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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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Eat well.

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365 Days of Food
#213 Tomato Salad (by JoeFoodie)
Growing my own food is one of my favorite things especially when it comes together in such a simple, but delicious fashion.  
Three different kinds of tomatoes: Lemon Boy, Pink Girl, and Better Boy  along with lemon basil, a drizzle of olive oil, and Hawaiian sea salt. The tomatoes and basil are from the garden.  

365 Days of Food

#213 Tomato Salad (by JoeFoodie)

Growing my own food is one of my favorite things especially when it comes together in such a simple, but delicious fashion.  

Three different kinds of tomatoes: Lemon Boy, Pink Girl, and Better Boy  along with lemon basil, a drizzle of olive oil, and Hawaiian sea salt. The tomatoes and basil are from the garden.  

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Assam curry is the type of spicy tamarind soured curry. This Nyonya-  style curry is suitable for seafood like fish, prawn and squid. It does  not contain coconut milk or condense milk. But with the taste of assam  (tamarind), this curry is very appetizing.

Assam curry is the type of spicy tamarind soured curry. This Nyonya- style curry is suitable for seafood like fish, prawn and squid. It does not contain coconut milk or condense milk. But with the taste of assam (tamarind), this curry is very appetizing.

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365 Days of Food
#212 Bismarck AKA “One Egg” (by JoeFoodie)
Red sauce, fresh mozzarella, prosciutto, egg
An ingenious pizza.  The egg gives a layer of richness that perfectly compliments the fresh sauce and mild mozzarella.  The mild saltiness of the prosciutto is ideal.
From Supino Pizzeria in Detroit, MI.

365 Days of Food

#212 Bismarck AKA “One Egg” (by JoeFoodie)

Red sauce, fresh mozzarella, prosciutto, egg

An ingenious pizza.  The egg gives a layer of richness that perfectly compliments the fresh sauce and mild mozzarella.  The mild saltiness of the prosciutto is ideal.

From Supino Pizzeria in Detroit, MI.

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Banana Cake

Banana Cake

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365 Days of Food
#211 Lamb Shawarma over hommus (by JoeFoodie)
Shawarma, when made properly, is one of my favorite dishes - bar none.  This is some great lamb shawarma - full flavored, spiced very well.  The hummus is creamy with a enough garlic and lemon to give it some punch.
From Kabob House in Warren, MI

365 Days of Food

#211 Lamb Shawarma over hommus (by JoeFoodie)

Shawarma, when made properly, is one of my favorite dishes - bar none.  This is some great lamb shawarma - full flavored, spiced very well.  The hummus is creamy with a enough garlic and lemon to give it some punch.

From Kabob House in Warren, MI

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Tortang Talong… a filipino dish of eggplant dipped in beaten eggs then fried.. sometimes, ground beef/pork is added to it! yumyum! :)
Submitted by jodiesmommy

Tortang Talong… a filipino dish of eggplant dipped in beaten eggs then fried.. sometimes, ground beef/pork is added to it! yumyum! :)

Submitted by jodiesmommy

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Futo Roll from Sushi House at 9 Mile & Farmington Road, in Farmington Hills, MI.
Submitted by  ienjoyedthat

Futo Roll from Sushi House at 9 Mile & Farmington Road, in Farmington Hills, MI.

Submitted by  ienjoyedthat

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Michigan-grown green beans and corn at the Lansing City Market. 7.29.2010.
Submitted by Tricia Bobeda

Michigan-grown green beans and corn at the Lansing City Market. 7.29.2010.

Submitted by Tricia Bobeda

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365 Days of Food
#210 Pork Adobo (by JoeFoodie)
Filipino style adobo.  Adobo is a traditional Spanish dish, so adobo made its way to the Philippines in the 1500s under Spanish administration.  
Luscious, spicy, slightly sweet, and comforting.  Every bite melts in your mouth. Layers of flavor lead into lip smackingly tender meat and luxurious fat.
From Filipina’s Market in Warren, MI 

365 Days of Food

#210 Pork Adobo (by JoeFoodie)

Filipino style adobo.  Adobo is a traditional Spanish dish, so adobo made its way to the Philippines in the 1500s under Spanish administration.  

Luscious, spicy, slightly sweet, and comforting.  Every bite melts in your mouth. Layers of flavor lead into lip smackingly tender meat and luxurious fat.

From Filipina’s Market in Warren, MI 

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I didn’t really plan on how to cook the eggplant which was stored in the fridge for the last few days. Then suddenly an idea came across my mind to cook it in this way….by steaming it. Yup, that’s right. Steaming it retains it’s original texture and color, and with a touch of homemade sauce, you’ll have a healthy veg dish to go along with rice. Can you see the nice original purple color of the eggplant? I just love it!

I didn’t really plan on how to cook the eggplant which was stored in the fridge for the last few days. Then suddenly an idea came across my mind to cook it in this way….by steaming it. Yup, that’s right. Steaming it retains it’s original texture and color, and with a touch of homemade sauce, you’ll have a healthy veg dish to go along with rice. Can you see the nice original purple color of the eggplant? I just love it!

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