When I was craving squid, I wanted to try a recipe that didn't call for too many ingredients. I came upon this dish by Giada De Laurentiis on her show Everyday Italian. It looked super tasty. So I made it and now it's a staple in my collection of recipes! My family loves it!!!

I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.

Blistered Thomcord grapes meet whipped ricotta on golden toast, finished with honey, extra virgin olive oil, and thyme. It’s sweet, savory, and made for late summer.

How many people love breakfast? Lots of people love breakfast. If you are anything like me, you end up eating savory food most days, and things like French toast or pancakes are reserved for special mornings. Or, maybe you eat pancakes every day? Either way, we wanted to share a delicious and easy (but somewhat labor intensive) stuffed French toast recipe. The inspiration comes primarily from our love of brioche bread. We. both have had stuffed French toast before, but never tried making it. So, this was also an exciting new breakfast to create.Because we. both love all things homemade, we wanted to make our whipped cream and blueberry compote toppings from scratch. They are. simple and easy to make, but add diversity in the flavor of the dish, and create a beautiful aesthetic. For the filling, we took store bought whipped cream cheese and elevated it with flavors like lemon and mint. Hopefully by now you are really interested in knowing the recipe. Check it out below!

This was tonight's appetizer: When I opened the refrigerator, my eyes fell on the sausage So, I chopped it up and tried toasting it.The amounts listed are aimed at covering a slice of bread. Please adjust to taste. For herbs, I recommend basil, parsley, and coriander. You can forgo herbs if you like. Recipe by Snow*Love

I've made no secret of the fact that I can't bake. Which is unfortunate, because freshly baked cinnamon buns, with or without cream cheese frosting, are among my very, very favourite foods. So I made this dessert to compensate, at least a little. It's sweet, it's buttery, it's cinnamony, it's pretty darned good. The observant may notice that the recipe calls for 9 slices of bread, but the picture only shows 6 toasts. That's because my daughter swiped 3 while I was setting up the photo. If that's not an endorsement, I don't know what is.

I always thought butter was the best seasoning for corn, but there were no recipes to make toast with the standard corn-and-butter combination.It's so difficult to mix everything together if you mix in all of the corn in one go. So, start off with half the amount. Recipe by ayureo

Jacques Pépin is one of my favorite chefs. He always creates simple but sophisticated recipes, perhaps that's why he is a genius. At the age of 80+, he is still sharing his knowledge about cooking via social media. 85 years old to be exact! And he still has fulla vibrant energy through and through. Mad respect.It took me so long to share this recipe with you lovely people because this is so simple that I do not think it is a recipe. But then again, it will be neat to share. As I said earlier, Jacques Pépin's recipes are simple yet complex and this is all it is. Simplicity is indeed the ultimate sophistication.As Jacques Pépin said that ice cream has all the ingredients that a classic French Toast has, so why not use it to speed up the process. And to serve the toasted bread on any remaining melted ice cream is just pure genius. That extra pinch of sugar adds another layer of grainy texture too. Perfect!As a side note, since there are less than a handful of ingredients, use the best that you can find. There is a huge difference between a vanilla bean and a vanilla flavored ice cream. You can Google about how vanilla flavorings are being made, but be warned as you might lose your appetite.

I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together.

I made this for a party at home. It was a big hit, so I uploaded the recipe.If using sashimi grade scallops, cook rare. Recipe by EnjoyKitchen

This dish, a simplified riff on steak Oscar, is fancy enough to impress on a date night, and yet so easy you can whip it up for yourself on a weeknight after work. That's great, because sometimes the only person you want to impress is yourself.

A simple and quick recipe! Feel free to replace the scallops with any seafood you like! The longest step would be to make the purée so make sure to start with that or replace it with a puree of Jerusalem artichoke or anything you like! Enjoy your meal