Instant Pot Braised Turkey Thighs
French Onion One-Pot Pasta
Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to […]
Hatch Chili and Cornbread Waffles
It’s September now, which means the start of fall and all things pumpkin and pumpkin spice-related. But, it also means hatch chile season! I’m sure you’ve seen them popping up at your local grocery store for the last little while, at least if you live down South. Their season is short (I think it […]
Crispy Braised Chicken With White Beans and Chile Verde
While I generally limit the repertoire of my explorations to existing dishes in the American and International canons, today we're going a bit off the map with a dish that's in part inspired by the chile verde of the American Southwest, and in part by the white chicken chili that, like some other iconic American […]
Spice Cake with Cream Cheese Frosting
The problem with spice cakes? Spice. Some variations suffer spice overload, which makes them gritty and dusty. Others are so lacking in spice flavor that it seems as if a cinnamon stick has only been waved in their general direction. We wanted an old-fashioned, moist, and substantial spice cake with spices that were warm and […]
Apple Cider Pork with Red Cabbage
Bring a taste of fall to your table with this German-inspired dish of apple cider pork chops with red cabbage. Everything is braised to tender, flavorful perfection!
Fish Cakes with Cucumber Yogurt (‘Fischküchle mit Gurkenjoghurt’)
I would choose fish cakes over meatballs at any occasion. They are light, delicate, and incredibly tender. Meat, fish, grain, and vegetable patties are insanely popular across German cuisine. It’s said that the American hamburger was invented by putting German meatballs on a slice of bread.
Salt and Pepper Fish
Traditionally, the fish for this classic Chinese dish is battered and deep-fried. In our version, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper. When you’re cooking the fish, be sure to let it get golden brown on […]
Chicken Schnitzel
This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day’s stress.
Pan-Seared Swordfish Steaks
Mildly flavored but meaty swordfish steaks are best when cooked quickly over high heat, where they acquire a golden-brown crust. Slow cooking gives their enzymes the time to break down the proteins in these dense steaks, rendering them unappealingly mushy. To speed up cooking, we seared them in a hot skillet, flipping them frequently so […]
Cardamom Summer Banana Pancakes
Jerk Black Bean Burger
Beef Stroganoff
Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!
Chili Con Queso
Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella
This is a great midweek meal full of flavor. It's crispy buttery chicken that's pan-fried until golden. It's served along side tomatoes that have been kissed with a bit of heat, some thyme, and a little bit of chile flakes and it's all served up with some fresh buffalo mozarella and linguini to finish. […]
Scallop Gratin with Pumpkin
Coquilles St. Jacques is a type of broiled scallop gratin. It’s a rich, buttery and creamy scallops dish. Sometimes you’ll find it baked, sometimes broiled, but it is ALWAYS decadent. In fact, it’s so buttery and creamy, that it might– just possibly– be a little too decadent. This autumn take on the rich and […]