Life In The Fast Lane
saveurmag:

Gambas Al Ajillo (Chile-Garlic Shrimp)
In the fishing village of José Ignacio on Uruguay’s southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill.
Credit: Todd Coleman 
Get the recipe: http://bit.ly/1qobgCx

saveurmag:

Gambas Al Ajillo (Chile-Garlic Shrimp)

In the fishing village of José Ignacio on Uruguay’s southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill.

Credit: Todd Coleman 

Get the recipe: http://bit.ly/1qobgCx

brotagonist:

wasted—kitten:

vinesnow:

Do It For The Vine / Vine By: Jake Foushee
(the best vines on tumblr: VinesNow.com)

THIS IS IT I FOUND IT ON HERE I LOVE IT SO MUCH

saveurmag:

Commander’s Palace Sazerac
The Sazerac is the official cocktail of New Orleans. 
Credit: Todd Coleman 
Get the recipe: http://bit.ly/RipWqO

saveurmag:

Commander’s Palace Sazerac

The Sazerac is the official cocktail of New Orleans. 

Credit: Todd Coleman 

Get the recipe: http://bit.ly/RipWqO

This might be the last Marvel red carpet for you.

unexplained-events:

Masks worn by plague doctors. It had glass eye openings and a cone nose shaped like a beak to hold scented substances and straw. 

unexplained-events:

Masks worn by plague doctors. It had glass eye openings and a cone nose shaped like a beak to hold scented substances and straw. 

fuckinghannibal:

houseofhannibal:

people are friends, not food

image

saveurmag:

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)
Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.
Credit: Ingalls Photography
Get the recipe: http://bit.ly/1kQIzee

saveurmag:

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Credit: Ingalls Photography

Get the recipe: http://bit.ly/1kQIzee

saveurmag:

The Ultimate Gin & Tonic
Enough said. 
Credit: Todd Coleman
Get the recipe: http://bit.ly/NKPDOj

saveurmag:

The Ultimate Gin & Tonic

Enough said. 

Credit: Todd Coleman

Get the recipe: http://bit.ly/NKPDOj

saveurmag:

Charred Eggplant with Chile Sauce & Tahini
If you have a gas burner at home, try cooking each eggplant over the open flame for about four minutes to impart smoky flavor.
Photo: Todd Coleman 
Get the recipe: http://bit.ly/1grl9vX

saveurmag:

Charred Eggplant with Chile Sauce & Tahini

If you have a gas burner at home, try cooking each eggplant over the open flame for about four minutes to impart smoky flavor.

Photo: Todd Coleman 

Get the recipe: http://bit.ly/1grl9vX

saveurmag:

Homemade Irish Cream
You’re going to want to put this on everything. 
Photo: Cory Baldwin 
Get the recipe: http://bit.ly/1gk0Bkw

saveurmag:

Homemade Irish Cream

You’re going to want to put this on everything. 

Photo: Cory Baldwin 

Get the recipe: http://bit.ly/1gk0Bkw

saveurmag:

Calamari with Chorizo and Artichokes
At Le Grain de Sel in Marseille, squid and artichokes are sautéed in the paprika-laced drippings of chorizo.
Photo: Landon Nordeman
Get the recipe: http://bit.ly/OUqwtO

saveurmag:

Calamari with Chorizo and Artichokes

At Le Grain de Sel in Marseille, squid and artichokes are sautéed in the paprika-laced drippings of chorizo.

Photo: Landon Nordeman

Get the recipe: http://bit.ly/OUqwtO

jimmymuthafuckinjohnson:

but she aint say not to do it lol

tsunamiwavesurfing:

onkay:

tsunamiwavesurfing:

bitches ain’t even 5’5” demandin a 6’3” nigga like “pick someone your own size” ain’t a thing

Im 5’2” and my ex is 6’4” step off

your ex already did