Google / Social Description

Ditch the class ketchup-slicked meat loaf for this recipe that uses Italian sausage, garlic, Parmesan, and mozzarella as flavour.

Introduction

Sorry to all the classic ketchup-slicked meat loaves of yore. There’s a new hot loaf in town. It’s still a bread-bound, rich loaf of meat, but we’re skipping the ketchup and onion and building flavor with Italian sausage as the base and grated garlic, Parmesan, and mozzarella as the flavoring agents. This loaf is allll about the interplay of crisp and tender. Cheese oozes out of every slice, and to take it OTT, we fry each slice in a skillet until crispy and browned. You can understand why the bright arugula-herb salad on the side is simply not optional.

Google / Social Description

This one-pan salmon dish saves on time without sacrificing on flavour, for a quick meal that's rich, sweet, spicy, and savoury.

Introduction

If you’re like me, you’re often reaching for one-pan recipes that save on time but don’t sacrifice on flavor. I love salmon for meal prep because it’s one of the few types of fish that keeps well even when prepared two or three days ahead of time. zhong sauce is a great marinade on most proteins, but I particularly love it on salmon. The brown sugar and soy sauce that form the sauce’s foundation make for a rich, sweet, spicy, and savory glaze that caramelizes beautifully on the fish. This dish couldn’t be simpler to make. Serve with brussels sprouts as below or with any kind of simple braised greens

Google / Social Description

A pork dish for when you want an extra-special dinner, made much easier with your air fryer.

Introduction

A pork dish for when you want to push the boat out for an extra-special dinner, made much easier with your air fryer. This one takes a bit longer but as always, is 1,000% worth the wait. Treat yourself this Sunday.

Google / Social Description

This hearty vegetarian Ukrainian borsch—a classic, slightly sour beet soup—is chock-full of potatoes, cabbage, and pickles.

Introduction

Ukrainian borsch—commonly spelled “borscht” outside of Ukraine—is the classic, bright-red, slightly sour beet soup, chock-full of vegetables (and sometimes meat) and topped with a dollop of sour cream and a sprinkle of dill. There are as many recipes for borsch as there are babusias (grandmothers), and at our kitchen in Poland, right on the border with Ukraine, we made many different versions, depending on who was cooking and what recipe their grandmother taught them. This hearty vegetarian version quickly became a favorite, full of potatoes, cabbage, and pickles—all of which get beautifully stained by the beets. Some cooks use canned beets as a shortcut, but most babusias insist on starting with raw. It takes longer, but the result pays off in a beautifully crimson, earthy- sweet stock.

Google / Social Description

Potato pancakes—also known as latkes—are delicious all year round but are traditionally eaten on the Jewish holiday of Hannukah.

Introduction

This is the recipe that the traditionalists (but really all of us) like to have at our Hanukkah dinner. I like to eat latkes as my main course so that I can eat lots without feeling too guilty, but many people serve them as a side dish or appetizer. A few years ago, when we instituted the “two types of latkes” tradition, Anna thought it would be fun to make a latke bar. We cooked both types of latkes as guests arrived and set them out as the appetizer on platters, with all the toppings placed in bowls around them. For toppings, we tried to please everyone. We had sour cream and applesauce (traditional), smoked salmon (sort of traditional), labneh and guacamole (has become traditional for us). Everyone loved the latke bar, and now it’s part of the tradition too.

Google / Social Description

This sweet twist on the traditional latke is a can't-miss treat.

Google / Social Description

Snappy, spicy, and just the right amount of gingery goodness make these thin cookies an absolute delight.

Introduction

Snappy, spicy, and just the right amount of gingery goodness makes these thin cookies an absolute delight. Honing your skills to roll these out super thin will become easier as you make them more often, and we are sure they will become a much-requested holiday cookie. You can roll out the dough only twice before it tends to get dry and crack. If you need a third roll, try massaging ¼ to ½ teaspoon of shortening into the dough to help bring it back together into a rolling consistency. Conversely, the dough can be sticky to roll out at first, so do not be tempted to add more flour; you want to roll these out with as little flour as possible. Any shape will do for these cookies but avoid complex cookie cutters with lots of small angles, as the thin dough works best with relatively smooth edges. We love stars best but often do a classic scalloped circle shape too.

Google / Social Description

The blackberry ginger bourbon smash makes a refreshing cocktail for any season.

Google / Social Description

Inspired by Catalan cooking, this pot-roast chicken with fondant potatoes is embellished with herby salsa and roasted garlic.

Introduction

Herby salsas are much loved in Catalan cooking, so, inspired by a recent trip to Barcelona, I’ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant nutty number.