Vodka is pretty nasty on its own, so don’t ask me why it works so well in tomato sauce. Just believe me, it does.

This pasta comes together really quickly, so it’s just as great for a regular Tuesday night as it is for a dinner party. Start by roasting some beautiful cherry tomatoes (this time of year…wow). In the meantime, sauté plenty of garlic with shallots and chili flakes. Add the tomato paste and cook it down until it’s darker, concentrated and nice and jammy.

Here comes the drama. Add the vodka. If you’re into pyrotechnics, use your gas stove or a long barbecue lighter to flambé. If that feels a little intimidating, don’t worry! Just simmer the vodka until the liquid has reduced by about 75%. Either way, the goal is to cook off most of the alcohol and concentrate all that delicious flavour.

To finish the sauce, add the heavy cream and pasta water. This part is key! The starch from the pasta water helps emulsify the sauce and gives it that silky texture that clings to the pasta. Don’t be shy with it. You might think your sauce looks way too loose, but trust me, it will thicken as you toss the pasta and continue to absorb the sauce as it sits.

Finish with Parmesan, then top with fresh mozzarella or burrata and plenty of fresh basil. This one is an absolute crowd pleaser.

Click here for recipe video, and as always, report back with questions or comments!

Pasta alla Vodka

Serves: 2
Total time: ~35 minutes (active prep ~25 minutes)

Ingredients

• 1/2 package dried pasta (250 g)

• 2 shallots, finely diced

• 3 cloves garlic, thinly sliced

• 1 tbsp salted butter (15 g)

• 2 tbsp extra-virgin olive oil (30 ml), plus more for garnish

• 1–2 tsp dried chili flakes, to taste

• 1/3 cup tomato paste (80 g)

• 1/3 cup vodka (80 ml)

• 1 cup reserved pasta water (240 ml)

• 1/4 cup heavy cream (60 ml)

• 1/3 cup grated Parmesan (30 g), plus more for garnish

• 1 large handful cherry tomatoes

• Fresh mozzarella or burrata, for finishing

• Fresh basil, for garnish

• Salt and pepper

Instructions

1. Roast tomatoes: Preheat oven to 415 °F (210 °C). Place cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper. Roast 15–20 min until blistered and slightly burst.

2. Boil pasta water: Bring a large pot of water to a rolling boil. Season generously with salt (~1 tbsp per 4 L water) until it tastes “like the sea.”

3. Make sauce:
   •In a deep pan or pot over medium heat, melt butter with 1 tbsp of olive oil.
   •Add garlic and chili flakes; cook 30 sec until aromatic.
   •Add shallots, season lightly, cook 3–5 min until translucent.
   •Stir in tomato paste; cook 1–2 min until darker and slightly jammy.
   •Remove the pan from the heat and add the vodka. To flambé, return the pan to a gas flame or ignite with a long lighter, keeping a fitted lid nearby for safety. Otherwise, return to medium heat and simmer until reduced by ~75%.
   •Lower heat to very low and set aside until pasta is ready.

4. Cook pasta: Add pasta to boiling water. Cook until al dente (tender but slightly firm, no raw white core). Reserve at least 1 cup of pasta water before draining.

5. Finish sauce:
   •Return sauce to medium-low heat. Stir in 1/4 cup of pasta water, followed by the cream until smooth.
   •Add cooked pasta and roasted tomatoes and toss to coat.
   •Gradually add more pasta water (~ ¼ cup at a time) alternating with Parmesan in increments, tossing to create a silky, cohesive sauce. Almost a full cup of pasta water may be needed**

6. Plate: Plate up pasta, spoon over extra sauce. Top with torn mozzarella or burrata, drizzle olive oil, sprinkle chili flakes, salt, pepper, Parmesan, and fresh basil. Serve immediately.

Notes

*Ensure you have a fitted lid nearby when flambéing. This allows you to quickly put out the flame if it feels out of control or you get spooked.

**Don’t worry if the sauce looks watery when adding pasta water. You usually need more than you think. The sauce will thicken significantly as the pasta finishes cooking. For best results, it should appear slightly loose and thin just before serving.

Shopping List

⬜ 1/2 package dried pasta (≈250 g / 8.8 oz)
⬜ 2 shallots
⬜ 3 garlic cloves
⬜ Salted butter
⬜ Extra-virgin olive oil
⬜ Dried chili flakes
⬜ Tomato paste
⬜ Vodka
⬜ Heavy cream
⬜ Grated Parmesan
⬜ 1 large handful cherry tomatoes
⬜ Fresh mozzarella or burrata
⬜ Fresh basil
⬜ Salt and pepper

Nothing screams summer quite like biting into juicy corn. I absolutely adore corn just as it is with butter and salt, but I also can’t say no to punching up the flavour with a grilled, fully loaded cob.

You may have seen my corn dip recipe a few weeks ago, which was actually inspired by this street corn. I originally published this recipe last year, but I’ve been cooking it so much lately that I thought I’d fire off a reminder that it still exists.

One technique I’ve really stuck with since originally creating this recipe is the method for grilling the corn. I know everyone’s got their own way, but one way I would advise against is putting raw corn straight on the grill. I find it dries out and doesn’t get quite as plump and juicy as corn should be.

Instead, I like to steam the corn first, then give it just a kiss of the grill. I cook it right in the husks after soaking them, which creates a perfect little steamer for the corn inside. After 20 minutes, peel away the husk and you’ll have perfectly cooked, juicy corn. You’ll also find that peeling away the husks and fibres is so much easier once they’re cooked! For a hint more grilled flavour, brush the corn with oil and pop it back on the grill for another 2–3 minutes.

However you’re enjoying these last few weeks of… August (I will not say summer because we have PLENTY of that left), I hope they’re full of lots of time spent outdoors, chowing down on great food.

Click HERE for step-by-step recipe video.

Chili‑Lime Street Corn

Serves 6 | Total Time: ~30 minutes + 20 minutes soaking

Compound Butter

• ½ cup salted butter, softened to room temperature (113 g)

• 1 garlic clove, finely grated

• 2 tsp honey

• 1 tsp smoked paprika

• 1 tsp chili powder

• Zest of 1 lime

• 1 tsp kosher salt

• ½ tsp ground cumin

• ¼–½ tsp cayenne pepper — adjust to taste

Honey Lime Crema

• 120 g (½ cup) full-fat Greek yogurt*

• 15 g (1 tbsp) mayonnaise*

• Zest of 1 lime

• Juice of 1 lime

• 2 tsp honey

• Pinch of salt

• ½ garlic clove, finely grated

Corn & Garnish

• 6 ears fresh corn, husks intact

• Crumbled feta or cotija cheese

• Fresh herbs, chopped (cilantro, parsley, or chives)

• Lime wedges, for serving

Instructions

1. Soak the corn:
   Soak whole ears of corn (husks on) in cold water for 20 minutes, or up to a few hours ahead of grilling.

2. Grill the corn:
   Preheat grill to high heat.
   Place soaked corn on the grill with husks intact.
   Grill for 20 minutes, turning every 5 minutes, until husks are charred. Don’t worry about burning — it’s all about what’s happening inside.

3. Make the compound butter:
   While the corn grills, mash together butter, smoked paprika, chili powder, lime zest, garlic, salt, cumin, cayenne, and honey until smooth.
   Set aside at room temperature to soften.

4. Make the honey lime crema:
   While the corn continues grilling, stir Greek yogurt, mayonnaise, lime zest, lime juice, honey, salt, and garlic until smooth. Taste and season with more salt if needed.
   Put in a squeeze bottle (if you have one) and chill until ready to serve.

5. Finish the corn:
   Carefully peel back the husks, leaving them attached for presentation. Use one piece of husk to tie the others back.
   Optional: Place corn back on the grill, lid open, for 1–2 minutes, just to get light grill marks without drying out.

6. Serve:
   Slather hot corn with compound butter.
   Drizzle with honey lime crema.
   Sprinkle crumbled cheese and fresh herbs.
   Serve with lime wedges.

Recipe Notes

*Full-fat Greek yogurt can range from 4–8% milk fat. If you don’t have full-fat on hand, no worries! Consider adding an extra tablespoon of mayonnaise to give the crema more body, richness, and the ideal consistency for drizzling.

This recipe works great with boiled corn if you don’t have a grill. Peel the husks off, boil in well salted water for about 6-8 minutes.

Shopping List

⬜ 6 ears fresh corn, husks intact
⬜ 2 limes
⬜ 2–3 small garlic cloves
⬜ Fresh herbs (cilantro, parsley, or chives)
⬜ Salted butter (1 stick)
⬜ Full-fat Greek yogurt (1/2 cup)
⬜ Mayonnaise (1-2 tbsp)
⬜ Crumbled feta or cotija cheese
⬜ Honey (about 4 tsp)
⬜ Smoked paprika (1 tsp)
⬜ Chili powder (1 tsp)
⬜ Kosher salt (1 tsp)
⬜ Ground cumin (½ tsp)
⬜ Cayenne pepper (¼–½ tsp)

Well, I can cross that one off the bucket list!

This week, I made my first live TV appearance on CTV’s The Social, and let me tell you, it was quite the day! As the clock ticked down to “go-time,” I found myself furiously plating garnishes, putting the final touches on the display table, and trying to keep my hands from furiously shaking. It brought me right back to that thrilling and absolutely terrifying feeling of being in the MasterChef kitchen.

Lo and behold, though, I didn’t completely mess up, and the hosts seemed to genuinely enjoy the food! What a relief.

My segment was all about Easy Summer Apps, featuring four vegetarian dishes that celebrate peak-summer produce with a few fun twists. One of the co-hosts, Andrea, loved the taster of watermelon carpaccio I plated for her so much that she actually started sneaking bites off the display plate while we were still airing. If that’s not the ultimate testimonial, I don’t know what is!

Your Long Weekend Recipe Lineup

Click the links below to grab the recipes for your next gathering:

• Watermelon Carpaccio recipe

• Tomato Tartare recipe

• Chili Lime Street Corn Dip recipe

• Grilled Peach and Burrata Flatbread with Mint and Pistachio Pesto recipe

Have a wonderful long weekend and happy cooking!

NO BEEF TARTARE!

You heard me. This tartare is all tomatoes, and I promise you won’t miss the beef.

The perfect no-cook, vegetarian summer appetizer that celebrates tomatoes in all their glory, and they pair so well with classic tartare flavours.

This recipe was featured on my Easy Summer Apps segment on The Social. Click here to see it!

Click here for the recipe video.

And note, I’ve included my recipe below for homemade aioli, which comes together in 5 minutes flat (including finding your ingredients). If homemade isn’t your thing, simply mix quality mayo with a bit of grated garlic, lemon juice, and salt to taste. Takes 1 minute and tastes incredible.

Tomato Tartare

Prep time: 20 minutes | Cook time: 5 minutes | Servings: 2–4

Ingredients

• 3–4 medium tomatoes (Roma recommended)

• 1 tbsp shallot (about ½ shallot), finely diced

• 1 tbsp gherkins, finely diced

• 1 tsp capers, finely chopped

• 1 tbsp chives, finely diced

• 1 tsp Dijon mustard

• Extra virgin olive oil

• 1 tbsp garlic aioli (see notes)

• Crispy baguette croutons or your favourite crackers

• Salt and pepper, to taste
  
  

Instructions

1. Blanch the Tomatoes: Bring a medium pot of water to a boil. Prepare an ice bath in a separate bowl. Score the top of each tomato with an “X.” Blanch in boiling water for about 45 seconds, just until skins loosen. Transfer immediately to the ice bath.

2. Seed and Dice: Peel the tomatoes, halve, and scoop out and discard the watery flesh. Finely dice the tomatoes, place in a strainer over a bowl, and season generously with salt. Chill for a few minutes to drain.

3. Make the Croutons: Thinly slice bread, toast in a lightly oiled pan over medium heat until golden, then season with salt.

4. Prep the Aromatics: Prep shallot, gherkins, capers, and chives.

5. Mix the Tartare: Remove tomatoes from the fridge and gently press out excess liquid. Transfer to a bowl with shallot, gherkins, capers, most of the chives (reserve some for garnish), and Dijon. Mix gently, taste, and adjust seasoning with more salt, pepper, or any of the add-ins to your liking.

6. Plate and Serve: To plate, shape tartare into a disc using a ring mould or cookie cutter. Top with a dollop of aioli, reserved chives, finishing salt, and a drizzle of olive oil. Serve with croutons or crackers.

Note: For quick homemade aioli in under 5 minutes, see my recipe below (vegan option included). If homemade isn’t your thing, simply mix quality mayo with a bit of grated garlic, lemon juice, and salt to taste. Takes 1 minute and tastes incredible.

Homemade Garlic Aioli

Click here for video!

Ingredients

• Juice of 1 lemon

• 2 cloves garlic

• 1 tsp Dijon mustard

• 1 egg

• ¾ cup (180 ml) neutral oil

• ¼ cup (60 ml) olive oil

• ½ tsp salt

• Vegan option: Replace the egg with 1 tbsp canned chickpeas + 2 tbsp aquafaba (chickpea water). All other ingredients remain the same. I’ve tried this version and I really can’t taste a difference!

Instructions

1. In a tall container just wider than your immersion blender, combine lemon juice, garlic, mustard, egg, and salt. Pour in the oils and let them settle on top.

2. Place the blender head at the bottom of the container, turn it on, and slowly raise it to incorporate the oil. Blend until emulsified, then season to taste. Ready in under 5 minutes!

Carpaccio... but make it watermelon!

This isn’t your average watermelon salad — it’s spicy, citrusy, and so refreshing. Surprise your guests with an easy summer app they won’t be expecting!

I featured this recipe in my Easy Summer Apps segment on The Social, and host Andrea loved it so much she started eating from the display plate. That’s how you know it must be good!

Tip: make sure you chill your watermelon before slicing! It makes it a lot cleaner and easier to handle. You can use absolutely use a sharp knife for this, but I use my mandoline. If you don’t have one, you might consider investing! They are really inexpensive and I use it for prepping slaws, salads, and garnishes all of the time.

Save this recipe for your next summer party!

Click here for the recipe video!
And click here to see my segment on The Social on CTV.

Watermelon Carpaccio

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 4–6

Ingredients

• ¼ medium seedless sweet watermelon, chilled

• 1 small shallot, sliced into paper-thin rounds

• 1 small jalapeño, sliced into thin rounds

• ¼ cup feta or cotija cheese, crumbled

• Small handful fresh cilantro leaves

• 2 tbsp high-quality extra virgin olive oil

• 2 limes

• Flaky sea salt, to taste

Instructions

1. Slice the Watermelon: Cut your chilled watermelon quarter into manageable wedges or slices. Using a mandoline or a very sharp knife, carefully slice the melon into very thin, uniform triangles. You can also use the mandoline to carefully slice the shallot and jalapeño thinly as well.

2. Assemble: Grab a large presentation plate. Arrange the watermelon triangles across the plate, overlapping them slightly.

3. Garnish: Evenly distribute your paper-thin shallot rounds and jalapeño slices across the top of the arranged watermelon. Right before serving, evenly drizzle the juice of 1 lime and extra virgin olive oil across the entire dish. Sprinkle with the crumbled cheese and fresh cilantro leaves, then finish with a generous pinch of flaky sea salt. Serve cold with extra lime wedges on the side.

Home Cook Tip: Make sure your watermelon is chilled before you start slicing! Chilling it thoroughly firms up the natural sugars and water content, making it much easier to get clean, paper-thin cuts on a mandoline.

This street corn and whipped feta duo is officially dinner party-worthy. All of the punchy flavour of street corn, but in a slightly more elevated, easy-to-eat format.

The chili-lime butter is an absolute flavour bomb and comes together in minutes. I featured this recipe on my recent appearance on The Social and co-host Andrea said the chili lime butter would make “an old tire” taste good! Save this recipe for your next summer party.

Check out my recipe video here!
And click here for my segment on The Social on CTV.

Chili-Lime Street Corn Dip

Prep time: 20 minutes (plus soaking) | Cook time: 20 minutes | Servings: 4–6

Ingredients

• 4 ears fresh sweet corn, husks left completely on

• 1 loaf fresh sourdough bread, sliced and lightly oiled for grilling

• Hot honey (or regular honey), for garnish

• 1 small jalapeño, sliced into paper-thin rounds

• ¼ cup extra crumbled feta or cotija cheese (for garnish)

• Small handful fresh cilantro leaves

• A light dusting of smoked paprika (for garnish)

• 1 whole lime, cut into wedges

For the Chili-Lime Compound Butter:

• ½ cup (113g / 1 stick) salted butter, completely softened to room temperature

• 1 clove garlic, finely grated

• 2 tsp honey

• 1 tsp smoked paprika

• 1 tsp Kashmiri chili powder

• Zest of 1 lime

• 1 tsp kosher salt

• ½ tsp ground cumin

• ¼ to ½ tsp cayenne pepper (depending on your preferred spice level)

For the Whipped Feta-Ricotta Base:

• 1 cup (250g) ricotta cheese

• ⅓ cup (60g) feta cheese

• 2 tsp honey

• Zest and juice of 1 lime

• A pinch of kosher salt

Instructions

1. Soak the Corn: Submerge your whole ears of corn—husks completely intact—into a large bowl of cold water. Let them soak for 20 minutes. This hydrates the husks so they don’t catch fire on the grill.

2. Grill the Corn: Crank your grill up to high heat. Lay the soaked corn directly onto the grates. Cook for 20 minutes, turning throughout so all sides get charred. The husks will turn completely black and charred, which is what you want—the steam trapped inside is cooking the corn to perfection. Remove and let cool slightly. Leave the grill on for finishing the corn.

3. Whip the Cheese Base: Meanwhile, in a food processor (mini is best if you have one), add the feta cheese, lime juice, and honey. Blend until smooth. Add the ricotta, lime zest, and a pinch of salt, then blend again until the dip is light, fluffy, and creamy. Taste, season accordingly, and set aside.

4. Mix the Spiced Butter: In a medium bowl, combine the softened butter with the other compound butter ingredients.

5. Toss the Hot Corn: Peel back the charred husks from the corn and discard them. Put the cobs back onto the grill for 2 minutes just to get quick grill marks, taking care not to dry them out. Slice the kernels off the cobs. While the corn is still hot, add the spiced compound butter a few tablespoons at a time. Toss well until the butter melts entirely, taste, and add more butter until the kernels are beautifully glossy and coated.

6. Assemble: Spoon the whipped cheese base onto your serving platter and use the back of a large spoon to create a shallow well in the centre. Pile the warm, buttery corn right into the middle.

7. Garnish and Serve: Drizzle the entire platter with hot honey. Scatter your thin jalapeño rounds, extra crumbled cheese, and cilantro leaves over top. Finish with a dusting of smoked paprika and serve alongside warm slices of grilled sourdough and fresh lime wedges.

Home Cook Tip: Grill your corn straight in the husks! Soaking the whole ears in water for 20 minutes first turns the husks into a natural steamer. It traps moisture so the corn cooks to absolute perfection without drying out, while catching a gorgeous, smoky flavour from the charred outside. After peeling, lightly oil them and toss back on the grill for just a few minutes for grill marks without drying them out or overcooking.

Peaches and burrata on a warm, grilled crust... need I say more?

If you’re looking for the ultimate summer hosting flex, this is it! Think of it like a savoury peaches and cream on a warm, crispy flatbread. With store-bought dough and a quick mint pesto, it comes together in no time. Save this easy app recipe for your next gathering.

Click here for recipe video!

Grilled Peach Flatbread with Burrata and Pesto

Prep time: 20 minutes | Cook time: 10 minutes | Servings: 4–6 (Appetizer)

Ingredients

• ½ lb (approx. 225g) or about ½ standard ball store-bought premade pizza dough OR a store-bought flatbread/naan

• 2–3 tbsp extra virgin olive oil

• 2–3 large fresh peaches, halved and pitted

• 1 ball of Burrata

• Flaky sea salt & freshly cracked black pepper, to taste

• Extra fresh basil and mint leaves

• Optional: Aged balsamic glaze

For the Mint-Pistachio Pesto:

• 1 cup packed (approx. 40g) fresh basil leaves (tender top stems included)

• ½ cup packed (approx. 20g) fresh mint leaves (picked off stems)

• 2 tbsp roasted pistachios

• 3 tbsp (approx. 20g) Parmesan cheese, finely grated or cut into chunks

• 1 large garlic clove

• ½ cup (120 ml) extra virgin olive oil

• 2 small ice cubes

• Juice and zest of 1 lemon

• Salt and pepper

Instructions

1. Bring the Dough to Room Temp: Take your pizza dough out of the fridge about 20 to 30 minutes before rolling. Note that you can also use a store bought pre-made flatbread.

2. Make the Pesto: In a small food processor or magic-bullet style blender, combine all of the ingredients, starting with the juice of half a lemon. Blend until smooth, which can take a bit of pulsing, stopping, and stirring. Taste and season accordingly with salt, pepper, and more lemon juice as needed. Set aside.

3. Grill the Peaches: Once halved, brush the cut sides and backs of your halved peaches generously with oil. Pre-heat your grill to high. Place the peach halves cut-side down on the grates and cook undisturbed for 2 minutes (give them a quarter-turn at the 1-minute mark for perfect criss-cross grill marks). Then, turn the grill heat down to medium and close the lid. Let them cook for an additional 4 to 5 minutes, flipping halfway onto their skins, until they are soft and juicy. This timing will vary depending on the ripeness of your peaches. Remove from the grill and slice into wedges.

4. Shape and Grill the Dough: If using pizza dough, roll it out onto a lightly floured surface to a uniform thickness, about 1/4 inch. Whether using pizza dough or store-bought flatbread, generously brush both sides with olive oil. Lay the dough or flatbread onto the high-heat grill. Cook for 2 minutes on the first side (rotate 90 degrees at the 1-minute mark for cross-hatch marks). Flip and cook for another 1.5 to 2 minutes on the other side. Remove to a presentation board.

5. Assemble & Garnish: While the flatbread crust is still warm, build your layers. Pull the burrata from the water it is packaged in, and dry gently on a paper towel. Tear it open and place pieces evenly around the flatbread. Nestle your grilled peach wedges in between the cheese

6. The Final Touches: Drizzle a generous amount of your vibrant mint pesto over top. Garnish with a handful of fresh mint and basil leaves, a splash of high-quality extra virgin olive oil, extra chopped pistachios, and a sprinkle of flaky sea salt. Add an optional drizzle of aged balsamic glaze right before serving. Slice and serve warm!

Home Cook Tip: Adding two ice cubes to the food processor keeps the blender cool while blending your pesto, keeping it vibrant green and preventing oxidation.

There’s a trick to hosting a big crowd that I’ve learned the hard way: never be stuck standing over the stove while your guests are outside pouring margaritas.

For our annual summer BBQ this year, my answer to this dilemma was this Mexican-Style Chipotle Orange Pulled Pork. There is honestly no better satisfaction than watching your guests laugh over the sauce running down their elbows while you actually get to hang out and enjoy your own party.

To keep it entirely stress-free, I did almost all the work ahead of time. I dry-brined the pork shoulder in the fridge to give it flavour, then braised it in a smoky citrus liquid, and shredded it right in the pot to keep it juicy overnight. On game day, I just reheated it, tossed it with a quick chipotle-orange sauce that I made from the braising liquid, and broiled it for a few minutes to get those perfect crispy edges before setting up an epic taco bar with all the fixings.

The beauty of this method is its versatility. You can use this exact same low-and-slow technique with whatever flavours you like—just swap out the smoky Mexican-style sauce for your favourite BBQ sauce and grab some buns for classic pulled pork sandwiches.

Check out the BBQ highlight video here where I make this pork, and scroll down for the recipe!

Chipotle Orange Pulled Pork

• Serves: 8–10 (in tacos or sandwiches)

• Prep time: 30 mins (+ 24–48 hour dry brine)

• Cook time: 4–6 hours (highly variable)

Ingredients

Pork & Dry Rub

• 2 tbsp open-flake kosher salt (e.g., Diamond Crystal; or use 1 tbsp + 1 tsp if using dense brands like Windsor or Morton)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp sweet paprika

• 2 tsp Kashmiri chili powder

• 2 tsp ground cumin

• 1 tsp dried Mexican oregano (or regular oregano)

• 1 tsp freshly ground black pepper

• ¼ tsp ground cinnamon

Braising Liquid

• 1 large white onion, quartered

• 1 head garlic, cloves peeled and smashed (approx. 10–12 cloves)

• 1 cup (250 mL) orange juice

• 1 cup (250 mL) low-sodium chicken stock

• 2 chipotle peppers in adobo

• 1 tbsp adobo sauce

• ½ orange

• 4–5 sprigs fresh Mexican oregano (or regular fresh oregano)

• Any remaining dry rub

Chipotle Orange Finishing Sauce

• All remaining blended braising liquid (about 1 cup)

• 1 chipotle pepper in adobo, finely chopped

• 1–2 tsp adobo sauce

• ¼ cup fresh orange juice

• 1 tsp tomato paste

• 1 tbsp mustard

• 1–2 tbsp packed brown sugar, to taste

• 1 tbsp apple cider vinegar

• ⅓–½ cup low-sodium chicken stock, as needed

• Freshly ground black pepper

• Finish with: 1–2 tbsp fresh lime juice

Method

1. Dry Brine

1. Combine all dry rub ingredients. Coat the pork shoulder generously on all sides.

2. Place uncovered in the refrigerator for 24 to 48 hours.

2. Slow Braise

1. Preheat oven to 275°F (135°C).

2. Add the onion, smashed garlic, chipotle peppers, adobo sauce and fresh oregano to the bottom of a Dutch oven or baking dish. Place the pork on top. Sprinkle any remaining dry rub you have over the pork and flavourings.

3. Mix the orange juice and chicken stock; pour around the base of the pork. Squeeze the juice from the 1/2 orange into the pot, then drop the spent half directly into the liquid.

4. Cover tightly with a heavy lid or a double layer of foil.

5. Cook for 4–6 hours. Pork shoulder is highly variable; start checking at 4 hours. It is done when a skewer or probe slides into the centre with zero resistance, or it hits an internal temperature of 203–205°F (95–96°C).

6. Rest, covered, in the liquid for 45–60 minutes.

3. Shred & Prep

1. Transfer pork to another dish. Strain the cooking liquid, reserving the onions, garlic, and chipotles. Skim the fat from the liquid.

2. Blend the reserved aromatics with a small splash of the braising liquid until smooth. Stir this paste back into the remaining liquid.

3. Return the pork to the pot and shred it. Toss with just enough of the blended cooking liquid to moisten but not drown it.

4. Reserve the remaining liquid for the finishing sauce.
   
   Make ahead (>2 hours / next day): Cover and refrigerate the pork directly in the pot, and store the reserved finishing sauce liquid in a separate container. Remove from fridge when ready to reheat.

   Hold short term (<2 hours): Keep covered in the pot and hold in a warm oven (150–170°F / 65–75°C) until ready to broil and serve.

4. Finishing Sauce

1. In a small saucepan, combine the remaining blended cooking liquid, chopped chipotle, adobo sauce, orange juice, tomato paste, mustard, brown sugar, vinegar, black pepper, and chicken stock.

2. Simmer uncovered over medium-low heat for 15–20 minutes until slightly reduced and glossy.

3. Remove from heat, stir in the lime juice, and adjust seasoning. It should taste smoky, citrusy, and savoury—not overly thick like traditional BBQ sauce. Taste and adjust to your liking!

5. Crisp and Serve

1. Spread the shredded pork on a large sheet pan, or keep it directly in the baking dish if it is wide enough to spread the meat in a single layer.

2. Broil until the edges are browned and crispy, tossing once halfway through.

3. Transfer to a platter and toss lightly with warm finishing sauce to glaze without losing the crispy texture. Pass extra sauce at the table.

Serving Suggestions

• Tacos: Serve in warm tortillas with cabbage slaw, crumbled cotija or feta, pickled red onions, fresh salsa, cilantro, and lime wedges.

• Variation Tip: This exact dry rub and braising method works beautifully for classic pulled pork sandwiches. Just skip Step 4 (the finishing sauce) and toss your crisped pork with your favourite barbecue sauce instead.

• Make ahead: The flavour improves overnight. The pork can be prepared up to 2 days ahead and reheated before crisping.

Nothing screams a summer long weekend like a big group of friends and family, bare feet in the backyard, taking turns at the barbecue, with snacks and drinks flowing all afternoon. Technically, Canada Day isn’t a long weekend this year, but I think we’ve all collectively agreed that whether you’re officially on the clock or not... there probably won’t be too much work getting done this week.

That’s why I’ve got you covered with some of my favourite recipes for feeding a crowd.

My grilled chicken wings are, without question, my most requested recipe for entertaining. In my latest video here, I’m making my favourite flavour, Sweet & Spicy Soy, but fair warning, they’re pretty powerful! If you’ve got some milder eaters in the crowd, I’ve also included my recipe for Honey Buffalo sauce, which you can easily adjust by adding a little more honey (and a little less buffalo sauce) depending on your group’s spice tolerance. Each sauce recipe below yields enough for 2 lbs of wings, so double up on the wings if you want to make both!

And don’t you dare skip the homemade ranch. I simply can’t tell you how much of a crowd-pleaser it is served alongside a platter of wings and fresh veggies.

Along with the wings, here are a few more recipes that just scream summer hosting:

• All Canadian Cheesy Bacon Breadsticks

• Shawarma Chicken (make as many or as few of the fixings as you want)

• Spring Frittata (truly incredible for feeding a brunch crowd)

• Grilled Steak with Chimichurri

• Grilled Caesar Salad

Happy Canada Day! I hope you have a great week celebrating, and if you make any of these recipes, I’d love to hear how they turn out. Let me know in the comments if you have any questions!

Grilled Chicken Wings

Ingredients

• 2 lbs chicken wings, split into drums and flats

• 2 cloves garlic, grated or finely minced

• 1 tbsp grated fresh ginger

• Zest of 1 lime

• 2 tbsp soy sauce

• 1–2 tbsp Sriracha (to taste)

• 1 tbsp neutral oil

Instructions

1. Marinate the Wings

In a resealable bag or airtight container, combine the wings with the garlic, ginger, lime zest, soy sauce, Sriracha and oil. Toss until evenly coated. Refrigerate for at least 30 minutes, or up to 24 hours.

2. Grill the Wings

Preheat the grill to medium-high heat. Oil the grill with neutral oil (I use a long pair of tongs and paper towel to rub the oil on to the grates).

Grill, covered, for 15–20 minutes, turning frequently and moving them around the grill as needed for even cooking and char. Continue cooking until the wings reach an internal temperature of 175°F.

3. Toss & Serve

Transfer the hot wings to a large bowl and toss with your favourite wing sauce (recipes below). Garnish as desired and serve with homemade ranch and fresh veggies.

Make Ahead: If making ahead, don’t toss in the sauce. Grill a few hours in advance and reheated on the grill or in a 375°F oven before tossing with your sauce of choice.

Sweet & Spicy Soy Wing Sauce

Makes enough to coat 2 lbs grilled chicken wings

Ingredients

• 1/3 cup soy sauce

• 1/3 cup water

• 1/4 cup honey

• 2 tbsp Sriracha

• 1 tbsp sesame oil

• 1 tbsp rice wine vinegar

• 3 cloves garlic, grated

• 1 tbsp grated fresh ginger

• Zest and juice of 1 lime

Instructions

Combine everything except the lime zest and juice in a small saucepan.

Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, or until reduced to a glossy, syrup-like consistency.

Strain through a fine mesh sieve, then stir in the fresh lime zest and juice.

Toss immediately with hot grilled wings and garnish with toasted sesame seeds and chopped chives.

Make Ahead: Sauce can be made a few days ahead and kept in the fridge - don’t add the lime until serving day. Rewarm gently, finish with lime zest and juice before tossing with the wings.

Honey Buffalo Wing Sauce

Makes enough to coat 2 lbs grilled chicken wings

Ingredients

• 1/2 cup Frank’s RedHot

• 1/4 cup salted butter

• 3 tbsp honey

• 1 tbsp apple cider vinegar

Instructions

Combine all ingredients in a small saucepan over medium heat.

Cook until the butter has melted and the sauce begins to bubble gently, whisking until smooth.

Taste and adjust to your preference by adding more honey for sweetness or more hot sauce for extra heat.

Toss with hot grilled wings and serve immediately.

Homemade Ranch Dip

Ingredients

• 1/3 cup plain Greek yogurt

• 1/3 cup mayonnaise

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh dill

• Salt and freshly ground black pepper, to taste

Instructions

Whisk together all ingredients until smooth.

Taste and adjust with additional salt, pepper or lemon juice as needed.

Ideally refrigerate before serving to allow the flavours to develop.

Serve alongside grilled wings, fresh veggies or anything that needs a good dunk.

Make Ahead: Keeps well in the fridge for up to 4 days, and this recipe can easily be scaled up but just multiplying the recipe for more ranch!

With FIFA underway and summer finally kicking off, this week is all about easy appetizers to serve when you’re hosting friends and family.

These cheesy bacon breadsticks have a little Canadian flair, with peameal bacon and Canadian cheddar wrapped up in puff pastry (store-bought works perfectly here) and served with a maple mustard dipping sauce. They’re flaky, cheesy, incredibly easy to make, and the kind of snack that disappears almost as soon as they hit the table.

Check out the recipe video here

Also on the list of crowd-worthy appetizers, check out some of these recipes:

• Grilled Chicken Wings

• Homemade Ranch Dip to liven up any veggie platter

• Tomato tartare

• Crispy Artichoke Hearts

• Baba Ganoush

Happy hosting, and stay tuned for plenty more summer recipes and entertaining ideas to come. Go Canada!

Cheesy Bacon Breadsticks

Makes about 10-12 breadsticks

Ingredients

• 1 sheet puff pastry (225g), thawed

• 1 cup grated extra old Canadian cheddar, divided, plus extra for topping

• ½ cup finely diced peameal bacon

• 1 egg, beaten

• Fresh chives, finely chopped, for garnish

Maple Dijon Dip

• ¼ cup spicy Dijon mustard

• 2 tbsp pure maple syrup

• 1 tbsp finely chopped chives

Method

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Sear the diced peameal bacon in a hot pan for 3–4 minutes, until the moisture has evaporated and the bacon is just beginning to brown around the edges. Transfer to a paper towel-lined plate and let cool completely.

3. On a lightly floured surface, roll the puff pastry into a rectangle approximately 10 x 12 inches. Sprinkle ¾ cup of the cheddar over one half of the pastry and top with the cooled bacon.

4. Fold the bare half of the pastry over the filling like a book and gently roll to seal.

5. Brush the top with the beaten egg wash, and sprinkle with the remaining ¼ cup cheddar.

6. Cut the pastry into strips about ¾-inch wide. Twist each strip several times and place on the prepared baking sheet. Sprinkle with a little extra cheddar cheese and refrigerate for 10 minutes.

7. Bake for 15–20 minutes, or until deeply golden brown and crisp.

8. Meanwhile, whisk together the Dijon mustard, maple syrup, and chives. Taste and adjust to your liking.

9. Transfer the warm breadsticks to a serving platter, sprinkle with more fresh chives, and serve with the maple Dijon dip.

10. If there are any leftovers, let them cool completely before storing in an airtight container.
    

These ricotta gnocchi are lighter and easier than traditional potato gnocchi, with a delicate texture that comes together in under 30 minutes. Don’t get me wrong, I love potato gnocchi! I just find the ricotta version a little less technique-sensitive and not quite as dense. They pair beautifully with a simple summer sauce of butter, vegetables, herbs, and lemon, but feel free to serve them however you like.

The key is using well-drained ricotta and handling the dough as little as possible. Unlike pasta dough, ricotta gnocchi dough should never feel firm, smooth, or elastic.

Take a look here for a step-by-step video on how to make ricotta gnocchi, and find the full detailed recipe below. Happy eating!

Ricotta Gnocchi

Total time: 30 minutes (60 minutes if making ricotta from scratch)
Hands-on time: 30 minutes
Serves: 2

Ingredients

Ricotta Gnocchi

• 250g (1 cup) ricotta

• 2 large egg yolks

• 55g (2 oz / about 1 cup) finely grated Parmesan

• Zest of 1 lemon

• 1 tsp salt

• Freshly ground black pepper

• 65–75g (1/2 cup + 1–2 tbsp) 00 flour

Instructions

1. Drain the Ricotta

If using store-bought ricotta, line a sieve with paper towel and add the ricotta. Let the moisture absorb into the paper towel for 5–10 minutes, then gently press out any remaining liquid. You should be left with about 250g (1 cup) of well-drained ricotta.

2. Make the Dough

In a mixing bowl, stir the ricotta until smooth. Add the egg yolks, Parmesan, lemon zest, salt, and pepper and mix to combine.

Add 65g (1/2 cup) flour and gently fold until incorporated. The dough will be soft, sticky, and slightly shaggy.

3. Shape the Gnocchi

Turn the dough onto a lightly floured surface and gently bring it together into a loose ball, adding 1–2 tbsp additional flour only as needed. Divide into 4 portions and gently roll each into a rope about 1 inch (2.5 cm) thick.

The dough should still look soft and a little shaggy—don’t aim for a smooth, firm dough.

Cut into 1-inch (2.5 cm) pillows and transfer to a floured tray. Freeze for 10 minutes.

4. Cook

Bring a large pot of generously salted water to a boil.

Cook the gnocchi until they float, about 1.5–2 minutes. Remove with a slotted spoon.

Place them directly into a pan with your sauce, or transfer to a lightly oiled tray until ready to use.

How I Served Mine

These are great with tomato sauce or even just browned butter and sage, but I think these light gnocchi pair well with summer veg:

• 2–3 tbsp butter

• 2 green onions, thinly sliced (whites and greens separated)

• 1/3 cup snow peas, chopped

• Parmesan

• Lemon juice

• Reserved pasta water

Brown 2 tbsp butter with the white parts of the green onions. Add the cooked gnocchi and sear until lightly golden. Add the snow peas and cook for 30–60 seconds, just until bright green.

Add a squeeze of lemon, Parmesan, enough pasta water to create a glossy sauce, and one final knob of butter to emulsify. Finish with the green onion tops, more Parmesan, and fresh herbs.

This also works beautifully with blanched asparagus, fresh peas, or any seasonal vegetables you have on hand.

Homemade Ricotta (Optional)

• 1 litre (4 cups) whole milk

• 120 mL (1/2 cup) heavy cream

• 2 tbsp white vinegar or lemon juice

• 1/2 tsp kosher salt

Heat the milk and cream to 185–195°F (85–90°C), just below a simmer. Remove from the heat, stir in the vinegar or lemon juice, and let sit for 5–10 minutes.

Once curds have formed, strain through a cheesecloth-lined sieve for 20–25 minutes until thick and creamy. This should yield about 250g (1 cup) ricotta.

A Few Tips

• Drain your ricotta well. A wetter dough will need more flour, which means heavier gnocchi.

• Resist the urge to knead. The dough should look a little rough around the edges—that’s exactly what you want.

• Your sauce can almost always take more pasta water. Trust the process.

It’s no secret that Zoey is a very food-motivated dog. Can you blame her? When your options are a bowl of the same brown kibble every day or whatever new thing I’m currently testing, the choice feels pretty obvious.

For this week’s recipe, I took inspiration from my trusty little sous chef. Some of her favourite snacks are sweet potatoes (I know??) and peanuts, so I ran with that and out popped this recipe.

Sweet potatoes have this natural sweetness that works so well with something spicy and punchy, which brings me to my current obsession: salsa macha. I first tried it about a year ago at a restaurant and immediately had to ask the server what it was and why it tasted that good. It’s like chili crisp, but with a Mexican flair. It’s packed with peanuts, chillies, garlic, and a deep smoky heat that makes you want to put it on everything.

I pretty much always have a jar in my fridge now, and I put that sh*t on everything — eggs, sandwiches, grains, veggies, meats.

You can check out my video here for how to make it in under 10 minutes.

Spoon this over creamy labneh with roasted sweet potatoes and you’ve got a seriously good side dish, or an easy weeknight meal with a grain like quinoa or farro.

If you’re low on time or ingredients, this also works really well with a good store-bought chili crisp.

And don’t worry — before anyone panics — Zoey gets plain roasted sweet potato only for her treat. She’s not a fan of spice, and I’m not a fan of the consequences.

Check out my recipe video here.

Roasted Sweet Potatoes with Labneh and Salsa Macha

Serves 2 as a main alongside a grain like quinoa or farro, or 3–4 as a side dish

Ingredients

Sweet Potatoes

1 sweet potato, cut into wedges
olive oil
salt + pepper

Labneh

1.5 cups Greek yogurt
1.5 tbsp honey
juice and zest of 1 lime
salt

Salsa Macha

1 cup neutral oil
1 cup peanuts, roughly chopped
1/4 cup sesame seeds
3–4 garlic cloves, thinly sliced
1/4 cup crushed dried chilies (I used cayenne and guajillo, but use whatever you can find at your store)
1 tsp sweet paprika
1 tsp Kashmiri chili powder, to taste
2 tbsp brown sugar
1 1/2 tsp kosher salt
2 tbsp apple cider vinegar or rice wine vinegar

*If you’re short on time, this recipe works great with a store-bought chili crisp instead.

For Serving

Fresh herbs (cilantro, chives, green onion, mint, etc.)
Fresh lime

Instructions

Roast the sweet potatoes

Preheat oven to 450°F (230°C).

Rinse the sweet potatoes under cold running water, then soak for 5 minutes to remove excess surface starch. Drain and dry thoroughly — the drier they are, the crispier they’ll get.

Toss with olive oil, salt, and pepper until evenly coated.

Spread onto a large baking sheet in a single layer, making sure not to overcrowd the pan. Roast until deeply golden and caramelized with crisp edges, flipping halfway through cooking.

Air fryer option: If you have an air fryer (I do not), it’s a great way to get sweet potatoes crispy. Just cook until golden and crisp, shaking the basket halfway through, but remember, don’t overcrowd.

Quick labneh

Place the Greek yogurt in a bowl or sieve lined with paper towel to absorb excess liquid while the sweet potatoes roast.

After about 20 minutes, transfer to a bowl and mix with honey, the juice of half a lime, lime zest, and salt until smooth and creamy. Taste and adjust — depending on how juicy your lime is, you may want to add the remaining half.

Salsa macha

Add the oil, peanuts, sesame seeds, and garlic to a cold saucepan and place over medium-low heat.

Cook, swirling or stirring often once the oil begins to bubble, until the peanuts and garlic are lightly golden and fragrant.

Remove from heat immediately and carefully pour into a heatproof bowl — the garlic can go from perfectly golden to burnt very quickly from residual heat.

Add the crushed chilies, Kashmiri chili powder, and paprika. Let sit for about 30 seconds to allow the spices and chilies to bloom in the hot oil.

Stir in the brown sugar, salt, and vinegar.

Let cool slightly before tasting and adjust seasoning as needed.

Assemble

Spread the labneh onto a plate or shallow bowl.

Top with the hot caramelized sweet potatoes.

Drizzle with honey and plenty of fresh lime juice.

Spoon over the salsa macha. If you’re short on time, use your favourite store-bought chili crisp.

Finish with fresh herbs and extra lime wedges for serving.

You know those meals you default to when you just don’t know what else to make? This chicken shawarma is that recipe for me and Rob. It’s equally perfect for a summer BBQ with friends as it is for a busy weeknight dinner. The chicken can marinate and the sides can be prepped well ahead of time or right when you get home from work, and chicken thighs are basically impossible to mess up on the grill. A true gift.

I originally shared this recipe almost a year ago now (how??), but it deserves a second life because I still make it constantly. And while I’ve included a whole spread of toppings and sauces below, please don’t let that intimidate you. This recipe is meant to be flexible, depending on your mood, timing, and what’s available in your kitchen. At its core, all you really need is the grilled chicken, a sauce of your choosing, and some sort of fresh crunchy thing on the side — a tomato cucumber salad, a shredded cabbage slaw, or maybe just a handful of herbs and some pickles from the fridge door.

The one thing that is non-negotiable is the fresh herbs. Don’t hold back! Add tons to the tomato salad, scatter them over the chicken before serving, and mix them into the tzatziki. They’re what make this whole thing taste bright and fresh.

And finally there’s the sauce situation. My original recipe includes toum, that aggressively garlicky white sauce that tastes heavenly and keeps everyone at a safe social distance. I’ve included that here again, but if you want something a little easier (and slightly less intense for a weeknight), the tzatziki is also excellent.

This chicken is great served in a pita, but for a lighter option, I love to throw these elements over a grain or some greens for a weeknight bowl. I’ll leave it to you to choose your own adventure.

Click HERE for recipe video.

Shawarma Chicken with all the Fixings

Serves: 4–6

Shawarma Chicken

• 8 boneless, skinless chicken thighs (skin on or off)

• 2 cloves garlic, grated

• 1 tbsp garlic powder

• 1 tsp cumin

• ½ tsp turmeric

• ½ tsp paprika

• ½ tsp chili powder

• ½ tsp coriander

• ¼ tsp allspice

• ¼ tsp cinnamon

• Juice of ½ lemon

• 2 tbsp olive oil

• 2 tsp salt

I usually make a huge batch of this spice blend and keep it in a jar on hand for seasoning meats, veggies, and even crispy roasted chickpeas.

For Serving

• Warm pita

• Pickles

• Pepperoncini or banana peppers

• Hot sauce

• Fresh herbs
  

Instructions

Marinate the chicken

In a bowl or freezer bag, combine garlic, garlic powder, cumin, turmeric, paprika, chili powder, coriander, allspice, cinnamon, lemon juice, olive oil, and salt. Add chicken thighs and toss well to coat. Refrigerate for at least 30 minutes, or up to 48 hours.

Grill the chicken

Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5–7 minutes per side until cooked through and lightly charred. Rest for a few minutes, then slice.

Assemble and serve

Warm the pita and pile everything on. Add whichever sides or sauces you feel like making (or already have on hand). Don’t forget the pickles, hot sauce, and lots of fresh herbs.

Leftovers

This makes an unreal next-day bowl situation — grains or greens topped with chicken, herbs, crunchy vegetables, and lots of sauce.

Optional Sides & Sauces

Tzatziki

Ingredients

• 1½ cups thick Greek yogurt

• 1 clove garlic, grated

• Zest of ½ lemon

• Juice of ½ lemon

• ¼ cup finely chopped dill

• 1–2 tsp finely chopped mint

• Salt and pepper, to taste

• Drizzle of olive oil

Instructions

Mix together yogurt, garlic, lemon zest and juice, dill, mint, salt, pepper, and olive oil.

Tomato Herb Salad

Ingredients

• 1 pint cherry tomatoes, halved

• 1 cup cucumber, sliced into half moons

• ¼ red onion, thinly sliced

• 1 cup chopped fresh herbs (dill, parsley, cilantro, mint)

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• ½ tsp sumac

• Salt and pepper, to taste

Instructions

Combine tomatoes, cucumber, red onion, herbs, vinegar, olive oil, sumac, salt, and pepper in a bowl. Toss gently.

Purple Cabbage Slaw

Ingredients

• 1½ cups thinly sliced red cabbage

• 1–2 tbsp toum

• Squeeze of lemon juice

• Salt, to taste

Instructions

Toss cabbage with toum, lemon juice, and salt to taste. If you don’t have toum, use olive oil and a bit of freshly grated garlic instead.

Toum (Garlic Sauce)

Ingredients

• 1 head garlic (about 10 cloves / 65g), peeled

• 1 tbsp lemon juice

• 1 tbsp cold water

• Pinch of salt

• 1 cup neutral oil

Instructions

Add garlic, lemon juice, cold water, salt, and oil to a tall narrow jar just wide enough to fit your immersion blender. Let everything settle for a few seconds, then blend starting from the bottom. Slowly lift the blender as the mixture emulsifies into a thick fluffy sauce. Refrigerate until ready to use.

*A Note on Toum

This sauce can be a little finicky, but worth it. I use an immersion blender and a narrow, tall jar. Some recipes online use a food processor instead, but I find that the larger bowl of the processor doesn’t incorporate things as well, and has a higher risk of splitting.

Method 1 — Fast but risky

Add everything to a narrow jar and blend from the bottom up. Pulse a few times to get it started, and then slowly start to lift the head of the blender up to incorporate the oil. It comes together in seconds, but if the jar is too wide it can split.

Method 2 — Slower but reliable

Blend everything except the oil first until incorporated, then slowly drizzle in the oil while blending.

If it splits

Don’t panic. In a clean jar, add 2 fresh garlic cloves, 1 tbsp lemon juice or cold water, and 1 tbsp of the split sauce. Blend until creamy, then slowly drizzle in the remaining split mixture until it comes back together.

For a minute there, it was feeling like it would truly never happen… but finally, the sun is shining and here we are! Happy long weekend, and more importantly, happy kick-off to summer!

There’s no better way to enjoy a long weekend than with good food and great people to share it with.

Here are some recipe ideas to help inspire you in the kitchen this weekend. These are definitely best enjoyed outdoors, barefoot, and washed down with a bevy or two.

Click below for the full recipes, and happy cooking!

Grilled Caesar salad

Smoky chorizo mussels

Grilled wings, two ways!

Spring frittata

Scallop crudo

French onion galette

If it wasn’t already abundantly clear, I’m a pretty big fan of onions. Caramelized onions in particular might honestly be one of my favourite foods. Sweet, savoury, jammy perfection.

If you happened to catch the MasterChef Canada finale, you might remember that my entire appetizer course was basically an ode to onions. And lately, I’ve become even more obsessed thanks to my ongoing onion chopping challenge series, where I’m attempting to teach myself how to chop like a real chef (check it out here). It turns out constant knife practice leaves you with very watery eyes… and a LOT of onions.

And so, out of necessity, this French Onion Galette was born.

It has all the flavours of a classic French onion soup — deeply caramelized onions, Gruyère cheese, sherry — wrapped up in a rustic, flaky galette. It sounds impressive, but it really comes down to two foundational kitchen skills: making a simple pastry dough and properly caramelizing onions. Click here for recipe video.

A few tips before you start:

For caramelized onions:

• use a stainless steel or cast iron pan

• butter for flavour, oil to prevent burning

• don’t rush! medium-low heat is key

• stir occasionally, not constantly

• if the pan gets too dark, add a splash of water and scrape up the browned bits

For pastry dough:

• keep everything cold

• don’t overwork the dough

• use a food processor — you’re looking for a wet sand texture, not a ball of dough

• you still want visible bits of butter

• this dough is so versatile — use it for sweet or savoury galettes, hand pies, quiche, or tarts

You can also check out my full video on caramelizing onions for extra tips and visual cues before getting started.

French Onion Galette

Pastry Dough

• 170g flour (about 1¼ cups)

• 114g cold salted butter, cubed (½ cup / 1 stick)

• ½ tsp salt

• 60mL ice water (¼ cup)

French Onion Filling

• ~1kg yellow onions, thinly sliced (about 10 medium onions / 10–12 cups sliced)

• 2 tbsp butter

• 1 tbsp neutral oil

• 1–1½ tsp salt

• 1½ tsp sugar

• ¼ cup sherry

• ½ cup beef stock

• 4–6 drops Worcestershire sauce

• ½ tsp balsamic vinegar

• 1 tsp fresh thyme leaves, plus more for garnish

• ~40g Gruyère, grated (~1/3 cup)

• 1 egg, beaten, for egg wash

• chives, for garnish

Make the pastry dough

1. Place cubed butter in the freezer for 10–15 minutes before starting.

2. In a food processor, pulse flour, salt, and butter until the butter is pea-sized with some larger flakes remaining.

3. Slowly drizzle in ice water while pulsing until the dough resembles damp sand - you are not looking for the dough to come together here. It should look very crumbly.

4. Turn onto two pieces of plastic wrap arranged in a T-shape on the counter and use the sides of the wrap to gently bring the dough together and press into a disk shape. Wrap fully and chill for at least 30–60 minutes before rolling.

Make the filling

1. Heat butter and oil in a large stainless steel or cast iron pan over medium-low heat. Add onions and salt.

2. Cook for about 45 minutes, stirring occasionally, until deeply golden. If the pan starts getting too dark at any point, add a splash of water and scrape up the browned bits.

3. Add sugar and continue caramelizing for another 5 minutes.

4. Deglaze with sherry and let the alcohol cook off. Add beef stock, thyme leaves, and Worcestershire sauce and continue cooking until thick, jammy, and the liquid has evaporated.

5. Finish with balsamic vinegar and transfer the onions to the fridge to cool completely.

Assemble the galette

1. Preheat oven to 415°F (213°C).

2. Roll dough into an approximately 11-inch rough circle — don’t worry, the edges can and should be shaggy.

3. Spread the onions over the pastry, leaving about 2 inches of border on all sides. Top with half of the Gruyère, reserving the other half for finishing.

4. Fold the edges over the filling and brush the crust with egg wash.

5. Bake on the bottom rack for 25 minutes, until golden. Remove from the oven, sprinkle the remaining Gruyère over the galette (including the crust edges), and return to the oven for another 5–10 minutes, until deeply golden and crisp. For a really dark bubbly finish, switch to broil for 1 minute and be sure to watch carefully!

6. Garnish with fresh thyme leaves and chives. Serve warm or at room temp!

Most of us fall into a bit of a weeknight rhythm — meals that taste good and get the job done, but aren’t exactly exciting.

This fish taco recipe is a great way to shake things up.

With a quick sauce and a fresh, punchy salsa, you can turn your simple protein and side vegetable into something that feels way more fun than your typical Tuesday night fish. And if you’re short on time, skip the breading fish step altogether and use your favourite store-bought breaded fish. While the fish cooks, you can pull everything else together, and dinner’s basically done.

Recipe video here!

Side note: Mother’s Day is just around the corner!

If you’re a mom or mother figure, consider this your reminder that you deserve a day off — including from cooking. And if you’re on the other side of that equation, this is your sign to start planning something special.

Here are a few ideas to get you started:

For brunch:
– Spring Frittata
– Chili Crisp Eggs with Labneh

For dinner:
– Grilled Caesar Salad
– Ricotta Gnocchi with Summer Veg
– Spring Green Burrata Pasta
– Smoky Chorizo Mussels
– Spaghetti alla Vodka

For dessert:
– Sticky Toffee Pudding
– Lemon Meringue Tart
– Salted Brown Butter Chocolate Chunk Cookies

Crispy Cornflake Fish Tacos with Mango Salsa and Chipotle Crema

Serves: 8 tacos

Ingredients

For the fish:

• 1-1.5Ibs white fish (cod, sole, or haddock), cut into ~8 pieces (about the size of a chicken finger)

• 2 cups cornflakes, lightly crushed with your hands

• 1 cup all-purpose flour

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 2 tsp smoked paprika

• 2 tsp salt

• 2½ tbsp olive oil

• 2 eggs, whisked

OR use your favourite store-bought frozen breaded fish.

For the chipotle crema:

• ¾ cup Greek yogurt

• 1 clove garlic

• 2 chipotle peppers

• Juice of ½ lime

• 1 tbsp honey

• ½ tsp salt

For the mango salsa:

• 1 mango, diced

• ½ cup cucumber, diced

• ¼ cup red onion, finely diced

• 1 tbsp jalapeño (or to taste), finely diced

• Handful of cilantro, chopped

• Juice of 1 lime

• ½ tsp salt

• 1 tbsp honey

To assemble:

• 8 Corn tortillas

• Optional shredded cabbage or slaw (see below for recipe suggestion)

• Optional pickled red onions (see below for recipe)

• Fresh cilantro

• Jalapeño, thinly sliced

• Lime wedges

Instructions

Prep the fish:

Preheat oven to 415°F (210°C) or an air fryer if you have one, to 400°F

Set up a dredging station:

• Bowl 1: whisked eggs

• Bowl 2: flour + half the spices

• Bowl 3: crushed cornflakes + remaining spices + olive oil (mix well so the flakes are lightly coated)

Bread the fish:

Pat the fish dry.
Dip into the flour (shake off excess) → egg → cornflake mixture, pressing gently to adhere.

Bake:

Arrange on a wire rack set over a baking sheet.

Bake at 415°F (210°C) until crispy on the outside and flaky in the centre.

• For thicker pieces (like in my video): 15–20 minutes, flipping halfway

• For thinner fillets (like tilapia): 12–15 minutes

If using an air fryer: cook at 400°F for 8–10 minutes, until crispy and cooked through.

Finish under the broiler for 1–2 minutes for extra crunch (watch closely).

Make the crema:

Blend Greek yogurt, garlic, chipotle peppers, lime juice, honey, and salt until just combined.

Tip: Don’t overblend — Greek yogurt can loosen and become watery. Blend just until smooth. If it thins out, don’t worry it’ll still taste great. Stir in a spoonful of yogurt to thicken if desired.

Make the salsa:

Combine mango, cucumber, red onion, jalapeño, and cilantro.
Add lime juice, salt, and honey. Toss and adjust to taste.

Warm tortillas:

Toast in a dry pan or over a flame until soft and lightly charred.
Alternatively, wrap in foil and warm in the oven for the last few minutes of cooking.

Assemble:

Layer crispy fish onto tortillas. This is where you get to choose your own adeventure!
Top with mango salsa, crema, jalapeño, cilantro, and a squeeze of lime. Optional but highly recommended add-ons include a quick cabbage slaw and pickled red onions.

Optional Add-Ons (Highly Recommend)

Quick Pickled Red Onions

This is a great one to keep in the fridge all week — perfect on tacos, eggs, salads, everything.

• 1 red onion, thinly sliced

• 1 cup boiling water

• 1 cup red wine vinegar

• 1 tbsp sugar

• 1 tsp salt

Add everything to a mason jar and shake to dissolve. Let sit in the fridge at least 30 minutes before using.

Simple Cabbage Slaw

• Thinly sliced cabbage

• Drizzle of red wine vinegar

• Drizzle of olive oil

• Salt + pepper + sugar

Toss and let sit for 5–10 minutes to soften slightly before serving.

Last week I had the great pleasure (and challenge) of serving my first private dining experience. I donated a dinner to a charity auction, and much to my surprise… people actually bid on it.

It seemed like a great idea until I realized that plating a fine dining meal in someone else’s home is a completely different game than cooking in your own kitchen.

To no one’s surprise, I overthought this to the nth degree. I planned, practiced, and had more than a few sleepless nights trying to land on a menu that could be almost entirely prepared ahead of time, then simply warmed, plated, and served on-site. After testing a few options for the main, I kept coming back to short rib—it’s the ultimate make-ahead dish.

To lighten things up, I paired it with a bright, zingy blood orange sauce, a fennel and blood orange slaw, and a silky celeriac and fennel purée. In the end, it was a hit.

The rest of the menu included a Thai-inspired tuna tartare amuse, homemade brioche with whipped brown butter, an onion soubise with caramelized and crispy onions, and a sticky toffee pudding with salted butterscotch and homemade vanilla bean ice cream to finish.

I’m incredibly thankful for my official taste tester—and unpaid intern—Rob. Without his extra set of hands, this could have easily gone off the rails. It was challenging, but we made a great team.

Who knows where this might lead, but I’m really glad I did it… and equally glad to be putting my feet up for a minute after all of that.

Braised Short Rib with Blood Orange

Serves 4

Ingredients

Braise
4 beef short ribs
1 onion, 1 carrot, 1 celery stalk
2 cloves garlic
1–2 tbsp tomato paste
1 cup red wine
1–1½ cups chicken stock
Splash of sherry vinegar
A few sprigs thyme and rosemary

Sauce
1 shallot
1 clove garlic
Olive oil
1–1½ cups blood orange juice (from ~3–4 oranges)
A few sprigs thyme and rosemary
½ cup chicken stock
Butter
A few drops soy sauce

Gremolata
¼ cup parsley, finely chopped
2 tbsp chopped chives
½ clove garlic (small), grated
Zest of 1 lemon + 1 orange
1 tsp lemon juice
Olive oil
Salt and pepper

Method

Season the short ribs generously with salt.

Heat about 2 tbsp neutral oil over medium-high to high heat in a Dutch oven or heavy-bottomed pot. Sear the ribs until deeply browned on all sides. Don’t rush this and don’t overcrowd the pan—work in batches if needed.

Remove the ribs (and if the oil is burnt, wipe it out), then add chopped onion, carrot, and celery to the same pot. Season with salt and pepper. Let them soften, then add garlic and tomato paste. Cook for 1–2 minutes, until the paste darkens slightly.

Deglaze with red wine and let it reduce by about half.

Add chicken stock (the liquid should come about halfway up the ribs, add more if needed), along with thyme, rosemary, and a small splash of vinegar.

Nestle the ribs back in, cover, and transfer to a 300°F oven for at least 2½–3 hours, until very tender but still holding their shape. There should be very little resistance when inserting a paring knife.

This is a great place to stop and chill overnight if serving the next day. If not, just skip right to the sauce instruction.

To reheat, first skim off the solid layer of fat that will have formed over the braising liquid. Warm on the stove over low heat until just simmering, then transfer to a 300°F oven for about 20 minutes, or longer while you prep the rest of the dish.

For the sauce, strain the braising liquid. Reserve about ¾ cup for the sauce, and return the rest to the pot with the ribs for reheating.

In a small saucepan, sauté the shallot and garlic in a bit of olive oil until translucent. Add 1 cup blood orange juice and a sprig each of thyme and rosemary. Reduce by about half.

Add the reserved braising liquid and about ½ cup chicken stock. Simmer until the sauce lightly coats the back of a spoon. Strain.

Finish by whisking in a knob of butter, a small splash of fresh blood orange juice, and a few drops of soy sauce. Taste and adjust seasoning as needed. You’re looking for something bright and balanced.

Mix the gremolata ingredients together just before serving and season with salt and pepper. Taste and adjust.

Serve the short rib over your purée of choice (see below for ideas), spoon over the sauce, and finish with a small dollop of gremolata.

Optional sides

Celeriac & fennel purée

1 medium celeriac
½ fennel bulb
~½ cup cream
Splash of milk
2–3 tbsp butter
1 lemon

Peel and chop the celeriac, and roughly chop the fennel.

Cook in butter until softened, then add cream and a splash of milk if needed—the liquid should come up to about equal to the veg in the pot. Season with salt, and simmer until everything is very tender.

Blend with an additional knob of butter until completely smooth, then pass through a strainer.

Finish with salt and a squeeze of lemon juice. You want it silky and just loose enough to spread.

Fennel & blood orange slaw

1 fennel bulb + fronds
1 blood orange, cut into “supremes”
½ cup fresh herbs (I used dill and mint, but parsley or chives also work)
Olive oil, lemon juice

Slice the fennel as thinly as possible—use a mandolin if you have one.

Add blood orange segments, chopped herbs, and dress lightly with lemon juice, olive oil, and salt. Taste and adjust.

A supreme is a segment cut free from the peel and membranes.

Notes

This is a great make-ahead dish. Everything can be done in advance and simply reheated and assembled when you’re ready to serve.

For the slaw, don’t dress ahead of time as it will get soggy. To keep the fennel crunchy and prevent oxidation if prepping ahead, submerge it in cold water with a squeeze of lemon juice.

This week’s recipe is a double hitter — the dish that earned me my place in the MasterChef Canada finale: Eggplant Schnitzel, reinvented two ways.

This was one of the most thrilling things I made in the MasterChef kitchen, mostly because I was completely winging it. I had made a version literally once before casually at home, months earlier, for a random weeknight dinner. At that point, MasterChef wasn’t even a thought, so this dish certainly was never something I envisioned cooking on national television!

So there I was with the bright lights, cameras everywhere, judges watching, trying to recreate a dish I could barely remember. No exact quantities, no temperatures, no real plan… and the added challenge of figuring out how to make something that essentially looks like a crispy tennis racket feel elegant.

What I did remember, though, was how much Rob and I loved it. Sitting at our small kitchen table, it was one of those meals that just hit. And I figured if I could get even close to that feeling again, I’d be okay.

Funny enough, in one of the highest-stakes moments of the competition, I felt the most relaxed. I stopped overthinking, cooked on instinct, and made something I knew we’d love at home.

It ended up being one of my proudest moments.

So I wanted to bring it back, and this time show you two ways to make it your own.

First, the eggplant. Once you nail that, you can take it any direction you want. On the show, I paired it with a spicy cucumber and pomegranate salad, pickled shallots, and a tahini labneh.

Here, I’m keeping things a little more approachable:
-a bright cucumber salad with a dilly yogurt sauce
-and a crispy, crave-worthy sandwich with hot honey and ranch slaw
(scroll down to see recipes for both versions)

However you serve it, I hope you love it as much as we did that first time around.

If you make it, let me know how you serve yours, and what you think. I love hearing your takes!

Crispy Eggplant Schnitzel (Base Recipe)

This is the foundation for both dishes — deeply charred eggplant that’s creamy inside, crisp outside, and finished with honey + salt.

Ingredients

• 2 large eggplants

• 1 cup flour

• 2 eggs, beaten

• 1½ cups panko bread crumbs

• 2 tbsp sesame seeds

• 1 tsp ground cumin

• Salt + pepper

• Neutral oil, for frying

• Honey, for drizzling

• Finishing salt

Method

1. Char the eggplant
Pierce eggplants all over with a fork or knife.

• Option 1: Grill
  Preheat grill to high. Place eggplants on one side, then reduce that burner to medium and leave others on high. Close the lid and cook 35–45 minutes, turning occasionally, until deeply charred, collapsed, and very soft.

• Option 2: Gas burner + oven
  Blister eggplants directly over a gas flame, 2–3 minutes per side until blackened. Transfer to a 500°F (260°C) oven and roast 40–50 minutes until collapsed and wrinkly.

They should look burnt, feel very soft, and have shrunk significantly.

2. Drain + peel
Transfer to a strainer over a bowl or sink. Let cool, then peel off skins. Let drain for at least 10 minutes.

3. Flatten
Place eggplant on paper towel or a clean dishcloth. Gently press to flatten and remove excess moisture.

4. Dredge
Set up three stations:

• Flour (seasoned with salt, pepper, cumin)

• Eggs, beaten

• Panko + sesame seeds + salt + pepper

Coat eggplant gently in flour, then dip in egg, then coat well in the panko mixture, pressing lightly to adhere.

5. Fry
Heat about ½ inch of oil in a pan over medium-high heat. To test, drop in a small piece of the dredge — it should gently sizzle and bubble.

Fry 2–3 minutes per side until deeply golden and crisp, adjusting heat as needed. Transfer to paper towel.

6. Finish
While hot, drizzle lightly with honey and sprinkle with finishing salt.

Crispy Eggplant Sando

Crispy eggplant layered with hot honey, a creamy herby slaw, and your favourite pickle —messy in the best way.

Ingredients

Ranch Slaw

• ⅓ cup Greek yogurt

• ⅓ cup mayonnaise

• Zest + juice of ½ lemon

• 1 tbsp white vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp chopped chives

• 1 tbsp chopped dill

• Salt + pepper

• 2 cups green cabbage, thinly sliced

• ¼ cup red onion, thinly sliced (soaked in cold water 10 min to remove the sting)

Hot Honey

• ½ cup honey

• 3 tbsp Frank’s RedHot

• 1 tbsp butter

• 1 tsp white vinegar

To Assemble

• Brioche buns, toasted

• Pickles of choice (dill, pickled red onion, banana peppers)

Method

1. Make the slaw
Whisk dressing ingredients, then toss with cabbage and drained red onion.
Reserve a few spoonfuls of dressing for the sandwiches.

2. Make hot honey
Warm everything in a small saucepan over low heat for 3–5 minutes until melted and just starting to bubble (or use the microwave). Stir well.

3. Assemble
Bottom bun, smear of ranch, crispy eggplant (cut into smaller, more layerable pieces), hot honey, slaw, pickles, top bun.

Eggplant Schnitzel with Cucumber Salad + Lemony Dill Yogurt

Bright, fresh, and balanced — crispy eggplant with a lemony cucumber salad and a dilly yogurt.

Ingredients

Cucumber Salad

• 2 cups cucumber, very thinly sliced

• ¼ red onion, thinly sliced (soaked in cold water for 10 min to remove the sting)

• Juice of ½ lemon

• 2 tbsp olive oil

• Big handful fresh dill

• Pinch sugar

• Salt

Lemony Dill Yogurt

• ½ cup Greek yogurt

• Juice of ½ lemon

• 1 clove garlic, grated

• 2 tbsp chopped dill

• 1 tbsp olive oil

• 1 tbsp cold water

• Salt + pepper

Method

1. Salad
Toss everything together and let sit 10–15 minutes before serving.

2. Yogurt sauce
Whisk until smooth and pourable. Adjust with water as needed.

3. Plate
Schnitzel on a plate, salad on the side or slightly overtop, drizzle generously with yogurt.

There is a specific kind of hunger that hits the moment I walk through the door after a long clinic day. It’s the kind where my brain is still half-stuck in patient charts, my feet are tired, and the mere thought of a multi-pot cleanup feels like an impossible task.

This has become my ultimate after-work meal. I’ve reached the point where I don’t even change out of my scrubs before the potatoes hit the sheet pan. By the time I’ve decompressed and swapped the work gear for loungewear, the potatoes are already crisping and the hard part is done. It’s elevated enough to feel like a “proper” dinner, but low-maintenance enough to pull off on the busiest Tuesday of the month. 30 minutes after crossing the threshold of my house, dinner is on the table and my hanger is officially under control.

The star here isn’t just the salmon; it’s the green olive salsa. It’s bright, punchy, and does all the heavy lifting for the dish. I highly recommend doubling the batch, because you’ll want to spoon it over fried eggs or into grain bowls all week long.

Check out my recipe video here!

PS exciting news! I’ve decided to take a stab at longer form, more instructional videos. Thanks to my brilliant husband’s filming and editing skills, the first video is up on YouTube and can be found here. If you like this longer style of video, a like and subscription to my YouTube channel would be so appreciated. You can subscribe here. Thanks so much for your support!

Sheet Pan Salmon with Crispy Smashed Potatoes & Green Olive Salsa

Serves: 2

Ingredients

The Sheet Pan

• 400g/14oz salmon fillet (~200g per person)

• 350g mini potatoes, whole (~2 cups)

• 1 bunch asparagus (~350g, 2.5cups), trimmed and cut into 1-inch pieces on a bias

• 2 tbsp neutral oil (Avocado or Grapeseed), plus more for drizzling

• Salt & black pepper

Green Olive Salsa

• 3 tbsp olive oil

• 1 tsp olive brine

• Zest and juice of ½ lemon (~2 tbsp of juice) + more for finishing

• ½ tsp Dijon mustard

• ¼ tsp sugar

• ¼ cup green olives, roughly chopped (reserve a few larger pieces for garnish)

• ½ cup fresh herbs (dill, chives, parsley), chopped

• 1 hot chili, finely chopped (Thai or similar)

TIP if you’re doubling this recipe for your family, I recommend using two separate sheet pans. You don’t want to overcrowd the pan because the ingredients will steam rather than roast. So yes, there will be two pans to wash rather than one, but trust me, the crispy veggies will be worth it!

Method

1. Roast & Smash the Potatoes Preheat oven to 450°F (230°C). Toss potatoes on a sheet pan lined with parchment paper with 2 tbsp neutral oil, salt, and pepper. Roast for 18 minutes until tender. Remove from the oven and gently smash each potato with the bottom of a glass.

2. Add Salmon & Asparagus Push potatoes to the side and add salmon and asparagus to the sheet pan in a single layer. Drizzle lightly with neutral oil and season with salt and pepper.

3. Roast and Finish Return the pan to the middle rack. Use a meat thermometer inserted into the thickest part of the fish as your primary guide, as timing (suggested below) will vary based on oven temperature, salmon thickness and variety. For example, wild-caught salmon is leaner and cooks faster than thicker, fattier Atlantic salmon.

• For Medium (130°F): Roast at 450°F for ~ 6-7 minutes (until 115°F internal). Switch to a high broil for 2 minutes, pulling the pan once the thermometer hits 125°F. Rest ~3 minutes until it reaches 130°F for a juicy, barely translucent centre.

• For Well-Done (145°F): Roast at 450°F for 9–10 minutes (until 130°F internal). Switch to a high broil for 2 minutes, pulling the pan once the thermometer hits 140°F. Rest until it reaches 145°F for a fully opaque, firm centre.

Note: Use visual cues to help. You want to switch to the broiler when the exterior is mostly opaque; it’s perfectly okay if the centre still looks translucent at that stage, as the broiler will finish the job.

4. Shake the Salsa While the fish roasts, combine lemon juice, zest, brine, sugar, Dijon and olive oil in a jar. Shake vigorously to emulsify. Fold or gently shake in the olives, herbs, and a pinch of chili to start. Taste, season with salt and pepper, and adjust with more lemon, olive oil, and chili to taste.

5. Assemble & Serve Toss the roasted asparagus and potatoes with a few spoonfuls of salsa directly on the pan. Plate the veggies, nestle the salmon on top, and spoon over the remaining salsa. Garnish with reserved olive pieces and extra herbs.

I tested over 20 batches of cookies so you don’t have to — and this might be the ultimate Easter version. These started as my perfect dark chocolate chunk cookie (you can find the original recipe here), but they translate perfectly to arguably the best form of chocolate out there: Mini Eggs.

They’re slightly crisp on the outside, soft and chewy for days on the inside, and packed with that signature sweet, candy-coated crunch. Think: sweet, salty, and very mini egg-forward.

Since Mini Eggs are much sweeter than dark chocolate, don’t hold back on the salt. It’s essential for balancing the sweetness and really bringing out that nostalgic mini egg flavour.

Tips I learned when baking cookies … the hard way:

• USE A SCALE. Period. You can get one for $15, and it makes baking faster, more precise, and easier to clean. This is just a great investment for your kitchen in general.

• Reserve some mini eggs for pressing on top at the end. It gives that gorgeous bakery look.

• Chill the dough first, then freeze the dough balls. Skip these steps, and your cookies will still taste good, but they’ll spread more and won’t be as chewy.

• If you’re short on time, chill just enough so the dough isn’t too wet to work with, shape tall cylindrical balls or pyramids, and flash-freeze for at least an hour. Do not freeze on the cookie tray! Trust me, you’ll end up with one giant (delicious but ugly) cookie.

• Browning the butter is worth it. The nuttiness adds depth you can’t get otherwise.

• Preheat your oven fully. I recommend turning it on at least an hour before baking. Baking in a fully heated oven cooks the cookies more evenly and prevents excess spread. I now do this for all baking!

Click HERE for full recipe video!

Ingredients

Wet Ingredients

• 1 cup / 227 g salted butter

• 1⅓ cups / 283 g dark brown sugar, packed

• ⅓ cup / 67 g granulated sugar

• 1 large egg + 2 large egg yolks (room temp)

Dry Ingredients

• 2⅓ cups / 293 g all-purpose flour

• 1 tsp baking soda

• 1½ tsp cornstarch

• 1 tsp kosher salt

Chocolate

• 225g total (1 1/2 cups) chopped mini eggs

• Reserve ~1/2 cup (75g) for pressing on top after baking

Finish

• Flaky sea salt (be generous)

Instructions

1. Brown the Butter

1. In a small saucepan over medium-low heat, melt 1 cup / 227 g salted butter.

2. Stir every 15-30 seconds until:

   • Foam subsides

   • Milk solids turn golden (not dark brown)

   • Butter smells nutty

3. Let cool 10–15 minutes until warm but not hot.

2. Mix Sugars + Eggs

1. In a separate bowl, combine

   • 1⅓ cups / 283 g dark brown sugar

   • ⅓ cup / 67 g granulated sugar

2. Add the warm (not hot!) brown butter and whisk until combined.

3. Add:

   • 1 large egg + 2 large egg yolks

4. Whisk until smooth and glossy, about 20–30 seconds.

3. Add Dry Ingredients

1. In a separate bowl, whisk together:

   • 2⅓ cups / 293 g all-purpose flour

   • 1 tsp baking soda

   • 1½ tsp cornstarch

   • 1 tsp kosher salt

2. Sprinkle evenly over wet ingredients.

3. Fold gently until mostly incorporated.

   • Dough should feel soft but not too loose. It should be scoopable. If not, sprinkle in 1 more tbsp of flour

4. Add Chocolate

1. Chop 225g Mini Eggs into a mix of pea-sized and slightly larger chunks.

2. Fold about 1 cup (~150g) of the smaller pieces into the dough. You’ll notice some of the candy coating breaks off into a fine, sugary dust — that’s normal. Add it in to taste, depending on your preference, just knowing it is quite sweet! I left some behind on my cutting board.

3. Reserve 1/2 cup (~75g) of the larger chunks for pressing on top after baking.

5. Chill Dough

Cover and refrigerate minimum 2–4 hours, ideally overnight.

*This step improves chew. IF you’re trying to speed this recipe up, chill long enough to scoop and shape (maybe 30 minutes), then proceed to freezing step below. Don’t skip the freeze.

6. Shape Dough for Height

1. Scoop 40g / ~1.5 slightly heaping Tbsp per cookie.

2. Form tall, cylindrical/pyramid shape mounds.

7. Freeze for Lift

1. Place shaped dough on a plate, tray, or in a Ziploc bag.

2. Freeze for at least 1 hour until frozen solid. These can be made days or weeks in advance, and baked when you’ve got company coming over.

3. Cookies can be baked directly from frozen:

   • Place on a room-temperature tray lined with parchment

   • Do not bake on a cold tray

8. Bake

1. Preheat oven to 365°F / 185°C, fully heated.

2. Line baking sheets with parchment.

3. Space cookies 2 inches apart.

4. Bake 10–12 minutes, until:

   • Edges are just slightly golden

   • Centers are pale, puffed, and glossy. They will look underbaked - this is GOOD. Air on the side of underbaking, because they’ll finish cooking while cooling.

5. Immediately after removing:

   • Press reserved Mini Egg chunks on to cookies while still warm

   • Sprinkle generously with flaky sea salt

9. Cool

Let cookies rest 10 minutes on tray before transferring to a wire rack. Serve slightly warm or store airtight at room temp.

Shopping List

⬜ 3 eggs
⬜ Salted butter
⬜ Dark brown sugar
⬜ Granulated sugar
⬜ Cadbury Mini Eggs (~250g, plus some for snacking)
⬜ All-purpose flour
⬜ Baking soda
⬜ Cornstarch
⬜ Kosher salt
⬜ Flaky sea salt
⬜ Parchment paper