↓ Skip to main content

Recipes

225 recipes · page 2 of 15

The recipes we actually cook.

Greek bases +4

Gyro base

Gyro beef or lamb is a great base for salads, pitas, sandwiches, and other preparations.

Prep15m
Serves8
Greek mains +3

Gyro dogs

This recipe was inspired by a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.

Prep30m
Cook10m
Serves8
Thai mains +1

Pad kra pao moo saap

Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to …

Prep10m
Cook8m
Serves2
USA sauces +4

In-N-Out burger spread

Sometimes I’m craving a diner-style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.

Prep10m
French mains +4

Beef stew

This is our classic-style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served alongside it.

Prep30m
Cook2–3h
Serves4–6
Russian mains +2

Beef stroganoff

A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.

Prep20m
Cook30–60m
Serves4
Indian mains +3

Butter chicken

Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.

Prep15m
Cook20m
Serves4
mainssoups +4

Butternut squash soup

This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.

Prep20m
Cook1h 30m
Serves4–6
saladsquick +2

Caesar dressing

This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.

Prep10m
Serves4–6
Canadian desserts +2

Carrot cake

This is my favourite cake. Cover it in a light cream cheese icing with a hint of lemon, and serve at room temperature. Also makes a great breakfast with tea.

Prep30m
Cook60m
Serves16
USA salads +6

Classic French dressing

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Prep5m
Serves4–6
Italian breads +3

Focaccia

I started making focaccia when I needed to find a use for some leftover pizza dough. I enriched it with olive oil, topped it with kosher salt, and baked it in a pan. We ate it with olive oil and balsamic, and it was lovely.

Prep20m
Cook20–40m
Serves2–10
Italian pasta +3

Fresh egg pasta

Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.

Prep20m
Cook2–3m
Serves4
Italian mains +3

Meatballs

A scalable, by-weight meatball for spaghetti, braises, and the freezer.

Prep30m
Cook20m
Serves6–12
Italian mains +4

Minestrone

This is a classic, comforting soup, perfect for late summer or fall.

Prep20m
Cook40m
Serves6–8