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Latest #foodandwine Posts

  • .
    garlic olive oil
    mozzarella
    smoked gouda
    mushrooms
    caramelized onions
    parsley
    lemon
  • .
garlic olive oil
mozzarella
smoked gouda
mushrooms
caramelized onions
parsley
lemon
  •  2  1 1 minute ago
  • ROASTED BONE-IN SHORTRIB, MOLE DE CACAHUATE
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    12-hour slow-roasted bone-in shortrib, roasted peanut mole, Cotija mashed potatoes, sautéed Swiss chard, crispy onions, toasted peanuts
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    @fronteracocina
  • ROASTED BONE-IN SHORTRIB, MOLE DE CACAHUATE
-
-
12-hour slow-roasted bone-in shortrib, roasted peanut mole, Cotija mashed potatoes, sautéed Swiss chard, crispy onions, toasted peanuts
-
-
@fronteracocina
  •  0  1 4 minutes ago
  • Rolling into the weekend #margarita style 😂
  • Rolling into the weekend #margarita style 😂
  •  13  1 7 minutes ago
  • It's a sad day when you eat the last pickle in the @bubbiespickles jar, but, it's a great chance to pickle brine chicken. Then, coat with olive oil, rub with spices, and bake in a rack for maximum crispness. Served with a warm brussel sprout coleslaw. Sautéed brussels, cabbage, carrots, dressed in a simple mayo, apple cider vinegar, olive oil, celery seed mixture.
  • It's a sad day when you eat the last pickle in the @bubbiespickles jar, but, it's a great chance to pickle brine chicken. Then, coat with olive oil, rub with spices, and bake in a rack for maximum crispness. Served with a warm brussel sprout coleslaw. Sautéed brussels, cabbage, carrots, dressed in a simple mayo, apple cider vinegar, olive oil, celery seed mixture.
  •  9  1 7 minutes ago
  • Friday night dinner done right 🍝 Pictured: spaghetti Bolognese 👌🏼 #ladressenyc
  • Friday night dinner done right 🍝 Pictured: spaghetti Bolognese 👌🏼 #ladressenyc
  •  9  1 7 minutes ago
  • Balance should be this bottle’s middle name. Dark fruit, decent oak with brown spices and fair amounts of acid, all similar in intensity and presence. The only snag to such balance is the depth and development don’t ever seem to manifest themselves. This keeps the dimensionality simple and a little flat.
  • Balance should be this bottle’s middle name. Dark fruit, decent oak with brown spices and fair amounts of acid, all similar in intensity and presence. The only snag to such balance is the depth and development don’t ever seem to manifest themselves. This keeps the dimensionality simple and a little flat.
  •  12  1 7 minutes ago
  • My kind of Friday night lights courtesy of HMF @thebreakers with this Baked Alaska Flambeed table side.
  • My kind of Friday night lights courtesy of HMF @thebreakers with this Baked Alaska Flambeed table side.
  •  104  2 10 minutes ago
  • 😋One of the many favorite dishes my husband cooks for us. Center cut pork chop, parsnip puree, pan sauce, fried sage leaves.
  • 😋One of the many favorite dishes my husband cooks for us. Center cut pork chop, parsnip puree, pan sauce, fried sage leaves.
  •  8  1 12 minutes ago
  • It’s WINE O’CLOCK 🍷 Order your wine lanyard today on mobilegrape.com
  • It’s WINE O’CLOCK 🍷 Order your wine lanyard today on mobilegrape.com
  •  15  1 12 minutes ago
  • Time to satisfy your sweet tooth 🍰 🍦
  • Time to satisfy your sweet tooth 🍰 🍦
  •  165  1 14 minutes ago
  • Steak dinner at home... the perfect steak should be prepared with nothing more than salt and pepper and allowed to rest to room temperature before cooking. Once it’s cooking... don’t poke it, prod it, cut it, etc. because you’ll lose the juices trapped inside once seared. I use a cast iron ribbed skillet for indoor cooking. I set the oven at 385 and preheat. For medium, sear the steak in the skillet on both sides for approximately 2 minutes then put it in the oven for another 8 minutes. Turn it after 8 minutes, and bake for another 3 minutes. Take it out and let it sit for about 3 minutes as it will continue to cook in the skillet. Serve with sides.
    My Brussels sprouts are also quite simple... I boil them first until slightly tender, while sautéing 5-6 cloves of garlic in a skillet with EVOO until garlic is fragrant. Add the sprouts and 2 tablespoons of butter, and more EVOO to your liking, and fry until the sprouts char. This gives them an awesome flavor. Serve... and as I do with a nice red wine. Tonight’s selection was a Pinot Noir by Martinelli. Enjoy! #steak #brusselsprouts #martinelliwines #martinelliwinery #foodandwine #fortlauderdale #fortlauderdalemagazine #redsteakhouse #cooking #grilling #wine #loveoffood #sobewineandfoodfestival #southbeachfoodandwinefestival #southbeachwineandfoodfestival #recipes
  • Steak dinner at home... the perfect steak should be prepared with nothing more than salt and pepper and allowed to rest to room temperature before cooking. Once it’s cooking... don’t poke it, prod it, cut it, etc. because you’ll lose the juices trapped inside once seared. I use a cast iron ribbed skillet for indoor cooking. I set the oven at 385 and preheat.  For medium, sear the steak in the skillet on both sides for approximately 2 minutes then put it in the oven for another 8 minutes. Turn it after 8 minutes, and bake for another 3 minutes. Take it out and let it sit for about 3 minutes as it will continue to cook in the skillet. Serve with sides.
My Brussels sprouts are also quite simple... I boil them first until slightly tender, while sautéing 5-6 cloves of garlic in a skillet with EVOO until garlic is fragrant. Add the sprouts and 2 tablespoons of butter, and more EVOO to your liking, and fry until the sprouts char. This gives them an awesome flavor. Serve... and as I do with a nice red wine. Tonight’s selection was a Pinot Noir by Martinelli. Enjoy! #steak #brusselsprouts #martinelliwines #martinelliwinery #foodandwine #fortlauderdale #fortlauderdalemagazine #redsteakhouse #cooking #grilling #wine #loveoffood #sobewineandfoodfestival #southbeachfoodandwinefestival #southbeachwineandfoodfestival #recipes
  •  7  1 14 minutes ago
  • WE ARE LIVING IN THE GOLDEN AGE OF PIZZA, ST. LOUIS! GO TO THE U.R.B!
  • WE ARE LIVING IN THE GOLDEN AGE OF PIZZA, ST. LOUIS! GO TO THE U.R.B!
  •  49  1 16 minutes ago