OK, so they’re not really pizzas, but you get the idea. The recipe is for three servings because you need to use a small cauliflower…
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Pork Loin Roast
Continuing with the recent and unintentional “roasted” theme, I present the simple pork loin roast. This one looks like a giant superhero fist and that…
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Perfect Pork Belly
You’ll need a really sharp knife to score the skin and it hangs out in the oven quite a while, but the actual work takes…
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Corned Beef & Kraut Soup
I had an abundance of homemade chicken stock and sauerkraut to use up. There was also some corned beef in the fridge, so here we…
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Lamb & Gremolata
A plated this on boiled green peas. That part isn’t in the recipe, but I’m sure you can figure it out. Time: 45 minutes Serves:…
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Cauliflower Fried Rice
Like any stir-fry dish, it’s all about the mise. Have everything measured and ready before you start cooking, and it’ll go smoothly. Try to wing…
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Flank & Garlic Sauce
Flavourful and inexpensive flank steak meets the intensity of garlic sauce. It really doesn’t get much better than this. The paprika on top isn’t in…
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Cabbage & Guanciale
Gaunciale is dry-cured pork cheek and isn’t always easy to find. I make my own, though you can find it at better Italian butchers or…
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Flank & Vinaigrette
Here’s a technique called “dry brining” that’s easier and more effective than marinating. Tossing the sliced steak in the vinaigrette rather than using it as…
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Braised Skirt Steak
I had skirt steak in the freezer and wasn’t sure what to do with it. Conveniently, my friend and half of my fitness team, Mary…
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