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Oysters Kilpatrick
Oysters Kilpatrick, sometimes also called Oysters Kirkpatrick, are a precious starter or appetizer. Where the tasty... »
Coriander, Cilantro
Coriander (Coriandrum sativum), also called Cilantro, divides human kind in half. As some people are really crazy... »
Red Lentils
Red Lentils, the seeds of Lens culinaris, are one of the eldest crops cultivated by human kind. Since the beginning of... »
Mexican Scrambled Eggs
Mexican scrambled eggs, in Mexico called Huevos a la mexicana, are a traditional breakfast in Mexico. Mandatory,... »
Parmesan, Parmigiano Reggiano
© The Foodist Parmesan, in it´s country of origin Italy called Parmigiano Reggiano, is an extra hard Italian cheese... »
Arabic Lentil Soup
The recipe for our Arabic lentil soup comes from Kuwait, where it`s called Shourabat Adas, but the oriental tomato... »
Armenian Dolma Recipe
Dolma is the topic for stuffed vegetable dishes, very popular in Turkey, Greece, some East European countries, in... »
Baharat
Baharat, an Arabic spice blend, is as widely used in Arabic cuisines, like curry or garam masala in India. Baharat... »
Grape Leaves
Grape leaves, the leaves of the common grape vine (Vitis vinifera) are widely used in the cuisines of Turkey,... »
Lecsó Recipe
Lecsó is a hearty bellpepper stew, originated from Hungary, but also well-liked in Poland, Czech, Slovakia,... »
Japanese Curry Recipe
Even if Japanese curry is one of the most favourite dishes in Japan and sometimes seen as something like a national... »
Thai Chili Fish Sauce
Thai Chili Fish Sauce, in Thailand called Prik Nam Pla, is the most import side dish or condiment in the Thai... »
Pineapple Chicken Salad
Our recipe for pineapple chicken salad is a quite enriched version, as we also used champignons and mandarins and... »
Bonito Flakes Katsuobushi
Katsuobushi, dried Bonito flakes are an essential ingredient in japanese cooking, especially to prepare Dashi, a... »
Sichuan Pepper (Szechuan Pepper)
Sichuan Pepper, also written Szechuan pepper or Szechwan pepper, named after the chinese province Szechuan... »
Shiitake Dashi Recipe
Dashi, like Shiitake Dashi, a soup or cooking stock is one of the key ingredients in Japanese cuisine and... »
Brown Lentil Soup
Brown Lentil Soup a classical, rustic recipe from Germany, is probably better called a stew, than a soup, but... »
Loomi Black Lime
It needed a while, until we could find out, that Loomi is just a sundried black lime, frequently used in arabic... »
Roast Potatoes Recipe
Roast Potatoes, also called home fries or fried potatoes, aren´t just a well-liked side dish, they can also be... »
Cordon Bleu Recipe
Even if the name Cordon Bleu is French and means blue ribbon, the recipe is most likely originated from... »

The Foodist a Foodie´s Delight

Aug 102010

The Foodist a Foodie´s Delight is about our passion for cooking, food and photography. In The Foodist Photo Food Blog we`ll provide for Your pleasure mouthwatering recipes from all around the world. We`ll introduce exotic vegetables as well as common ones, juicy fruits, mushrooms and fragrant spices. Come on and enjoy the fun of cooking
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