Frugal Café Blog Zone

Posted By Vicki McClure Davidson on July 22, 2011

FOOD. GLORIOUS FOOD.

Another week, and thankfully, another Friday has finally arrived. Fabulous food photographs to take your mind off what ails you.

When they are available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.

Skates on Display in Open Food Market, Rome, Italy | Photo credit: Dirk Huijssoon, Flickr, Creative Commons, some rights reserved

Photographer Dirk Huijssoon describes this odd photo:

Skates on sale in Rome.The open food markets in Italy are always a joy to watch. When I visited Rome with my daughter we came across these friendly looking creatures on display next to a tuna and a swordfish. They looked a bit puzzled with all the Romans passing by.

Authentic Homemade Blue Italian Ice, Alfonso's Pizzeria, North Tampa, Florida | Photo credit: Rusty Gillespie, Flickr, Creative Commons, some rights reserved

Vegan Noodles | Photo credit: la blasco, Flickr, Creative Commons, some rights reserved

Brief description from photographer/cook la blasco:

Noodles are boiled less than 5 minutes. Then added to stir-fried mushrooms, spinach, cabbage, spring garlic, and soy sauce.

Puff Pastry with Manchego Cheese | North River Food, Flickr, Creative Commons, some rights reserved

A bit of info about Manchego cheese, from Wikipedia:

Manchego (officially Queso Manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days and two years.

Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Honey Roasted Carrots with Mint, Walnuts, & Prunes, The Meatball Shop, NYC | Photo credit: wEnDaLicious, Flickr, Creative Commons, some rights reserved

Tiramisu | Photo credit: OpalMirror, Flickr, Creative Commons, some rights reserved

A link to the recipe for this tiramisu was provided by photographer/cook opalmirror, who also wrote this about this luscious dessert:

It’s delicious and deceptively easy to make… no cooking, just assembly and refrigeration. I followed a recipe by Jeff Smith, the Frugal Gourmet.

Watermelon Slices | Photo credit: sbluerock, Flickr, Creative Commons, some rights reserved

Homemade Cheese Fritters | Photo credit: litlnemo, Flickr, Creative Commons, some rights reserved

Photographer/cook litlnemo provided these instructions for the cheese fritters:

Homemade Cheese Fritters

I made these fritters for a cheese making class last week, to show some of the things you can do with the simple homemade cheese I was teaching about.

Basically, you make simple acid-coagulated cheese. Then add honey (to taste) and spices (to taste). I used chai spice mix this time — mostly ginger, cinnamon, and pepper! It ended up with a sort of sweet and nutty flavor.

Then I wrapped spoonfuls of the cheese in won ton wrappers (gyoza, actually), and fried them, and then topped them with sugar. YUM!

This was inspired by a medieval French recipe that basically says to take cheese, wrap in a pastry, fry, and top with sugar.

Rainbow Rice and Beans | Photo credit: rusvaplauke, Flickr, Creative Commons, some rights reserved

Cookie Monster Cupcakes | Photo credit: cle0patra, Flickr, Creative Commons, some rights reserved

Boerenkool Stamppot (Dutch Potato-and-Kale Hash)| Photo credit: Kristen Bonardi Rapp, Flickr, Creative Commons, some rights reserved

Wikipedia describes stamppot:

Stamppot (Eng. “mash pot”) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables, sometimes also with bacon. These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the latter combination is known as hutspot). It is usually served with smoked sausage or stewed meat. Stamppot can be purchased premade from shops and supermarkets. It can also be ordered in cafe style restaurants.

The origin of stamppot is unknown but it is a widely known Dutch dish and can be a cheap, hearty, and filling meal.

Photographer/cook Kristen Bonardi Rapp’s recipe for this incredibly frugal (and delicious) Dutch stamppot is posted at Gezellig Girl in the Greenmarket Grub section.

First Harvest: Peas & Raspberries | Photo credit: Lorri37, Flickr, Creative Commons, some rights reserved

Fish Tacos with Lime, Choncho's Tacos at the Brooklyn Flea, NY | Photo credit: Caroline S. Lau, Flickr, Creative Commons, some rights reserved

Red Pesto Ravioli | Photo credit: amis, Flickr, Creative Commons, some rights reserved

More instructional photos are posted at 101cookbooks.com, as well as other mouth-watering recipes, such as a 5-minute quesadilla and maple-grilled tempeh. Photographer/cook amis provided this detailed recipe:

Red Pesto Ravioli Recipe

Sometimes sun-dried tomatoes have hard parts near stem – trim those. I used goat cheese raviolis here – goat cheese and sun-dried tomatoes are a classic pairing, but I imaging you could substitute any number of other stuffed or un-stuffed pasta.

Vegans, try this with penne, and skip the cheese – the pesto will get caught in the middle of all the tubes and be delicious. Lastly, fresh raviolis seem to be sold by the pound or in 12-ounce containers – because you are saucing ‘to taste’ either will work.

* 1 pound fresh cheese raviolis
* 12 plump, chewy sun-dried tomatoes (about 2 ounces)
* 2 medium cloves garlic
* a couple big pinches of red pepper flakes
* 1/3 cup extra-virgin olive oil
* 1 teaspoon fresh thyme
* 1/8 teaspoon salt
* 1/4 cup walnuts or pine nuts, lightly toasted

* 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
* 2/3 cup oven-roasted cherry tomatoes (optional)*
* a bit of crumbled goat cheese

Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).

In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times. Set aside.

Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out — it should make a nice chunky sauce. Taste and add more of the pesto if you like — it’s really a matter of personal preference at this point.

Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.

Serves 2 – 4.

* To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated.

Arrange tomatoes cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

Roasted Oriental Chicken Legs | Photo credit: Rool Paap, Flickr, Creative Commons, some rights reserved

Taco Stand Converted from Pickup Truck, Arboledas, Manzanillo, CL, Mexico | Photo credit: Canadian Veggie, Flickr, Creative Commons, some rights reserved

Oyster Con Toque | Photo credit: Allan Reyes, Flickr, Creative Commons, some rights reserved

Photographer/cook Allan Reyes provided this Oyster Con Toque recipe:

Oyster con Toque

Ingredients: Shelled oyster, monggo bean sprouts (long), canola oil, fish sauce, garlic, onion, tomato, ginger, salt and black pepper.

Procedure:
On high heat, sauté garlic, onion, & ginger in canola oil. Drizzle a little fish sauce.

Stir-fry the oysters in about 3 minutes or until its juices come out. Add in the bean sprouts and cover pan for 2 minutes (don’t overcook the sprouts).

Season with salt and pepper. Enjoy!

Enticing Pastry Display, Dovetail Bakery, Portland, Oregon | Photo credit: MookieLuv, Flickr, Creative Commons, some rights reserved

Tomatoes! Takoma Park Farmers Market, Washington, DC | Photo credit: Carly & Art, Flickr, Creative Commons, some rights reserved

Asian Herb Rice Salad (Nasi Ulam) | Photo credit: Andrea Nguyen, Flickr, Creative Commons, some rights reserved

The recipe for this light, Southeast Asian fresh herb and jasmine rice salad is available on the VietWorldKitchen blog.

Double Happiness Chocolate Ice Cream Cake, The Big Buddha, Manila, Philippines | Photo credit: Puck Goodfellow, Flickr, Creative Commons, some rights reserved

Beer Battered Fried Chicken & Waffles with Almond Butter & Bourbon Mascarpone @ Delicatessen, New York | Photo credit: baratunde, Flickr, Creative Commons, some rights reserved

Veggie Dinnerplate -- Black Bean Burgers | Photo credit: jerk in the box, Flickr, Creative Commons, some rights reserved

A yummy, healthful vegan burger, simple to make — photographer/cook jerkinthebox provided this recipe:

Black Bean Burgers

Soooo easy to make and so very tasty.

* 1 can black beans drained
* steamed veggies (here, carrots & broc)
* 1 cup breadcrumbs
* 1 egg
* sesame oil
* garlic
* salt & pepper to taste
* chopped red onion to taste

Cook up some carrots and broccoli until tender. cool and then chop into small pieces.

Drain black beans and add to bowl along with veggies, chopped onion, and garlic, mash it all up. I use a tater masher.

Add your egg and mash some more, then add oil and other seasonings and breadcrumbs until you like the texture.

Shape into flat patties and cook up in a skillet with some olive oil. I like to cook until slightly crunchy on the outside, as the patties will have the texture of mashed potatoes and will be very soft.

Layer your patty up on a bun of your choice with your favorite burger garnishes and enjoy. We always make sure there is tomato and BBQ sauce. Sooo good!

Swiss Chard Frittata, Spring Pasta Salad with Walnuts & Feta Cheese, & Chicken (for the Salad) | Photo credit: ScottDMoose, Flickr, Creative Commons, some rights reserved

Kanten (Seaweed) Jello with Green Grapes, Watermelon, Kiwi, Navel Orange Slices, & Honeydew | Photo credit: dizznbonn, Flickr, Creative Commons, some rights reserved

Easy Chicken Stew | Photo credit: BigSisLilSis, Flickr, Creative Commons, some rights reserved

Myriad creative craft projects and recipes to explore at the blog BigSisLilSis (the easy recipe for Stuffed Mushrooms Italian is just one I’m planning to make soon) — this recipe for Super Easy Chicken Stew provided by LilSis should be a hit with the family, and takes little time to prep:

Super Easy Chicken Stew

* 2 pounds chicken tenders
* 1 bag teeny tiny whole potatoes (maybe 1/2 lb.)
* 1/2 bag petite baby carrots
* 1 bag frozen lima beans
* 1 can diced tomatoes
* 1 jar whole mushrooms
* 2-3 c. low sodium chicken broth
* 1 can Healthy Request Cream of Mushroom Soup
* 1/2 envelope Lipton Onion Soup mix
* fresh ground pepper
* garlic powder

Place chicken tenders in bottom of crock pot. Sprinkle with garlic powder and fresh ground pepper. On top of chicken, layer the potatoes, carrots, lima beans, tomatoes, and mushrooms. Pour in some chicken broth to almost cover vegetables. Mix together 1/2 cup or so of chicken broth with the one can of mushroom soup and the Lipton onion soup mix and pour over the top of the vegetables. Cook on low for six or seven hours or until the veggies are soft. Stir to combine the veggies.

Serve alone or on top of your favorite noodles for a heartier meal. I served on top of Fusilli noodles.

That’s it! It doesn’t get any easier than that. I didn’t even chop up the chicken tenders, they were so tender that they just fell into pieces. My guys loved this super duper Easy Chicken Stew so I’ll definitely be making it again!

Lacy Hash Brown, Cream Pot at the Hawaiian Monarch, Oahu, Hawaii | Photo credit: emleung, Flickr, Creative Commons, some rights reserved

Roasted Eel with Fermented Soy Beans | Photo credit: avlxyz, Flickr, Creative Commons, some rights reserved

Lentil Salad | Photo credit: DailyM = Differentieel + JeeeM, Flickr, Creative Commons, some rights reserved

The recipe for this lovely lentil salad — ingredients include pine nuts and bleu cheese — is posted on the food blog Eten Uit De Kast (English translation — Eating Out the Closet). Text on the blog is available in English or Dutch.

Paté, Deli Counter at Waitrose, Hersham, UK | Photo credit: Madame Ming, Flickr, Creative Commons, some rights reserved

Shrimp & Corn Chowder with Red Peppers | Photo credit: Leszek Leszczynski, Flickr, Creative Commons, some rights reserved

Pasta-roni Casserole | Photo credit: animakitty, Flickr, Creative Commons, some rights reserved

Photographer/cook animakitty provided this thrifty recipe for this kid-pleasing pasta-roni casserole:

Pasta-roni Casserole Recipe

* 2 boxes Angel Hair with Herbs (Pasta-Roni)
* 1 1/2 cups cubed cooked chicken
* 1 bag of steam and serve broccoli
* 1 cup shredded cheddar cheese
* 3/4 cup French fried onions

Follow the directions on the Pasta-roni box, doubling the ingredients appropriately. Don’t allow the end result to sit, though.

Pour it into a casserole dish, (Try to use a dish that’s narrow enough that the pasta doesn’t spread into too thin a layer along the bottom) top with a layer of broccoli (microwave steam it beforehand) and chicken, follow that with the cheese, and bake for 30 minutes at 375 degrees.

Add the layer of French fried onions for the last 10 minutes of baking.

Truffled Chicken Salad Sandwich, Arugula & Parmesan Salad, from Little Dom's Deli, Los Feliz, California | Photo credit: calamity_hane, Flickr, Creative Commons, some rights reserved

Roasted Mushrooms and Pearl Onions | Photo credit: 1JLS, Flickr, Creative Commons, some rights reserved

Photographer/cook 1JLS provided the recipe for the roasted mushrooms and pearl onions side dish. It’s so breathtakingly easy to make, it’s difficult to believe that this recipe is from Martha Stewart’s site:

Roasted Mushrooms and Pearl Onions Recipe

* 1-1/2 pounds small cremini mushrooms, stems trimmed (halved if large)
* 8 ounces (1 1/2 cups) thawed frozen pearl onions
* 1 tablespoon olive oil
* Coarse salt and ground pepper

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper.

Roast until tender and browned, stirring halfway through, about 30 minutes.

Mikkeler Singles, Simcoe IPA | Photo credit: Travlr, Flickr, Creative Commons, some rights reserved

Photographer Travlr wrote this about the India pale ale (IPA):

Mikkeller’s Simcoe IPA, made with a single hop style. Nice aroma and flavor of fresh hop flowers, like drinking a bit of springtime. Worth seeking out.

Bacon & Leek Risotto | Photo credit: Bobbi Bowers, Flickr, Creative Commons, some rights reserved

Wow, this bacon and leek risotto dish looks heavenly! Photographer/cook Bobbi Bowers provided the recipe, which is also posted on the Rootie Tootie Fresh and Foodie blog. For more info and photos, plus to explore other fab recipes (the Upside Down Berry Buttermilk Cake and the Roasted Potaotes with Pesto and Capers are calling my name), be sure to pop over to the site to look around.

Bacon and Leek Risotto Recipe

Originally from Bon Appetit

* 5 cups low sodium chicken broth
* 1 tablespoon olive oil
* 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
* 2 cups thinly sliced leeks (white and pale green parts only)
* 1 1/2 cups arborio rice
* 3/4 cup dry white wine
* 3 tablespoons finely chopped fresh Italian parsley, plus more for garnish
* 1 tablespoon butter
* 2 tablespoons finely grated Parmesan cheese, plus more for garnish

Bring broth to simmer in medium saucepan; cover to keep warm.

Meanwhile, heat oil in heavy large skillet (or saucepan) over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain.

Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish.

Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender, but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.

Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Divide risotto among 6 bowls. Top risotto in each bowl with chopped parsley, additional cheese, reserved leeks, and freshly cracked pepper.

Serves 6.

Japanese Veggie Stew | Photo credit: Doug Downen, Flickr, Creative Commons, some rights reserved

Lemon Pork Cutlets, Steamed Green Beans, & Sautéed Mushrooms | Photo credit; pbev, Flickr, Creative Commons, some rights reserved

Photographer/cook pbev provided this recipe:

Lemon Pork Cutlets

* 4 pork loin cutlets, pounded thinly
* 2 Tbs flour
* 2 Tbs powdered chicken gravy mix

Dredge cutlets in dry mix, shake off excess.

* 2 Tbs butter
* 2 Tbs evoo

Sauté cutlets in butter and oil.

Add 2 cups trimmed, brushed clean mushrooms.

When cutlets are nicely browned, add 1 cup water and juice of one fresh lemon. Simmer covered 30 min.

Serve with steamed green beans and mushrooms.

Bon appetite.

Tri-Color Wagon Wheel Pasta, Shrimp, & Feta Salad, with Truffle Oil & Red Kona Salt | Photo credit: cookbooman17, Flickr, Creative Commons, some rights reserved

Kebabs with Orange Marmalade Glaze | Photo credit: Elin B., Flickr, Creative Commons, some rights reserved

Photographer/cook Elin B. lists the ingredients in the glaze:

Glaze is made from a mix of orange marmalade, soy sauce, tomato paste, pepper, balsamic vinegar, brown sugar, and cayenne pepper.

Crusted Eggplant with Tofurkey Italiano | Photo credit: sparklemotion0, Flickr, Creative Commons, some rights reserved

Photographer/cook sparklemotion0 created and shared this recipe:

Crusted Eggplant w/ Tofurkey Italiano

From a recipe I made up all by myself. Kill me if I forgot something.

* 1/2 eggplant
* 1/2 c. egg whites (about 4)
* 1/2 c. corn starch
* 1/8 c. Parmesan cheese
* 3 T. garlic salt
* 1 string of string cheese
* 2 c. your favorite spaghetti sauce
* 2 Tofurkey Italian sausages
* 1+ bottles of wine
* 1 Doctor telling you not to eat refined carbs, or else there would be some pasta up in this photo

Mix corn starch, Parmesan, and garlic salt together and place on a plate.

Beat egg whites until mixed together and place on another plate.

Cut two thick slabs off the eggplant half, cut remainders up and set aside.

Spray coat frying pan and heat to medium-high.

Take first eggplant slab and coat both sides in egg whites. Immediately transfer slab to corn starch mixture and coat both sides of eggplant with that hot mess.

Immediately transfer to hot pan and cook on both sides until browned.

Rinse and repeat with other eggplant slab.

After eggplant is done, place on two plates and divide string cheese amongst the two and place on top of eggplant.

Spoon spaghetti sauce on top of eggplant and cheese – and here is the brain buster: either microwave each serving on high for 45 seconds, or if you hate microwaves — place in toaster oven on ‘toast’ for the pre-determined toast time.

Viola, you have some good stuff that is high in protein-low in carbs to nosh on for dinner.

Oh yeah, cook those tofurkey sausages according to pre-packaged directions. It tastes good.

Lamb Chops on Bed of Nutmeg Seasoned Spinach | Photo credit: Naotake Murayama, Flickr, Creative Commons, some rights reserved

Buttered Leeks & Radishes | Photo credit: drmiggy, Flickr, Creative Commons, some rights reserved

Zowie, I want to give this unusual leek and radish dish a try. Photographer/cook and webmaster DrMiggy has more frugal recipes posted at Dr. Miggy's Healthy Blog for Busy Folks on Tight Budgets, such as a quick and cheap Mexican Layer Casserole:

This recipe combines leeks with another veggie that often confounds me, the radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fat, the recipe only calls for a tablespoon for 4 servings. Check out the nutrition info [on the website] if you need further convincing. Definitely use the butter. It may not be a lot, but it provides a luxurious flavor. The resulting dish is strikingly pretty, just the thing I need on these dreary and soggy winter days. One last tip, the earthy flavors of the leeks and radishes are brightened by the lemon juice, so don’t forget to add it.

Buttered Leeks and Radishes Recipe

Adapted from Real Simple
Serves 4 as a side dish

* 1 bunch of radishes, about 12-16 small ones
* 3 leeks
* 1/4 cup fresh parsley
* 1 tablespoon unsalted butter
* 1 tablespoon olive oil
* 1/2 cup vegetable or chicken broth
* 1/4 teaspoon salt
* juice of half a lemon

Clean and quarter the radishes. Slice the white and light green part of the leeks about 1/4 inch thick. Discard the dark green parts. Chop the parsley.

Melt the butter with the olive oil in a large skillet over medium heat. Add the radishes and cook 2-3 minutes.

Remove the radishes from the pan and put in a large bowl.

Add the leeks, broth, salt, and lemon juice to the skillet. Cook, stirring occasionally, about 5-7 minutes. The leeks should be softened.

Transfer the leeks to the bowl with the radishes. Add the parsley and toss to combine.

Radishes give this dish a nice bit of vitamin C, which will help you ward off those winter colds. Was I right about the fat content? One tablespoon of butter doesn’t contribute that much sat fat to the dish, and it just tastes so darn good.

Tons of Salt Water Taffy, The Candy Baron, Pier 39, San Francisco, California | Photo credit: singsinthecar, Flickr, Creative Commons, some rights reserved

Filipino Dessert Halo-halo | Photo credit: Caro Scuro, Flickr, Creative Commons, some rights reserved

Photographer/cook Caro Scuro wrote this about halo-halo:

Filipino dessert a la Asian Noodles. Yum!

Shaved ice, jack fruit, coconut, red beans, tapioca, milk, and sugar.

More from Wikipedia:

Halo-halo (from Tagalog word halò, “mix”) is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.

Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca or sago, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar and topped with either (or a combination of) leche flan, purple yam(ube halaya), or ice cream. Evaporated milk is poured into the mixture upon serving.

Food Network has this recipe for halo-halo — additional recipes are at Nibbledish and Filipino Desserts.

Tuna Steak with Gochujang, Rice Cake, & Kimchi, Ocean House, Dennis Port, Massachusetts | Photo credit: lainii, Flickr, Creative Commons, some rights reserved

Chickpeas (Indian-style) with Brown Basmati Rice | Photo credit: provenio, Flickr, Creative Commons, some rights reserved

Vintage Food: Kraft 'National Cheese Week' in Wisconsin Country Store, 1934 | Photo credit; clotho98, Flickr, Creative Commons, some rights reserved

Description of this vintage photo from photographer clotho98:

Everybody Say CHEESE!

February 1934 country store Kraft cheese display, featuring a very large wheel of cheese, (1,019 pounds to be exact). The cheese was made in Green Bay, Wisconsin, in celebration of National Cheese Week. It took 4,800 quarts of milk from 300 cows to make it.

I hope it sold before summer heat set in, and that it went on to become many yummy pans full of macaroni and cheese.

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Past three months of Fab Food Friday Fotos posts:

Hamburger Corn Pone Pie, Spaghetti Bolognaise, Spicy Collard Flowers, Sausage-Stuffed Apples, Butternut Squash Macaroni & Cheese, Chicken Satay, Soups, Fish with Onions & Mushrooms, Frugal Recipes, & More

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