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No Desserts Allowed

Food Porn Love, Sans sweets.
Jul 17 '14

(Source: verticalfood)

Jul 16 '14
Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds


For this pizza, split cherry tomatoes in half and toss them on the grill just until they start to lightly soften and turn juicy. Then match them up with asparagus grilled until charred and tender-crisp, along with fresh goat cheese, sliced Marcona almonds, and chopped basil. There’s a lot to love in every bite of this exciting pie.
Get the recipe »
[Photograph: J. Kenji López-Alt]

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

For this pizza, split cherry tomatoes in half and toss them on the grill just until they start to lightly soften and turn juicy. Then match them up with asparagus grilled until charred and tender-crisp, along with fresh goat cheese, sliced Marcona almonds, and chopped basil. There’s a lot to love in every bite of this exciting pie.

Get the recipe »

[Photograph: J. Kenji López-Alt]

Jul 16 '14
christellar:

Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta


These quick and tender turkey burgers are packed with flavor, including a topping of pan-sautéed tomatoes, melted shallots, ricotta cheese, and basil. They’re a delicious 30-minute meal.
Get the recipe »
[Photograph: Yasmin Fahr]

christellar:

Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta

These quick and tender turkey burgers are packed with flavor, including a topping of pan-sautéed tomatoes, melted shallots, ricotta cheese, and basil. They’re a delicious 30-minute meal.

Get the recipe »

[Photograph: Yasmin Fahr]

Jul 16 '14
Vegan “B.L.A.T.”s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches


A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado.
Get the recipe »
[Photograph: J. Kenji López-Alt]

Vegan “B.L.A.T.”s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado.

Get the recipe »

[Photograph: J. Kenji López-Alt]

Jul 16 '14
christellar:

Blowtorched Salmon Nigiri Sushi
by Dance of Saucepans

christellar:

Blowtorched Salmon Nigiri Sushi

by Dance of Saucepans

Jul 16 '14
christellar:

Oven-Roasted Tomato Caprese Salad


Maple syrup and balsamic vinegar coat the tomatoes in this roasted reimagining of a classic caprese. Finished with a touch of lemon zest, this savory, vibrant salad hits all the right notes.
Get the recipe »
[Photograph: Jennifer Olvera]

christellar:

Oven-Roasted Tomato Caprese Salad

Maple syrup and balsamic vinegar coat the tomatoes in this roasted reimagining of a classic caprese. Finished with a touch of lemon zest, this savory, vibrant salad hits all the right notes.

Get the recipe »

[Photograph: Jennifer Olvera]

Jul 16 '14
la-appetite:

Chicken Enchilada Soup

la-appetite:

Chicken Enchilada Soup

Jul 15 '14
greatfoods:

Applewood Smoked Pork Ribs. 7 hours. Low & Slow.

greatfoods:

Applewood Smoked Pork Ribs. 7 hours. Low & Slow.

Jul 15 '14

Get Recipe: Pan-Roasted Salmon With Arugula and Avocado Salad
Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. [Photographs: Yasmin Fahr]

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. [Photographs: Yasmin Fahr]

Jul 15 '14

Get Recipe: Roasted Cauliflower With Olives, Currants, and Tahini Dressing From ‘Vibrant Food’
[Photograph: Kimberly Hasselbrink]
Roasting cauliflower—or any vegetable for that matter—is a pretty foolproof way to ensure delicious results, and it’s always tempting to just leave it at that. So this recipe from Kimberly Hasselbrink’s new cookbook, Vibrant Food, was good encouragement to take it a step further. She tosses the roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. The dish has a great richness from the tahini and a lovely balance of savory and sweet. While this is a recipe from the book’s ‘Winter’ chapter, it’s light and accessible enough to work year-round.

[Photograph: Kimberly Hasselbrink]

Roasting cauliflower—or any vegetable for that matter—is a pretty foolproof way to ensure delicious results, and it’s always tempting to just leave it at that. So this recipe from Kimberly Hasselbrink’s new cookbook, Vibrant Food, was good encouragement to take it a step further. She tosses the roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. The dish has a great richness from the tahini and a lovely balance of savory and sweet. While this is a recipe from the book’s ‘Winter’ chapter, it’s light and accessible enough to work year-round.