Sautéed beef over watercress is Vietnamese-inspired comfort in a bowl: flank steak marinated in coconut aminos, sesame oil, ginger, and lime, then flash-sautéed with sweet onions, scallions, and garlic. It lands on a bed of peppery raw watercress with a chili-sesame...
Beef cheek braised with tomatoes is the slow-cooker dish that turns one of the toughest cuts on the cow into something that melts on the tongue. Browned beef cheeks simmer low and slow in a garlic-tomato broth studded with tomato paste until the connective tissue...
Flank steak with cilantro sauce is summer grilling at its simplest and best: steak marinated in cumin, chili, and fresh lime, then grilled and sliced against the grain. The sauce — cilantro, garlic, red bell pepper, olive oil, and red wine vinegar — is blitzed just...
Paleo Persian kotlet is Middle Eastern comfort food at its finest — oval cutlets of ground beef bound with sweet potato, onion, garlic, and herbs, fried until deeply browned. The sweet potato replaces the traditional white potato and flour, adding a subtle sweetness...
Paleo koofteh, Persian meatballs, are a weekend project worth every minute: tender ground beef balls wrapped around a walnut-and-prune filling, then simmered gently in a turmeric-tomato broth. Cauliflower stands in for the traditional rice so the meatballs stay...
Bangkok meatballs are a Thai-inspired twist on the classic: ground turkey studded with a pounded paste of scallion, ginger, lemongrass, Thai basil, and chili, then fried until golden. Fish sauce, lime, and a touch of honey build that sweet-salty-hot balance Thai...
Grilled lamb hearts and liver with spicy chimichurri is organ meat at its most inviting — skewered cubes of heart and slices of liver cooked pink over hot coals, then drizzled with a fiery four-herb sauce. In Armenian tradition the offal needs nothing more than sea...
Classic lobster tomato stew is pure luxury in a bowl — lobster tails, cherry tomatoes, and shallots simmered in fish stock and finished with heavy cream. Old Bay, dill, and smoked paprika give it a coastal depth while the Instant Pot does the hard part in fifteen...
Classic fish stew is a hearty, brothy pot of pollock, king prawns, and sweet vegetables in a parsley-and-rosemary fish stock. Everything goes into the Instant Pot together for a ten-minute pressure cook and a fast finish with lemon. Big flavour, big portions, and...
Clams in a white wine sauce is a restaurant starter made in one pot in fifteen minutes. Garlic softens in olive oil before lemon juice, wine, broth, and basil build a fragrant bath for the clams. They steam open in four minutes and land in bowls swimming in their own...
Chili mahi-mahi is a buttery, gently spiced fish dinner that cooks almost entirely in the steamer basket. The fillets get a quick sear in melted butter before chopped green chilies spoon over the top and steam to flaky perfection. Twenty minutes start to finish, and...
Chili lime salmon is a single-serving weeknight splendour — a salmon fillet steamed to buttery tenderness, then glazed with lime, garlic, smoky paprika, and sweet swerve. Chopped jalapeno brings the heat while the fish stock keeps everything moist. Fifteen minutes...