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Deconstructed Cuban Sandwiches - need to try

Deconstructed Cuban Sandwiches - need to try

Package salts in glass favor jars from  Timeless treasure then tie with hand cut, hand written hang tags. #timelesstreasure

Package salts in glass favor jars from Timeless treasure then tie with hand cut, hand written hang tags. #timelesstreasure

These carnita tacos have a sweet and spicy shredded pork with crispy bits on the edges, fresh and fiery tomato salsa, creamy avocado, salty cojita cheese, and fragrant cilantro all topped off with spicy mayo and lime.

Carnita Tacos

These carnita tacos have a sweet and spicy shredded pork with crispy bits on the edges, fresh and fiery tomato salsa, creamy avocado, salty cojita cheese, and fragrant cilantro all topped off with spicy mayo and lime.

An easy summer pizza recipe made with fresh zucchini, garlic, lemon, goat cheese, mozzarella and chives.

Zucchini Pizza

An easy summer pizza recipe made with fresh zucchini, garlic, lemon, goat cheese, mozzarella and chives.

Three Fats on Faux Ciabatta about 3 cups (scant cups) (13 oz) all-purpose flour* (do not use bleached all-purpose) about 1 cup (a heaping cup) (5 oz) semolina flour plus more for dusting 2 teaspoons kosher salt 2 cups lukewarm water** 2 teaspoons sugar 2 teaspoons active-dry yeast***

Three Fats on Faux Ciabatta about 3 cups (scant cups) (13 oz) all-purpose flour* (do not use bleached all-purpose) about 1 cup (a heaping cup) (5 oz) semolina flour plus more for dusting 2 teaspoons kosher salt 2 cups lukewarm water** 2 teaspoons sugar 2 teaspoons active-dry yeast***

http://foodinliterature.com/food-in-literature/2014/09/hobbit-twice-baked-honey-cake.html

http://foodinliterature.com/food-in-literature/2014/09/hobbit-twice-baked-honey-cake.html

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....

Steamed Salmon with Chard, Pine Nuts, and Raisins

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....

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