(Source: kineticart.co)

Kubaneh Bread (in the oven)

From Meir Adoni New iPad App: http://kineticart.co/



Roasted Pork Chops with Maple Glaze (From Chef Meir Adoni new Cooking app for iPad).

The FREE version is now available for download:  

http://itunes.apple.com/us/app/look-cook/id556427596?mt=8

The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/ The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.
Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.
Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.
The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.
From Meir Adoni New iPad App: http://kineticart.co/

The worst thing about barbecuing is being stuck next to the grill for the whole party. That’s why I always prepare the meat in advance – marinade it and slow-cook it in a kitchen oven until tender – and then I just warm it up on the barbecue and sear it on the grill.

Baked sweet potatoes are more than just a side dish. For me, they are like candy. The salt intensifies the baking and releases moisture and saltiness into the sweet potato, which caramelizes inside its skin until you can literally see the sugar bubbling and dripping out.

Corn is superb with spare ribs. To get the most out of it, I recommend roasting it on the grill after spreading a pat of butter on it. The butter will keep it from drying out, and the heat will unlock the kernels’ sweetness.

The best way to roast meat is on the bone. The bone marrow heats up during the cooking and is secreted into the meat, filling it with flavors. This is also why the meat on the part closest to the bone is always the tastiest. A propos, in classic French cuisine, it is considered a sin to remove the bone from the meat at the start of the cooking; it needs to stay there for at least 50% of the roasting time.

From Meir Adoni New iPad App: http://kineticart.co/

Papaya Tuna Salad 

From Meir Adoni New iPad App: http://kineticart.co/

Grilled Lobster with Herb-Butter and Fresh Pasta

From Meir Adoni New iPad App: http://kineticart.co/

Lamb Osso Bucco

From Meir Adoni New iPad App: http://kineticart.co/