Everyday Fare With Extraordinary Flair
Creamy, sweet, tangy, and salty Yum Yum Sauce is a delicious condiment that instantly bumps up the flavor of whatever you put it on! It’s one of the most popular hibachi sauces at Japanese teppanyaki restaurants, and it’s commonly eaten on fried rice and grilled meat.
If you’ve ever been to a Japanese hibachi restaurant, you’ve probably tried Yum Yum Sauce. It’s definitely a fan favorite hibachi sauce!…
This Easy Low Carb BBQ Sauce Recipe has a classic well-rounded flavor profile; it’s the perfect balance between sweet, tart, spicy, smoky, and umami flavors. After I started cutting back on carbs, I realized just how much hidden sugar is in so many of our foods. Like ketchup, for example. Yes, it’s sweet, but it’s not dessert so it really has no business being that sweet, lol! And yet you wouldn’t believe how much sugar it packs, and guess what? A lot of BBQ sauces on the market have even more sugar than ketchup....
Ancho Chili Peach Blender BBQ Sauce is sweet and tangy with a touch of spicy heat. I used to think that most people either fall into the creamy condiment camp (like mayo) or the sweet/tangy condiment camp (like ketchup, honey mustard, and BBQ sauce). That’s because until about five years ago when I discovered the bliss that is homemade mayo (not to mention how insanely easy it is to make), mayo just wasn’t my thing....
This Vanilla Mango Preserves recipe takes just an hour to make; it’s a delicious tropical twist on your favorite fruity jam and a great way to spiffy up your morning toast. So apparently mangos are like zucchini. When they’re in season, anyone with a tree will do just about anything to use them up. A friend of ours dropped off two pretty big boxes of mangos in less than a week, knowing they’re one of my favorites. It was such a sweet gesture that left us eating mangos hand-over-fist, and yet we still weren’t able to keep up with those mangos....
Make your favorite Japanese dishes at home with this versatile 2-Minute Homemade Teriyaki Sauce! Plus it’s paleo and you probably have everything to make it on hand right now. When Mike gets to choose our restaurant for date night, he inevitably goes with Lebanese or Pakistani. I was on a serious Indian food kick for a while when it was my turn to pick a place, but I had it so much even I got sick of it (which is unheard of for me), so now I’ve taken to exploring smaller, locally-owned restaurants of all kinds in our area (they are usually full of charm […]...
You know the appetizers they bring to the table at Indian restaurants – usually papadums (lentil crackers) with dipping sauces and chutneys? When I started craving one of those chutneys and looking forward to it more than my actual meal, I knew I needed to make it at home....
I got you some fruit – your favorite!, Mike said with a huge smile one day a while ago when he came home from work. I ran over eagerly and peered into the large brown paper bag he was holding, wondering if it was housing apples, grapes, figs, or maybe even dragon fruit....
After making Rye Bread I thought making about a nice homemade jam to go with it something sweet, spiced, and fall-like. My mind went to my Spiced Balsamic Concord Jam not only because its such a beauty, but also because this time of year Concords are always on my mind. Not even knowing if I could find Concords here in Kuwait, I decided on something a bit simpler to make, yet still completely flavorful: Spiced Blueberry Chutney. Instead of being just sweet like jam, it has a balanced flavor profile and nice melding of sweet, salty, sour, and spicy. Its just as perfect on a turkey […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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