Carne Asada Salad with Pickled Radish

Carne Asada Salad with Pickled Radish
Jump to Recipe

Believe it or not, I didn’t actually intend to post this Carne Asada Salad on Cinco de Mayo. Things in my calendar shifted and this dish, serendipitously, landed on May 5th. I don’t generally pay that much attention to Cinco de Mayo. I suppose because it really isn’t a thing here in Canada. Sure, you’ll see the odd margarita or Corona special. But for the most part, the day seems to pass largely unmarked. But I love Mexican food, so any excuse to make it is a good excuse in my books. So let’s tackle this wildly vibrant Carne Asada Salad.

Continue Reading

Peanut Butter Sesame Bars

Peanut Butter Sesame Bars
Jump to Recipe

As much as I love to make fancy desserts, I prefer to eat slightly more, er, pedestrian ones. When it comes to sugary treats, give me the greatest hits. Chocolate and caramel make my heart sing, an entire bag of wine gums is my idea of luxury, and chocolate and peanut butter? Well, I can’t think of anything better. When it comes to dessert, I don’t show up to be challenged, I show up to play. I want something that is simple and pleasurable. Something over-the-top but blissfully familiar. I want something like these Peanut Butter Sesame Bars.

Continue Reading

Creamy Roasted Pepper Soup with Fried Goat Cheese

Creamy Roasted Pepper Soup with Fried Goat Cheese
Jump to Recipe

Today’s Creamy Roasted Pepper Soup is brought to you by my fridge. In my line of work, you often wind up with an excess of something. It could be a glut of apples, an abundance of pie filling, or a small shop’s worth of cheese. The cheese scenario is not as enjoyable as you would imagine. Honestly, handling leftovers is one of the hardest parts of my job. I know you probably don’t feel remotely sorry for me. And I get it, an excess of cake sounds like one of those good problems to have. But trust me, keeping leftovers interesting is no small feat. On the flip side, however, there is nothing more satisfying than transforming leftovers into something completely new.

Continue Reading

Pappardelle Au Poivre with Asparagus and Mushrooms

Pappardelle Au Poivre with Asparagus and Mushrooms
Jump to Recipe

As I mentioned on Instagram, today’s Pappardelle Au Poivre is likely to be somewhat divisive. This pasta dish is of course based on the French classic Steak au Poivre. But it contains no steak, involves vegetables, and is actually a plate of carbs. So yeah, not steak au poivre. But, in my opinion, the magic of the classic dish lies in its sauce and the sauce is very much present in today’s recipe. So we can argue over whether this dish is deserving of the “au Poivre” moniker or we can grab a fork and dive right in. This dish comes together in 30 minutes, is creamy and comforting, and loaded with pepper. What’s not to love?

Continue Reading