grilled Chicken Banh Mi

peegaw:

I’ve never tasted daikon (I stared at it for too long and it reminded me of the radish spirit in Spirited Away) or even had a banh mi, for that matter, so I’m pretty glad someone made this foodwish. So here it is, as requested by Anon - I hope it doesn’t disappoint.

***

To…

posted:22 hours ago |667 notes
via: peegaw | ori: peegaw

Reblog?
posted:22 hours ago |371 notes
via: johnmariscos | ori: johnmariscos

Reblog?
foodjoy: Aurelia’s Spanish Chorizo, Saint André cheese, Cherith Valley Gardens Garlic Pickles, roasted red peppers, hazelnuts, & crackers.
posted:22 hours ago |309 notes
via: foodjoy | ori: foodjoy

Reblog?
prettygirlfood: My Brother’s Chicken Tacos Ingredients 16 whole Corn Tortillas (small Size) 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning) 2 Tablespoons Canola Oil 2 cans(4 Ounce) Diced Green Chilies 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix) Sour Cream Hot Sauce (Chulula Or Other Brand) 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce) 4 whole Roma Tomatoes, Diced Canola Oil, For Frying Tacos Preparation Instructions *Be careful frying with hot oil!* Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside. Have all other ingredients—-grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—-ready. Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand. TO FRY To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—-one side down—-in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.) One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan. As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—-the cheese will melt as it sits in the warm taco. To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there. Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.
posted:22 hours ago |1394 notes
via: prettygirlfood | ori: prettygirlfood

Reblog?
theaussiewhoatethebigapple: Man in the Kitchen: Chef Peterschnamps - Fettuccine Carbonara So I had the pleasure tonight of having my boyfriend cook for ME! Yes, I had to use every ounce of energy not to go into the kitchen and help/watch/basically get in his way. He kept shooing me out! Kit used the left over slow cooked pork from last night and made his version of Fettucine Carbonara. Delicious. Well seasoned, pasta was perfectly al dente and the egg wasn’t scrambled. Hello!!!!!! So happy. I am a very lucky girl.
posted:22 hours ago |353 notes
via: theaussiewhoatethebigapple | ori: theaussiewhoatethebigapple

Reblog?
posted:22 hours ago |180374 notes
via: steamingmugs | ori: steamingmugs

Reblog?
posted:22 hours ago |10189 notes
via: the-coffee-blog | ori: the-coffee-blog

Reblog?
posted:22 hours ago |74 notes
via: sarahfromthefuture | ori: sarahfromthefuture

Reblog?
posted:22 hours ago |1431 notes
via: buzzfeedfood | ori: buzzfeedfood

Reblog?
posted:22 hours ago |1197 notes
via: adelecologne | ori: adelecologne

Reblog?
aperture24: another angle. last photo of this cake
posted:22 hours ago |294 notes
via: aperture24 | ori: aperture24