Delicious dinner recipes, from one pot family meals to easy entertaining. Fresh twists on classic recipes and travel inspired favourites. We break it down to make your life, easy!
Made with beets, cabbage, onions and three meats including a smokey kielbasa sausage, salt pork and a nice shank of beef, a good Russian Borscht is winter comfort food that is as rich in aroma and falvour as it is in colour. A soup from my eastern bloc roots.
How to warm up on a cold winter night, just wrap yourself around a big pot of Texas-Style Chili. Rather than using ground meat and sauteing, we use a blade roast and slowly braise it until it’s pull-apart tender for big, beefy texture and big chili flavour.
Yea, that just happened, I made a waffle out of leftover stuffing and served a turkey sandwich on it, that’s how white trash I am. Christmas 2011; the year of the Stuffing Waffle Turkey Sandwich. Straight out of the Gypsy Kitchen.
A Nova Scotia seafood chowder, brimming with chunky bits of sea flesh, it’s good old fashioned Maritime fare. When the snow flies
Slow simmered over low heat to a tender, sweet finish, these short ribs are loosely based on a Korean stew called ‘Galbi Jim’. A shot of coffee adds tannins to breakdown the fibers of the meat and make the sauce rich and dark. Cook them on the stove or pop them in the slow cooker and come home to dinner.
Wednesday night and time to get dinner on the table. A simple little pasta, 45 minutes, start to finish: mushrooms, zucchini and cherry tomatoes in a light cream sauce topped with prosciutto and your choice of pasta. Cream makes everything better.
The Smoked Gouda Duck Confit Grilled Cheese is a standard casual entertaining food around here. One of Chef B’s little treasures; it’s savory and smoky with just a hint of salty, buttery toasted-ness, and always a big hit. Now it can be a big hit in your house.
The Pulled Pork Po Boy is like spicy, saucy bacon-y goodness on a nice chunk of French bread. In Louisiana, Po Boy sandwiches come in a couple different flavours; there’s fried, featuring battered shrimp, crawfish or oysters and then there’s pulled, featuring pork, cooked low, slow and saucy.
Who says Thanksgiving has to be all about turkey? It’s your Thanksgiving, make your own rules (you rebel you). What says Fall Feast in your kitchen? You’re not bound by convention, you’re a freethinker. (But, just in case we’ve got you covered on that whole How To Cook a Turkey thing.)
It’s comfort food season, a chilly day found me in the kitchen whipping-up a batch of spaghetti & meatballs, singing “On Top of Spaghetti” and pondering the nature of the sobriety of those writing children’s songs.
Lobster Chili, you’ll be the hit of the tailgate party. MAN FOOD, with a refined twist (and buttery, garlicky, cheesy biscuits).
Inspired by Greece it’s not a hamburger, but a lamb burger favoured with oregano and garlic, punched up with spinach and salted by feta. It borrows from keftedes or Greek meatballs, made with beef, garlic, oregano and mint or our Burger el Greco.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
