Warm Hoisin Pork Lettuce Wrap Salad
Busy! Busy! Busy! I saw someone write “Dec 3” on a label this afternoon, and wondered why they were dating something in the future. Then I realized it was today. I may have fainted. Good news! We...
View ArticleSticky Almond Ribs
When W was still a baby, just starting to pull himself up to toddle around the coffee table, he skipped directly from fruit and veggie purees to grown-up food, going straight for a platter of ribs at...
View ArticleBourbon-Molasses Pork Tenderloin
Things are growing around here – no doubt because the regular rain showers interspersed with blasts of sun is taking care of the garden more consistently than I ever have. And having previously lived...
View ArticlePulled Pork with Peaches & Peach Ketchup
Can we have peach week please? There’s still time. Did something go awry with peach season, or does it always linger this late? Looking at the ginormous bins of peaches alongside tomatoes, peppers and...
View ArticleKerry’s Gluten-free Corn Dogs
Yes, gluten-free corn dogs. Because historically the Stampede has been a no-eat zone for my celiac friends, who should be able to enjoy midway food too. My friend Kerry owns Care Bakery, a gluten-free...
View ArticleSausage Smothered in Red Cabbage with Cranberries
Here’s a quickie for ya – this was one of those impromptu meals I had no intention of documenting, until it turned out as delicious as it did. It was a means of chipping away at the contents of my...
View ArticleCrispy Pork Belly
A woman I didn’t know walked up to me at the coffee shop this morning and said, “pork belly!” And I was like, yes! Pork belly! As if it made perfect sense as a sort of salutation/introduction to our...
View ArticleXiao Long Bao – Shanghai Soup Dumplings
If you’ve ever been out for dim sum, you’ve likely bitten into some xiao long bao – soup dumplings filled with a nugget of seasoned pork and a burst of warm soup. It’s a staple of Shanghai cuisine and...
View ArticlePork Shoulder Satay with Mujadara
I love it when a tub of cooked lentils and bowl of leftover rice in my fridge inspires me to leap out of my usual routine. (Wait, do I have a usual routine? Mike likes to say we never get the good...
View ArticleDandan Noodles
Most nights, dinner is predetermined – by recipe testing, leftovers from a photo shoot or radio column or some such, or some transformation of ingredients that need using up. Over the past decade or so...
View ArticleBraised Pork Shoulder with Mandarins
One day over the holidays, I asked out loud to a room full of family, “what foods should everyone eat more of in the new year?” (I was planning my first radio segment of January.) My nephews answered,...
View ArticleDumplings + Potstickers
We don’t wait for lunar new year to make dumplings around here – they’re one of W’s favourite foods, and long ago we started filling and pinching them together. It’s not as difficult as it looks, a...
View ArticleSesame Noodles with Pork
There are days when all I want is a big plate of noodles – and because I haven’t yet found the takeout joint with the tangle of irresistibly creamy-spicy-peanutty noodles, I make them myself. I made...
View ArticleHoisin Pork Lettuce Wraps
We took off for Tofino for spring break – a quick trip shortened considerably by a bout of pneumonia (I know!), and with my limited appetite and the abundance of good food to be had out there, I wound...
View ArticleCabbage Rolls
Cabbage rolls are not trendy, nor instagram-worthy. Some might call them dated, even though their doughy tablemates (peroghies) bask constantly in nostalgic adoration (even by those who did not grow up...
View ArticleToad in the Hole
Occasionally it occurs to me that I don’t make Toad in the Hole often enough. Ever, really. If you’re not familiar with it, it’s essentially a pan of baked sausages into which you’ve poured a Dutch...
View ArticlePulled Pork + Biscuits
I posted some photos of biscuits over on Instagram last week and everyone (understandably) lost their minds, including me – I do love a good biscuit, particularly one loaded with grated cheddar or...
View ArticleDrunken Noodles
There are plenty of theories about the name of this Thai dish, which is slick with spicy oil, studded with crispy bits of pork, and spiked with garlic and chilies: a) you need a cold beer to tame the...
View ArticleDandan Noodles
Most nights, dinner is predetermined – by recipe testing, leftovers from a photo shoot or radio column or some such, or some transformation of ingredients that need using up. Over the past decade or so...
View ArticleBraised Pork Shoulder with Mandarins
One day over the holidays, I asked out loud to a room full of family, “what foods should everyone eat more of in the new year?” (I was planning my first radio segment of January.) My nephews answered,...
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