Mayo marinade
This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don’t burn, and it adheres to the cut surprisingly well.
Prep5m
Serves2
Recipes
222 recipes · page 1 of 14The recipes we actually cook.
Butternut squash curry
A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.
Prep15m
Cook30m
Serves4
Instant Pot chicken thigh curry
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.
Prep15m
Cook20m
Serves6
Pressure cooker Japanese curry
This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.
Prep20m
Cook20m
Serves6
Braised red cabbage
Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, saussage, roasts, and dumplings.
Cook15m
Serves4-6
Pulled pork
Pulled pork is a great base for dozens of dishes, including sliders, chilis, tacos, macaroni, rice bowls, and more.
Prep15m
Cook1h
ServesTBD
Gyro base
Gyro beef or lamb is a great base for salads, pitas, sandwhichs, and other preparations.
Prep15m
Serves8
Gyro dogs
This is a recipe based on inspiration a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.
Prep30m
Cook10m
Serves8
Pad kra pao moo saap
Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to …
Prep10m
Cook8m
Serves2
In-N-Out burger spread
Sometimes I’m craving a diner style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.
Prep10m
Servesmakes ~1 cup
Base curry gravy
This is a restaurant style base for takeout curries.
Prep15m
Cook45m
Beef stew
This is our classic style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served along side it during service.
Prep30m
Cook2–3h
Serves4–6
Beef stroganoff
A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.
Prep20m
Cook30–60m
Serves4
Butter chicken
Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local take out shops.
Prep15m
Cook20m
Serves4
Butternut squash soup
This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.
Prep20m
Cook1h 30m
Serves4–6
Caesar dressing
This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.
Prep10m
Serves4–6