Cast Iron Skillet Shepherd’s Pie

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.

Spicy Sausage & Wild Mushroom Pappardelle

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.

Rainbow Veggie Jap Chae

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.

Grandma’s Pork and Ginger Dumplings

Making dumplings with my family at my grandma's house is one of my most fond childhood memories. I loved when the whole family would gather around big bowls of dumpling filling, stacks of dumpling wrappers on the table, competing for who could make the most perfectly plump dumpling (without overstuffing!). It doesn't hurt that the result would be hundreds of steaming dumplings for dinner, dipped in the tangy combo of Worcestershire and soya sauce.