READY IN: 1hrYIELD: 14 cups INGREDIENTS i jar pasta sauce (67 oz/1.98 liters) 1tablespoonsteak spice 1tablespoonall purpose Greek seasoning 1tablespoonWorcestershire sauce 1tablespoonhot sauce 1tablespoondried oregano 1tablespoondried basil 1tablespoonitalian seasoning 1teaspoonground turmeric 1teaspoonred pepper flakes (to taste) 1⁄2 teaspoongarlic salt (to taste) 1⁄4 teaspooncayenne pepper 1⁄2 teaspoonblack pepper (to taste) 3tablespoonsbrown sugar 1 1⁄2 tablespoonsolive oil […]
Nutrition and extra info Dairy-free Egg-free Vegetarian Vegan Nutrition: Per tbsp kcal14 fat0.2g saturates0g carbs3g sugars2g fibre0.2g protein0.4g salt0.04g Ingredients Method Ingredients 500g cauliflower, cut into small florets Cauliflower coll-ee-fl-ow-ah A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower… 200g courgette, cut into small chunks Courgette corr-zjet The courgette […]
Active Time: 1 HRTotal Time3 HR 40 MIN Yield: Serves : 6 to 8 With no cream or butter to dull the flavor, this dish showcases the sweetness and versatility of corn. The creaminess comes from the corn itself. The creamed corn may seem a little loose at first, but it will continue to thicken […]
Photo by Yuki Sugiura I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so […]
SPAM is very underrated. Slice it into strips and get it crispy in a hot skillet, then make these SPAM tacos! Topped with pineapple and red pepper, these tacos are truly delicious. As I’ve mentioned previously on Eat Your Food!, I see it as a parental obligation to expose my kids to stuff that I […]
Tender, chewy freshly made naan, an Indian flatbread, is delicious on its own or served alongside your favorite Indian dish. Eat it plain or season it with herbs and spices! If after Butter Chicken and Chicken Tikka Masala there’s one dish holding the fort for Indian cuisine since eternity itself, it has to be naan. […]
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix. Yield Makes about 3/4 […]
Chef’s Note “This recipe was published in the cookbook of The Sisterhood and Garden Circle of Temple Israel, New Rochelle, NY (without copyright notice), second printing, September, 1965.This recipe is an old Southern recipe and is perfect for chicken.The original recipe was used for grilled chickens, cooked outdoors on a grill, and given to Dr. […]
In my opinion, there’s nothing a little fermented flavor can’t amplify. Kombucha? Fantastic. Vinegar? Oh yes. Yogurt? Don’t get me started or I’ll never shut up. There’s always room for a little more depth of flavor, and fermented soybean paste—a.k.a. miso—can add impressive complexity to all kinds of foods. Miso is inexpensive, easy, and accessible, […]
Good old-fashioned chicken Parmesan gets the skillet treatment in this one-pot dish. Serve with rice or spaghetti for comfort food at its finest—and fastest! One of the first classic Italian dishes I mastered was a traditional chicken Parmesan. It’s a special dish but does require some serious work. A classic chicken Parmesan recipe will probably […]