Recipes

225 recipes · page 12 of 15

The recipes we actually cook.

Canadian make-ahead +1

Granola bars

I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.

Prep20m

Cook10–12m

Serves12–14 bars

Japanese bases +2

Chashu pork

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.

Prep15m

Cook2h

Serves6–8

Chinese bases +4

Velveting (pork)

This technique is surprisingly effective for the effort, producing soft, savoury bites.

Prep5m

Serves2–3

Chinese sides +4

Garlic broccoli

Classic takeout garlic broccoli is very simple, and delicious.

Prep5m

Cook10m

Serves2–3

Chinese mains +4

Weeknight ginger beef

This is a quick version of ginger beef, great in rice bowls.

Prep10m

Cook15m

Serves4

Chinese-Japanese mains +4

Weeknight mapo tofu

I make this for lunch more than dinner, and it’s a tasty and quick meal.

Prep10m

Cook20m

Serves3–4

Canadian sauces +2

Strawberry-rhubarb compote

A great topping for waffles or as a base for a crisp.

Prep10m

Cook20m

Serves4–6

Japanese mains +2

Tuna rice bowl

This is a simple way to use frozen tuna, cooking quickly, served with easy sides.

Prep15m

Cook10m

Serves2

Hungarian mains +1

Goulash

This is one of my favourite stews. It’s slightly sweet and savoury, and completely delicious.

Prep20m

Cook2h

Serves6

USA bases +1

Breakfast sausage

These make great patties, sausages, or crumble, with no casings needed unless you have the equipment and time. I use this sausage in pastas, on breakfast sandwiches, and in stir-fries.

Prep15m

Cook15–25m

Servesscales to any quantity

British mains +2