The recipes we actually cook.
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.
A good peanut sauce is perfect with salad rolls and satay.
This is a fresh and delicious autumn salad.
A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.
A hearty bean, nut, and mushroom burger. The vital wheat gluten gives it a savoury chew, so it holds together in the pan instead of crumbling.
This is my favourite spring and summer drink.
I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.
Classic takeout garlic broccoli is very simple, and delicious.
This is a fresh, delicious dip for pita and vegetables.
Who doesn’t like cola? This is a great mixer or addition to a glaze.
These are delicious little pickles, perfect for fresh roast beef sandwiches.
A perfect sauce for flatbreads, pizza, and as a quick pasta sauce.
A quick pizza sauce that requires only tomato paste. One batch makes enough for about one pizza.
Vindaloo is my favourite curry, so I developed this paste.
This is my approximation of an Asian slaw dressing, based on pantry ingredients. It’s a great base for a slaw or chunky salad.
This is a great glaze for pork or chicken, perfect for rice bowls.
