Showing posts with label Home Cookin'. Show all posts
Showing posts with label Home Cookin'. Show all posts

Thursday, January 6, 2022

Individual 4-layer Baked Ziti Recipe

Looking for an easy meal with an elegant touch? Then try this individual baked ziti recipe. In using ramekin dishes, you can easily manage portion sizes for your guests.








This easy recipe takes about 45 total minutes to prepare and includes 4 layers, top to bottom:


Layers:

* Mozzarella cheese

* Ricotta with minced shallots and fresh basil

* Ground beef, veal and pork, cooked with minced shallots and garlic

* Pasta in your choice of red sauce



Serving:

* Recipe yields 6 servings 


Ingredients:

* 1 box of dried pasta or fresh pasta such as ziti, rigatoni, or penne

* Approximately 16 ounces of your favorite homemade red sauce, or a store-bought sauce to your liking

* 1/3 lb ground beef

* 1/3 lb ground veal

* 1/3 lb ground pork

* 3 large shallots

* 5 cloves garlic 

* 1 cup chopped fresh basil

* 1/4 cup chopped chives

* 1 tsp liquid smoke

* 2 tbsp butter

* 16 ounces ricotta cheese

* 24 ounces mozzarella cheese




Recipe:

Preheat the oven to 350F


Pasta:

* Choose your pasta of taste such as ziti, penne, or rigatoni and prepare. 

While the pasta is cooking…


Meat Layer:

* Cut 2 shallots and garlic

* In a large pan, sauté shallots and garlic in olive oil, adding a pinch of salt and pepper

* Add meat and continue on medium heat

* Add liquid smoke and season meat to taste with salt, pepper. Consider a pinch of smoked paprika, cayenne pepper, oregano.

* Add chives and butter and melt butter

* Add 1.5 cups of the red sauce and reduce the liquid on a simmer


Ricotta Layer:

* In a medium mixing bowl, combine ricotta cheese with shallot, the cut basil, salt and pepper to taste.




Construction:

* Drain the pasta and return to the pot

* Using a strainer, pour any liquid remaining from the meat pan into the pasta pot

* Add a handful of mozzarella cheese and stir 

* Mix in the red sauce. If you are using a store-bought sauce, I recommend Raos Homemade Vodka Sauce.

* Add a layer of pasta to each ramekin about 1/3 high

* With a small spoon, add a layer of the cooked meat mixture, roughly 1/3 high, leaving the last 1/3 for the cheese 

* Spoon a layer of ricotta into each, leaving about 1 centimeter space for the mozzarella 

* Add mozzarella to the top

* Season the top layer mozzarella 


Baking:

* Place the 6 ramekin dishes on a tray and cook until mozzarella is fully melted and there is a light brown crust around the sides, approximately 30-45 minutes


Serve hot or let cool and reheat in the oven later before serving.





Saturday, May 15, 2021

Recipe: Tapa al Antonio from Mediterraneao

I used to live in Hermosa Beach, CA, back from 2004-2008. With all the pleasures of beach life in this beautiful coastal town, the excellent cuisine was one of the largest sources of joy for me. And at the center of that culinary experience for me, was the restaurant Mediterraneo.

FoodSherpas.com recreation of Tapa al Antonio from Mediterraneao in Hermosa Beach, CA

Mediterraneo was a tapas restaurant that specialized in exactly what the name would say: Mediterranean cuisine. They had a well managed menu with select items covering the entire Mediterranean region including typical Spanish tapas, as well as small plates from around the region such as Greek and Middle Eastern fare.

But it was a single Italian dish that was at the top of my list for each weekly visit: Tapa al Antonio. This dish was a simple one of  3 seated scallops, each topped with a shrimp, and served in a shallow pool of one of the best pink sauces ever created. 

The seafood was fantastic. But it was the sauce that was the star of the show. The hardest part of waiting for the dish to arrive was having to set aside the focaccia bread, knowing it was a necessary vehicle to make the Tapa al Antonio the perfect meal.

This sauce from Mediterraneao was so exquisite, that an extra order of bread was a requirement.

Some of my best memories of my time in Hermosa Beach, CA were my visits to Mediterraneao. And I will never forget this dish…especially when I’ve witnessed friends of mine literally pick up the plate and lap the sauce up like kittens.


Below you will find my tribute to the Tapa al Antonio from Mediterraneao. I’ve tested this recipe countless times and it’s always perfect. It’s quick, simple, and wonderful. 




TAPA AL ANTONIO DI MEDITERRANEAO:

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins


INGREDIENTS:

Scallops and Shrimp:

  • 3-4 medium scallops per person
  • 3-4 large shrimp per person
  • Salt
  • Pepper
  • 1 tbsp olive oil

Pink Sauce:

  • 3 Tbsp. extra-virgin olive oil
  • 1 medium sweet onion, chopped
  • 3 garlic cloves (minced)
  • 1/4 tsp. red pepper flakes
  • 5 cups whole peeled tomatoes
  • 1/2 cup vodka
  • 1.5 tsp salt
  • 1/3 cup fresh basil
  • 1.5 cups cream
  • Fresh black pepper



INSTRUCTIONS:

Pink Sauce:

  • Heat olive oil over medium heat in a large sauce pan
  • Add garlic and onions and cook until soft for 5 minutes
  • Add red pepper flakes
  • Stir in tomatoes and vodka, cook for 7 minutes
  • Add salt and black pepper
  • Reduce heat to low and simmer partially covered for 20 minutes
  • Once sauce has been reduced, let sit for a few minutes
  • Transfer sauce to a food processor or blender
  • Add fresh basil
  • Purée until smooth
  • Return sauce to the pan
  • Add cream and stir
  • Cook until warmed through
  • For use with a pasta side dish, top pasta with freshly grated parmesan cheese

Scallops and Shrimp:

Grilled:

  • Salt the seafood and grill just long enough to sear 
  • Add black pepper

Seared:

  • Salt and pepper the seafood
  • Add olive oil to pan at medium to high heat 
  • Add seafood and sear for 1-2 minutes on each side 


Serving:

  • Add a 1/2 inch layer of sauce to each plate 
  • Add the scallops
  • Top each scallop with a shrimp
  • Ideal plating would be a smaller plate to serve as a tapa
  • I garnish with fresh basil flowers


Recommend Side Dishes/Additional Tapas:

  • Always serve fresh, warm bread (focaccia or ciabatta) sliced into 1 inch wide strips from dipping into the sauce!
  • Penne with the sauce, topped with freshly grated Parmesan 
  • Gnocchi with sauce, topped with freshly grated Parmesan
  • Grilled zucchini 
  • Sautéed spinach with pine nuts and golden raisins 













Sunday, May 2, 2021

Crock Pot Duck Breast Recipe



Crock Pot Duck Breast


“Duck Peloquin” is a recipe I created to get the perfect sweet and savory combination for one of my favorite foods, duck. So many other recipes of mine require much more time to make. But this crock pot duck recipe takes about 15 minutes to prepare and cooks for 2.5 hours in the crock pot.

The end result is a versatile meal that can be plated or served as a stew.


The duck breasts can be replaced with other cuts of duck.


What makes the flavor of this recipe unique is the inclusion of molasses, dark beer such as Köstrizer, and liquid smoke. The use of green onion gives the dish a similar delicate flavor and texture as an Argentinian matambre de cerdo al verdeo, but using duck instead of pork.


“DUCK PELOQUIN”

  • SERVING SIZE: 2 servings
  • PREPARATION TIME: 15 minutes
  • COOKING TIME: 2-2.5 hours in Slow Cooker


INGREDIENTS:

  • 2 large duck breasts
  • 4 medium carrots (julienned)
  • 4 green onions (cup into 1/2 inch pieces)
  • 2 medium Fuji apples (cut into 1/2 inch slices)
  • 3 cloves cut garlic 
  • 2/3 cup dark beer (Köstritzer)
  • 1 tsp seasoned salt (for searing duck breasts)
  • 1 tbsp molasses 
  • 2 tsp orange zest
  • 1 tsp salt
  • 1 tsp fresh black pepper
  • 1 tsp thyme
  • 1 tsp liquid smoke
  • 2 tablespoons butter


DIRECTIONS:

  1. Peel and julienne the carrots, cut green onions and peel and slice the apples.
  2. Place all ingredients except the duck breasts and seasoned salt in the bottom of the crock pot and set to high.
  3. Cover crock pot and cook vegetables for 1 hour
  4. Add seasoned salt to both sides of the duck breasts.
  5. In a hot buttered cast iron skillet, quickly brown both sides of the duck breasts on high in butter or oil.
  6. Place the ducks on top in the crock pot.
  7. Cover the crock pot.
  8. Cook for 30 minutes and then baste the duck breasts with the crock pot liquid.
  9. Cook on high for a total of 2-2.5 hours (with the duck for 0.75-1 hour of the total) until the fruit and vegetables are cooked through but no so tender that they disintegrate.
  10. For non-breast meat, include the boned duck meat in step 2.


SERVING:

Plate:

  • Remove duck breasts and slice into 1/2 inch strips.
  • Plate is the duck on top of green onions and apples.
  • Separate the carrots and serve on the side.
  • Serve with additional side of mashed potatoes or wild rice.
  • Top with chives.

Duck Breast Stew:

  • Remove the duck breasts and slice into 1/2 inch strips
  • Put half of the duck back into the crock pot and stir
  • Transfer the crock pot contents to a large serving bowl
  • Top with the remaining duck breast
  • Serve with potato dumplings, potatoes, or a crunchy baguette for dipping 
Duck Breast Stew


Monday, May 18, 2020

Spaghetti di Gamberi e Pancetta Recipe


This bacon and shrimp pasta dish is one of my favorites and a perfect quarantine dinner.

It combines all the greats into one dish with a heavy dose of garlic, tasty shrimp and flavorful pancetta or bacon...all combined with a creamy and cheesy sauce that matches well with all the flavors.





This is very easy to make and takes less than 30 minutes from prep to plate!

Give it a try on your own and let me know how it goes!



Servings: 4

Total Time: 20 minutes




Ingredients:


  • 1 lb. medium shrimp (peeled and deveined)
  • 6 slices pancetta or bacon
  • 1 head of garlic, minced
  • 1 tsp. red pepper flakes
  • 1/2 tsp. thyme
  • 1 1/2 cups heavy cream
  • 1/2 cup fresh grated Parmesan
  • 12 oz. cooked whole wheat spaghetti
  • Black pepper to taste
  • Parsley for garnish

Instructions:

  1. Peel and chop a full head of garlic
  2. Boil salted water and cook the spaghetti, drain and set aside
  3. Heat a large skillet
  4. Take peeled and deveined shrimp and mix in a bowl with thyme, black pepper and the red pepper flakes
  5. Add the pancetta or bacon to the skillet and cook until crispy (7-10 minutes depending on thickness)
  6. Remove the bacon from the pan and set aside, keeping the bacon fat in the pan
  7. Add garlic to the skillet and cook for 2 minutes, then adding the shrimp and cook until slightly pink (approximately 2 more minutes)
  8. While the shrimp is cooking, cut the cooked bacon (avoid fully chopping it as you want some texture to be able to hold the completed sauce)
  9. Remove shrimp from the pan and set aside
  10. Add heavy cream and Parmesan and simmer for 1-3 minutes until reaching your preferred sauce texture thickness
  11. Remove from heat
  12. Add the cooked shrimp, bacon and spaghetti to the skillet
  13. Mix all ingredients, keeping some of the bacon and shrimp on top as an additional garnish
  14. Garnish with fresh cut parsley and additional cheese and serve

Friday, May 15, 2020

Home Cookin': Pizza Margherita




Wednesday, May 13, 2020

Home Cookin': Grilled and Deboned Chicken Thighs with Roasted Garlic, Crème Fraîche and Reggianito Shells



Some good bbq quarantine food tonight with some help from Sweet Baby Rays!

Grilled and deboned chicken thighs with roasted garlic, crème fraîche and reggianito shells and cheese. 

Sunday, April 5, 2020

Brown Sugar and Cinnamon Pop Tart and Bacon Jerky Sandwich Because why not.


Wednesday, October 9, 2019

Home Cooking: Boeuf Bourguignon



Beef Burgundy is one of my favorite comfort foods. And I've found there is no better way to prepare it than in a slow cooker. The slow-cooking process keeps all the flavor in the meat resulting in a tender and succulent meat stew. Here is an easy recipe that requires a slow cooker and a single skillet or pan, which combines the flavors of tasty beef, bacon and vegetables. 

Slow Cooker Boeuf Bourguignon - Recipe


Beef Burgundy is one of my favorite comfort foods. And I've found there is no better way to prepare it than in a slow cooker. The slow-cooking process keeps all the flavor in the meat resulting in a tender and succulent meat stew.

Here is an easy recipe that requires a slow cooker and a single skillet or pan, which combines the flavors of tasty beef, bacon and vegetables.


Ingredients:

  • 1 lb. bacon (diced)
  • 3 pounds beef chuck roast cut into 1.5-inch cubes
  • 3 cups red Bordeaux wine
  • 2 large onions (sliced)
  • 3 medium carrots (diced)
  • 3 medium celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon cut thyme
  • 1 bay leaf
  • 1 cup beef broth
  • 1 pound white button mushrooms (sliced)
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • Rosemary branch
  • 1 tablespoon butter

Servings: 

  • 6


Instructions:


  1. Cut the bacon and put in a large pan/skillet over medium-high heat
  2. Cook the bacon until golden brown
  3. Cut the beef into 1.5 inch chunks and season with salt and pepper
  4. When the bacon is cooked, remove and place aside for later...saving some of the bacon fat in the pan/skillet.
  5. Cook the beef in the skillet with bacon fat until it is browned, roughly 2 minutes per side.
  6. Transfer the cooked beef to the slow cooker
  7. In the skillet, add 1/2 cup of red wine and bring to a simmer
  8. With some of the additional bacon fat, add the onions and salt to taste to the pan
  9. Cook the onions while constantly stirring until browned, for approximately 7 minutes
  10. Add the carrots and celery and cook for another 5 minutes
  11. Add the garlic and cook for 1 minute
  12. Transfer the cooked vegetables to the slow cooker
  13. Add butter to the pan along with the mushroom and salt to taste
  14. Add 1/4 red wine to the mushrooms and cook for approximately 8 minutes
  15. Remove the mushrooms and set aside
  16. In the slow cooker, add a teaspoon of salt, bay leaf, thyme, and beef broth
  17. Place the rosemary branch on top of the beef and vegetable mixture
  18. Cover the slow cooker and cook on low for 6 hours or until the beef is tender enough to be pulled apart with a fork.
  19. Add the bacon and mushrooms to the top of the beef and vegetables and cook until warm.
  20. Serve in bowls with a homemade roasted garlic smashed potatoes









Sunday, September 15, 2019

Sweet Baby Rays Slow Cooker Baby Back Ribs - Recipe




Slow Cooker Baby Back Ribs
Slow Cooker Baby Back Ribs

You have a slow cooker and use it to make all sorts of things like savory chicken, pot roast and stews. But did you know you can also prepare juicy, tender, fall-off-the-bone baby back ribs with it?

This recipe takes just minutes to prepare as the slow cooker does the rest of the work for you.

The ingredients are fairly simple, with a dry rub prepared for the ribs which are then cooked with a mixture of Sweet Baby Rays BBQ Sauce and Old Rasputin Russian Imperial Stout.

The combination of the liquid smoke and the smoked paprika give these ribs a smokey flavor without the need for a grill or smoker!


Slow Cooker Baby Bak Ribs Recipe
Slow Cooker Baby Bak Ribs Recipe

Slow Cooker Baby Back Ribs Ingredients:

  • 2 racks of baby back ribs
  • 1/2 onion sliced
  • 1 clove of minced garlic
  • 1 & 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 2 tsp. liquid smoke
  • 3/4 cup stout beer (Old Rasputin Russian Imperial Stout)
  • 1 (18 ounce) bottle of Sweet Baby Rays BBQ Sauce

Sweet Baby Rays Slow Cooker Ribs

Slow Cooker Baby Back Ribs with Rosemary & Garlic Smashed Potatoes and Baked Mac & Cheese
Slow Cooker Baby Back Ribs with Rosemary & Garlic Smashed Potatoes and Baked Mac & Cheese

Slow Cooker Baby Back Ribs Recipe:

  1. In a small bowl, make the dry rub by combining the smoked paprika, garlic powder, onion power, black pepper and salt

  2. Remove the membrane from the back of the ribs

  3. Apply the dry rub evenly to both sides of the ribs. Save about 1 tsp. of the dry rub for later.

  4. Cut the (2) racks in half to create 4 even sized smaller racks

  5. Pour the beer into the slow cooker

  6. Add the liquid smoke

  7. Insert the 4 rib rack halves upright in the slow cooker if unit is 3.5 litters; insert the ribs flat for a larger liter unit

  8. Add the onions and garlic on top of the ribs

  9. Add the Sweet Baby Ray's BBQ sauce atop the ribs

  10. Cover the slow cooker

  11. Cook on low for 8 hours (4 hours on high for less tender ribs)

  12. Optional: If cooking for 8 hours in a 3.5 liter slow cooker, flip the upright ribs over so that the uncovered sides are on the bottom to cook for the remaining 4 hours

  13. Optional: 15 minutes before serving, remove 1/2 cup of the cooked juice and place in a bowl to cool. The addition of the pork fat will make the sauce more thinner, so letting it cool and congeal for 15 minutes will allow the sauce the thicken for use.
  14. Before serving, sprinkle a pinch or so of the remaining dry rub atop the ribs



Wednesday, September 4, 2019

Bacon Jam Recipe


On a recent trip to Iowa, I found myself falling head over heels for this tasty bacon concoction. It's really quite simple: it's bacon, onions, sugar and maple syrup cooked down into a tasty jam. 

Whether you're using in as a topping for cheese and crackers or as a way to add some extra flavor to mac' and cheese or a burger, bacon jam is something every bacon fan needs to try. 
It's so easy to make, there's no reason why you can't cook bacon jam today. Below is a proven recipe that will knock your socks off!



Bacon Jam Ingredients:

  • 1 lb. bacon (finely cut into 1/4 inch squares)
  • 8 shallots (minced or pureed for a creamier texture)
  • 2 cloves garlic (minced)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup sweet white wine
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke



Bacon Jam Cooking Directions:

  1. Cut the bacon into small pieces, into approximately 1/4 inch squares. Cook on medium heat in a saucepan until fully cooked. Remove the cooked bacon and set aside, while keeping the remaining bacon grease in the saucepan.

  2. This recipe will use pureed shallots in a food processor versus minced. The shallot puree provides a creamier texture to the jam as the base, so that the only remaining solid ingredients in the completed bacon jam is the bacon itself, along with the finely minced garlic.

    In the saucepan with the remaining bacon grease, cook the shallot puree, constantly stirring for 15-20 minutes until fully cooked. If you are using minced shallots, then cook until caramelized.

  3. Add in the garlic about 5 minutes before the shallots are complete cook at the medium heat

  4. Mix in the cooked bacon, brown sugar, white wine (I use a sweet Late Harvest Chilean white wine), chili powder, liquid smoke and maple syrup.

  5. Bring the heat to low and cook until the bacon jam has thickened and the liquid has been reduced. Cooking time will be approximately 5-10 minutes depending on what texture you are looking for.

  6. Let cool for jarring or use it warm as the perfect topping for mac' and cheese, burgers, bagels or crackers.





Wednesday, August 14, 2019

Home Cooking: Brussels Sprouts and Mushrooms in White Wine Sauce



Monday, August 12, 2019

Home Cooking: Meatball Parmigiana Sandwiches









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Wednesday, July 10, 2019

Grilled Tofu Marsala with Zucchini “pasta” and seared Brussels sprouts





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Thursday, April 18, 2019

Chicken Marsala from FoodSherpas.com in Santiago, Chile



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Saturday, July 9, 2016

Matt Spotted Sliders @ Foodsherpas

Sliders @ Foodsherpas

#4thofjuly



by Matt Peloquin via FoodSherpas.com's sightings on Foodspotting http://ift.tt/29vqrtm

Matt Spotted American Flag Cake @ Foodsherpas

American Flag Cake @ Foodsherpas

#4thofjuly



by Matt Peloquin via FoodSherpas.com's sightings on Foodspotting http://ift.tt/29Ym3BF

Matt Spotted BBQ @ Foodsherpas

BBQ @ Foodsherpas

#4thofjuly



by Matt Peloquin via FoodSherpas.com's sightings on Foodspotting http://ift.tt/29vqw0n

Matt Spotted Mango french toast @ Foodsherpas

Mango french toast @ Foodsherpas

by Matt Peloquin via FoodSherpas.com's sightings on Foodspotting http://ift.tt/29vqxRH

Sunday, February 21, 2016

Matt Spotted Tomato Pie @ Foodsherpas

Tomato Pie @ Foodsherpas

by Matt Peloquin via FoodSherpas.com's sightings on Foodspotting http://ift.tt/1KCMcWW

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