Vicky B
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A senior maiko during the month of April.

A senior maiko during the month of April.

gaaplite: “ 2016 舞妓 宮川町 ふく乃さん 無鄰菴 母屋にて 2016 maiko, Miyagawachô, Fukuno ”

gaaplite: “ 2016 舞妓 宮川町 ふく乃さん 無鄰菴 母屋にて 2016 maiko, Miyagawachô, Fukuno ”

舞妓 maiko 勝奈 katsuna 上七軒 KYOTO JAPAN

舞妓 maiko 勝奈 katsuna 上七軒 KYOTO JAPAN

芸妓さんと舞妓さんのブログ : 画像

芸妓さんと舞妓さんのブログ : 画像

NYT Cooking: This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

NYT Cooking: This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

NYT Cooking: This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of moz...

NYT Cooking: This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of moz...

Yakisoba

Yakisoba

Spicy Shoyu Ramen スパイシー醤油ラーメン | Easy Japanese Recipes at JustOneCookbook.com

Spicy Shoyu Ramen スパイシー醤油ラーメン | Easy Japanese Recipes at JustOneCookbook.com

Peanut and Caramel Ice Cream Pie

Peanut and Caramel Ice Cream Pie

NYT Cooking: This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and reta...

NYT Cooking: This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and reta...