The foul-mouthed chef and his hit show, “Hell’s Kitchen,” never disappoints in delivering the drama Gordon Ramsay Hell’s Kitchen Season 4 + 5 UNCENSORED EXTENDED HIGHLIGHTS
Read MoreThis classic fusion cuisine is presented in fine style by Chef John at Food Wishes Crab Rangoon – Crispy Crab & Cream Cheese Wonton Recipe from Food Wishes
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Read MoreMaangchi’s always amazing, and this New Year’s dish is no exception. Authentic, awesome Korean food, all the time. Can’t wait to try it out! Ingredients (2-3 servings) 1 pound sliced tteok rice cakes (or homemade) soaked in cold water for 30 minutes and drained 7 cups water ½ pound beef (flank steak or brisket), chopped […]
Read MoreThis is one of the healthiest, and tastiest, salads you can make. If you’re exercising and trying to maintain a healthy lifestyle, this is a dish you need to add to your repertoire. Ingredients 3 Japanese or 4 Persian cucumbers 1/4 tsp salt 3 Tbsp rice vinegar 1 Tbsp sugar 1/4 tsp soy sauce 1 […]
Read MoreWant to make some different and delicious? How about Prickly Pear Limeade? As with most things, you can probably kick it up with some vodka, tequila or gin if that’s your thing, but otherwise it looks like the perfect drink the entertain with or without alcohol. [Tastemade]
Read MoreAs usual, Chef John at Food Wishes makes this awesomely delicious dish look amazingly easy as well. One of our favorite YouTube chefs, Food Wishes’ Chef John presents elegant dishes in the most instructive and masterful ways possible. He truly has a gift for conveying best practices and his mastery of the craft. You owe […]
Read MoreIngredients: 3 Eggs 3 tbsp Dashi Stock (3 tbsp water+a pinch of dashi stock powder) 1⅓ tbsp Sugar 1 tsp Soy Sauce 2 pinches of Salt 20g Mitsuba Parsley Leaves (0.7 oz) or substitute: spring onion, coriander, mentaiko (marinated roe of pollock) or aonori seaweed Daikon Radish, Grated 1 Shiso Leaf A splash of Soy […]
Read MoreMaangchi wants to help you end your summer with a bang with this delicious soju cocktail using watermelon. Amazing, as always, Maangchi.
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