Google / Social Description

These charred chicken thighs pair with vibrant clementine dressing to create an intense flavour and punchy eating experience.

Introduction

Don’t be afraid to really char the chicken thighs here (making sure to ventilate your kitchen well!)—this’ll add an intense flavour alongside the vibrant dressing and make for a very punchy eating experience. That said, you can also grill the chicken thighs in the oven, or swap them out for chicken breasts, if you prefer. Use a pair of kitchen scissors to help you easily remove the bones from the thighs, or ask your butcher to do this for you, making sure to keep the skins intact. Feel free to swap out the clementines for orange segments in the dressing; it’ll work just as well.

Google / Social Description

A pasta recipe simple enough to make with your kids, and tasty enough that they'll love eating it, too.

Introduction

This is a fun thing I like to do with my two boys on a Saturday. We make the pasta in the morning, and then we all eat it together at night. Not only do they learn how to make this dish, pasta and all, but they see how simple it is too. Plus, it always gets a little messy—which they love—and we have a really good time. The best part? They truly love this dish so they’re always asking to make it.

Google / Social Description

These triple-cooked French fries from Dad in the Kitchen are something your kids will tell all their friends about at school.

Introduction

First there were French fries. Incredible stuff. Then some Parisian multi-Michelin-star bigwig in a tall toque came up with double-cooked French fries. The world reeled. Now I bring you triple-cooked French fries. Sure, they said it couldn’t be done, but here we are. Simply the finest fries known to man and something your kids will tell their friends about at school. Oh, and before you ask, quadruple-cooked French fries are just too cooked. Doesn’t work.

Google / Social Description

Serve this brandy butter iced banana bread with fresh berries and a pot of coffee and your morning is set.

Introduction

There are Sundays when the usual breakfast staples—eggs, meat, griddled this and that—just aren’t appealing. Or when you’ve got people coming over who don’t eat meat or object to the scent of cooking eggs, or are otherwise impossible to please. In those circumstances, it’s good to have a backup. That backup should be banana bread. Even the lightest banana breads are heftier and more filling than most other baked goods. Add some icing (our household is fond of a butter icing with a touch of brandy) and serve it with a big bowl of fruit salad or fresh berries, plus a fresh pot of coffee, and you’re set.

It goes without saying that you can’t make banana bread unless you’ve got ripe bananas, so for all my talk of a “backup,” this recipe still requires some forethought. It’s also heavy on the bananas—four, compared to the typical two- or three-banana loaf—and is best made in a Bundt pan. So, if we’re being strict about it, this is technically a cake, but so is any “bread” that you make by creaming sugar and butter. Nuts are optional, but if your visitors aren’t allergic, I recommend mixing some chopped toasted pecans into the batter and then, after you’ve iced the top of the cake (bread!), placing a half-dozen pecan halves on top. The nuts say, “Hey, I made some effort, and pay attention because this isn’t your average banana bread.”

Google / Social Description

Crispy buttermilk-and-cornmeal skillet cakes that pop with juicy corn kernels, and crunch at their edges with bits of pan-caramel.

Introduction

These crispy buttermilk-and-cornmeal skillet cakes pop with juicy corn kernels, and crunch at their edges with bits of pan-caramelized cheddar cheese.

Google / Social Description

These Indian-style savoury vegetable pancakes are hearty, protein-packed, loaded with vegetables, and full of flavour.

Introduction

For my weekend brunch table, I often find myself making these Indian-style savoury vegetable pancakes. They are hearty, protein-packed with chickpea flour, loaded with vegetables, and full of flavor, especially when topped with a fresh chutney. But it’s the frilly, crispy little edges that keep me coming back for more! A few years ago, we were invited to collaborate with the chefs at the Art Gallery of Ontario for a presentation on Indian cooking when the exhibit Maharaja: The Splendour of India’s Royal Courts, came to Canada. We made these simple chickpea-based pancakes, which were dressed up for the occasion into blinis topped with cilantro and chutney garnishes. Either served as a savoury appetizer or for a hearty brunch, these pancakes are easy and delicious and can be enjoyed any time of day.

Google / Social Description

You can rely on this versatile vegetable stir-fry to put a fast, tasty side on the table any day of the week.

Introduction

Several times a week, I rely on this versatile vegetable stir-fry to put a fast, tasty side on the table. It features a green veggie that’s cut on a steep diagonal to ensure the pieces cook quickly and absorb flavours well. One or two other vegetables play supporting roles by adding contrasting colour, flavour, and texture. Simply seasoning with ginger, garlic, and salt during the steam-cooking process allows the vegetable’s flavours to brightly shine. Choose what’s freshest and in season to produce a winning dish every time. A carbon-steel skillet or wok heats up well to cook this dish up in a flash; whatever you choose, have a lid handy.

Google / Social Description

This cold sesame Mazemen, or broth-less ramen, is bursting with delicious umami flavour.

Google / Social Description

Make your own delicious vegan stuffed cabbage rolls with this recipe from The Vegan Chinese Kitchen.

Google / Social Description

Tiny tapioca pearls in a silky coconut cream, topped with fresh, juicy mango.

Introduction

I wanted to create a mango-coconut dessert that’s faster to make than mango and sticky rice. One day, after seeing the tapioca-mango dessert cups that are always sold at my local Chinese supermarket, I got this idea. Tiny tapioca pearls are folded into a silky coconut cream and topped with fresh, juicy mango. It’s the same flavour combination as mango and sticky rice, yet a vastly different eating experience. Tapioca pearls lose their soft chewy texture after many hours in the fridge, so this isn’t something you want to make too far ahead, but they’re so quick that you can prep the coconut cream in advance and cook the pearls while people are digesting dinner!