The heat in Toronto has been deadly over the past couple weeks, and I couldn’t bear to turn the stove on and make my tiny AC-less apartment even half a degree hotter, so fresh summer rolls were the answers to my heatwave woes. I actually discovered this recipe in Chrissy Teigen’s Cravings cook book (an all-time fave), but over the years I’ve gradually adapted it to suit my own taste preferences. The key to making this dish *extra* simple is storing away leftover grilled meat in the freezer, so that whenever you’re craving summer rolls all you need to do is unthaw the meat and you’re ready to go.
I love making stir fry for a quick midweek dinner, and this spicy udon has quickly become a regular go-to for me. I don't typically love ground pork because I find it can be a bit dry, but in this recipe it soaks up all the spicy goodness and blends wonderfully with the pillowy udons and tender Napa cabbage. This recipe was originally inspired by Bon Appetit's Better Than Takeout Udon recipe, but I made a few variations to suit my tastes (ie. adding gochujang for a more complex, spicy flavour) and now I can't imagine ever going back to the original version without spice!
To ring in the Canada Day long weekend, I decided to make a special Canada-inspired treat. My favourite dessert of all time is a warm, gooey butter tart topped with rich vanilla ice cream, so I decided to recreate it in ice cream form using all Canadian ingredients.
Grain bowls have been an inescapable food trend over the past few years, and for a long time, I associated them with "health food" and found them incredibly unappealing. I couldn't see the draw in a dry, meatless meal so I avoided them at all costs. After reading the new Canadian Food Guide, I knew…
Secret confession: one of my favourite meals of all time is the Pad Sew from Thai Express in the mall food court. I love the sweet and savory combination of the saucy noodles, egg, and slightly bitter greens. I like getting the beef version when I'm at the mall, but occasionally I switch it up and get the fried tofu version because I love the way it soaks up all of the sauce.
I first tried Shakshuka at Jack's Wife Frieda in New York City, and immediately knew I had to figure out how to make it at home. The delightfully rich tomato stew combined with the perfectly poached eggs in flavourful herbs and spices blew me away. I've always been more of a savoury breakfast person, so…
I've been trying to make at least two meatless meals per week, and it felt like the perfect excuse to recreate this iconic Toronto dish at home. I wanted to use *slightly* less rich ingredients so that the dish would be less indulgent to enjoy at home, so I cut back on the heavy cream and butter and subbed in half and half cream and just a few table spoons of butter. You can change up the ratios if you want the sauce to be more or less creamy, but the real key to this dish is mushrooms, and a lot of them. You can sub in any you prefer, but I really love the meaty texture and deep colour of portobellos and creminis.
There's something so wonderfully comforting about a savoury pie. After taste-testing just about every cottage pie I could find while on vacation in the UK, I set out to make my own at home. I created this recipe with two things in mind: speed and ease. My goal was to come up with a recipe that I could quickly whip up after a long day of work, without having to sacrifice on taste. The answer: rotisserie chicken! I love making this recipe with rotisserie chicken leftovers - the pre-cooked, shredded meat swirls into the thick gravy of veggies and cuts down the prep time by about 20 minutes, which is a huge win.
Congee is one of my all-time favourite comfort foods - my mom always refers to it as the Chinese version of chicken noodle soup. Chinese people traditionally have it for breakfast, but I like it any time of day and often make a big batch in the morning before I head out to work so that I can come home to a big warm bowl of it for dinner. It's also an incredibly cost-effective meal to make - all you need is 8 parts water to 1 part rice to get a perfect congee. I like to use chicken thighs because they get delightfully stringy and swirl nicely into the rice after a day of slow cooking, but pork tenderloin and white fish like tilapia are also great substitutes.