SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)
Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.
Provided by evelynathens
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
- Then, squeeze out and reserve the excess wine.
- In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
- Mix the ingredients until thoroughly blended.
- Cover and chill for 1 to 2 hours.
- Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
- Dredge them in flour.
- Heat olive oil in a large frying pan.
- Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
- Remove from the pan using a slotted spoon and set aside.
- Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
- Add all the sauce ingredients, and the reserved wine.
- Bring to a boil and simmer until the sauce is thick.
- Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
- Serve hot with rice, french fries, or mashed potatoes.
AUTHENTIC SOUTZOUKAKIA SMYRNEIKA
Soutzoukakia Smyrneika, are spicy sausage-shaped meatballs, which are lightly fried and then cooked in a delicious tomato sauce and come from the once Greek part of Asia Minor, Smyrna. Soutzoukakia in the air fryer: You will find more details in the post.
Provided by Ivy Liacopoulou
Categories Main Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- Puree the onion together with 2 tbsp olive oil in a foodprocessor.
- Heat the remaining olive oil and sauté the onion for a few minutes and then add all the spices and stir to get out their fragrances. Add the tomatoes and water, bring to a boil, lower heat and simmer for about 20 minutes, until the sauce is thick.
- Meantime, soak the bread together with the wine, lemon juice and 2 tbsp olive oil.
- Squeeze the bread and use the fluid to puree the garlic in afood processor. Then add the bread in the food processor and mix.
- Put the ground meat in a bowl with all the spices and bread.Mix well and let it rest for about ½ to 1 hour in the refrigerator for the flavours to mix.
- Shape the meatballs into oblong small sausages, around 8 cm (3 inches) long. Heat about an inch of olive oil in a skillet and fry them just until lightly golden brown on both sides. Remove them directly into the sauce.
- Bring the sauce to boil, lower heat and simmer for aboutanother 20 minutes until sauce thickens.
- Soutzoukakia in the air fryer: I used the option for drumsticks. This function is for 20 minutes at 180oC / 350oF. I set the timer at 10 minutes in order to check how they were doing and at 10 minutes they were perfect. Check the post for more details.
Nutrition Facts : Calories 69 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)
Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 20
Steps:
- Heat a good splash of olive oil in a cooking pot, over high heat.
- Caramelize the onion and garlic.
- Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
- Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
- Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
- Meanwhile, start making the meatballs.
- Preheat oven to 200°C / 392°F.
- In a mixing bowl, combine all of the ingredients for the meatballs.
- Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
- Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
- Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
- Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.
Nutrition Facts : ServingSize 1 meatball, Calories 200 kcal, Carbohydrate 7 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 112 mg, Fiber 1 g, Sugar 2 g
HOMEMADE SMYRNEIKA SOUTZOUKAKIA
Homemade Smyreika Soutzoukakia are sausage-shaped meatballs full of earthy spices cooked in a rich tomato sauce and served with rice. This traditional recipe originates...
Provided by Vasiliki
Categories Recipes
Time 50m
Yield 4
Number Of Ingredients 23
Steps:
- Meatballs
- To prepare the Soutzoukakia meatballs start by chopping the onions finely.
- In a food processor add the French toast and the bread and process them until a near powder consistency is reached.
- In a bowl add the mince meat, egg, spices, onion, garlic along with the ground bread and French toast.
- Knead the meat long enough so that all the ingredients are incorporated.
- Shape the meatballs into cylindrical shapes, ie sausage shape.
- Set them aside; you can set them aside for as long as you wish. If you are in a rush you can let them rest for approximately 10 minutes. I prefer to make them early in the day and chill them in the fridge for a couple of hours. I find that the mince absorbs the rest of the ingredients better and thus tastes nicer.
- Heat oil in a pan and lightly fry them. Make sure you fry them on both sides.
- Do not add many meatballs in a pan as this will not allow them to fry easily.
- Set them aside in an oven dish.
- Tomato Sauce
- Add onions, garlic and the spices in a pan.
- Sautee them for approzimately 3 minutes on medium heat.
- Add tomato paste and stir for approximately 1 minute.
- Add the canned or fresh chopped tomato along with the pinch of sugar. Stir them for approximately 3 minutes.
- Add water, lower the heat and let the sauce simmer for 15-20 minutes until it thickens.
- Baking
- Preheat the oven to 180-200C or 356-392F.
- Add the sauce to oven dish, the one you had placed the meatballs and bake for 25 minutes.
- Alternative cooking option
- You can add the pan fried meatballs straight into the sause pan. Let them simmer for 10 minutes approximately with the tomato sauce.
GREEK BAKED MEATBALLS: SOUTZOUKAKIA
Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.
Provided by The Mediterranean Dish
Categories Entree
Time 1h20m
Number Of Ingredients 22
Steps:
- In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
- Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
- Preheat oven to 400 degrees F.
- While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
- Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
- Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
- Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
- Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.
Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg
MEATBALL SAUSAGES (SOUTZOUKAKIA SMYRNEIKA)
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.
Provided by Elaine Louie
Categories meatballs, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a medium saucepan over medium heat, heat olive oil and sauté onion until soft. Stir in garlic. Add tomatoes and their juice, squeezing tomatoes to break them up. Bring to a boil. Add wine and sugar, and season to taste with salt and pepper. Reduce heat to low and simmer until thickened, about 20 minutes. Add pepper flakes and butter, simmer 1 to 2 minutes, and set aside until needed. (Sauce may be cooled, covered and refrigerated for up to 24 hours. Reheat before using.)
- For the sausages: Heat oven to 350 degrees. In a large mixing bowl, combine ground beef, onion, garlic, cumin, paprika, allspice, nutmeg and cinnamon. Season with salt and pepper to taste. Knead until blended. Add egg and wine, and knead again until well mixed. Add just enough bread crumbs to give body to mixture so that meatballs will hold their shape when formed. Mix in enough extra-virgin olive oil to make mixture glossy and elastic.
- Shape meat mixture into sausages about 2 1/2 inches long and 1 inch in diameter. Dredge in flour and set aside. Place a heavy skillet over medium heat, and add about 1/2 inch olive oil. When oil shimmers, add sausages in a single layer. Brown on one side, then turn and brown the other. Transfer to paper towels to drain.
- Lightly oil an 8-by-10-inch shallow casserole, or other baking dish in which sausages will fit in a single layer. Pour sauce evenly on top of meat, and bake until lightly browned on top, about 40 minutes. If desired, serve with mashed potatoes.
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GREEK MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA SMYRNEIKA ...
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Cuisine GreekCategory Main CourseServings 8Total Time 3 hrs
- Mix all the ingredients for the meatballs and let them covered in the fridge for at least 2 hours ideally overnight. The more the mix stays in the fridge the better the result will be as the mince will absorb all those incredible flavors. When the mix is ready, shape it like small sausages about 5-8cm (2-3in) long. Add a non-stick pan to high heat and grill them without any oil. The original recipe requires them to be fried in oil but as the meat has its own fat I like them grilled for a better, lighter, and healthier version. If you would like to fry them though then you can definitely do. Don't completely cook them. Just give them a nice color and remove them as they will be cooked for a while in the sauce too.
- In the meantime, add a pot to high heat with olive oil and add the chopped onion and garlic. Brown them for a few minutes and then add the passata with all the spices and the hot water and let it cook in medium heat until it thickens a bit. Finally, add the meatballs and let them cook for 10-15 more minutes in low heat or until ready. The sauce will thicken a lot and cover the meatballs nicely. When ready serve them with some fluffy rice or pilaf rice or mashed potatoes.
TRADITIONAL SOUTZOUKAKIA RECIPE (GREEK BAKED MEATBALLS IN ...
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4.9/5 (689)Total Time 1 hr 30 minsCategory MainCalories 433 per serving
- To prepare the soutzoukakia, knead all meatball ingredients together and leave the mixture in the fridge for 1 hour.
- Once done, portion your meatballs and shape them into oblong meatballs about 70g/2.4oz in size. You can shallow fry gently in oil till golden brown or for a lighter dish, bake the soutzoukakia in the oven at 200C/390F till golden brown.
- While your Soutzoukakia are baking, its time to prepare the tomato sauce. Start by sauté the onion in olive oil on medium heat until translucent. Stir in the tomato paste, cumin and a bit of salt and pepper and fry for 2 minutes. Add the squashed garlic and fry for 3-4 minutes until the garlic has cooked and its aromas coming through. Finally add the wine, the tomato juice or your tinned chopped tomatoes, sugar and the bay leaf. Bring to a boil, turn the heat down to low and simmer until the Soutzoukakia sauce starts to thicken.
- Its now time to bring your Soutzoukakia together! Gently place the fried/ baked soutzoukakia in the tomato sauce and stir gently, being careful not to break them. Cover your pan with a lid and let them simmer on low heat for 30 minutes so the meatballs absorb all the wonderful flavours from the tomato sauce. While they are cooking give them a taste and add salt and pepper to your taste.
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5/5 (2)Servings 4
- Prepare the sauce: Heat the olive oil in a medium saucepan and sauté the onion over medium heat until soft. Add the garlic and stir. Add the wine. Squeeze the tomatoes by hand into the pot and pour in their juice. Bring to a boil over medium heat. Season with salt and pepper, add sugar, reduce heat to low, and simmer until slightly thickened, about 10 minutes. Stir in the pepper flakes and butter. Set the sauce aside until ready to use. It may be prepared a day ahead of time.
- Make the soutzoukakia: In a large mixing bowl, combine the ground beef, onion, garlic, spices, salt, and pepper. Mix. Add the egg and wine and knead well to combine. Add breadcrumbs judiciously, just enough to give body to the mixture so that the soutzoukakia hold their shape when formed but not too thick so as to be stodgy. Mix in the olive oil. Cover and refrigerate the mixture for 30 to 60 minutes to firm up.
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- In a large bowl combine all of the meatball ingredients and knead together. Cover and refrigerate for about 1 hour.
GREEK MEATBALLS (SOUTZOUKAKIA) - GYPSYPLATE
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4.6/5 (13)Total Time 50 minsCategory Main CoursesCalories 517 per serving
- Soak the bread in milk in a bowl for a few minutes. Squeeze the milk from the bread with your hands and mix the bread with meat and other meatball ingredients. You can omit bread altogether for a low carb option. Combine everything well but do not over mix it. Cover and refrigerate for at least 30 minutes to couple of hours. Form meatballs shaping them oblong or football shaped.
- To make tomato sauce (see note 2): Heat 2 tbsp oil in a pan. Add onion and garlic and sauté till onion is translucent. Add in garlic and sauté for a minute. Add in tomato sauce along with bay leaf, cumin, cinnamon, salt and pepper. Cook for couple of minutes. Add in wine and simmer for 15 minutes. Add in sugar and taste and adjust the seasonings to your liking.
- Heat 1/4 cup oil in a pan over medium high heat and fry the meatballs. Do not over crowd, work in batches if necessary. Fry till they are brown on all sides and remove them to a plate.
- Prepare the tomato sauce as mentioned above and then return the meatballs back into the pan. Simmer for 15 minutes.
SOUTZOUKAKIA SMYRNEIKA WITH THE BEST MASHED POTATOES ...
From dimitrasdishes.com
4.4/5 (5)Servings 8Cuisine GreekCategory Main Course
- Make the meatballs: Add the garlic cloves to a food processor and pulse until finely chopped. Remove the leaves from the parsley and add to the food processor and pulse until finely chopped. Peel and quarter the onions and add to the food processor in a few batches and pulse until finely chopped. Add the onion, parsley, and garlic to a large mixing bowl along with all of the remaining meatball ingredients and mix well. Shape the meatballs into balls or sausages and place on a baking tray. Heat some olive oil in a cast-iron skillet and pan-fry the meatballs 3-4 minutes per side until golden. Transfer to a baking dish.
- Add the olive oil and garlic to a small saucepan. Heat through for a few seconds and immediately add the pureed tomatoes. Season with salt, pepper, cumin, and sugar. Add the bay leaf and cook over medium heat for about 15 minutes or until thickened. Taste and adjust the seasoning. Add the dried oregano.
SOUTZOUKAKIA - SOUVLAKI FOR THE SOUL
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4.8/5 (4)Total Time 2 hrs 50 minsCategory MainCalories 507 per serving
- Start off by preparing your sauce. Heat up your oil on a medium heat in a large pot and proceed to add the chopped onions and garlic. Allow them to cook for about 5 mins until they become translucent.
- Add the tomatoes, cinnamon, salt and pepper. Bring to the boil, drop the heat down to low and allow the sauce to simmer and thicken for about 30 mins. Allow to cool and let the flavours infuse.
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- Remove from the refrigerator and using moistened hands, pinch off portions of the meat mixture and shape into oblong-ish patties. Place them on some baking paper as you prepare them.
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5/5 (10)Category MainCuisine GreekCalories 521 per serving
- In a bowl soak the bread in the milk. Using a colander discard all the milk and press the bread down to remove as much moisture as possible.
- In a large wide pot heat the extra virgin olive oil in medium heat. Add the diced onion. Sauté onion for 1 minute. Add the cinnamon stick, 2 tsp ground cumin and a pinch or more of chili flakes. Add a pinch of salt and freshly ground pepper, stir everything together. Sauté for 1-2 min.
- Serve 3-4 meatballs with sauce over mashed potatoes or rice with a sprinkle of finely chopped fresh mint.
SOUTZOUKAKIA SMYRNEIKA - INDIRECT WOOD FIRED OVEN | AMBERQ
From amberq.gr
- Before skewering the soutzoukakia, light your charcoal grill, and light the indirect wood-fired oven. Firstly, preheat the indirect wood-fired oven. Place alcohol-soaked cotton inside the fire chamber, and add thin pieces of dry hardwood on top of the kindling. Then, add thicker pieces of wood on top, and light the fire. Use enough wood to fill the fire chamber. Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) sparsely on top and light them. The charcoals will be lit in 20 minutes, easily, quickly, and without smoke.
- When the charcoals are fully lit, spread them inside the fire cabin, and grill the soutzoukakia on rotation. Otherwise, you can grill them on a grilling grate, until they are lightly browned. You could even follow the traditional method and slightly fry them. Once the soutzoukakia are slightly grilled, remove them from the charcoal grill, and remove the skewers. Keep them in a small clay baking tray.
- Chop the canned tomatoes and the onions in a blender. Mix in the tomato paste. Then, transfer to a large vessel. Add the olive oil, the salt, the black pepper, the allspice berries, and the cinnamon stick. Add the leftover wine from the stage of preparation and mix. The sauce and the soutzoukakia should have different tastes, so that they can complement each other. Place the grilled soutzoukakia in a clay baking tray, and pour the tomato sauce on top. If necessary, add a little water. Since we skewered the soutzoukakia to grill them, the tomato sauce will easily fill the core of each “meatball”, and the result will be unique.
- When the temperature of the oven’s upper chamber reaches 200⁰C (392⁰F), place the clay baking tray inside the oven. Cook for 45 minutes, until the sauce has thickened.
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