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Cooking

Dumplings

Lately I have been really into Asian food and I decided to learn more. The first step was to get good cooking books that combine...

VIETNAMESE PHO

After reading several recipes, we decided to make Pho at home. Essentially the broth is the soul and body of the dish. Apparently, street vendors in...

FALAFEL

I really love falafel, and in New York are many options to choose from. One of my favorites is Rainbow falafel, at 26 E 17th...

BERLINERS

Last Saturday we received the latest Saveur magazine issue, featuring the world’s best donuts. On Monday Alfonso decided to try the berliners recipe which somehow...

RASPBERRY MACARONS

The latest Thomas Keller and Sebastien Rouxel book is called Bouchon bakery, a visual celebration of sweets, pastries and breads at his famous bakery. The...

INTRIGUING GLASS POTATO CHIPS

The chips served on top of sea urchin (erizos) and cilantro red onions salsa. In June we found this recipe on the Instructables newsletter, originally created...

Soft hoagie bread

We have been trying to make home made sandwich buns for a while, and I think this time we got pretty close to what we...

DELICIOUS COCONUT CAKE

INGREDIENTS Serves 10-12 16 tbsp. unsalted butter, softened, plus more for pans 2 1/2 cups cake flours, plus more for pans 1 tsp. baking soda 1 tsp. kosher salt 1...

POTATO PAVE: RECIPE BY THOMAS KELLER

INGREDIENTS (Serves 6) 1 cup heavy cream Kosher salt and freshly ground black pepper 3 pounds russet potatoes (three 1-pound potatoes if possible) 5 tablespoons (2 1/2 ounces) unsalted...

Beef empanadas

FILLING INGREDIENTS (“PINO”)  – for 16 large empanadas Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The “pino”...

BRAISED BEEF SHORT RIBS

You can find this recipe and other wonderful ones on Thomas Keller book Ad Hoc at Home. RED WINE REDUCTION 1 (750-ml) bottle dry red wine, such...

BUTTERMILK FRIED CHICKEN

It’s officially Summer in New York and last weekend we celebrated with a juicy fried chicken, biscuits, caramelized onions and miso butter corn salad. We...

PORK BELLY CONFIT

Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it...

OPEN FACE SHUMAI

Shumai dumplings are one of my favorites things to eat. I discovered them here in New York like five years ago and since then every...

PIE DOUGH

This recipe is from American Test Kitchen, Foolproof Pie Dough for one 9-inch crust pie. 2 1/2 cups unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12...