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Washoku: Balancing 5 colors: red, white, green, yellow and black.

Vegan Almond Feta with just 5 Ingredients

Tataki de bœuf : la meilleure façon de manger le bœuf cru

Tataki de bœuf | Beef Tataki

Yell’Autumn 4 : Making Shan tofu

Yell’Autumn 4 : Making Shan tofu « GOURMANDE in OSAKA

If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact t…

Spinach and Feta Pie with an Oat Crust (crust: 1/2 c oat flour, 1/3 c almond flour, corn starch, 3 tbs butter; filling: 3 eggs, 5.5 oz feta, oregano, chili flakes, nutmeg, green onions, garlic, 2 c fresh spinach)

Spicy Peanut Dipping Sauce

[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home...

chewy mandarin orange mantou (steam bun) ~ highly recommended QQ 橘子馒头 ~ 强推

Petits Pains Pains,Pains Crêpes,Recettes De Biscuits,Japonais Chinois,Pain Recettes,Breads Steamed Buns,Dessert Snackers,Bun Highly,Snack Biscuit


Cuisines | Wandercooks


Kenchinjiru (建長汁) was originally a type of shojin ryori eaten by buddhist monks. Made with a flavorful vegan stock and plenty of crumbled tofu and vegetables.