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Mains

69 recipes · page 2 of 5

The recipes we actually cook.

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
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
Italian mains +4

Vegetarian lasagna

This was our kids’ first and favourite lasagna, and we used it as a vessel to hide vegetables in.

Prep45m
Cook60m
Serves8–10
USA mains +1

Baked mac & cheese

This is a classic baked mac and cheese. You can sub in pretty much any combo of cheese, though some are better than others: cheddar, Jack, and something like Gruyère or Edam make a great base, or you can lean towards a creamier sauce with …

Prep20m
Cook45m
Dutch mains

Boerenkool stamppot

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.

Prep15m
Cook~20m
Thai mains +1

Bruce’s Thai red/green curry

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.

Prep15m
Cook20m
Korean mains +1

Bulgogi beef

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.

Prep10m
Cook15m
Canadian mains

Canadian chili

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.

Prep15m
Cook60–90m
mainssoups

Creamy roasted red pepper soup

We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.

Prep45m
Cook30m
mainssoups +1

Dairy-free tomato soup

White beans are an Old World secret for making thick, hearty soups. Blended, they add a creamy texture and some protein without muddying the flavour.

Cook30–60m
Canadian mains +1

Farmer soup

This is a work-in-progress recipe to replicate Farmer Soup (from the ABC Country Restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.

Prep10m
Cook20m
French mains +1

French onion soup

This is a simplified version of the classic French-cut, slowly caramelized onion soup. It blends methods from Serious Eats, Chef John, Andrew Rea, Joshua Weissman, and others.

Cook2h
Jamaican mains +3

Jerk chicken

This recipe is based on something I found in a magazine in the 90s, recently updated with Chef John’s simplified version and the Serious Eats method. I knew a guy who made the best jerk chicken I’ve ever had, but he wouldn’t share his …

Prep15m
Serves4–8
Indian mains +1

Korma/qorma

This is a simple korma paste, which is combined with Base curry gravy and other ingredients to make various braised dishes.

Prep15m
Cook1h