Dinner
Fresh ingredients, a few good techniques, and dinner on the table most nights in about 30 minutes. Weeknight cooking without the fuss.
pasta with roasted tomatoes & garlic
Roasting tomatoes releases their natural sugars resulting in an intense flavor. Throw in a head of garlic and you have the most delicious roasted tomatoes you will ever devour!
Dhal
My first dhal was in Hong Kong in 1998, at an Indian restaurant in Wan Chai. A thick, economical lentil stew and a great introduction to Indian cooking.
Fish Pasta
I don’t usually like leftover fish, but this changed my mind. Inspired by cacio e pepe, with flaked fish and capers, ready as fast as the pasta cooks.
Creamy Baked Spaghetti with Leeks and Anchovies
A one-pot pasta so good I made it two days in a row. The anchovy cream adds depth and umami, even if you think you don’t like anchovies.
Cabbage Rolls
An old-world dish my great-great-grandmother brought from Bohemia in 1892. Savoy cabbage, with its crinkled, loose leaves, makes the prep so much easier.
tofu curry (in a hurry!)
Did you know tofu comes in seven varieties (silken, medium, firm, fermented, and so forth)? I almost always buy the firm version as it keeps its shape and is super easy to stir-fry.
eggplant lasagna – keto deliciousness!
Using eggplant slices in place of noodles adds another depth of flavour.
keto meat pie
This keto meat pie reminds me of the holidays. The recipe is super easy especially if you’re not keen on making a crust or never had luck making one.
pasta with olive sauce and pangrattato
Pangrattato makes perfect use of leftover bread. It has also been dubbed as a poor man’s parmesan and a centuries-old technique used in poorer Italian communities where aged cheeses such as parmigiano reggiano were too expensive for everyday use.
