All Recipes

- 1 head romaine lettuce (or mixed lettuce), chopped
- 2 cooked chicken breasts, diced
- 4 slices bacon, cooked crisp and crumbled
- 2 hard-boiled eggs, sliced
- 1 avocado, diced
- 2 tomatoes, diced
- 1 carrot, shredded
- 100 g blue cheese or Roquefort, crumbled
- 3 tbsp red wine vinegar, 6 tbsp olive oil, 1 tsp Dijon mustard (red-wine vinaigrette / salad dressing)
- Salt and pepper

1. Make the dressing by whisking red wine vinegar, Dijon, olive oil, salt and pepper; adjust seasoning.
2. On a large platter, lay out chopped lettuce. Arrange rows of chicken, bacon, eggs, avocado, tomatoes, shredded carrot and blue cheese across the lettuce.
3. Drizzle the dressing over the assembled salad just before serving.
4. Slice into portions and serve as a hearty entree.

- Mixed lettuce (iceberg and romaine recommended)
- 100 g cooked ham, julienned
- 100 g cooked turkey or chicken, sliced
- 1 tomato, seeded and sliced
- 1 carrot, julienned
- 2 hard-boiled eggs, quartered
- 75 g Swiss or cheddar cheese, sliced into strips
- 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp sugar, 1 tsp Dijon (French dressing / salad dressing)
- Salt and pepper

1. Whisk together olive oil, red wine vinegar, sugar, Dijon, salt and pepper to make the French dressing.
2. Arrange mixed lettuce on a large platter. Neatly place ham, turkey, cheese, tomato slices, julienned carrot and egg quarters over the lettuce.
3. Serve the dressing on the side or lightly drizzle over the salad; toss at the table or allow guests to individualize—serve as a main-course entree.

- 3 cups cooked chicken, diced (rotisserie or poached)
- 1/2 cup mayonnaise (salad dressing)
- 1 tsp Dijon mustard
- 2 stalks celery, diced
- 2 green onions, sliced
- 1 carrot, grated
- 2 tomatoes, sliced (for serving)
- Lettuce leaves for serving (Boston or romaine)
- Salt, pepper and a squeeze of lemon juice
- Fresh parsley, chopped

1. In a bowl combine mayonnaise, Dijon, lemon juice, salt and pepper to make the dressing.
2. Stir diced chicken, celery, green onions and grated carrot into the dressing until evenly coated. Adjust seasoning.
3. Arrange lettuce leaves on plates, place tomato slices alongside, and mound the chicken salad on the lettuce.
4. Garnish with chopped parsley and serve chilled as an entree.

- 4 large firm tomatoes
- 300 g ground beef (or a mix of pork and beef)
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 clove garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp olive oil
- 1/4 cup breadcrumbs (optional)
- Mixed lettuce for serving
- 3 tbsp olive oil, 1 tbsp red wine vinegar (vinaigrette / salad dressing)
- Salt and pepper

1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp. Lightly salt the tomato shells and invert to drain.
2. Sauté onion, carrot and garlic in olive oil until softened. Add ground meat and cook until browned. Stir in cooked rice, chopped tomato pulp, parsley, breadcrumbs (if using), salt and pepper; remove from heat.
3. Fill each tomato shell with the meat mixture, replace the tops, and place in a baking dish. Drizzle with a little olive oil.
4. Bake 25–35 minutes until tomatoes are tender and filling is cooked through.
5. Whisk vinaigrette and toss with lettuce. Serve each stuffed tomato atop the dressed lettuce as an entree.

- 500 g skirt or flank steak (or sirloin)
- Salt and freshly ground pepper
- 2 tbsp olive oil (for searing)
- Mixed lettuce (frisée, arugula or romaine)
- 1 cup cherry tomatoes, halved (or 2 tomatoes, sliced)
- 1 carrot, julienned into thin ribbons
- 1 small red onion, thinly sliced
- 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon (classic vinaigrette / salad dressing)

1. Bring steak to room temperature, season well with salt and pepper. Heat a skillet over high heat with olive oil and sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–10 minutes, then slice thinly against the grain.
2. Whisk vinaigrette from olive oil, red wine vinegar and Dijon; season to taste.
3. Toss mixed lettuce with half the vinaigrette and arrange on plates. Scatter cherry tomatoes, carrot ribbons and red onion over the greens.
4. Top with warm sliced steak, drizzle remaining vinaigrette over the steak and salad, and serve immediately as an entree.

- 1 bone-in lamb shoulder roast (3–4 lb / 1.4–1.8 kg)
- 6–8 garlic cloves, sliced
- 3–4 sprigs fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp freshly ground black pepper
- Zest of 1 lemon (optional)
- 1/2 cup dry white wine or stock (optional for roasting pan)

1. Preheat oven to 325°F (160°C). Pat lamb dry and make small slits all over with a knife.  
2. Insert garlic slices into slits. Mix chopped rosemary, olive oil, lemon zest, salt and pepper to a paste and rub all over the roast.  
3. Place roast on a rack in a roasting pan; pour wine or stock into the pan if using. Cover loosely with foil.  
4. Roast low and slow for about 3–3½ hours (until fork-tender and internal temp ~190°F/88°C for shreddable lamb).  
5. Remove foil, increase oven to 425°F (220°C) and roast 15–20 minutes to brown and crisp the exterior.  
6. Rest 15–20 minutes before carving or shredding and serve with pan juices.

- 1 bone-in lamb shoulder (3–4 lb / 1.4–1.8 kg)
- 4 large potatoes, cut into chunks
- 4 garlic cloves, crushed
- 2 lemons, juice and zest
- 2 tbsp dried oregano (or 3 tbsp fresh)
- 1/4 cup olive oil
- 1 cup dry white wine or water
- 2 bay leaves
- Salt and black pepper

1. Preheat oven to 300°F (150°C). In a bowl combine garlic, lemon juice and zest, oregano, olive oil, salt and pepper.  
2. Rub the mixture all over the lamb shoulder; let marinate 30 minutes if time allows.  
3. Arrange potatoes in a deep roasting dish, place lamb on top, add bay leaves and pour wine or water into the dish.  
4. Cover tightly with foil or parchment and foil (traditional kleftiko is wrapped) and bake slowly for 3–4 hours until meat is falling-apart tender.  
5. Uncover and bake 20–30 minutes more to brown the top if desired.  
6. Rest briefly, then serve the lamb with roasted potatoes and pan juices.

- 1–2 large cauliflower heads, trimmed and cut into 2–3 cm (¾–1") steaks (plus leftover florets)
- 3–4 tbsp olive oil
- Salt, black pepper and red pepper flakes (optional)
- 300–400 g (2 cups) good marinara or tomato sauce
- 80–100 g (¾–1 cup) finely grated Parmesan
- Fresh parsley or basil for garnish

1. Preheat oven to 220°C (425°F). Brush both sides of cauliflower steaks with olive oil, season with salt, pepper and a pinch of red pepper flakes.
2. Arrange steaks on a rimmed baking sheet and roast 20–25 minutes, flipping once, until deeply golden and tender.
3. Warm the marinara in a small pan; season to taste.
4. Transfer roasted steaks to an ovenproof dish, spoon warmed marinara over each, sprinkle generously with Parmesan.
5. Broil 2–4 minutes until cheese softens and edges brown slightly.
6. Garnish with chopped parsley or basil and serve immediately with crusty bread or a salad.

- 1 large head cauliflower, separated into florets
- 50 g (3½ tbsp) butter
- 40 g (â…“ cup) all-purpose flour
- 600 ml (2½ cups) milk, warmed
- 100–120 g (1 cup) grated Parmesan
- A pinch of freshly grated nutmeg
- Salt and white pepper
- Optional: 2–3 tbsp fresh breadcrumbs or additional grated cheese for topping

1. Preheat oven to 190°C (375°F). Cook cauliflower florets in salted boiling water 6–8 minutes until just tender; drain thoroughly.
2. Make the béchamel: melt butter in a saucepan, stir in flour and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth and thickened; season with salt, white pepper and nutmeg.
3. Stir most of the grated Parmesan into the béchamel, reserving some for the top.
4. Place cauliflower in a buttered gratin dish, pour the Parmesan béchamel over, smoothing the top.
5. Sprinkle remaining Parmesan and optional breadcrumbs evenly over the surface.
6. Bake 25–30 minutes until bubbling and golden; finish under the grill 1–2 minutes if needed. Let stand a few minutes before serving.

- 1 large head cauliflower, cut into medium florets
- 700 ml (24 oz) tomato passata or crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 200 g (7 oz) mozzarella, sliced or torn
- 100–120 g (1 cup) grated Parmigiano-Reggiano
- Fresh basil leaves
- Salt and black pepper
- Optional: 2–3 tbsp olive oil or 1 egg + breadcrumbs if you prefer breaded florets

1. Preheat oven to 200°C (400°F). If breading, dip florets in beaten egg and breadcrumbs and lightly pan-fry until golden; otherwise toss florets with olive oil, salt and pepper and roast 20–25 minutes until just tender.
2. Meanwhile, heat 2 tbsp olive oil in a skillet, sauté onion until translucent, add garlic and cook 30 seconds, then pour in tomato passata; simmer 10–15 minutes, season with salt, pepper and torn basil.
3. In a baking dish spread a thin layer of tomato sauce. Arrange a layer of cauliflower florets, spoon more sauce, scatter mozzarella and a generous sprinkle of Parmesan.
4. Repeat layers finishing with sauce and a thick layer of Parmesan.
5. Bake 20–25 minutes until cheese is bubbling and golden; if needed, broil 1–2 minutes to brown the top.
6. Let rest 5 minutes, garnish with fresh basil and serve warm.

- Skirt steak
- Cremini mushrooms
- Soy sauce
- Oyster sauce
- Fresh ginger
- Garlic
- Scallions
- Sesame oil
- Cornstarch
- Vegetable oil
- Optional: sugar and rice vinegar

1. Slice skirt steak thinly against the grain; toss with a splash of soy sauce, a little cornstarch and sesame oil to marinate briefly.
2. Heat a wok or large skillet on high with vegetable oil; sear steak in batches until just browned; remove.
3. Add more oil if needed and stir-fry sliced cremini mushrooms with minced garlic and ginger until mushrooms are browned.
4. Return steak to wok, add soy sauce, oyster sauce, a pinch of sugar and a splash of rice vinegar if using; toss to coat and thicken slightly.
5. Stir in sliced scallions, adjust seasoning, and serve immediately over steamed rice.

- Macaroni
- Broccoli
- Mozzarella
- Garlic
- Red Onion
- Button Mushroom

1. Preheat oven to 200°C (400°F). Trim broccoli into florets and slice mushrooms and red onion thinly; mince the garlic.
2. Cook macaroni in boiling water until just al dente; drain and set aside.
3. In a pan, lightly sweat garlic, red onion and mushrooms until softened and fragrant using a splash of the pasta cooking liquid if needed.
4. Mix macaroni with broccoli florets, the garlic–onion–mushroom mixture and torn pieces of mozzarella.
5. Transfer to a baking dish, top with remaining mozzarella, and bake until cheese is melted and the top is lightly browned, about 15–20 minutes.
6. Let rest a few minutes before serving.

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- Whole Chicken Wing
- Macaroni
- Button Mushroom
- Garlic
- Red Onion
- Mozzarella
- Broccoli

1. Separate wings into drumette and flat if desired, then brown whole wings in a heavy pan to develop color.
2. Remove wings briefly; add sliced red onion, minced garlic and sliced mushrooms to the pan and cook until softened.
3. Return wings to the pan, add a splash of water to cover partly, cover and simmer gently until wings are tender and meat pulls from the bone (about 35–45 minutes).
4. Remove wings, shred the meat from the bones and return shredded meat to the pan, stirring with the mushroom–onion mixture. Adjust consistency with a little cooking liquid.
5. Cook macaroni until al dente and toss with steamed broccoli florets.
6. Spoon the ragù over the macaroni, scatter torn mozzarella on top and place briefly under a broiler or in the oven to melt the cheese before serving.

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- Whole Chicken Wing
- Garlic
- Red Onion
- Button Mushroom
- Broccoli
- Mozzarella

1. Preheat oven to 220°C (425°F). Arrange whole chicken wings on a roasting tray; scatter whole peeled garlic cloves, sliced red onion and halved mushrooms around them.
2. Roast until wings are deeply browned and cooked through, turning once so vegetables roast evenly, about 30–40 minutes.
3. During the last 8–10 minutes, add broccoli florets to the tray so they roast tender-crisp alongside the wings.
4. Remove from oven and scatter torn mozzarella over the hot wings and vegetables; allow cheese to soften and melt slightly from the residual heat.
5. Serve whole wings with the roasted vegetables.

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- Macaroni
- Broccoli
- Button Mushroom
- Red Onion
- Garlic
- Mozzarella

1. Cook macaroni until al dente and drain, reserving a little cooking liquid.
2. Blanch broccoli florets briefly until bright and tender, then refresh.
3. In a skillet, cook sliced red onion, minced garlic and mushrooms until softened and fragrant.
4. Toss the hot macaroni with the vegetables in the skillet, adding reserved pasta water as needed to loosen the mix.
5. Remove from heat and fold in torn pieces of mozzarella so it softens into the pasta.
6. Serve immediately while warm.

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- Whole Chicken Wing
- Macaroni
- Broccoli
- Button Mushroom
- Red Onion
- Garlic
- Mozzarella

1. Preheat oven to 200°C (400°F). Partially cook macaroni until just firm; drain and spread in an ovenproof pan.
2. Scatter broccoli florets, sliced mushrooms, sliced red onion and minced garlic over the macaroni.
3. Nest whole chicken wings on top of the pasta and vegetable bed.
4. Cover the pan and bake until wings are cooked through and vegetables are tender, about 35–45 minutes.
5. Uncover, sprinkle torn mozzarella over the top and return to the oven until the cheese melts and begins to brown.
6. Let rest briefly, then serve portions with a wing atop each serving of macaroni and vegetables.

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- Whole Chicken Wing
- Button Mushroom
- Red Onion
- Garlic
- Macaroni
- Mozzarella
- Broccoli

1. Brown whole chicken wings in a wide skillet; remove and set aside.
2. Add sliced red onion, minced garlic and mushrooms to the skillet and cook until softened.
3. Return wings to the pan, add a small amount of water, cover and simmer gently until wings are tender and cooking liquid has reduced to a glossy sauce.
4. Meanwhile, cook macaroni until al dente and steam or blanch broccoli florets.
5. Arrange macaroni and broccoli on plates, top with braised wings and spoon the mushroom–onion pan sauce over everything.
6. Scatter torn mozzarella over the hot dish so it softens before serving.

- 1 lb boneless, skinless turkey breast, thinly sliced
- 8 oz shiitake mushrooms, stems removed and sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 scallions, sliced
- Salt and pepper to taste

1. Pat turkey slices dry, season lightly with salt and pepper, and toss with 1 tsp of the cornstarch slurry if desired for better browning.
2. Heat 2 tbsp oil in a wok or large skillet over high heat; stir-fry turkey in batches until just cooked through, remove and set aside.
3. Add remaining 1 tbsp oil; stir-fry garlic and ginger 30 seconds until fragrant, then add shiitakes and cook until they release liquid and begin to brown.
4. Add sweet corn and cook 1–2 minutes until heated through.
5. Return turkey to the pan, add soy sauce, oyster sauce (if using), sesame oil, and sugar; toss to combine.
6. Stir in cornstarch slurry and cook briefly until sauce thickens and coats the ingredients.
7. Adjust seasoning, sprinkle with scallions, and serve immediately over rice or noodles.

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- 1 lb boneless, skinless turkey breast, cut into 1/2-inch pieces
- 6 oz shiitake mushrooms, sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- about 5 cups hot chicken stock
- 3 tbsp olive oil or butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter (to finish)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)

1. Warm the chicken stock in a saucepan and keep it at a gentle simmer.
2. In a large skillet or heavy pot, heat 1 tbsp oil/butter and brown turkey pieces briefly; remove and set aside.
3. Add another tbsp oil/butter and sauté shiitakes until soft and browned; remove and combine with turkey.
4. Add remaining oil/butter to the pot, sauté onion until translucent, then add garlic and cook 30 seconds.
5. Stir in Arborio rice to toast slightly, then deglaze with white wine until mostly absorbed.
6. Add hot stock one ladle at a time, stirring frequently and allowing rice to absorb liquid before adding more, until rice is creamy and just al dente (about 18–20 minutes).
7. When rice is nearly done, stir in sweet corn, turkey and mushrooms; heat through.
8. Remove from heat, stir in Parmesan and 2 tbsp butter, adjust salt and pepper, garnish with parsley and serve.

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- 2 lb boneless, skinless turkey breast, butterflied and pounded to an even thickness
- 8 oz shiitake mushrooms, chopped
- 1 cup sweet corn kernels (fresh or frozen)
- 1 small shallot, minced
- 1/2 cup fresh bread crumbs
- 1 egg, beaten
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper
- Kitchen twine for tying
- 1 cup chicken stock (for pan sauce)

1. Preheat oven to 375°F (190°C). Season the pounded turkey breast with salt and pepper.
2. Heat oil and butter in a skillet, sauté shallot until soft, add shiitakes and cook until browned; stir in corn and cook 1 minute.
3. Remove from heat, stir in bread crumbs, egg and parsley; season and let mixture cool slightly.
4. Spread the filling evenly over the turkey, leaving a 1-inch border. Roll tightly and secure with kitchen twine at 1–2 inch intervals.
5. Sear roulade in an ovenproof pan, seam-side down first, to brown all sides (about 2–3 minutes per side).
6. Add chicken stock to the pan and transfer to the oven; roast until internal temperature reaches 160°F (about 25–35 minutes depending on size).
7. Remove roulade, tent with foil and rest 10 minutes. Meanwhile reduce pan juices on the stove to make a sauce.
8. Slice roulade into rounds, spoon sauce over, and serve.

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- 1 lb boneless, skinless turkey breast (cooked and shredded) or leftover roasted turkey
- 8 oz shiitake mushrooms, finely chopped
- 1 cup sweet corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups red enchilada sauce (store-bought or homemade)
- 8–10 corn or flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 tbsp vegetable oil
- Salt and pepper
- Fresh cilantro and sour cream for serving (optional)

1. Preheat oven to 375°F (190°C). Heat oil in a skillet and sauté onion until soft, add garlic, shiitakes and cook until mushrooms brown.
2. Stir in corn, cumin, chili powder, and shredded turkey; season with salt and pepper and cook until heated through.
3. Warm tortillas briefly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Place filling on each tortilla, roll tightly, and arrange seam-side down in the dish.
5. Pour remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded cheese.
6. Bake until cheese is melted and bubbly, about 20 minutes. Garnish with cilantro and serve with sour cream if desired.

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- Unsalted butter, softened
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Pure vanilla extract
- Optional: powdered sugar or simple glaze for topping

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.  
2. Cream butter and granulated sugar until light and fluffy.  
3. Beat in eggs one at a time, then stir in vanilla.  
4. Whisk together flour, baking powder, and salt.  
5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients; mix until just combined.  
6. Pour batter into prepared pan and smooth the top.  
7. Bake 30–40 minutes or until a toothpick inserted in the center comes out clean.  
8. Cool in pan 10 minutes, then transfer to a wire rack. Glaze or dust with powdered sugar if desired.

- Unsalted butter, softened
- Granulated sugar
- Large eggs
- All-purpose flour
- Salt
- Pure vanilla extract
- Optional: lemon zest

1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.  
2. Beat butter and sugar until pale and fluffy.  
3. Add eggs one at a time, beating well after each addition; stir in vanilla (and lemon zest if using).  
4. Fold in flour and salt until incorporated, taking care not to overmix.  
5. Spoon batter into prepared pan and smooth the top.  
6. Bake 60–75 minutes for a loaf (less for bundt) until a skewer comes out clean.  
7. Cool in pan 10–15 minutes, then turn out onto a rack to cool completely before slicing.

- Unsalted butter, softened
- Caster (superfine) sugar
- Large eggs
- Self-raising flour (or all-purpose flour + baking powder)
- Salt
- Vanilla extract
- Raspberry or strawberry jam
- Double cream (heavy cream) whipped or whipped cream/buttercream for filling
- Icing sugar for dusting

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake tins.  
2. Cream butter and caster sugar until pale and fluffy.  
3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla.  
4. Fold in remaining flour and salt gently until just combined.  
5. Divide batter evenly between tins and smooth tops.  
6. Bake 18–25 minutes until golden and a skewer comes out clean.  
7. Cool in tins 5 minutes, then turn onto a rack to cool completely.  
8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.

- Yellow cake mix (traditional recipes use cake mix)
- Unsalted butter, melted (for crust)
- Large eggs (for crust and filling)
- Cream cheese, softened
- Powdered (confectioners’) sugar
- Vanilla extract
- Optional: lemon zest

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.  
2. Combine cake mix, melted butter, and one egg; press this mixture firmly into the bottom of the prepared pan to form the crust.  
3. For the gooey topping, beat softened cream cheese until smooth, then add powdered sugar, remaining eggs, and vanilla (and lemon zest if using) until well combined.  
4. Pour the cream-cheese mixture over the crust and spread evenly.  
5. Bake 30–35 minutes until the top is set but still slightly jiggles in the center.  
6. Cool completely in the pan (refrigerate to fully set), then slice into squares and dust with extra powdered sugar before serving.

- Unsalted butter, softened
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking powder
- Salt
- Whole milk or sour cream
- Fresh lemon zest and lemon juice
- Powdered sugar (for glaze)

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan.  
2. Cream butter and sugar until fluffy, then add eggs one at a time. Stir in lemon zest and a little lemon juice.  
3. Whisk together flour, baking powder, and salt.  
4. Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, mixing until just combined.  
5. Pour batter into the prepared pan and bake 30–45 minutes (depending on pan) until a toothpick comes out clean.  
6. Cool slightly in pan, then transfer to a rack.  
7. For glaze, whisk powdered sugar with enough lemon juice to reach a pourable consistency; drizzle over warm or cooled cake.

- Unsalted butter, softened
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking powder
- Salt
- Milk
- Vanilla extract
- Dark rum (for syrup)
- Granulated sugar (for syrup)
- Water (for syrup)

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.  
2. Cream butter and sugar until light, then add eggs one at a time and stir in vanilla.  
3. Combine flour, baking powder, and salt; add alternately with milk until just combined.  
4. Bake 45–60 minutes (depending on pan) until a skewer comes out clean. Cool in pan 10 minutes, then invert onto a rack.  
5. While cake bakes or cools, make rum syrup: simmer equal parts sugar and water until sugar dissolves, remove from heat and stir in dark rum to taste. Let cool slightly.  
6. Prick the warm cake with a skewer and slowly spoon or brush the rum syrup over the cake so it soaks in.  
7. Let the cake rest so the syrup is absorbed fully before slicing and serving.

- 2 lb (900 g) chicken wings, separated into drumettes and flats
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 6 tbsp unsalted butter
- 1/2 cup Frank's RedHot (or other cayenne hot sauce)
- 1 tsp white vinegar
- Celery sticks and blue cheese dressing, to serve

1. Season wings with salt, pepper and garlic powder and place in vacuum bags (or heavy-duty zip-top bags, water‑displaced).
2. Sous vide at 165°F (74°C) for 2 hours.
3. Remove from bags, reserve any juices for another use, pat wings very dry with paper towels.
4. Heat oil to 375°F (190°C) and deep-fry wings 2–3 minutes until skin is deeply crisp (or broil/grill on high to char and crisp).
5. Meanwhile, melt butter in a saucepan, whisk in hot sauce and vinegar to make Buffalo sauce.
6. Toss crisped wings in the sauce to coat evenly and serve immediately with celery and blue cheese dressing.

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- 2 lb (900 g) chicken wings
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 cup barbecue sauce (your favorite)
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce

1. Season wings with salt, smoked paprika and pepper, then vacuum-seal or bag.
2. Sous vide at 165°F (74°C) for 2 hours.
3. Remove wings, pat dry thoroughly.
4. Mix barbecue sauce, brown sugar, vinegar and Worcestershire in a bowl and warm gently.
5. Finish wings over a hot grill or under broiler, brushing with sauce and turning until glaze is caramelized and edges are charred (about 5–8 minutes).
6. Serve hot with extra sauce on the side.

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- 2 lb (900 g) chicken wings
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil (for frying)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice syrup or honey
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds and sliced scallions, to garnish

1. Season wings with salt and pepper and bag for sous vide.
2. Cook sous vide at 165°F (74°C) for 2 hours.
3. Drain, pat wings dry, then deep-fry or pan-fry in hot oil until skin is crisp and golden (2–4 minutes).
4. In a saucepan, combine gochujang, soy sauce, rice syrup/honey, sugar, garlic, rice vinegar and sesame oil; simmer until thickened.
5. Toss crisp wings in the warm yangnyeom sauce to coat, sprinkle with sesame seeds and scallions, and serve.

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- Skirt steak
- Cremini mushrooms
- Shallot
- Garlic
- Dijon mustard
- Worcestershire sauce
- Cognac or brandy (optional, for flambé)
- Heavy cream
- Butter
- Olive oil
- Parsley
- Salt and black pepper

1. Pat steaks dry, season with salt and pepper; heat skillet with oil and sear steaks quickly 1–3 minutes per side (skirt cooks fast); remove and keep warm.
2. Add butter to pan, sauté sliced shallot, minced garlic and sliced cremini mushrooms until soft and golden.
3. Stir in Dijon mustard and Worcestershire sauce; if using, add a splash of cognac and ignite carefully to flambé (optional) or simmer briefly to burn off alcohol.
4. Stir in heavy cream and reduce until sauce coats the back of a spoon; taste and adjust seasoning.
5. Return steaks to pan to warm, spoon sauce and mushrooms over steaks, garnish with chopped parsley and serve.

- 2 lb (900 g) chicken wings
- 1 tsp kosher salt
- For jerk marinade:
  - 3 scallions, chopped
  - 1–2 scotch bonnet or habanero peppers, seeded as desired
  - 1 tbsp fresh thyme (or 1 tsp dried)
  - 1 tsp ground allspice
  - 1/2 tsp cinnamon
  - 1/4 tsp nutmeg
  - 2 tbsp brown sugar
  - 2 tbsp soy sauce or 1 tbsp lime juice + 1 tbsp oil
  - 2 cloves garlic
  - 1 tbsp lime juice
  - 1 tbsp vegetable oil

1. Blend jerk marinade ingredients into a paste; rub wings with salt and half the marinade, reserve remaining marinade.
2. Seal wings and sous vide at 165°F (74°C) for 2 hours.
3. Remove, pat dry, brush with reserved marinade, and char on a hot grill or under broiler until edges are blackened and aromatic (about 5–8 minutes), turning and basting.
4. Let rest briefly and serve with lime wedges and rice and peas or a simple salad for a full entree.

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- 2 lb (900 g) chicken wings
- 1 tsp kosher salt
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce (optional, for color)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Sliced scallions and sesame seeds to garnish

1. Season wings with salt, vacuum-seal and sous vide at 165°F (74°C) for 2 hours.
2. Remove and dry wings thoroughly.
3. In a skillet, combine light soy, dark soy (if using), honey, rice vinegar, garlic and ginger; simmer until fragrant.
4. Add cornstarch slurry to thicken slightly, remove from heat and stir in sesame oil.
5. Crisp wings by frying, broiling or grilling until skin is golden, then toss in the sticky soy-garlic glaze.
6. Garnish with scallions and sesame seeds and serve immediately as the main course.

- 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
- 2 tbsp bacon drippings or vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp sugar (optional)
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)

1. Heat bacon drippings or oil in a large skillet over medium heat; add onion and cook until soft, about 5 minutes.
2. Add garlic and cook 30 seconds until fragrant.
3. Stir in sliced cabbage and sugar; season with salt, pepper, and red pepper flakes.
4. Pour in chicken broth, cover, and cook 8–12 minutes, stirring occasionally, until cabbage is tender.
5. Remove lid, increase heat to medium-high to evaporate excess liquid if needed, then stir in vinegar and adjust seasonings before serving.

- 6 slices bacon, chopped
- 1 medium head green cabbage, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- 1/2 tsp smoked paprika (optional)
- 2 green onions, sliced for garnish (optional)

1. In a large skillet, cook chopped bacon over medium heat until crisp; remove bacon with a slotted spoon and set aside, leaving the drippings.
2. Add onion to drippings and cook until translucent, about 5 minutes; add garlic and cook 30 seconds.
3. Add cabbage and smoked paprika; toss to coat in fat and season with salt and pepper.
4. Pour in chicken broth, cover, and cook 8–12 minutes until cabbage is tender.
5. Uncover, return bacon to skillet, stir in vinegar, adjust seasoning, and garnish with green onions before serving.

- 1 smoked ham hock (about 1–1.5 lbs)
- 1 medium head green cabbage, cored and chopped
- 1 large onion, chopped
- 2 tbsp bacon drippings or oil
- 2 cups chicken stock or water
- 1 tsp sugar
- 1–2 tbsp apple cider vinegar
- Salt and black pepper to taste

1. In a large Dutch oven, heat drippings over medium-high heat and brown the ham hock briefly on all sides, about 4 minutes.
2. Add chopped onion and cook until softened, about 4 minutes.
3. Pour in chicken stock, add ham hock back in if removed, bring to a simmer, cover, and cook 30 minutes to meld flavors.
4. Add chopped cabbage and sugar, cover, and simmer another 20–30 minutes until cabbage is tender and ham begins to fall from the bone.
5. Remove ham hock, shred any meat and return to the pot, stir in vinegar, adjust salt and pepper, and serve.

- 12 oz smoked sausage (kielbasa or andouille), sliced into 1/4-inch rounds
- 1 medium head green cabbage, thinly sliced
- 1 large onion, sliced
- 1 green bell pepper, sliced (optional)
- 2 tbsp vegetable oil
- 1/2 cup chicken broth
- 1 tsp Creole seasoning or paprika
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste

1. Heat oil in a large skillet over medium-high heat; brown sausage slices until caramelized, about 4–5 minutes, then remove and set aside.
2. Add onion and bell pepper to skillet and cook until softened, about 5 minutes.
3. Stir in cabbage and Creole seasoning; toss to coat in pan juices.
4. Pour in chicken broth, cover, and simmer 8–12 minutes until cabbage is tender.
5. Return sausage to skillet, stir in vinegar, adjust seasoning, and serve hot.

- 1 medium head green cabbage, thinly sliced
- 3 tbsp vegetable oil
- 1 large onion, thinly sliced
- 3 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 cup vegetable or chicken broth
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste

1. Heat oil in a large skillet over medium heat; sauté onion until soft and beginning to brown, about 6 minutes.
2. Add sliced cabbage and red pepper flakes; toss well to coat in oil.
3. Stir in broth, sugar, salt, and pepper; cover and cook 8–12 minutes until cabbage is tender.
4. Uncover, stir in vinegar, cook 1–2 more minutes to meld flavors, adjust seasoning, and serve.

- 2 medium potatoes, peeled and diced small (about 2 cups)
- 4 slices bacon, chopped (or 2 tbsp oil for vegetarian)
- 1 medium head green cabbage, thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2–3/4 cup chicken broth
- Salt, black pepper, and 1/2 tsp smoked paprika

1. In a large skillet, cook bacon over medium heat until crisp; remove bacon, leaving drippings (or heat oil).
2. Add diced potatoes to skillet and fry, stirring occasionally, until golden and almost tender, about 10–12 minutes.
3. Add onion and garlic, cook until onion softens, about 4 minutes.
4. Stir in cabbage, smoked paprika, and chicken broth; cover and cook 8–12 minutes until cabbage and potatoes are tender.
5. Return bacon to skillet, season with salt and pepper, toss to combine, and serve warm.

- 2 cups cooked chicken, diced or shredded (rotisserie or poached)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1 cup milk or half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 sheet refrigerated pie crust (bottom)
- 1 sheet refrigerated pie crust (top) or a second crust
- 1 egg beaten (for egg wash, optional)

1. Preheat oven to 400°F (200°C). Par-bake bottom crust in a 9-inch pie dish for 8 minutes if desired.  
2. Sauté onion, carrots and celery in butter over medium heat until softened, about 5–7 minutes.  
3. Stir in flour and cook 1–2 minutes to form a roux. Slowly whisk in chicken stock and milk until smooth and simmer until thickened.  
4. Add cooked chicken, peas, thyme, salt and pepper; heat through and adjust seasoning. If too thick, add a splash more stock.  
5. Pour filling into prepared pie shell, cover with top crust, seal and flute edges; cut vents in top. Brush with beaten egg if using.  
6. Bake 30–35 minutes until crust is golden and filling bubbles; shield edges if overbrowning. Let rest 10 minutes before serving.

- 3 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, diced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp poultry seasoning or sage
- 1 batch biscuit dough (homemade or biscuit mix) enough for 8–10 drop biscuits

1. Preheat oven to 375°F (190°C). In a cast-iron skillet, melt butter over medium heat and sauté onion, carrots and celery until tender.  
2. Stir in flour to coat vegetables and cook 1–2 minutes. Gradually whisk in chicken broth and milk until sauce thickens.  
3. Add shredded chicken, peas, poultry seasoning, salt and pepper; simmer 2–3 minutes to combine.  
4. Drop spoonfuls of biscuit dough over the hot filling to form a loose topping.  
5. Bake in oven 20–25 minutes until biscuits are golden and filling bubbles. Let cool slightly and serve straight from the skillet.

- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn), diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 package refrigerated pie dough or puff pastry (cut into rounds for tops)
- 6–8 ramekins or muffin cups, lightly buttered

1. Preheat oven to 400°F (200°C). In a saucepan, melt butter and cook vegetables until tender.  
2. Stir in flour and cook 1–2 minutes; gradually whisk in chicken broth and milk until thickened.  
3. Stir in chicken, thyme, salt and pepper; remove from heat.  
4. Spoon filling into prepared ramekins or muffin cups leaving room for crust. Top each with a pastry round and crimp edges. Cut small vents.  
5. Bake 18–22 minutes until pastry is golden and filling bubbles. Cool 5 minutes before unmolding and serving.

- 3 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1 small onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken stock
- 1/2 cup heavy cream or milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 sheet frozen puff pastry, thawed
- 1 tbsp egg wash (beaten egg) for glazing

1. Preheat oven to 425°F (220°C). Sauté onion, carrots and celery in butter until softened.  
2. Stir in flour and cook briefly, then slowly whisk in chicken stock and cream until thickened. Season with salt, pepper and thyme.  
3. Stir in chicken and heat through; transfer filling to a shallow baking dish.  
4. Roll puff pastry to fit, place over dish, trim and crimp edges; brush with egg wash and cut vents.  
5. Bake 20–25 minutes until puff pastry is risen and golden. Let rest 5–10 minutes before serving.

- Skirt steak
- Cremini mushrooms
- Shallot
- Garlic
- Dry red wine
- Beef stock
- Butter
- Olive oil
- Fresh thyme
- Salt and black pepper

1. Season skirt steak with salt and pepper; heat a heavy skillet with olive oil and sear steak 2–4 minutes per side until nicely browned; remove and rest.
2. Add sliced shallot and minced garlic to pan, cook briefly until fragrant.
3. Add sliced cremini mushrooms and cook until they release juices and brown.
4. Pour in red wine to deglaze, scrape browned bits, reduce by half, then add beef stock and thyme; simmer until slightly thickened.
5. Whisk in cold butter to finish sauce, return steak to pan briefly to warm, slice against the grain and spoon sauce over before serving.

- skirt steak (thinly sliced)
- cremini mushrooms
- soy sauce
- sugar or brown sugar
- Asian pear or grated apple (optional)
- sesame oil
- garlic
- ginger
- scallions
- toasted sesame seeds
- vegetable oil

1. Thinly slice skirt steak against the grain and marinate with soy sauce, sugar, grated pear (or apple), minced garlic, grated ginger, sesame oil and a little pepper for at least 30 minutes.  
2. Heat a hot skillet or wok with oil and stir-fry sliced cremini mushrooms until browned; push to the side.  
3. Add marinated steak in a single layer, allowing quick searing without overcrowding; stir-fry until cooked through and caramelized, 3–5 minutes.  
4. Toss mushrooms back with the beef, add sliced scallions, and finish with a drizzle of sesame oil and toasted sesame seeds.  
5. Serve over steamed rice.

- 1½ lb beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil or beef drippings
- 1 large onion, chopped
- 2 carrots, sliced
- 2 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups beef stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- Chopped parsley for garnish

1. Heat oil in a heavy pot over medium-high heat and brown beef in batches; remove and set aside.
2. Add onion and carrots to the pot and sauté until softened, then add garlic and cook 1 minute.
3. Return beef to the pot, stir in potatoes, tomatoes, beef stock, bay leaf, and thyme.
4. Bring to a simmer, cover, and cook gently for 1½–2 hours until beef is tender and flavors meld; stir occasionally.
5. Remove bay leaf, adjust salt and pepper, garnish with parsley, and serve hot.

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- 1 lb corned beef, chopped or shredded (canned or cooked)
- 2 tbsp lard or vegetable oil
- 1 large onion, sliced
- 2 medium potatoes, cubed
- 2 cups shredded cabbage
- 1 (14 oz) can tomatoes, chopped
- 2 cups beef or water
- 1 tsp Worcestershire sauce
- Black pepper to taste (corned beef is usually salty; no extra salt until tasting)

1. Heat fat in a pot over medium heat and sauté onion until translucent.
2. Add potatoes and tomatoes, stir to combine, then add beef or water and Worcestershire sauce.
3. Bring to a simmer, cover, and cook 15–20 minutes until potatoes begin to soften.
4. Stir in shredded cabbage and chopped corned beef, simmer uncovered 10–15 minutes until cabbage and potatoes are tender; mash a few potatoes into the broth for body.
5. Taste and adjust pepper (and salt only if needed); serve warm.

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- 1 lb ground beef (or stewing beef, cubed)
- 2 tbsp oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can pinto or kidney beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups beef stock or water
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste

1. Brown ground beef in a heavy pot over medium-high heat; drain excess fat, leaving a tablespoon for flavor.
2. Add onion, bell pepper and garlic and sauté until softened.
3. Stir in tomatoes, beans, corn, stock, chili powder and cumin.
4. Bring to a simmer, reduce heat, and cook uncovered 25–35 minutes until flavors combine and the mixture thickens.
5. Season with salt and pepper and serve hot, optionally with cornbread.

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- 1½ lb pork shoulder, cut into chunks, or 1 lb cooked ham, chopped
- 2 tbsp oil or bacon drippings
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 cup dried navy or pinto beans (or 1 can, drained)
- 4 cups pork or chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste

1. If using dried beans, soak overnight and drain; if canned, use directly.
2. Brown pork in oil in a large pot, remove and set aside.
3. Sauté onion and carrots in the same pot until beginning to soften, then add potatoes, beans, stock, bay leaf and thyme; return pork to the pot.
4. Bring to a simmer, cover, and cook 1–1½ hours (longer if using dried beans) until pork and beans are tender.
5. Adjust seasoning, discard bay leaf, and serve hot.

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- 1 lb firm white fish fillets (cod, pollock), cut into chunks
- 3–4 oz salt pork or bacon, diced
- 1 onion, chopped
- 2 potatoes, cubed
- 1 cup corn kernels
- 1 (14 oz) can diced tomatoes or 2 fresh tomatoes
- 3 cups fish stock or water
- Fresh parsley and a squeeze of lemon
- Black pepper to taste

1. Render diced salt pork or bacon in a heavy pot over medium heat until fat is released and pieces are browned; remove most of the crisped pork and reserve for garnish if desired.
2. Sauté onion in the rendered fat until soft, then add potatoes, corn, tomatoes and stock.
3. Bring to a simmer and cook 12–15 minutes until potatoes are nearly tender.
4. Gently add fish chunks and simmer 6–8 minutes more until fish is just cooked through; do not over-stir to keep fish intact.
5. Season with black pepper, finish with parsley and lemon, top with reserved crisped pork, and serve.

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