As kids who grew up in LA, nothing brings us back to summer days more than a colorful stick of authentic Mexican street corn.
As food-grubbing adults, this elote from @mezcalerodtla totally rocked our world 🌽 The vibrant flavors are brought to you by the chipotle mayo, queso cortija & micro cilantro that accompanies the fresh corn 🔥Try out this dish, plus their unbelievable selection of tacos and (our favorite section) mezcal concoctions! 🍸
These Birria tacos were absolutely superb. Next time, with consome. 🌮 🌮
Nothing is more comforting then coming home to a slow cooker full of delicious Pot Roast after a work day *RECIPE ON MY BLOG 🥕
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Broccoli Rabe pizza because vegetables are important... but so is pizza.
Let our wood fired pizza warm you up & take away your rainy day blues.
As much as I love French cuisine sometimes you just need some wings in your life 🍗🔥
Veg-heads, this dish is for you! Uber-tender roasted cauliflower florets sit on a bed of rich cauliflower-carrot puree. Pickled sweet peppers cut through the richness while some breadcrumbs adds some crunch. Meat is so overrated.
It’s Thirsty Thursday, folks! You’re almost done with the week, so celebrate by pairing a seasonal sandwich with our craft wines and beers on tap, now pouring at our lovely Santa Monica location!. Peep our story to see the perfect pairings! Cheers! 🍻🍷 #eathappy #drinkhappy
Marshmallow chocolate drops cookies for the win today as kiddos after school treat...
It's what's inside that counts!! Our packaging is definitely on point but our chunky cookies are the best cookies you'll ever eat 🤤🍪🙌
Cast iron people. Cast iron. 🍖
Fresh mozzarella shell filled with buffalo milk cream, pesto base, organic cherry tomatoes, served with baked crustini.
#lupofremont #inboccaallupo #upperfremont
Our kind of lineup.
Back from a little hiatus to share this pasta pizza combo. Anyplace that serves a slice of pizza with a bowl of pasta is my type of place. (They also serve a slice of pizza on all their side salads which is also amazing to me) 🍕🍝
It’s finally November which means it’s busy here at I Like Pie 🍂🧡 we are already preparing for the holidays and can’t wait to serve you all our delicious pies! Happy November 1st 🥧🧡 featured here is our Mixed Berry Crumble 😍😍
Hotdogs are MY kind of comfort food🌭 .
From Reykjavik with Love❤️
Tomato sauce, Icelandic mustard, remoladi, raw onions, crispy onions @chillykatz
Look at this pic 👏🏽👏🏽👏🏽 ya girl is learning!! .
Okay so I used to make this hella good vegan frittata/quiche thing last year, it was so good and used to last me pretty much a whole week - problem is, now I can't remember the recipe 🤔 and I can't remember if I wrote it down anywhere, and if I did, I have no idea where it is 👀😭😅
So the other day I decided to see if I could just remember it/try making it and see how it went... Well. It failed. Well, like, it was okay! But definitely not as good as the one I used to make. Didn't stop me from eating it (wasting food is so 2017) or taking a piccy of it because I felt like some photog practice ✌🏽 .
Anyway you have now been blessed with the idea of a vegan quiche so go forth and make your own, or just wait until I figure out my secret recipe and share it with you 🤔🙏😁 Back to the drawing board for me 🏃🙈🥧
Happy Friday!! 🎉☀🎉☀🎉
Ganbatte. In Japanese, it means, “do your best.” It’s a phrase Yoshi Okutomi was told constantly by his dad. One that Yoshi told himself last March, when he took a counter job at @urbanbellychicago with zero restaurant experience. One that sticks with him now as manager of the busy West Loop restaurant. To the 27-year-old, doing his best means never standing still. “There’s literally always something to be done,” he says. The more obvious (to him, at least): Greeting you the second you walk in. Refilling your water glass before you have to ask. Less obvious: Buying chopstick holders for kid guests. Finding the right votive candles that warm up the place—and cost less than what the restaurant had used. “It’s a constant work in progress. What can we do better today than we did yesterday”
#throwbackthursday to eating in Portugal. Probably my favorite meal there was this blood sausage.
"One should not attend even the end of the world without a good breakfast."
I told you I'd be sharing more brunch picks so here is another favorite from the @alexanderssteakhousela menu. Stuffed French Toast! A delicate and pillowy strawberry cream cheese filled, oat streusel topped, mini loaf of french toast. It plays on the edge of mellow sweetness, and the Vermont maple syrup adds a touch of everything I love about breakfast
Who’s ready for their close up 📸 Come check out Reilly’s Instagram wall! #fighton
Hello, November! 🍂We’re thrilled to welcome one of our newest clients, @brewlabtea! Founded in 2011 by tea sommelier @jennieripps, Brew Lab Tea is a New York City-based company that specializes in crafting custom tea blends for restaurants, coffee shops, hotels, and fast-casual concepts like @momolongplay, @lediplomatedc, @sohohouse, @diginn, and @sweetgreen. We are so happy to have you, Brew Lab!
I wrote a travel guide for @food52 about my favorite small town: Los Alamos, CA! Have you ever been We drive between SF and LA often and, although Hwy 5 is the fastest route, I love to take the slightly longer way on the 101, with a leisurely lunchtime stop in Los Alamos. Here’s one of my ideal lunches — a textbook omelette from @bellslosalamos (in a photo that didn’t make it into the travel guide). Link to the full article in my bio!
Chashu pork belly bowl 🍲
Fall bounty brings us new desserts — such as this Olive Oil Carrot Cake with Yuzu Cream. 🥕
Happy Halloween from a beautiful rooftop🙆🏽♀️🎃 Just grab a spooky cocktail and enjoy the view! 🥂
Aren’t things just better when they are mini
I got the idea for this baby pumpkin pie from my favorite baby mamma @_heyhendo 🤰🏽she’s been craving pumpkin pie cause #fall and I decided to help my fellow fit mamma out and make a guilt free version from the traditional Thanksgiving treat 🥧🦃🍂 Recipe launching next week!
Molho de redução de vinho, ovo pochê, telha de bacon e alecrim, chantilly de iogurte e crispy de bacon
Cambuci recheado com refogado de cebola, batata e queijo minas
Caldo de tucupi com vermicelli de arroz frito, folhas de chicoria, tofu e tempero shichimi togarashi
O vermicelli se dissolve quando é acomodado junto ao caldo e o tempero shichimi se mistura ao tucupi gerando uma certa dormência na boca (faz o mesmo papel do jambu no tacacá)
Massa de espinafre recheada com ricota, mel e nozes
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