Foodfolio

Lasagna Soup. Swipe ⬅️ to 👀 more 📸 - 1) In a dutch oven or large pot, heat 1 tbsp of olive oil over medium-high heat. Remove Italian sausage from casings and cook until browned, about 6-8 minutes. Using a slotted spoon, remove the sausage and trans
Lasagna Soup. Swipe ⬅️ to 👀 more 📸 - 1) In a dutch oven or large pot, heat 1 tbsp of olive oil over medium-high heat. Remove Italian sausage from casings and cook until browned, about 6-8 minutes. Using a slotted spoon, remove the sausage and transfer to a plate. - 2) Toss 1 fennel bulb, 1 yellow onion, 3 carrots, and 4-5 cloves of garlic into a food processor and finely chop. Add to the pot with leftover grease from the sausage and cook for 8-10 minutes. Add 1 tbsp of tomato paste and a dash of crushed red pepper flakes, oregano, basil, and thyme. Stir continuously and cook for 1-2 minutes until fragrant. Pour in 1 (28 oz. can of pureed tomatoes), 4 cups of chicken broth, 3/4 cup of water, and add the sausage back to the pot. Cover and simmer for 15 minutes. - 3) Break up 8 oz. of wavy lasagna sheets to your preferred size and add to the pot and simmer uncovered until noodles are al dente, about 10-12 minutes. Season with salt and black pepper. - 4) While the noodles are cooking, prepare the cheese mixture. Combine 1 container of ricotta and 1 cup of finely grated parmesan cheese, 1/4 tsp of salt, and a couple grinds of black pepper. - 5) Serve in bowls topped with the cheese mixture, fresh basil leaves, and a drizzle of olive oil.
Chicken Cordon Bleu with Mustard Cream Sauce. Made with prosciutto instead of regular ham. Shout out to @cjjones for the meal idea! Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken ahead of time. Place the package of chicken breasts in the freezer for
Chicken Cordon Bleu with Mustard Cream Sauce. Made with prosciutto instead of regular ham. Shout out to @cjjones for the meal idea! Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken ahead of time. Place the package of chicken breasts in the freezer for 30-45 minutes to make slicing easier. Slice each chicken breast in half and cover with saran wrap. Using a meat pounder, flatten and thin out each individual piece, but do not let the meat tear. Carefully roll each piece with 2 slices of prosciutto and 2.5 thin sticks of Swiss cheese (cut into 5 equal parts). Wrap tightly in saran wrap and refrigerate for at least 30 minutes (or overnight). - 2) Prepare the chicken for baking. Melt 2-3 tbsp of butter and prepare a dredging area with seasoned panko (dried parsley, garlic powder, onion powder, salt, black pepper). Unwrap each piece of chicken directly from the fridge and dip in melted butter then roll in panko until well coated. Place on a lightly greased baking sheet. Spritz the tops of each piece of chicken with avocado oil spray and place in a preheated oven to 400 degrees for 30 minutes. Allow to rest for 10 minutes before slicing once baking is complete. - 3) Make the sauce. In a small saucepan combine 1 cup of heavy cream, 1 tbsp of white vinegar, and 3-4 tbsp of Dijon mustard. Bring to a simmer and whisk to thicken, about 5 minutes. Season to taste with garlic powder, salt, and black pepper. - 4) Serve the chicken cordon bleu with mustard cream sauce and a green vegetable of your choice.
Chile Colorado. 🌶️🥩 Swipe ⬅️ to 👀 more 📸 - 1) Make the sauce. Cut the tops off and shake the seeds out of the dried chiles (2 de arbol, 1 pack of ancho, and 1 pack of guajillo). Toss into a pot with 3 cups of water, 1 yellow onion, and 4 cloves o
Chile Colorado. 🌶️🥩 Swipe ⬅️ to 👀 more 📸 - 1) Make the sauce. Cut the tops off and shake the seeds out of the dried chiles (2 de arbol, 1 pack of ancho, and 1 pack of guajillo). Toss into a pot with 3 cups of water, 1 yellow onion, and 4 cloves of garlic. Bring to a simmer to rehydrate, about 15 minutes. - 2) Once the peppers are rehydrated, remove them from the pot and place in a food processor or blender. Save the liquid from the pot and use it to thin out the sauce until it slowly drips from a spoon. Season with 1 tsp of oregano and 2 tsp of cumin and set aside. - 3) Prep the stew meat. Toss the stew meat in 3/4 cup of seasoned flour (ancho chile powder, salt, black pepper, onion powder, garlic powder). Shake off excess flour and brown well in a pot in avocado oil. Pour the red chile sauce over the browned beef with 2 cups of beef broth and 2-3 bay leaves. Bring to a simmer and cover for 2 hours. - 4) Make Spanish rice. Combine 2 cups of Spanish rice mix in a rice cooker with 1 tbsp of olive oil and 1 (8 oz) can of tomato sauce. Mix well and fill the rice cooker to the appropriate line with chicken broth. - 5) Serve the chile Colorado over Spanish rice or with fresh corn tortillas.
Moo🐮 Goo🦠 Gai🙋🏻‍♂️ Pan🍳. My favorite Chinese dish at restaurants. Velvety chicken and tons of vegetables in a white savory sauce. Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken. Place chicken breasts in the freezer for 30-40 minutes then sl
Moo🐮 Goo🦠 Gai🙋🏻‍♂️ Pan🍳. My favorite Chinese dish at restaurants. Velvety chicken and tons of vegetables in a white savory sauce. Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken. Place chicken breasts in the freezer for 30-40 minutes then slice thin against the grain. Combine in a bowl with 2 tbsp of chicken broth and 2 tsp of soy sauce. Mix well and allow to absorb the liquid for 10 minutes. Next add 2 tsp of avocado oil and 2 tsp of cornstarch and mix until well incorporated. Allow the chicken to marinate for an additional 30 minutes. This is a technique known as velveting. - 2) Prepare the sauce. Whisk together 1.5 cup chicken broth, 2 tbsp soy sauce, 3 tsp sesame oil, and 1.5 tbsp of cornstarch. Set aside. - 3) Stir fry the vegetables. Heat 2 tbsp of avocado oil in a wok over medium-high heat and add 4 carrots (thinly sliced), 1 small white onion (thinly sliced), and a splash of chicken broth. Stir fry for 3-4 minutes then add the button mushrooms (sliced) and stir fry for an additional 3-4 minutes. Toss in 1 package of snow peas and stir fry for 2-3 minutes until tender then add 1 8-oz can of bamboo shoots and 1 8-oz can of water chestnuts both drained. Remove from the wok. - 4) Stir fry the chicken. Wipe the wok with a clean paper towel and add 1-2 more tbsp of avocado oil and bring back to temperature over medium-high heat. Add the chicken to the pan and stir until cooked through, about 4-5 minutes. Then add 4 cloves of minced garlic and 1 large knob of minced ginger. - 5) Add the vegetables back to the wok and heat for about a minute then pour in the sauce and turn to high heat. Bring the sauce to a boil for approximately 1-2 minutes until the sauce begins to thicken. - 6) Serve in bowls over white rice and chili oil.
Still feels like summer in October. ☀️
Still feels like summer in October. ☀️
Barrell 20-Year Gold Label Seagrass (2022 Limited Release). Rye whiskey gold. 🥃 Purchased for $214 after tax (on sale) MSRP is $500+. @barrellbourbon a holy grail bottle for whiskey collectors. Barrell’s Seagrass line of rye whiskey offers thr
Barrell 20-Year Gold Label Seagrass (2022 Limited Release). Rye whiskey gold. 🥃 Purchased for $214 after tax (on sale) MSRP is $500+. @barrellbourbon a holy grail bottle for whiskey collectors. Barrell’s Seagrass line of rye whiskey offers three very unique expressions from this particular bottle to the 16-Year Gray Label and the original Seagrass release. All are phenomenal. Cheers! - Age: 20 Years Proof: 128.12 MSRP: $500.00+ Mashbill: Undisclosed (blended Canadian rye whiskies) Finish: Martinique Rum, Malmsey Madeira, and Apricot Brandy Casks - NOSE: Stone fruits (peaches and apricots), apples, honey, maple, a hint of banana, light oak PALATE: Mellow oak, stone fruits, molasses, black pepper, light mint FINISH: Dry rye spice, a touch of heat, with a sweet lingering finish
Mexican Street Corn Risotto. 🇲🇽🌽 Swipe ⬅️ to 👀 more 📸 - 1) Make homemade corn stock. Add 4 corn cobs (kernels removed) to a stockpot with 5 cups of water, 1 onion (halved), 6 cloves of garlic, and 2 tsp of black peppercorns. Cover and simmer for
Mexican Street Corn Risotto. 🇲🇽🌽 Swipe ⬅️ to 👀 more 📸 - 1) Make homemade corn stock. Add 4 corn cobs (kernels removed) to a stockpot with 5 cups of water, 1 onion (halved), 6 cloves of garlic, and 2 tsp of black peppercorns. Cover and simmer for 1.5 hours. Remove the cobs after simmering and pass the stock through a fine sieve and season with salt to taste. - 2) Make the Mexican street corn. Sauté the corn kernels over medium-high heat in 2 tbsp of butter and season with salt and black pepper for 8-10 minutes then set aside in a bowl to cool. Once cooled combine 1/2 cup mayonnaise, the juice of 1 lime, 1/3 cup fresh cilantro, and 2 tsp ancho chile powder. - 3) Make the risotto. Heat 2 tbsp of avocado oil and 2 tbsp of butter and sauté 1 minced shallot until fragrant then add 1 cup of arborio rice and lightly toast for 2-3 minutes. Begin adding the corn stock 1 ladle full at a time and stir until mostly absorbed by the rice. Repeat this process until the risotto is the right consistency or once the stock is used up. Stir in 1/3 cup of cotija cheese and half of the Mexican street corn mixture. - 4) Serve in bowls with green onions, cilantro, and a dash of ancho chili powder.
Beer Brats and Sauerkraut with Bavarian Potato Salad. Happy Oktoberfest! Swipe ⬅️ to 👀 more 📸 - 1) Make the potato salad. Boil the baby Yukon gold potatoes (skin on) in salted water. Slice into 1/4” cubes once cooled and toss in a bowl with 1
Beer Brats and Sauerkraut with Bavarian Potato Salad. Happy Oktoberfest! Swipe ⬅️ to 👀 more 📸 - 1) Make the potato salad. Boil the baby Yukon gold potatoes (skin on) in salted water. Slice into 1/4” cubes once cooled and toss in a bowl with 1 diced apple and 1/2 diced yellow onion. Meanwhile, cook 4 slices of bacon (diced) in a skillet and remove. Lastly, combine 1/2 cup of chicken broth, 1/4 cup apple cider vinegar, 2 tbsp of olive oil, 2 tbsp of dijon mustard, and 2 tsp of dried dill in a mixing bowl and combine well. Pour the dressing over the potatoes and onion and add the cooked bacon. Season to taste with salt and black pepper. - 2) Make the bratwurst. Sear the brats in a skillet over medium heat until browned on both sides in leftover bacon grease from the potato salad then remove. Add 1/2 sliced yellow onion and cook until translucent, about 4-5 minutes. Stir in 1 can of beer (schwarzbier beer), 2 tbsp of Düsseldorf mustard, and season with onion powder, garlic powder, and caraway seeds. Add the brats back to the skillet and bring to a simmer and cover for 10 minutes. Add 1/2 of a jar of Bavarian style sauerkraut to the skillet and allow to reduce uncovered for 20-25 minutes. - 3) Serve the brats with Bavarian potato salad and garnish with fresh chives.
Tofu and Vegetable Panang Curry. Make it vegetarian if you want by omitting the fish sauce and using vegetable broth. Swipe ⬅️ to 👀 more 📸 - 1) Make the crispy baked tofu. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Tofu and Vegetable Panang Curry. Make it vegetarian if you want by omitting the fish sauce and using vegetable broth. Swipe ⬅️ to 👀 more 📸 - 1) Make the crispy baked tofu. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the tofu into cubes and toss in 1 tbsp of avocado oil and 1 tbsp of soy sauce. Once coated, toss well with 1 tbsp of cornstarch. Spread evenly on the baking sheet and bake for 20 minutes, tossing halfway through, until golden brown. - 2) Prep the vegetables. Slice 1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 3 carrots, and cut the tips off a handful of green beans. Meanwhile, prepare Jasmine rice in the rice cooker. - 3) Make the curry. Heat a large wok over high-heat and add avocado oil and the onions. Cook until translucent, about 5 minutes. Add the bell peppers, carrots, and green beans and cook for an additional 5 minutes. Add 1 can of panang curry paste and cook for another 2-3 minutes. - 4) Add 1 can of coconut milk and 1 cup of chicken broth and reduce heat to a simmer. Add the crispy tofu and simmer for 10 minutes. - 5) Remove the wok from the heat and stir in 2 tbsp of peanut butter and 1 tbsp of fish sauce. Adjust seasoning as necessary with fish sauce. - 6) Serve in bowls with Jasmine rice with fresh Thai basil and a wedge of lime.
It’s Taco Tuesday! 🌮 All 6 of these recipes are on my website, link in bio (alexcooksfood.com). Which tacos would you choose? - ⬆️⬅️ Authentic Carnitas Tacos with Homemade Roasted Jalapeño Poblano Salsa ⬆️➡️ Korean Beef Tacos with Kimch
It’s Taco Tuesday! 🌮 All 6 of these recipes are on my website, link in bio (alexcooksfood.com). Which tacos would you choose? - ⬆️⬅️ Authentic Carnitas Tacos with Homemade Roasted Jalapeño Poblano Salsa ⬆️➡️ Korean Beef Tacos with Kimchi and Sriracha Cilantro Mayo Sauce ↔️⬅️ Carne Asada Tacos with Queso Fresco and Smashed Avocado ↔️➡️ Chorizo Potato Tacos with Radishes and Avocado Crema ⬇️⬅️ Blackened Shrimp Tacos with Homemade Mango Salsa and Cotija Cheese ⬇️➡️Double Decker Tacos made Supreme with Taco Bell Hot Sauce
Lasagna Soup. Swipe ⬅️ to 👀 more 📸 - 1) In a dutch oven or large pot, heat 1 tbsp of olive oil over medium-high heat. Remove Italian sausage from casings and cook until browned, about 6-8 minutes. Using a slotted spoon, remove the sausage and trans Chicken Cordon Bleu with Mustard Cream Sauce. Made with prosciutto instead of regular ham. Shout out to @cjjones for the meal idea! Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken ahead of time. Place the package of chicken breasts in the freezer for Chile Colorado. 🌶️🥩 Swipe ⬅️ to 👀 more 📸 - 1) Make the sauce. Cut the tops off and shake the seeds out of the dried chiles (2 de arbol, 1 pack of ancho, and 1 pack of guajillo). Toss into a pot with 3 cups of water, 1 yellow onion, and 4 cloves o Moo🐮 Goo🦠 Gai🙋🏻‍♂️ Pan🍳. My favorite Chinese dish at restaurants. Velvety chicken and tons of vegetables in a white savory sauce. Swipe ⬅️ to 👀 more 📸 - 1) Prepare the chicken. Place chicken breasts in the freezer for 30-40 minutes then sl Still feels like summer in October. ☀️ Barrell 20-Year Gold Label Seagrass (2022 Limited Release). Rye whiskey gold. 🥃 Purchased for $214 after tax (on sale) MSRP is $500+. @barrellbourbon a holy grail bottle for whiskey collectors. Barrell’s Seagrass line of rye whiskey offers thr Mexican Street Corn Risotto. 🇲🇽🌽 Swipe ⬅️ to 👀 more 📸 - 1) Make homemade corn stock. Add 4 corn cobs (kernels removed) to a stockpot with 5 cups of water, 1 onion (halved), 6 cloves of garlic, and 2 tsp of black peppercorns. Cover and simmer for Beer Brats and Sauerkraut with Bavarian Potato Salad. Happy Oktoberfest! Swipe ⬅️ to 👀 more 📸 - 1) Make the potato salad. Boil the baby Yukon gold potatoes (skin on) in salted water. Slice into 1/4” cubes once cooled and toss in a bowl with 1 Tofu and Vegetable Panang Curry. Make it vegetarian if you want by omitting the fish sauce and using vegetable broth. Swipe ⬅️ to 👀 more 📸 - 1) Make the crispy baked tofu. Preheat the oven to 400 degrees and line a baking sheet with parchment paper It’s Taco Tuesday! 🌮 All 6 of these recipes are on my website, link in bio (alexcooksfood.com). Which tacos would you choose? - ⬆️⬅️ Authentic Carnitas Tacos with Homemade Roasted Jalapeño Poblano Salsa ⬆️➡️ Korean Beef Tacos with Kimch

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Recipes Page
Plate of crab cakes with a lemon wedge, garnished with parsley, served with a side of creamy sauce on a marble surface.
Plate of food including green beans, scrambled eggs with cheese, a cooked lamb shank, cranberry sauce, chopped roasted chicken, and toasted bread cubes with herbs.
Seared scallops served over creamy risotto with asparagus, lemon wedge, black pepper, and olive oil drizzle in a white bowl on a marble surface.
A white bowl filled with chicken pieces cooked in a green herb sauce against a light marble countertop.
Bowl of salad with grilled chicken, avocado slices, feta cheese, cucumbers, cherry tomatoes, red onion, black olives, chickpeas, and lettuce.
Plate of cooked chicken with spices, French fries, and cooked greens in a light sauce
Bowl of Vietnamese pho with rice noodles, sliced beef, fresh herbs, sliced chili peppers, garlic, a lime wedge, and a piece of meat bone.
Plate of fried fish topped with creamy white sauce and chopped parsley, served with potato wedges and a lemon wedge
A white plate with cooked fish, lemon slices, and microgreens on a marble surface.
Plate of cooked shrimp and rice with chopped vegetables, garnished with a ring of whole shrimp around the dish.
Bowls of cooked rigatoni pasta with tomato sauce, topped with grated cheese, fresh basil, and arugula.
Slices of cooked duck breast with crispy skin, served on a bed of sautéed greens and mashed potatoes, garnished with black pepper on a white plate.
Plate of mushroom and herb dish with chopped parsley on white plate.
Sliced grilled steak topped with mushroom cream sauce served with sautéed spinach on a white plate
Plate of cooked penne pasta with diced tomatoes and sliced grilled chicken, garnished with chopped parsley.
Lobster legs, corn on the cob, potatoes, sausage, shrimp, lemon slices, mushrooms, and garlic cloves on a white tray
Plate of mashed potatoes topped with braised beef short ribs, cooked carrots, and garnished with chopped parsley.
Two baked stuffed potatoes topped with melted cheese, cooked onions, and chopped herbs on a white plate.
Plate of cooked salmon with lemon slices, rice, a sprig of dill, and a garnish of black pepper on a white plate
A bowl of Asian-style noodles topped with a fried egg and garnished with chopped green onions and black sesame seeds.
Plate of tofu with stir-fried vegetables, rice, and a lime wedge garnished with cilantro on a white plate
A plate of grilled fish topped with tomatoes, olives, feta cheese, herbs, and balsamic glaze.
Bowl of ground beef with sliced cucumbers, fresh herbs, lime wedge, and a dollop of red sauce.
A bowl of macaroni and cheese topped with chopped green onions, a red chili, and fried oysters.
A white plate with sliced steak, French fries, a cooked steak with a crispy exterior, and a small cup of white dipping sauce on a marble surface.
Three Vietnamese spring rolls with dipping peanut sauce on a white plate on a marble surface
Two servings of Eggs Benedict topped with fresh dill, capers, and black pepper, drizzled with green oil and sauce on a white plate.
Cross-section of a sloppy joe sandwich with seasoned ground beef, cheese, lettuce, tomato, and bun, with potato chips on the side.
A plate of spaghetti pasta topped with grated cheese, black pepper, and bits of bacon.
Bowl of white rice and a dark stew topped with chopped green onions and parsley.
A white bowl of cooked beef short ribs garnished with chopped parsley, served on a bed of dark leafy greens and a yellow polenta base.
A bowl of green curry with various fresh herbs, sliced red chili peppers, and a lime wedge on top, served in a deep blue bowl.
A white bowl containing grilled beef skewers with chopped parsley, a lemon half, sliced cucumbers, sliced red onions, green and purple olives, and hummus topped with chopped parsley, served with flatbread on a marble surface.
Shrimp and vegetable stew over white rice garnished with fresh parsley on a white plate.
Plate with grilled chicken leg, roasted potatoes, cherry tomatoes, peppers, and fresh herbs.
Chicken satay skewers drizzled with peanut sauce, served with a side of white rice, cilantro garnish, and a lime wedge on a white plate.
Plate with mashed potatoes topped with mushroom and onion gravy, baked mushroom, asparagus spears, and green onions, on a white plate with a marble countertop background.
Close-up of a sandwich with grilled bread, containing tuna, ham, pickles, and cheese, with potato chips on the side.
Heart-shaped pizza topped with cherry tomatoes, spinach, a fried egg in the center, and black pepper.
Plate of scrambled eggs topped with cooked ground meat, garnished with chopped herbs, with a half avocado on the side.
A plate of poutine topped with mushroom gravy, cheese curds, chopped parsley, and French fries on a marble surface.
Close-up of a sliced burrito filled with black beans, rice, avocado, cheese, and vegetables, with tortilla chips and salsa on the side.
A white plate with sliced medium-rare steak topped with sautéed mushrooms and chopped parsley, roasted potatoes seasoned with black pepper, and garnished with parsley, on a white marble surface.
Bowl of savory mashed sweet potatoes topped with chopped cilantro and drizzled with balsamic glaze
White rice served with sliced cucumbers, lettuce, grilled chicken topped with sauce, and chopped green onions on top.
A white bowl of pasta with a creamy sauce, topped with grated cheese, bacon, greens, and black pepper, on a marble surface.
A bowl of orange-colored soup topped with fresh basil leaves, a swirl of cream or yogurt, black pepper, and a drizzle of oil.
A white bowl contains a serving of spaghetti with chopped herbs and a side of four seared scallops, on a white marble countertop.
Cross-section of a veggie and hummus sandwich with bread, lettuce, pickles, and deli meat on a white plate.
A slice of lasagna with melted cheese, tomato sauce, ground meat, and chopped herbs on a white plate.
Three beef brisket tacos with shredded meat, cilantro, and onions in corn tortillas, served with a cup of dark dipping sauce and lime wedge.
Shrimp in sauce with lemon wedge, bread roll, and marble countertop
Bowl of stir-fried noodles with ground beef, carrots, green onions, and vegetables on a marble surface.
A slice of vegetable quiche garnished with chopped greens, drizzled with balsamic glaze, and sprinkled with black pepper on a white plate.
A white plate with baked breaded fish topped with melted cheese and herbs, a side of spaghetti pasta with sauce, garnished with olive oil and black pepper, served on a marble countertop.
A white bowl of chickpea curry garnished with fresh cilantro leaves, placed on a white marble surface.
A white bowl filled with spaghetti pasta mixed with chicken, chopped herbs, and black pepper.
Three tacos filled with seasoned ground meat, chopped onions, cilantro, radish slices, and a lime wedge on a white plate.
A bowl of shrimp pasta with bacon, herbs, and black pepper on a marble surface.
Close-up of a small dish with a piece of cooked meat topped with sliced onions, served on a white plate.
A white bowl containing roasted sweet potatoes, green beans, salmon, and two fried eggs garnished with a sprig of dill.
Sushi with sliced rare beef on rice topped with green onions and sauce, served with soy sauce in a bowl.
Three tacos filled with grilled meat, shredded roasted vegetables, and chopped onions, topped with black sesame seeds, served with a lime wedge.
A white plate of spaghetti noodles topped with ground black pepper.
Close-up of fried chicken sandwich with tomato, lettuce, and mayonnaise on a bun, served with potato chips. In the background, sliced tomatoes, lettuce, and canned ingredients are visible.
A white plate with cooked roasted vegetables including broccoli, carrots, red bell peppers, zucchini, and cauliflower over a bed of couscous, on a marble surface.
Bacon-wrapped breakfast sandwich with a fried egg on top, served on a bed of lettuce, with a side of avocado spread on toasted bread.
Plate of spaghetti topped with shredded cheese, chopped herbs, and fresh basil garnish.
A white plate with a piece of grilled steak topped with green onions, a section of grilled Napa cabbage with sauce, and small dollops of red sauce garnished with sesame seeds.
A white plate of pasta with meatballs, topped with chopped parsley and served with tomato sauce on the side, on a light-colored marble countertop.
A plate of cooked shrimp garnished with parsley and a piece of toasted bread on a white square plate.
Baked pasta shells with meat sauce, topped with grated cheese and herbs, served in a white bowl on a marble surface.
Plate of spaghetti pasta topped with grated cheese and black pepper on a white dish placed on a marble surface.
A plate of sliced steak topped with dark sauce, served with mashed potatoes, and garnished with cooked greens, all on a white dish.
Close-up of a sandwich with bread, sprouts, cheese, and vegetables, cut into halves and stacked on a white plate.
A white bowl of creamy, green soup topped with crispy bacon bits, croutons, black pepper, and a drizzle of olive oil on a marble surface.
Bowl of rice topped with chopped green onions and cilantro, surrounded by stew with vegetables and meat, on a marble surface.
A bowl of tomato risotto garnished with black pepper, accompanied by sliced heirloom tomatoes and fresh basil leaves.
A white plate with a cooked steak topped with butter, roasted broccoli, and roasted diced potatoes with mushrooms.
Hot dog with grilled peppers and onions, served with roasted potatoes, grilled asparagus wrapped in bacon, and roasted potatoes on a white plate.
A pizza topped with mushrooms, blue cheese, spinach, caramelized onions, and balsamic glaze.
Meatball sub sandwich with meatballs, tomato sauce, onions, lettuce, and a hoagie bun on a white plate.
Spaghetti topped with ground beef, shredded cheese, chopped onions, and sliced boiled eggs in a white bowl.
Fried cauliflower bites topped with shredded cheese, chopped herbs, and green basil leaves on a white plate.
Bowl of spaghetti with grated cheese, cherry tomatoes, fresh basil, and ground black pepper.
A blue bowl of stir-fried noodles with beef, red bell peppers, carrots, onions, and spinach, with chopsticks resting on the edge.
Close-up of a cheeseburger with pickles, onions, and mustard on a bun, with a side of a soft drink and some French fries.
A white plate of chicken and vegetable pot pie topped with chopped herbs on a marble table.
A plate of cooked eggplant Parmesan with melted cheese, tomato sauce, and olive oil on a white plate on a marble countertop.
Bowl of pasta salad with cherry tomatoes, cucumbers, black olives, chopped herbs, and sliced cooked chicken breast on top.
Three tacos filled with grilled meat, topped with crumbled cheese, diced yellow peppers, and green herbs, served with a lime wedge on a white plate.
Two stuffed bell peppers topped with melted cheese and chopped parsley on a white plate.
A bowl of vegetable and beef soup with carrots, green beans, celery, beans, and shredded beef in a clear broth.
A bowl of miso soup with tofu, seaweed, mushrooms, and green onions, served in a blue bowl with a white spoon on a marble surface.
A white bowl with a serving of beef stew garnished with chopped herbs on a light marble surface.
Bowl of spicy vegetable stew garnished with sliced jalapeños, red onions, and cilantro.
Close-up of a burger with lettuce, tomato, a crispy fried chicken patty, pickles, and a soft bun.
A bowl of Thai chicken coconut soup with herbs and chili paste on top.
Half-cut sub sandwich with lettuce, tomato, ham, cheese, and other vegetables on a white plate, with two pickle spears nearby.
A grilled flatbread topped with seasoned grilled chicken, pickled red onions, fresh mint leaves, and a creamy sauce.
Three beef tacos with cilantro, cheese, and lime wedge on a white plate.
Plate with three mini beef sliders topped with pickles, served on buns with a creamy sauce, arranged with lettuce on a white plate.
A bowl of penne pasta with vegetables topped with shredded cheese and black pepper.
A bowl of Irish stew with beef, potatoes, carrots, and celery on a marble countertop, with two bottles of Redbreast Irish whiskey, a glass of whiskey, and a purple cloth in the background.
Plate with a serving of white rice garnished with red pepper flakes and four pieces of Indian-style meat and vegetable kofta balls in oil.
Baked macaroni and cheese in a white mug on a marble countertop.
Romaine lettuce wedge topped with bacon bits, blue cheese crumbles, and black pepper on a white plate.
Bowl of chili topped with shredded cheese, sliced jalapenos, cilantro, and a lime wedge on a white marble surface.
Skewered beef and vegetable kebab on a white plate, with pieces of red and yellow bell peppers
Plate with grilled bok choy, rice topped with sautéed mushrooms and chopped green onions, two tofu squares topped with chopped green onions, and red sauce dots on the white plate.
Plate with three pieces of medium-rare beef topped with mustard seeds and lemon zest, a dome of white rice mixed with green herbs, and a grilled lemon wedge.
Bowl of vegetable soup garnished with lemon wedges and fresh herbs on a white marble surface.
Creamy pasta with sliced mushrooms, chicken pieces, garnished with chopped parsley and red pepper flakes in a white bowl on a marble surface.
Plate of spaghetti pasta with cherry tomatoes, black olives, grilled asparagus, feta cheese, and lemon zest
A plate with mashed potatoes, topped with a meatloaf and gravy, accompanied by grilled asparagus spears.