The recipes we actually cook.
This is an improved dough tuned to work easily with a 6 L stand mixer. It’s high-hydration and can be sticky, but the extra water provides a better ferment and lift. It also works well for focaccia with more oil in the pan and whatever …
This is another iteration of my pizza dough recipe, based on some experimentation in late 2021. This is a medium-high hydration dough, optionally reinforced with additional gluten for structure and chew. I skip the autolyse step now, which …
For the 2021 Christmas season, we made a variety of soups. This one was one of them, and it combines two of our favourite soups into one: potato-leek, and mushroom-cream. It’s based roughly on Serious Eats’ and Chef John’s take on the dish.
The best sangria I’ve ever had was made by my Auntie Diane when Jay and I visited Calgary during a Junior Roller Derby trip and we were staying with the Pattersons. This is the way my Auntie Di made it, and it’s still one of the recipes I …
This is a simple pulled or shredded BBQ-style chicken that can be made without a smoker or BBQ. It’s a braise, so it works on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered …
I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3–4 weeks I’ll have 5 birds’ worth of wings, which when split at the elbow makes 20 …
A great snack or condiment, based on restaurant-style hummus.
This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book. These noodles will start out very shaggy, but will come together after resting.
This is a rich vegetable stock, a perfect replacement for beef stock in soups and stews. It’s simplified with a French profile, but can easily be adapted to phở, ramen, or any cuisine with a few add-ins. This recipe blends the method from …
Fudgy brownies swirled with a toasted marshmallow meringue, from the assistant pastry chef at Tiny Lou’s in Atlanta’s Hotel Clermont.
A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.
This is a simplified satay marinade, great for chicken, tofu, pork, and beef. It’s based loosely on Chef John’s Penang Pork Satay.
I’ve seen gyros done many ways, including whole cuts marinated and spit-roasted, minced, and cased + mince. This recipe is closer to a food cart style gyro, based on a mix of minced meats and some filler to achieve a classic fast food …
This is a quick shredded chicken for tacos, salads, or rice bowls.
Gravy is a simple sauce of meat drippings thickened with a roux.
This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.
