写真素材の検索結果

100 year old egg

100 year old eggs

Ravioli on chopsticks

Chop-suey vegetables and tofu

100 year old eggs

meat and tofu brochettes

Chinese noodles

Chinese-style Dublin Bay prawn fritters

Chow Mein with shrimps

Chinese menu

Chinese onion

Chinese bread with grains

Chinese root vegetable

Can of tae

Glass of kefir

Chinese exotic fruit

Sechuan pepper from China

Straining the pasta

Chinese noodles

Chinese shrimp crisps

nems

Couscous

Oysters from Cancale

Breton buckwheat pancake with egg

Chestnut polenta and stuffed zucchinis

Tabbouleh

Cooked rice in a colander

Poutargue mullet roe caviar

Fried pork raviolis

Shu mai ravioli on chopsticks

Chinese frosted coconut and lotus seeds

Dried chinese mushrooms

Dried chinese mushrooms

Chinese sesame seed nougat

Chinese dried black mushrooms

Cabbage stuffed with beef

Lemon souffles

Greek-style artichoke and orange salad

Pork roast with cinnamon and orange

Papayas stuffed with chili

Greek-style mushrooms

Coq au vin

Rabbit with Verjuice and chanterelles

Quail with chanterelles

Parasol mushroom quiche

Mushrooms stuffed with chanterelles and button mushrooms

Tarama

Provencal stuffed vegetables

Sachertorte

Chocolate quenelles with orange supremes

Vanilla-flavored chocolate truffles

Provencal-style stuffed vegetables

Stuffed mushrooms

Beef with peppery oil and artichokes

Quadrotti de filicudi with lemon

Stewed tomatoes with garlic

Roast shoulder of lamb and broad beans

Roast chicken with peaches

Cooking pasta

Bass in salt crust

Mixed spring vegetables

Potee auvergnate

Potee auvergnate

Blood sausage with apples

Cooking the peaches

Cauliflower and vegetable makis et sushis

Cooking spaghettis in a stewpot

Lemon souffle

Noisette potatoes in frying pan

Romans raviolis

Roast pork with garlic

Grilled eggplants

Sweet and sour chicken

Tagliatelle (topic : season dishes)

Raw white sausages

buckwheat noodles (topic: chinese noodles)

Buckwheat pancake with an egg and grated cheese

Confit tomatoes in a sieve

Pears stuffed with goat's cheese and fresh goat's cheese

Individual pleurotus mushroom and chervil flan

Apple fritters

Penne with anchovies

Knuckle of veal with apples

Truffle in pastry crust

Specialities from Lyon

Spinach and streaky bacon pie

Duck confit with Salardaise potatoes

Stuffed squid in tomato sauce

Black sausage with apples

Coiffe du juge

Mixing the semolina

Draining the crushed tomatoes

Egg Pastillas

Steam-cooked pork pannequets

Fried tofu

Noodles and pork saute

Glazed mallard duck with spices and figs

Chinese pork stir fry

Chicken wing with onion,ginger and coca-cola sauce

Sweet and sour pork with sesame seeds and spinach shoots

Chicken in Kung po sauce with peanuts,ginger and pimento

steam-cooked salmon and asparagus

Chop-suey vegetables

Gambas in spicy sauce

Steam-cooked shrimp raviolis

Chinese almond tree

Sieve

Surimi and marinated radish Gunkan

Noodles with sliced mini corn on the cobs

Pan-fried scallops with truffles

Pork with pineapple

Person eating spaghettis

fried egg

Langoustines

Hundred year eggs

Small chinese soya cakes

Coating the roast with the gravy

Sardine fillets marinated with thyme and rosemary

Maroilles savoury tartlet

Salmon tartare with dill

Scallops with pleurotus mushrooms

Cream of mousseron soup

Ceps with chopped parsley

Whole sea bream stuffed with fennel and lemon

Poached haddock with mashed potatoes

Lobster with vegetables and chervil

Tacconi with eggplant pistou

Brussels sprouts with diced bacon and chestnuts

Loin of lamb with white baked beans

Pan-fried ell with garlic and parsley

Autumn buffet

Scottish buffet

Pie crust pastry cones filled with white sausage

Baekeoffe

Sweetbreads with morels in creamy sauce

Monkfish with spinach and tomatoes

Raviolis in tomato and garlic sauce with olives

Pasta with diced ham and tomatoes

Roast pork with shallots and a glass and bottle of red wine

Beef with roast onions

Ingredients

Small turkey stuffed with chestnuts and grapes

Pan-fried chanterelles and ceps

Bass with fennel

Greek menu

Roast pork with grapefruit

Green tagliatelles with boiled ham

Young partridge with grapes

Veal liver with orange

Salmon gravlax with maple syrup

Scallops with ceps and leeks

Semolina

Grilled meat

Cooking gambas a la plancha

Date Couscous

Dish of pork chops with lentils and apples

Paupiettes with sauce

Buckwheat pancake

Bouillabaisse

Mouclade

Curried lamb meatballs

Cod with lentils

Flank with lemon and green pepper sauce

Raw mackerels with onions ans carrots

Spaghetti with urchins

Turbot with shredded apples

Split peas with cockles

Spaghettis with red hot peppers

Seafood gratin

Agar-agar

Tray of Bellevue salmon

Small sieve

Sieve

Pan-fried yellow peppers and sliced zucchinis

Chicken Couscous

Thai vegetable omelette

Couscous

Lamb Couscous

Moroccan Couscous from Fes

Sahara Coucous

Cinnamon-flavored Couscous

Stuffed milk-fed lamb with semolina and pomegranate seeds

Cereal Couscous with tomatoes

Semolina with summer vegetables

Lamb Couscous with white cabbage

Lamb Pastilla

Lamb Couscous with white cabbage

Pigeon Pastilla

Royal Couscous

Thai -style grilled gambas

Old-fashioned vegetables cooked in a wok

Masala machi,fried fish with cumin

Japanese tofu on Daikon puree

Asian noodles with beef

Salmon and marinated radish Gunkan

Meatball appetizers

Salmon and mango makis

Braised beef with orange zests and sweet and sour sauce

Osso-bucco with honey and spices

Roast capon coated in crushed sugar almonds