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After a little bit of freestyling and the help of the awesome recipes at Cheftsteps, I’ve devised a pan fried gnocchi dish that’s best described as *a punch in the face of autumn flavours*. Imagine fluffy pillows of brown-butter-injected ricotta gnocchi that are fried in a bath of hot foamy butter until the edges are…

Making your own whole milk ricotta may sound tedious but it’s easier than you’d think. And the result is an extra-creamy, super-smooth cheese that’s better than most you’ll find in the grocery store. Although this is not the traditional method for making ricotta, it’s still my go-to recipe for whenever I make stuffed pasta, lasagna…

Unlike my cinnamon ghost meringues from last year, these mini marshmallow ghosts are A LOT easier to make. Plus, who doesn’t LOVE the soft and chewy texture of a homemade marshmallow?! Yep, these little guys are made using a simple recipe for piped marshmallows with only a few ingredients and they’re totally gluten-free. Finding gelatin…

In my opinion, there’s no better way to cook chestnut mushrooms than with tons of hot foamy butter, a bit of fresh garlic, chopped parsley and a squeeze of lemon. It’s exactly what I want to eat when the weather starts to get a little colder around the start of fall. But as these mushrooms…

I’ll admit, getting sweet potatoes wedges crispy without deep frying them is tricky. And sometimes deep frying in your kitchen (a.k.a the smell of the fryer) is just a no-go. But what if I told you… That there is a way. A fool-proof, crispy-every-time method for baking these little sweet potato babies that’s easy and…

I remember being lactose intolerant and it was *not fun*. I was the oat-milk in the coffee guy. No ice cream, no cream-based sauces, almost no butter (the hardest) and the constant search through packaged ingredients for my arch-nemesis: milk powder. And although I’m still technically lactose intolerant, I now enjoy all of my favourite…

What do spicy tuna rolls, buttermilk-fried chicken and these crispy sweet potato wedges all have in common? They’re all legendary candidates for this *very* underrated sauce: spicy mayo. It’s that weeknight sauce that always saves the day and brings left-overs back to life. The well-known chef secret that never actually makes it into a cookbook…

I discovered the idea for this simple burrata recipe while briefly working in Tuscany, Italy. It was there that I first encountered the delicious combination of sweet pear with salty cheese. One of the dishes on the menu was a fresh and light ricotta cake, paired with fresh sliced pears and honey. The combination of…

Let’s face it, tagliatelle cacio e pepe is just a fancy Italian phrase for mac and cheese. Perfect for adults (like me) that secretly just want the kid’s menu at the restaurant but are too embarrassed to ask for it. Jokes aside, Cacio e Pepe is one of the most iconic Italian dishes that is…

I’m no oat-hater or anything, but simply prefer my apple crisp without oats. I actually favour the taste of the streusel topping that’s made with a mix of shaved almonds and almond flour, which means that this recipe is also 100% gluten-free. Unlike a traditional apple pie, this recipe doesn’t require a pie dough that’s…

Anytime I see Padron peppers lying around in the market I jump on them without hesitation. They’re not only super tempting, but they’re also ready in minutes! And for those days when you don’t feel like cooking, these are an easy win because you don’t even need to cut them. Just toss em’ in a…

This smoked ribeye slathered in umami butter might have been the tastiest recipe of this summer. Not too long ago I crafted this umami butter for my smoked corn recipe which was better than expected. I had a little leftover in the freezer so I thought, why not try it out on the steak? The…

This white peach puree is a delicious way to make the most of the summer’s peach season. It’s glorious mixed into yogurt, drizzled over cake or even spread over some hot buttered toast in the morning. And unlike my strawberry puree or rhubarb puree, my recipe uses a cool technique that yields an ultra-smooth puree.…

Why would you make a roasted tomato salsa? Well, when you roast tomatoes in the oven you end up with a sweeter and more intensely flavoured salsa. There’s nothing wrong with a raw, fresh tomato salsa but sometimes it’s nice to change things up. Plus the usual harsh raw onion flavour from regular salsas turns…

This is not a recipe for a mediocre quiche. This is a recipe for an EPIC Quiche Florentine. Save this recipe for the next time you want to have a mini brunch party and truly impress your friends. With a borrowed foolproof quiche technique from the awesome team at Chefsteps, this is by far the…

This homemade bacon cheeseburger is so satisfying, it’s the one reason why I’ll never go full vegan. But I don’t push the boundaries of my flexitarian lifestyle for any old burger. No. When I make burgers, I don’t mess around. They’ve got to be big, juicy, all-beef, fully loaded and preferably stuffed inside these ridiculously…

Pate Brisee, a.k.a pie crust is a wonderful pastry dough that has many uses ranging from sweet and savoury pies to buttery quiches. There are many variations for this recipe but most use the same 4 ingredients: butter, flour, salt and water. Having a solid pie crust recipe is useful for any home cook, (especially…

If you like mussels, then you’ll probably love the commonly underrated cockles. They’re less briny, full of flavour and a little cheaper than clams. Just like mussels, they’re a nice dish to eat on a rainy day served alongside some toasted buttered bread to dip in the flavourful broth. You can eat these as a…

I love Pina Coladas because every time I make them I instantly feel like I’m on vacation. The perfect Pina colada should be balanced with richness from the coconut cream, acidity from the lime and just the right amount of sweetness from the pineapple juice. How to Make this Easy Pina Colada This recipe is…

If you’re like me and don’t do boring salads then you’ll probably love this rocket salad. Rocket can be a little bitter on it’s own, but when mixed with the right ingredients it’s delicious and exciting. The key is to add rich ingredients like salty Parmigiano Reggiano cheese, crispy multigrain croutons, warm blistered cherry tomatoes…

Lately, I’ve seen a lot of creative ways to enjoy corn on the cob this summer. Some lathered in chili mayo, others grilled and steamed in husks or even some breaded in cheese a la Jamie Oliver. But for me, the best way to enjoy corn on the cob is the simplest: with butter and…