Category Archives: Image of the Week
Are you crazy for cranberries? A batch of Cranberry Cream French Toast from V.K. Rees Photography may just be your calling. Fluffy stacks of French toast skip the syrup and are slathered with cashew cream and cranberry sauce. This recipe is also vegan-friendly, as it replaces popular French toast ingredients such as egg and milk with coconut milk and tofu.
Thanksgiving is approaching and people are talking, texting, and tweeting turkey! But what about dessert? While pumpkin pie is a notable and traditional choice, have you ever thought about serving carrot cake? Adeline and Lumiere have a recipe for Carrot Cake with White Chocolate Ganache that you just might prefer to pie. Traditional carrot cakes are made with a smooth and tangy cream cheese frosting. Adeline and Lumiere’s version dares to be different. They frost their cake with a beautiful white chocolate ganache.
Ashley Bartner of La Tavola Marche snapped this image of braided onions from this year’s bumper crop. Bartner and her husband, Jason, own and operate an organic farm, inn and cooking school in Piobbico, Italy. Hung by their braids in a cool well-ventilated place, the dried bulbs can keep for up to a year.
Photography student Chris Tonnesen elevates the hot dog to new artistic heights in this image of a Nordic Deerdog. Assembled by Tonnesen according to the specifications of John Michael Jensen, owner of John’s Hotdog Deli in Copenhagen, Denmark, this lovely link is topped with homemade hawthorn mustard, chanterelle remoulade, and lingonberry-red onion chutney.
Loaded with goat, Iberico, and Manchego cheeses, The View from the Great Island’s Jalapeño Poppers are baked until golden for a caramelized crunch. Serve these to guests as an addictive bar or party snack guaranteed to keep plates clean and bellies full.
Behold: Pumpkin Cinnamon Rolls from Valerie C. at Une Gamine dans la Cuisine. A mix of cream cheese, confectioners’ sugar and well-shaken buttermilk is drizzled over these orange-hued beauties while they’re still warm. Vraiment magnifique.
Cooler weather stimulates a taste for heartier fare, but it’s still warm enough for dining outdoors. Emily Hilliard of Nothing-in-the-House and photographer Stephanie Breijo packed this Tri-color Potato Galette for a picnic in Washington, D.C.’s Rock Creek Park. With caramelized onion, goat cheese and rosemary, the free-form tart is a vibrant introduction to autumn.
Big flavor is matched by bright colors in Whole Grain Foodie’s one-pan Seafood Paella. Brown rice is the base of this eclectic dish featuring fresh veggies, sweet and smoked paprika, and four types of seafood, including squid, mussels, shrimp, and salmon. The dish is finished with a burst of fresh citrus and a sprinkle of parsley.
For a crispy, golden treat destined for dipping, check out No Recipes’ Coconut Shrimp with Spicy Orange Sauce. Juicy jumbo shrimp are coated with shredded coconut for an irresistible taste best paired with a sweet and spicy dipping sauce.
Life in Recipes brings us this knockout breakfast starring tender pot roast and cheesy grits. Savor this Southern-inspired dish that’s topped off with a perfectly poached egg and raw kale for a pop of color and flavor.
TidyMom brings big flavor to a classic bake sale treat with her Salted Caramel Cupcakes. Tender cake is topped with caramel cream cheese frosting and a final drizzle of salted caramel for the ultimate combination of sweet and salty flavors.
Need some convincing to eat your veggies? Think French fries meet tempura, and go no further than Brown Eyed Baker’s Beer-Battered Zucchini Fries. Crunchy on the outside with tender zucchini in the middle, it doesn’t get much better than these golden brown beauties.
Bake For The Border takes traditional citrus desserts to new heights with Lemon and Passion-fruit Meringue Cake Cones that layer lemon sponge cake, passion-fruit curd, and toasted meringue inside a crunchy ice cream come. Sour has never tasted so sweet.
Hats off to Cupcakes and Cashmere’s Blueberry Cheesecake, a delicious and decadent dessert. With its light and creamy filling, crunchy graham cracker crust, and crown of fresh blueberries, this cheesecake is an instant sensation to be savored and a summery delight well worth splurging on.