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  • Homemade cabbage and carrots stew
    SL_Cabbage_LS2_0816.JPG
  • Homemade cabbage and carrots stew
    SL_Cabbage_LS2_0812.JPG
  • Homemade cabbage and carrots stew
    SL_Cabbage_LS2_0815.JPG
  • Vegetarian stew simmers in a pot
    ST_food_STP_7047.jpg
  • Budapest, Hungary Rooster testicles stew cooking at a food stall in the central market
    VA_Budapest_05058.jpg
  • Budapest, Hungary Rooster testicles stew cooking at a food stall in the central market
    VA_Budapest_05061.jpg
  • Budapest, Hungary Rooster testicles stew cooking at a food stall in the central market
    VA_Budapest_05059.jpg
  • Cholent (also spelt tsholnt or tshoolnt) or hamin is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath
    IA_Food_5634.jpg
  • Cholent or hamin is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath.
    IA_0901_ASI_1010_fs.jpg
  • Cholent (also spelt tsholnt or tshoolnt) or hamin is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath
    IA_Food_5633.jpg
  • slices of Chicken Breast simmering in a pan
    ST_food_STP_1467.jpg
  • Buffet table with slices of chicken breasts cooked in gravy and served with white rice
    OR0_f_Buffet-2_151.jpg
  • Buffet table with slices of chicken breasts cooked in gravy and served with white rice
    OR0_f_Buffet-2_152.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3214.jpg
  • Goulash on rice
    IA_f_0903_Food_DSC_3046_fs.jpg
  • A pot of cooked lentils
    GE_f_IMG_9572.jpg
  • Cooking on an open campfire, an iron caldron on an outdoor wood fire
    SL_Achziv_LS2_2509.jpg
  • Cooking on an open campfire, an iron caldron on an outdoor wood fire
    SL_Achziv_LS2_2502.jpg
  • Cooking whole peeled cut carrots in a pot
    SL_Carrots_LS2_0810.JPG
  • Whole peeled carrots on a green cutting board
    SL_Carrots_LS2_0806.JPG
  • Goulash on rice garnished with parsley
    IA_m_0903_Food_DSC_3046_New.jpg
  • A plate of Vegetable couscous
    IA_Food_3193.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3373.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3220.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3215.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3213.jpg
  • A plate of Vegetable couscous next to the cooker
    IA_Jewish-Food_ABM_7154.jpg
  • Traditional North African Couscous and vegetables
    CL_Food_7800.jpg
  • A plate of Goulash
    IA_gulash_fs_PSh.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3219.jpg
  • Hot Pot Restaurant in Chengdu, Sichuan, China. The food is cooked in a broth at the table
    IA_Sichuan_EAD_3216.jpg
  • Whole peeled carrots on a green cutting board
    SL_Carrots_LS2_0807.JPG
  • Now pumpkins – some fry’em. Some boil’em, some stew ‘em But no one before made one a brougham!” Illustration from ‘Cinderella’ by Paul Gustave Dore. From the book Fairy realm. A collection of the favourite old tales. Illustrated by the pencil of Gustave Dore by Tom Hood, (1835-1874); Gustave Doré, (1832-1883) Published in London by Ward, Lock and Tyler in 1866
    IR_f_fairyrealm00hoodrich_0102-crop.jpg
  • Now pumpkins – some fry’em. Some boil’em, some stew ‘em But no one before made one a brougham!” Illustration from ‘Cinderella’ by Paul Gustave Dore. From the book Fairy realm. A collection of the favourite old tales. Illustrated by the pencil of Gustave Dore by Tom Hood, (1835-1874); Gustave Doré, (1832-1883) Published in London by Ward, Lock and Tyler in 1866
    IR_f_fairyrealm00hoodrich_0102.jpg
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