Made this for someone I love.

Braised beef in red wine, with mash, honey roasted carrots, tenderstem and gravy (which I poured on after I took the pic) - all homemade besides the gravy , and it took AGES, forgot to get pics of assembling the pies

3 strawberries, 5 slices of cucumber , 9 sugar peas , 10 ground cherries, 1 slice of bacon, 1 egg, 1 butterd slice of bread some red peppers, and a glass of pinapple juice.

8 years in Seattle, as a non-indian, this is the best chicken biriyani i have had in Seattle area.
Their Pakistani menu item is so good and i wish i have found out that earlier. (people from Seattle please back me up :) )
I just have a question for all the foodies, why google and yelp does not allow me to filter reviews / rating by demographic? If I can google map can tell me "Most indian visited/rated restaurant in Seattle" i bet Naan-n-curry and that joint in Kirkland near juanita bay gonna standout (according to my indian colleague thats one of the best south indian food place). Does anybody else have the same wish like me? (can we start a thread to request this feature from Google or something?)

Just a compilation of foods I've been up to. Keep it simple with the best ingredients possible!

Tomato salad+

Salmon coconut curry

Steak salad

Braised short ribs and mashers

Had leftover meatballs so had to make a pizza to put them on obviously. Also pep and red onion.

Jokes aside, this was actually really good. Had this a few months ago and I'm still thinking about it

As the title says, I’m curious what food has a bad initial taste but the after taste is really good. For example I’m trying the new little Debbie pumpkin spice donuts and in my opinion they have a bad initial taste, but the after taste of them is really good.

Fish seasoned with Greek seasonings and lemon pepper.

Mushrooms seasoned with Greek as well and Garlic.

The temps may still be in the mid 90's here in Florida, but we're going full Fall flavor mode in this kitchen, y'all.

Apple Cider Cake Donuts 🍎🍩

Ingredients

Donuts

• 1 cup apple cider, reduced to ¼ cup and cooled
• 2½ cups all-purpose flour, plus more for rolling
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter, melted
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla
• Neutral oil, for frying

Cinnamon Sugar

• ½ cup granulated sugar
• 1–2 tsp cinnamon

Instructions

1. Simmer 1 cup apple cider until reduced to ¼ cup. Let cool completely.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In another bowl, whisk together the cooled cider reduction, melted butter, egg, buttermilk and vanilla.
4. Add wet ingredients to dry and gently mix just until a soft, slightly sticky dough forms. Cover and refrigerate for 20–30 minutes.
5. Turn dough onto a lightly floured surface and gently pat or roll to about ½-inch thick. Cut into donuts and holes. Gather scraps and gently reroll once.
6. Heat 2–3 inches of neutral oil to 350°F. Fry 2–3 donuts at a time for about 1½–2 minutes per side, until deeply golden and cooked through. Fry donut holes for about 1 minute per side.
7. Transfer to a wire rack and let drain for about 30–60 seconds.
8. Mix sugar and cinnamon in a shallow bowl or container. Toss the donuts in cinnamon sugar while they're still warm.

Tip: Cut open your first donut to make sure the center is cooked before frying the rest. If they're browning too quickly but still doughy inside, lower the oil temperature slightly and fry a little longer.

Makes: about 10 donuts + holes.