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Food porn: Scrumptious dishes for the hungry soul
From glazed roast chicken, to chocolate sheet cake and brussel sprouts here are food shots (and recipes) to tantalise you. (Photos: AP)
From glazed roast chicken, to chocolate sheet cake and brussel sprouts here are food shots (and recipes) to tantalise you. (Photos: AP)
Green bean casserole. The dish first known as a green bean bake combined two kitchen staples at the time, green beans and cream of mushroom soup.
Green bean casserole. The dish first known as a green bean bake combined two kitchen staples at the time, green beans and cream of mushroom soup.
Honey-wheat dinner rolls.A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour.
Honey-wheat dinner rolls.A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour.
Chocolate sheet cake.A sheet cake is a cake baked in a large, flat rectangular pan such as a sheet pan or a jelly roll pan.
Chocolate sheet cake.A sheet cake is a cake baked in a large, flat rectangular pan such as a sheet pan or a jelly roll pan.
Cranberry-apple crisp.  The perfect holiday dessert recipe, it is made with tart cranberries paired with sweet apples and crumbly crisp topping.
Cranberry-apple crisp. The perfect holiday dessert recipe, it is made with tart cranberries paired with sweet apples and crumbly crisp topping.
Roasted Brussels sprouts. Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
Roasted Brussels sprouts. Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
Chipotle pork and hominy stew. Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base.
Chipotle pork and hominy stew. Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base.
Glazed roast chicken. Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half of the glaze for serving. Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together.
Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Glazed roast chicken. Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half of the glaze for serving. Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together. Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.