The recipes we actually cook.
This is a rustic farmer mash, a family recipe from one of the Dutch branches of our tribe. Roughly translated, it’s farmer’s cabbage hodgepodge: a combination of potatoes, cruciferous vegetables (in our version, kale), and dairy.
This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though it takes an extra day or so to get there.
My working-day tea: sweet, tart, and calming.
Fried black beans are a perfect base for nachos, quick burritos, beans and rice, and other quick food hacks.
These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.
This is a sweet, barbecued Korean beef dish that is typically made with boneless short rib or rib eye. It can also be made with ground beef or pork for a faster weeknight meal.
This is a sweet and tasty treat, a cherished family recipe from the 1950s.
The chili I grew up with is not the chili of the American South. It’s a beany, tomato vegetable stew with a hint of beef.
Tart and sweet, frosted like snow, with a pop when you bite in. Good on a charcuterie board, as a dessert topping, or in a dish to add colour to a table or buffet.
A sweet little treat! It’s a great snack to put out for a get-together or before dinner.
Every now and then, I crave cheddar herb biscuits. I’ve tried a few recipes, and this is the best so far.
Based on a recipe from Fooooood Wishes Dot Com. If you didn’t sing that in your head, go find John’s videos on YouTube and watch them until you do.
This is a rich chicken or turkey stock that uses the bones left over from breaking down whole birds. Great for soup, sauces, and consommé.
Ever want a quick snack and have a stocked pantry? This single cookie can serve 2 modestly, or 1 decadently. It’s based on a recipe from the Savvy Cookbook, with some tuning for our pantry.
There are a few ways to make pizza sauce, depending on how lazy you are. One of our favourites is cooked down from good tomatoes for a moderate amount of time; my fastest comes from a tin of crushed tomatoes or sauce, thickened with paste. …
This is a family recipe from the 1950s.
