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Sausages #foodphotography #foodstyling

Sausages #foodphotography #foodstyling

French dry salami-saucisson sec

The nice thing about Sopressa Vincentian is that it's a delicate salami that is aged at least 60 days - usually topped with spices and garlic. The wait is definitely worthwhile! Especially if you put it in a Panini or use this a pizza topping.

Make ballparks best items - hot dogs Bon a petit

Make the Country's Best Ballpark Food at Home

Having a backyard BBQ reception? Check out these fancy hot dogs -- yum yum!

German Bratwurst Pork Sausage

German Bratwurst Pork Sausage

This is a great homemade Bratwurst recipe made with pork. I love these sausages served with red cabbage and mashed potatoes with home made brown gravy.

Sausage Mixed Grill with Balsamic Vinaigrette | Food & Wine

Sausage Mixed Grill with Balsamic Vinaigrette

Sausage Mixed Grill Prick fresh sausages all over before grilling to release the excess fat.

Raw meat can be so hard to style appetisingly - this is perfect.  (photo: Mittongtare Studio)

choice (non-prime) meat only. limited cuts -- what if i want hangar steak and they only have skirt or flank?

David Loftus - April Bloomfield

©David Loftus Recipe by April Bloomfield Styled by Georgina Hayden PUNCHY colour on plain wooden board

Linda Lundgren « Stylists « Agent Bauer

rustic style salad presentation=beautiful way of serving for one of our rustic-chic parties in tuscany

Salami with marinated olives and don't forget the wine!

Salami with marinated olives

Macerar la carne con sal y pimienta un tiempo antes de cocinarla, permite que se absorban todos los sabores en la carne.

How to Cook a Steak. Because it involves timing, temperature and seasoning, cooking a steak is a great test of your culinary skills. And there's a lot on the line, because a good cut of meat isn't che (Minutes Steak)

Croissants with Pesto, Rucola, Figs, Prosciutto and Gruyere

Croissants with Pesto, Rucola, Figs, Prosciutto and Gruyère - (Free Recipe below)

Croissant sandwiches with pesto, rucola, figs and prosciutto. I use fig jam and spinach instead of figs and rucola (because it's easier/more available), and it's delicious. My fiancé loves it and it's super easy.