it all started with a love for food
These Rhubarb Streusel Muffins are the perfect vessel to highlight the incredible flavour of rhubarb in the spring. These muffins are fluffy, lightly sweetened, and bursting with fruit. Topped with a buttery, crumbly streusel topping.
This Indian-Filipino Chicken Curry recipe is famous in my family, and it’s easy to see why. Spicy, rich coconut curry infused with Indian spices and soy marinated chicken thighs makes for a delicious flavour fusion that everyone will enjoy.
This homemade lasagna bolognese is my pride and joy. Made with fresh homemade pasta, ricotta, ragù alla bolognese and stacked over 6 delicious layers. This is how my mom made it growing up – so lets call it the Canadian version of a traditional lasagna …
When I’m feeling under the weather (or feel like I need some fibre), I often make this lentil vegetable soup. This healthy soup is lightly spiced with a curry blend, along with fresh garlic, onion, carrot, celery, parsnip, potatoes, and rich chicken broth (or veggie).
Traditionally made by slow-cooking pork in lard, this authentic(ish) recipe uses pork, oranges, limes, and other aromatics and slow cooks them to perfection before crisping them up under the broiler. This recipe has been on my regular rotations for years. It never fails to produce ultra tender, flavourful meat.
These Raspberry Coconut Tarts are filled with raspberry jam and a sweet coconut filling, topped with almond icing and chocolate. A must try!
Pozole Rojo is all about the toppings. Honestly, it’s my new favourite stew because of the deeply rich (but not too spicy) broth, the tender pork, bright fresh toppings, and crunchy additions like tortilla chips (totopos) and cabbage. It’s amazing!
Hungarian Goulash (or Pörkölt) is a rich meat, paprika, and onion stew primarily flavoured with sweet paprika. Served over spätzle, wide egg noodles, or even boiled potatoes for a rich and hearty dinner.
Once my basil plants have officially become small trees (I’m not joking, I’ve seen them get 4-5 feet tall), I like to do a massive harvest and make multiple batches of basil pesto sauce. This delicious sauce is made using toasted pine nuts, Parmigiano Reggiano, …
This quick and delicious garlic scape arrabbiata uses the scape from hardneck garlic that is harvested in late May-mid June. The delicate garlic flavours hold up well to the 15 minute simmer with the grape tomatoes and the result is a rich yet delicately flavoured pasta sauce that will have you sneaking back for seconds! A touch of spice is added from the calabrian chili peppers and fresh thyme to round out all the flavours.