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No Recipes
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Make good food better
Make good food better

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I'm not an oatmeal guy, but this looks delicious Earl Grey Blueberry Oatmeal. http://buff.ly/2lVrSUW via HalfBakedHarvest
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This mushroom and fava bean chili is so rich and flavorful you could easily miss the fact that it's #plantbased. Minced mushrooms not only add a bunch of flavor, they also give this chili a meaty texture. RECIPE: http://buff.ly/2meo3NY
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With fall-off-the-bone tender spareribs and juicy daikon, this curry melds spices and flavors from all around the Asian continent. Recipe: http://buff.ly/2lQLXNG
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Umami isn't just for savory dishes. It's a taste that can enhance sweets as well. Think about the methods we use to boost umami-producing amino acids in desserts such as Maillard Browning and caramelization, not to mention ingredients rich in glutamic acids such as cheese, butter and some fruits. Adding powderized katsuobushi to this shortbread was an experiment, but it turned out so well I wrote it all up in this week's post. Aside from giving the glutamic acids in the butter a significant boost with loads of inosine monophosphate (IMP), the katsuobushi imparts a subtle smokiness to the cookies. http://buff.ly/2kOs7R6
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So many good looking #bentos submitted to #bentoexpo. I don't know how I'm going to pick just 3

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It's not the prettiest dish, nor the fanciest, but I can think of few dishes more comforting than Stroganoff over buttered egg noodles. RECIPE:http://buff.ly/2kOoIW7
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Oden is the quintessential winter comfort food in Japan. With meat, tofu, daikon, boiled eggs, and konnyaku simmered in dashi stock, it'll warm you up from the inside out. RECIPE:http://buff.ly/2kcFPOx
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It's time for another episode of Bento Expo on @NHKWorld, where I introduce you to the fun, colorful and delicious world of bento culture. In this episode I make a meatloaf sandwich with quick picked red onions, a potato salad and furikake broccoli. My guest on this episode makes a tamagoyaki bento, and we check out bentos from the UK, Italy and Singapore. Check the schedule for local airtimes http://buff.ly/2j2gXKP
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This Soupe de Poisson (Sétoise-sytle) takes a bit of love to make, but it's a great way to use up fish bones if you're filleting fish. There's no cream in it, but it has a rich velvety texture with notes of savory saffron and sweet fennel. I've developed a few tricks to maximize the umami in the soup while virtually eliminating any fishiness. RECIPE: http://buff.ly/2iQnw3b
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Proofing script for an upcoming TV show never gets old when I run into gems like this 🦀➡️💩😂🤣
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