PHOTO: RYAN LIEBE; FOOD STYLING: SAM SENEVIRATNE SavePrint This creamy, cheesy French onion orzo—featuring caramelized onions with a hint of white wine, beef broth-soaked orzo, and lots of Gruyère—is my new must-make cozy weeknight meal. I can’t get enough of one-pot orzo dinners and have recently been obsessed with adding some French onion flair to …
The first time I encountered homity pie was in a disused train carriage. It was Deptford market in the late 2000s: a reliably chaotic, noisy morass of jostling bodies, the wafted smell of sweating burger onions and a vast section where the “stalls” generally comprised gatherings of orphaned trainers, boxy VHS players and other random …
Lyle’s golden syrup comes in the most ornate and nostalgic of tins, but the syrup inside often proves almost impossible to extract entirely. Turn what might otherwise be wasted into this luxurious toffee sauce to savour on Bonfire Night, especially when drizzled generously over cinnamon baked apples with scoops of vanilla ice-cream. Toffee sauce with …
When you have family over and mouths to feed, spending hours making pumpkin pie isn’t exactly feasible. This over-the-top cheesecake lasagna, though? It takes 30 minutes to throw together, and once it’s assembled, the refrigerator does the rest. It’s the ideal fall dessert for a crowd that will give you all the pumpkin pie essence—no …
If I’m being honest, there really is one Thanksgiving side that reigns supreme: classic stuffing. If you’re looking for a different way to serve the classic side dish or crave those savory flavors outside of the holiday season, let me introduce this game-changing bread. With all of the elements of stuffing plus the added flaky …
When I’m in the mood for chicken Parmesan but don’t feel like creating an oily mess on our stovetop, I turn to my favorite handy kitchen gadget: the air fryer. By now, we already know that the air fryer is supreme. You can create crispy apps and mains without the use of any oil, and …
I’ve made many, many pies in my lifetime, and if there’s one thing I know, it’s that a good pie crust is (literally!) the foundation to a great pie. If you don’t get it just right, then it doesn’t matter what you fill it with—you’re going to be left with an okay pie. That’s why …
When Thanksgiving rolls around, the two things on our minds are the main turkey dinner and all the desserts. While I can’t get enough of the classic pies, I have to admit—I’m all about the savory stuff. If the entirety of Thanksgiving dinner could be translated into a snack mix, this might be it. Think …
I’ve always had a soft spot for those little Bonne Maman fruit cakes that come wrapped in paper – they’re soft-crumbed, and never too dark or dense. This is a quiet ode to them. Then, there’s a deep, buttery richness to pistachios that comes out best when they’re finely ground with flour – the oils …
Cooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is …