To All the Meals I've Cooked Before
An open love letter to all the meals I've lovingly prepared and enjoyed
Classic veggie shakshuka is one of my favourite weeknight meals, but recently I've been wanting to expand my repertoire and experiment with new ingredients. I love eating lamb when I go out, but it's often not readily available at my grocery store and honestly, I was a bit intimidated by it. A friend of mine…
I love a squash soup when the weather starts to get colder - it’s the ultimate cozy food. I’ve made a few different variations in the past, but sometimes the ultra-smooth texture can have me feeling like I’m eating baby food, which is the total opposite of what I’m craving. The spiciness of the Thai…
Lately I've been trying to incorporate more vegetarian recipes into my roster, and to me, the best veggie recipes are when they're so delicious that I forget they're meatless. These cheesy stuffed pasta shells seriously deliver, and I love that I get some additional greens in with the spinach (plus, the colour on the dish…
I love french onion soup, but I've always been intimidated to make it at home because I don't have the proper bowls or ramekins to serve it in, which I thought was an essential to get that perfect cheesy, bready crust on top. My kitchen is pretty tiny, and the last thing I need are…
In cold weather, I always crave big bowls of spicy, slurpy soup to warm me up. I love having tom kha gai soup when I go out for Thai food: it's essentially tom yum soup with coconut milk and the spicy, tangy, creamy flavours hit all the right notes for me. I recently found tom…
I was in Budapest a couple months ago, and I tasted so many delicious goulashes while I was there that it inspired me to come home and try making them for myself. A goulash is essentially a soup or stew (they can be both thick or thin, I didn't know until I was there!) with…
I make my mom's Chinese fried rice almost weekly, whenever I need a quick meal and want to clean out the fridge. It wasn't until recently that I realized I could add my favourite Korean flavours into my go-to meal, and it was a serious game changer. With the addition of two classic Korean ingredients…
Shepherd's Pie is one of my ultimate comfort foods. I have so many fond memories of my mom making a huge casserole dish of it it after Thanksgiving or Christmas, when she had lots of creamy leftover mashed potatoes to use up. Since it's neither Thanksgiving or Christmas and tragically, I don't have any leftover mashed potatoes, I made this smaller scale version to fit my cast iron skillet. The lazy cook in me loves that I can cook almost the entire meal in the skillet (except for the mashed potatoes), and honestly, I just love the way food looks in my skillet.
Mushroom pasta is one of my all-time favourites (see: my creamy mushroom mafaldine), but sometimes when I’m craving that earthy mushroom flavour without all the heavy cream, I make this herby mushroom and sausage balsamic ragu. It’s loaded with all off my favourite herbs, and big splashes of balsamic vinegar and extra virgin olive oil for a lighter, more summery version of my favourite pasta.
Jap Chae is one of the first Korean dishes I learned how to make - it’s something I had at restaurants countless times (I’m obsessed with the chewy texture of the noodles!) but it had never occurred to me to try making it at home until I scrolled past a homemade recipe for it on my IG feed. Beyond the noodles, jap chae is really just a stir fry recipe at its core, and it’s surprisingly easy to make at home.
To All the Meals I've Cooked Before 