1 lb (450 g) cooked salmon, flaked (poached, baked, or canned) 1 cup (120 g) plain breadcrumbs 1 large egg 1 / 4 cup (15 g) fresh parsley, chopped 1 small onion, finely chopped (or 2 tbsp shallots) 1 tbsp (15 ml) Dijon mustard or mayonnaise Salt and pepper to taste 3 tbsp (45 ml) vegetable oil or butter for frying Lemon wedges for serving
1. In a bowl combine flaked salmon, breadcrumbs, beaten egg, chopped onion, parsley and mustard; season with salt and pepper. 2. Mix until the mixture holds together; if too dry add a little water or mayo, if too wet add a few more breadcrumbs. 3. Form into 6–8 equal patties and chill 10–15 minutes to set. 4. Heat oil in a skillet over medium heat. Fry patties 3–4 minutes per side, until golden and heated through. 5. Drain briefly on paper towel and serve hot with lemon wedges and a simple salad.
1 lb (450 g) flank or skirt steak, thinly sliced against the grain 2 green bell peppers, thinly sliced 1 medium onion, sliced 2 tomatoes, cut into wedges 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) oyster sauce 1 tsp sugar 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water 2 tbsp (30 ml) oil 2 cloves garlic, minced Young green onions (tops only), sliced, for garnish Salt and black pepper to taste
1. Marinate sliced beef briefly with 1 tablespoon soy sauce and a pinch of pepper for 10 minutes. 2. Heat a wok or large skillet over high heat with 1 tablespoon oil; quickly sear beef in batches until browned but not fully cooked; remove and set aside. 3. Add remaining oil, sauté garlic, then add onions and bell peppers; stir-fry 2–3 minutes until crisp-tender. Add tomato wedges and cook 1 minute more. 4. Return beef to the wok, add oyster sauce, remaining soy sauce, sugar and the cornstarch slurry; toss until sauce thickens and beef is cooked through. 5. Adjust seasoning, sprinkle with chopped young green onion tops, and serve immediately over steamed rice.
4 large green bell peppers, tops trimmed and seeds removed 1 lb / 450 g ground beef 1 small onion, finely chopped 1 cup (240 ml) cooked rice 1 cup (240 ml) diced tomatoes (canned or fresh) 2 tbsp (30 ml) tomato paste (optional) 2 tbsp (30 ml) oil 1 tsp dried oregano Salt and black pepper to taste 1 / 2 cup (120 ml) shredded cheese (cheddar or Monterey Jack), optional Young green onions (tops only), chopped, for garnish
1. Preheat oven to 375°F (190°C). Parboil whole peppers in boiling water 3–4 minutes, then drain and set aside. 2. In a skillet, heat oil over medium heat; sauté chopped onion until translucent. Add ground beef and cook until browned, breaking it up as it cooks. 3. Stir in diced tomatoes, tomato paste (if using), cooked rice, oregano, salt and pepper; simmer 3–5 minutes to combine and thicken slightly. 4. Spoon the beef mixture into each parboiled pepper, top with shredded cheese if desired, and place upright in a baking dish with a splash of water in the bottom. 5. Bake 20–25 minutes until peppers are tender and cheese is melted. Sprinkle chopped young green onion tops over peppers before serving.
1 1/2 lb (680 g) ground beef 1 large egg 1/3 cup (80 ml) whole milk 1/2 cup (60 g) breadcrumbs 1 small onion, divided 2 tbsp (30 ml) soy sauce 1 tsp black pepper 1/4 tsp white pepper 1 small head cabbage, sliced into wedges or thick ribbons 2 tbsp (16 g) flour 2 tbsp (30 ml) oil 1 cup (240 ml) water or low-sodium beef broth Salt to taste
1. Soak breadcrumbs in milk. Sauté half the chopped onion until soft and cool slightly. 2. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, 1 tbsp soy sauce, salt, black pepper and white pepper; form into 4–6 oval patties. 3. Heat oil in a skillet over medium-high heat; brown patties 3–4 minutes per side and remove to a plate (they will finish in gravy). 4. In the same skillet, add remaining sliced onion and cook until softened; sprinkle flour over onions and stir 1 minute to cook flour. 5. Gradually whisk in water (or broth) and 1 tbsp soy sauce, scraping browned bits; simmer until slightly thickened. Return patties to skillet, spoon gravy over, cover and simmer 8–10 minutes until cooked through. 6. Meanwhile, in a separate pan, braise cabbage with a little oil, salt, pepper and a splash of water covered over medium-low heat until tender, about 12–15 minutes. 7. Serve Salisbury steaks topped with gravy alongside braised cabbage.
3 cups (300 g) finely shredded cabbage 8 oz / 225 g ground beef 2 large eggs 1 cup (120 g) all-purpose flour 1 / 2 cup (120 ml) whole milk 1 tbsp (15 ml) soy sauce 1 / 2 tsp white pepper 1 / 4 tsp black pepper 2 tbsp (30 ml) vegetable oil Okonomiyaki sauce or a mixture of 2 tbsp (30 ml) ketchup + 1 tbsp (15 ml) soy sauce (for topping) Mayonnaise and aonori or sliced green onion for garnish (optional)
1. In a bowl whisk together flour, milk, soy sauce, eggs, white pepper and black pepper to make a slightly thick batter. 2. Stir in shredded cabbage and ground beef until evenly combined. 3. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Spoon half the mixture into the pan and flatten into a 7–8 inch pancake. 4. Cook 4–5 minutes until the bottom is golden and set, flip carefully and cook another 4–5 minutes until cooked through (cover briefly if needed). 5. Repeat for second pancake with remaining oil and batter. 6. Transfer to plates, brush with okonomiyaki sauce (or ketchup-soy mixture), drizzle mayonnaise if using, and sprinkle aonori or sliced green onion. Serve hot as an entree.
1 1 / 2 lb / 680 g fresh salmon fillet, skin removed and cooked/flaked 2 large eggs 1 / 2 cup (120 ml) milk 1 cup (100 g) plain breadcrumbs 1 small onion, finely chopped 2 tbsp (8 g) fresh parsley, chopped 1 tbsp (15 ml) Dijon mustard 1 tsp (6 g) salt 1 / 2 tsp (1 g) black pepper 2 tbsp (30 ml) butter or oil (for loaf pan)
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil. 2. Flake cooked salmon into a large bowl, removing any bones. Add chopped onion and parsley. 3. In a separate bowl whisk eggs, milk and Dijon mustard; stir into salmon mixture. Add breadcrumbs, salt and pepper and mix until evenly combined. 4. Press mixture firmly into prepared loaf pan, smoothing the top. 5. Bake 45–55 minutes until set and golden on top; let rest 10 minutes before turning out and slicing. 6. Serve warm or at room temperature with lemon wedges or a simple dill sauce.
4 salmon fillets (6 oz / 170 g each) 2 large ripe tomatoes, seeded and diced 1 / 4 cup fresh parsley, chopped (15 g) 1 small garlic clove, minced 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) lemon juice Salt and freshly ground black pepper to taste
1. Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a baking sheet lined with foil or parchment; season with salt and pepper and a drizzle of olive oil. 2. In a bowl toss diced tomatoes with parsley, garlic, lemon juice, 1 tbsp olive oil, salt and pepper. Let sit a few minutes to meld. 3. Bake salmon 10–12 minutes (depending on thickness) until just opaque in the center. 4. Spoon tomato-parsley relish over each fillet and serve immediately with roasted potatoes or steamed vegetables.
2 lb (900 g) ground beef (80 / 20) 2 large eggs 3 / 4 cup (180 ml) milk 1 cup (120 g) breadcrumbs 1 medium onion, finely chopped 1 / 2 cup (15 g) fresh parsley, chopped 2 tbsp (30 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper 1 / 2 cup (120 ml) ketchup 1 tbsp (12 g) brown sugar 1 tsp mustard
1. Preheat oven to 350°F (175°C). In a large bowl combine ground beef, chopped onion, parsley, eggs, milk, breadcrumbs, Worcestershire, salt and pepper; mix gently until just combined. 2. Shape mixture into a loaf and place in a loaf pan or on a baking tray lined with foil. 3. Spread half the ketchup glaze over the top of the loaf. 4. Bake 55–70 minutes until internal temperature reaches 160°F (71°C); brush with remaining glaze in the last 10 minutes of baking. 5. Let rest 10 minutes before slicing. Serve with mashed potatoes and steamed vegetables.
4 large firm tomatoes 1 cup cooked flaked salmon 1 / 2 cup breadcrumbs 1 egg, lightly beaten 2 tbsp fresh parsley, chopped 1 / 4 cup grated Parmesan or Pecorino (25 g) optional 1 small shallot or onion, finely chopped 1 tbsp olive oil Salt and pepper to taste
1. Preheat oven to 375°F (190°C). Slice tops off tomatoes and scoop out seeds and pulp; reserve a little pulp for the filling if desired. Lightly salt the insides and invert to drain. 2. In a bowl combine flaked salmon, breadcrumbs, egg, parsley, shallot, cheese (if using), reserved tomato pulp, olive oil, salt and pepper. Mix until cohesive. 3. Spoon filling into tomato shells, pressing gently; replace tops if liked. 4. Place tomatoes in a baking dish and bake 20–25 minutes until filling is set and tops are slightly browned. 5. Serve hot with a green salad or crusty bread.
1 lb / 450 g ground beef 2 brown eggs 2 tbsp (30 ml) whole milk 6 cups (150 g) napa cabbage, chopped 3 cloves garlic, minced 2 tbsp (30 ml) soy sauce 1 tsp white pepper 1 / 2 tsp black pepper 1 tbsp (15 ml) vegetable oil 1 tsp (5 ml) sesame oil (optional) 2 green onions, sliced (optional garnish)
1. Beat eggs with milk and a pinch of salt. Heat wok or large skillet over high heat with 1/2 tbsp oil, scramble eggs until just set, remove and reserve. 2. Add remaining oil to wok, add garlic and stir briefly, then add ground beef and break up; cook until browned. 3. Season beef with soy sauce, white pepper and black pepper; stir to combine. 4. Add chopped napa cabbage and stir-fry until wilted but still slightly crisp, 3–5 minutes. 5. Return scrambled eggs to the pan, toss with a splash of sesame oil if using, adjust seasoning to taste. 6. Garnish with sliced green onions and serve hot as an entree over steamed rice.
4 salmon fillets (6 oz / 170 g each) 2 tomatoes, thinly sliced 1 / 3 cup (80 ml) fresh parsley, chopped 2 tbsp (30 ml) olive oil 4 lemon slices Salt and pepper to taste
1. Preheat oven to 400°F (200°C). Cut 4 large parchment sheets. 2. Place a salmon fillet in the center of each sheet, season with salt and pepper. 3. Top each fillet with tomato slices, a sprinkle of chopped parsley, a drizzle of olive oil and a lemon slice. 4. Fold parchment to seal tightly into packets and place on a baking sheet. 5. Bake 12–15 minutes until salmon is cooked through; open packets carefully and serve.
4 salmon fillets 3 tomatoes, coarsely chopped 1 small onion, thinly sliced 2 cloves garlic, sliced 1 / 3 cup (80 ml) fresh parsley, chopped 2 tbsp (30 ml) olive oil Salt and pepper to taste
1. Preheat oven to 375°F (190°C). In a bowl, toss tomatoes, onion, garlic, parsley, olive oil, salt and pepper. 2. Place salmon fillets in a baking dish and spoon the tomato mixture evenly over the fillets. 3. Bake uncovered 18–22 minutes until salmon is opaque and flakes easily. 4. Spoon pan juices over salmon and serve hot.
2 lb / 900 g ground beef 1 cup (100 g) breadcrumbs 2 eggs 1 / 2 cup (120 ml) milk 1 / 4 cup (15 g) fresh parsley, chopped 1 small onion, finely chopped 1 / 2 cup (120 ml) ketchup (for glaze) plus extra for serving 1 tsp (5 ml) Worcestershire sauce (optional) Salt and pepper to taste
1. Preheat oven to 350°F (175°C). In a large bowl, combine breadcrumbs and milk; let soak 2 minutes. 2. Add ground beef, eggs, parsley, chopped onion, Worcestershire sauce (if using), salt and pepper; mix gently until just combined. 3. Shape mixture into a loaf and place in a loaf pan or on a baking sheet. 4. Spread ketchup over the top. 5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C); let rest 10 minutes before slicing.
1 3 / 4 lb (800 g) ground beef 1 cup (120 g) breadcrumbs 2 eggs 1 / 3 cup (80 ml) milk 1 / 3 cup (15 g) fresh parsley, chopped 1 / 2 cup (50 g) grated Parmesan cheese (optional) 1 jar (about 2 cups / 480 ml) tomato sauce or crushed tomatoes 1 small onion, finely chopped 2 cloves garlic, minced Salt and pepper to taste 2 tbsp (30 ml) olive oil
1. Preheat oven to 350°F (175°C). Sauté onion and garlic in olive oil until soft; let cool slightly. 2. In a bowl, combine breadcrumbs and milk; add ground beef, eggs, parsley, Parmesan, sautéed onion and garlic, salt and pepper; mix gently. 3. Shape into a loaf and place in a baking dish; pour tomato sauce around (not over) the loaf. 4. Bake 60–70 minutes until cooked through (internal temp 160°F/71°C). 5. Let rest 10 minutes, slice and spoon pan sauce over each portion.
1 lb / 450 g cooked salmon, flaked (canned or fresh) 1 cup (120 g) breadcrumbs (plus extra for coating) 1 large egg 2 tbsp (30 ml) milk 1 / 4 cup (15 g) fresh parsley, chopped 1 tsp Dijon mustard or 1 tbsp (15 g) mayonnaise (optional) Salt and pepper to taste 2–3 tbsp (30–45 ml) oil for frying Lemon wedges for serving
1. In a bowl, combine flaked salmon, 1 cup breadcrumbs, egg, milk, parsley, mustard/mayo (if using), salt and pepper; mix to bind. 2. Form mixture into 6–8 patties and lightly coat each in extra breadcrumbs. 3. Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and heated through. 4. Drain on paper towel, serve with lemon wedges and a salad or vegetables.
1 1 / 2 lb / 680 g ground beef 1 cup (120 g) fresh breadcrumbs 1 / 2 cup (120 ml) milk 1 large egg 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp (30 ml) chopped fresh parsley 1 tsp salt 1 / 2 tsp black pepper 1 / 2 cup (120 ml) ketchup (for glaze) 1 tbsp (15 ml) brown sugar (for glaze)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment. 2. In a small bowl, soak breadcrumbs in milk for 2–3 minutes until softened. 3. In a large bowl combine ground beef, soaked breadcrumbs, egg, onion, garlic, parsley, salt, and pepper; mix gently until just combined. 4. Shape mixture into a loaf and place in the prepared pan. 5. Stir together ketchup and brown sugar; spread half the glaze over the top of the loaf. 6. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). 7. Brush remaining glaze on top, bake 5 more minutes, then let rest 10 minutes before slicing.
1 1 / 2 lb / 680 g ground beef 1 cup (120 g) stale breadcrumbs 1 / 2 cup (120 ml) milk 2 large eggs 1 / 2 cup (50 g) grated Parmesan (optional) 3 tbsp (15 g) chopped fresh parsley 2 cloves garlic, minced Salt and black pepper to taste 1 tbsp (15 ml) olive oil 1 14-oz (400 g) can crushed tomatoes or passata 1 / 2 small onion, finely chopped
1. Preheat oven to 375°F (190°C). Heat olive oil in a small skillet and soften onion and garlic for 3–4 minutes; cool slightly. 2. Soak breadcrumbs in milk until moistened. In a mixing bowl combine ground beef, soaked breadcrumbs, eggs, Parmesan (if using), parsley, sautéed onion and garlic, salt, and pepper; mix until just combined. 3. Shape into a loaf and place in a baking dish. 4. Pour crushed tomatoes around the loaf, spooning a little over the top; season sauce with salt and pepper. 5. Bake 45–55 minutes until internal temperature reaches 160°F (71°C) and sauce is bubbling. 6. Let rest 10 minutes, slice, and serve with spoonfuls of the tomato sauce and additional chopped parsley.
2 lb (900 g) ground beef 1 cup (100 g) breadcrumbs 3 / 4 cup (180 ml) milk 2 eggs 1 small carrot, grated (optional) 1 small onion, finely chopped 3 tbsp (15 g) chopped fresh parsley 1 tsp (5 ml) Worcestershire sauce (optional) Salt and pepper to taste 1 / 2 cup (120 ml) ketchup or tomato sauce for topping
1. Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a bowl and let soak 3–4 minutes. 2. In a large bowl mix ground beef, soaked breadcrumbs, eggs, onion, grated carrot (if using), parsley, Worcestershire, salt, and pepper until just combined. 3. Shape into a loaf and place on a baking sheet or in a loaf pan. 4. Spread ketchup or tomato sauce over the top of the loaf. 5. Bake 60–75 minutes until a thermometer reads 160°F (71°C) in the center. 6. Rest 10 minutes before slicing and serve garnished with extra parsley.
4 salmon fillets (6 oz / 170 g each) Salt and pepper to taste 1–2 tbsp (15–30 ml) olive oil 2 ripe tomatoes, seeded and diced 1 / 4 cup (15 g) chopped fresh parsley 1 small shallot or 1 / 4 red onion, finely chopped 1 tbsp (15 ml) lemon juice or red wine vinegar Salt and pepper to taste
1. Combine diced tomatoes, parsley, shallot, lemon juice, salt, and pepper in a bowl; set salsa aside to marry. 2. Pat salmon dry, season both sides with salt and pepper. 3. Heat olive oil in a skillet over medium-high heat until shimmering. 4. Place salmon skin-side up (or skin-side down if preferred) and sear 3–4 minutes per side, adjusting until cooked to desired doneness. 5. Transfer salmon to plates and spoon the tomato-parsley salsa over each fillet before serving.
1 lb / 450 g ground beef 1 large egg 1 / 3 cup (30 g) panko breadcrumbs 1 / 4 cup (60 ml) whole milk 1 small onion, finely chopped 2 tbsp (30 ml) soy sauce, divided 1 tbsp (15 ml) ketchup 1 tsp sugar 1 / 2 tsp black pepper 1 / 4 tsp white pepper 2 tbsp (30 ml) oil 2 cups (70 g) thinly shredded cabbage
1. Soak panko in milk until soft. Sauté onion in 1 tbsp oil until soft and translucent; cool. 2. In a bowl mix ground beef, beaten egg, soaked panko, cooled onion, 1 tbsp soy sauce, black pepper and white pepper until just combined; form into 4 oval patties. 3. Heat remaining oil in a skillet over medium-high heat. Sear patties 3–4 minutes per side until browned; lower heat and cook through 6–8 more minutes (or finish in 350°F oven 8–10 minutes). 4. Remove patties and keep warm. To skillet, add 1 tbsp soy sauce, ketchup, sugar and 1/4 cup water; simmer and scrape browned bits to make sauce, reduce slightly. 5. Return patties to pan and spoon sauce over to coat and heat through. 6. Serve each hambagu with shredded cabbage on the side, spooning extra sauce over the patties.
1 large head cabbage (leaves separated) 1 lb (450 g) ground beef 1 large egg 1 / 2 cup (120 ml) cooked long-grain rice 2 tbsp (30 ml) whole milk 1 small onion, finely chopped 1 can (14 oz / 400 g) crushed tomatoes 1 tbsp (15 ml) tomato paste 1 tsp (5 ml) soy sauce 1 tsp (5 ml) black pepper 1 / 4 tsp (1 ml) white pepper 1 tsp (5 ml) salt 1 tbsp (15 ml) oil 1 tsp (5 ml) sugar (optional)
1. Core cabbage and blanch whole head in boiling water 5–8 minutes until outer leaves loosen and are pliable; remove leaves and set aside. Reserve a few small leaves for lining if desired. 2. Sauté onion in oil until translucent; cool slightly. 3. In a bowl combine ground beef, cooked rice, beaten egg, milk, sautéed onion, soy sauce, salt, black pepper and white pepper. 4. Place ~1/3–1/2 cup filling on each cabbage leaf, fold in sides and roll up to enclose filling; tuck rolls seam-side down into a casserole snugly. 5. In a bowl mix crushed tomatoes, tomato paste, a pinch of sugar (if using), and a little salt; pour over rolls to cover. 6. Cover tightly with lid or foil and bake at 350°F (175°C) for 60–75 minutes until meat is cooked and cabbage is tender. 7. Let rest 10 minutes before serving. Serve rolls with spoonfuls of tomato sauce.
1 lb / 450 g ground beef 2–3 brown eggs 1 tbsp (15 ml) soy sauce 1 / 2 tsp black pepper 1 tsp (5 ml) sesame oil (optional) 1 carrot, julienned Spinach or greens, blanched (optional) 1 small cucumber, thinly sliced and lightly salted for quick banchan Cooked rice (to assemble bowls)
1. Season ground beef with soy sauce, black pepper and sesame oil if using. Sauté in a skillet until browned and slightly caramelized; adjust seasoning. 2. Prepare vegetables: sauté julienned carrot briefly, blanch spinach and season lightly with salt and sesame oil. 3. Lightly salt cucumber slices and let sit 5 minutes, then pat dry to make a quick banchan. 4. Fry brown eggs sunny-side up or to desired doneness. 5. Assemble bowls with rice, arranged vegetables, seasoned ground beef and a fried egg on top. Mix together before eating.
14 oz / 400 g spaghetti 1 lb 1 oz / 500 g broccoli rabe (cime di rapa), trimmed and cleaned 3–4 anchovy fillets in oil 3 garlic cloves, thinly sliced 4 tbsp (60 ml) extra-virgin olive oil 1 tsp red pepper flakes (adjust to taste) Pecorino Romano or Parmigiano, grated, for serving (optional) Salt to taste Reserved pasta cooking water
1. Blanch the cime di rapa in boiling salted water for 3–5 minutes until tender; remove and set aside, reserving the blanching water. 2. In a large skillet, warm the olive oil, add garlic, anchovies and red pepper flakes; cook until anchovies dissolve and garlic is fragrant. 3. Add the blanched cime di rapa to the skillet, toss and lightly mash some leaves against the pan to integrate flavors; season with salt. 4. Cook spaghetti in the reserved blanching water until al dente, drain and toss with the cime di rapa mixture, adding a splash of pasta water to bind. Serve with grated Pecorino if desired.
14 oz / 400 g spaghetti 3 medium zucchini, thinly sliced 4 oz / 120–150 g Provolone del Monaco or aged provolone (or a mix with Parmigiano), grated 4 tbsp (60 ml) extra-virgin olive oil (for frying) Salt to taste Freshly ground black pepper to taste Fresh basil leaves, torn Reserved pasta cooking water
1. Fry the zucchini slices in hot olive oil in batches until golden and slightly caramelized; drain on paper towels and lightly salt. 2. Cook the spaghetti in salted water until al dente and reserve about 1 cup of pasta water before draining. 3. In a large bowl or pan off the heat, combine hot spaghetti with fried zucchini and most of the grated provolone/Parmigiano; add hot pasta water a little at a time and toss vigorously to create a creamy emulsion. 4. Season with pepper, finish with torn basil and extra grated cheese, and serve immediately.
14 oz / 400 g spaghetti 10 oz / 300 g fresh spinach (or 9 oz / 250 g frozen, thawed and well-drained) 7 oz / 200 g ricotta (preferably drained well) 1 clove garlic, crushed 2 tbsp (30 ml) extra-virgin olive oil Zest of 1 lemon Pinch of freshly grated nutmeg 1 3 / 4 oz / 50 g Parmigiano-Reggiano, grated Salt and freshly ground black pepper to taste Reserved pasta cooking water as needed
1. Sauté the garlic in olive oil until fragrant, add the spinach and cook until just wilted; if using fresh, chop coarsely once cooled. Season lightly with salt and a pinch of nutmeg. 2. Stir ricotta with lemon zest, half the Parmigiano, salt and pepper to form a creamy filling. 3. Cook spaghetti until al dente, reserving some pasta water; drain and return to the pot off heat. 4. Fold the spinach and ricotta mixture into the hot spaghetti, adding pasta water as needed to loosen and coat the pasta; finish with remaining Parmigiano and serve.
14 oz / 400 g spaghetti 2 cups packed fresh arugula 1 / 3 cup toasted walnuts (30 g) 1 garlic clove 1 / 2 cup grated Parmigiano-Reggiano (50 g) 7 tbsp (100 ml) extra-virgin olive oil Juice of 1 / 2 lemon Salt to taste Freshly ground black pepper to taste Reserved pasta cooking water as needed
1. In a food processor, pulse arugula, toasted walnuts, garlic, and Parmigiano-Reggiano; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste. 2. Cook the spaghetti in salted water until al dente; reserve 1 cup pasta water and drain. 3. Combine hot spaghetti with the arugula-walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating. 4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.
14 oz / 400 g spinach spaghetti (fresh or dried spinach-infused spaghetti) 1 / 4 cup / 60 g unsalted butter 3 / 4 cup / 80 g Parmigiano-Reggiano, finely grated Freshly ground black pepper to taste Pinch of grated nutmeg (optional) Salt to taste Reserved pasta cooking water as needed
1. Bring a large pot of salted water to a boil and cook the spinach spaghetti until al dente; reserve about 1 cup of cooking water and drain. 2. In the now-empty hot pasta pot, melt the butter gently; add a splash of reserved pasta water to create a light emulsion. 3. Return the hot spaghetti to the pot, add grated Parmigiano and toss vigorously, adding more pasta water as needed to form a creamy coating. 4. Season with black pepper and a tiny pinch of nutmeg if using, taste for salt, and serve immediately.
12 jalapeños 8 oz / 225 g cream cheese, softened 1 cup (100 g) shredded sharp cheddar 1 tsp garlic powder 1 tsp lime zest 12 slices bacon, halved Salt to taste Black pepper to taste
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top. 2. Halve jalapeños lengthwise and remove seeds/membranes (leave some seeds for extra heat if desired). 3. Mix cream cheese, cheddar, garlic powder, lime zest, salt and pepper until smooth. 4. Fill each jalapeño half with the cheese mixture, mounding slightly. 5. Wrap each filled half with a bacon slice, securing with a toothpick, and place on the rack. 6. Bake 20–25 minutes until bacon is crisp and filling is bubbly; broil 1–2 minutes if extra browning is desired. Serve warm.
8 oz / 225 g cream cheese, softened 1 / 2 cup (120 ml) sour cream 1 cup (100 g) shredded sharp cheddar 3–4 jalapeños, seeded and finely chopped 1 / 2 cup (about 4 oz / 115 g) cooked bacon, chopped 1 tsp lime zest 1 / 2 tsp garlic powder Green onions, sliced (for garnish) Tortilla chips or crackers for serving
1. Preheat oven to 350°F (175°C). In a bowl, combine cream cheese and sour cream until smooth. 2. Stir in cheddar, chopped jalapeños, chopped bacon, lime zest and garlic powder; season to taste. 3. Spread mixture into a small baking dish and smooth the top. 4. Bake 20–25 minutes until hot and bubbly and edges are lightly golden. 5. Garnish with sliced green onions and additional crumbled bacon or lime zest. Serve immediately with chips.
24 mini sweet peppers 8 oz / 225 g cream cheese, softened 3 / 4 cup (75 g) shredded cheddar 1 / 3 cup (35 g) cooked bacon, crumbled 1 tsp lime zest 1 tbsp (15 ml) chopped cilantro (optional) Salt to taste Black pepper to taste
1. Preheat oven to 375°F (190°C). Halve mini peppers lengthwise and remove seeds. 2. Mix cream cheese, cheddar, half the crumbled bacon, lime zest, cilantro, salt and pepper. 3. Spoon filling into each pepper half and place on a baking sheet. 4. Top each stuffed pepper with remaining bacon. 5. Bake 12–15 minutes until filling is set and peppers are tender. Serve warm.
16 large white or cremini mushroom caps, stems removed 8 oz / 225 g cream cheese, softened 1 / 2 cup (50 g) shredded cheddar 2 jalapeños, finely chopped (seeds optional) 1 / 2 cup (60 g) cooked bacon, chopped 1 / 4 cup (30 g) panko breadcrumbs 1 tsp lime zest 1 tbsp (15 ml) olive oil Salt and pepper to taste
1. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and place gill-side up on a baking sheet. 2. Combine cream cheese, cheddar, chopped jalapeños, half the bacon, lime zest, salt and pepper. 3. Fill each mushroom cap with the cheese mixture, pressing to mound slightly. 4. Sprinkle panko breadcrumbs over the filled mushrooms and top with remaining bacon. 5. Bake 18–22 minutes until mushrooms are tender and tops are golden. Serve hot.
12 jalapeños 8 oz (225 g) cream cheese, softened 1 cup (100 g) shredded Monterey Jack or cheddar cheese 12 slices bacon, halved 1 cup (100 g) panko breadcrumbs 1 / 3 cup (30 g) grated Parmesan cheese 2 eggs, beaten 1 / 2 cup (60 g) all-purpose flour 1 tsp lime zest Oil for shallow frying or baking spray Salt and pepper to taste
1. Halve and seed jalapeños. Preheat oven to 400°F (200°C) if baking. 2. Mix cream cheese, shredded cheese, lime zest, salt and pepper. 3. Fill jalapeño halves with mixture and wrap each with a bacon half, securing with a toothpick. 4. Set up dredging stations: flour, beaten eggs, and panko mixed with Parmesan. Dredge each bacon-wrapped popper in flour, egg, then panko mixture. 5a. To bake: place on a rack-lined sheet, spray with oil, and bake 20–25 minutes until golden and bacon cooked. 5b. To fry: shallow-fry in 350°F (175°C) oil until golden and cooked through, drain on paper towels. Serve immediately.
4 large flour tortillas 8 oz / 225 g cream cheese, softened 1 cup (100 g) shredded cheddar cheese 4 cooked bacon slices, crumbled 2 jalapeños, seeded and finely chopped 1 tsp lime zest 2 tbsp (30 ml) chopped green onions Salt and pepper to taste
1. In a bowl, combine cream cheese, cheddar, chopped jalapeños, crumbled bacon, lime zest, green onions, salt and pepper until well mixed. 2. Spread an even layer of the mixture onto each tortilla, leaving a small border. 3. Tightly roll each tortilla into a log and wrap in plastic wrap. Chill at least 1 hour to firm up. 4. Unwrap and slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
2 cups cooked shredded beef (leftover roast or minced beef) 3 tbsp (45 ml) butter 3 tbsp (24 g) all-purpose flour 1 1 / 2 cups (360 ml) milk 1 small onion, finely chopped Salt to taste Freshly ground black pepper to taste Pinch of nutmeg (optional) 2 eggs, beaten 1 1 / 2 cups (150 g) breadcrumbs Vegetable oil for frying
1. Sauté the onion in butter until translucent, stir in flour and cook 1–2 minutes to form a roux. 2. Gradually whisk in milk until smooth, simmer until thickened into a thick béchamel; season with salt, pepper and nutmeg. 3. Stir shredded beef into the béchamel, cool mixture until firm (chill 1–2 hours). 4. Form chilled mixture into small logs or balls, dip in beaten egg, then roll in breadcrumbs. 5. Fry in hot oil (175–180°C / 350–360°F) until golden brown, drain on paper towels and serve hot.
1 lb / 450 g ground beef 1 small onion, grated 1 / 2 cup (60 g) breadcrumbs 1 / 4 cup (60 ml) milk 1 egg 2 tbsp (30 ml) chopped fresh parsley 1 tsp dried oregano Salt to taste Black pepper to taste Olive oil for frying
1. Soak breadcrumbs in milk until absorbed, then combine with ground beef, grated onion, egg, parsley, oregano, salt and pepper. 2. Mix gently until just combined; form into walnut-sized meatballs. 3. Heat olive oil in a skillet over medium heat and fry meatballs, turning, until evenly browned and cooked through (8–10 minutes). 4. Drain on paper towels and serve warm with lemon wedges or tzatziki.
4 eggs 1 lb (450 g) ground beef 1 / 2 cup (60 g) breadcrumbs, plus extra for coating 2 tbsp (30 ml) milk 1 egg, beaten (for coating) 1 small onion, finely chopped (optional) Salt and black pepper to taste Vegetable oil for frying (or use oven at 400°F / 200°C)
1. Hard-boil the 4 eggs (7–8 minutes), cool in ice water and peel. 2. Mix ground beef with 1/2 cup breadcrumbs, milk, chopped onion (if using), salt and pepper until combined. 3. Divide meat into 4 portions, flatten each into a patty, wrap around each peeled egg to fully enclose. 4. Roll each wrapped egg in beaten egg, then in breadcrumbs. Fry in hot oil until browned and cooked through (or bake on a tray 25–30 minutes until golden). 5. Drain briefly and serve sliced or whole.
1 lb / 450 g ground beef 1/2 cup (60 g) breadcrumbs 1/4 cup (60 ml) milk 1 egg 2 cloves garlic, minced 2 tbsp (8 g) chopped parsley Salt to taste Black pepper to taste Olive oil for frying Simple tomato sauce (for serving)
1. Combine breadcrumbs and milk; let soak briefly. Mix with ground beef, egg, garlic, parsley, salt and pepper until just combined. 2. Shape into small, bite-sized meatballs. 3. Heat olive oil in a skillet over medium-high heat and fry meatballs in batches until browned and cooked through (6–8 minutes). 4. Drain on paper towels and serve hot with toothpicks and a side of simple tomato sauce.
8 large brown eggs 1 / 2 lb (225 g) ground beef 1 / 2 cup (120 ml) bean sprouts or shredded cabbage (optional but traditional) 2 green onions, sliced 2 tbsp (30 ml) soy sauce (for beef and gravy) 1 tsp black pepper 1 tbsp (8 g) cornstarch (for gravy) 1 cup (240 ml) beef or chicken stock (or water) Oil for frying 1 small cucumber, sliced for serving
1. Brown ground beef in a skillet, season with 1 tbsp soy sauce and 1/2 tsp black pepper; drain and set aside. 2. In a large bowl, beat eggs and fold in cooked beef, bean sprouts or cabbage (if using) and green onions. 3. Heat a shallow layer of oil in a skillet over medium-high heat. Spoon portions of the egg mixture to form patties and fry until golden on both sides, 2–3 minutes per side. Drain on paper towels. 4. For the gravy, whisk cornstarch into stock until smooth, add 1 tbsp soy sauce and 1/2 tsp black pepper; bring to a simmer in a saucepan until thickened. 5. Serve Egg Foo Young patties topped with gravy and cucumber slices on the side.
1 lb / 450 g ground beef 1 large egg 1 / 4 cup (60 ml) whole milk 1 / 2 cup (50 g) panko breadcrumbs or fine breadcrumbs 1 small onion, finely chopped and sautéed 1 tbsp (15 ml) soy sauce (in patty mix) 1 / 2 tsp black pepper 1 tbsp (15 ml) ketchup 1 tbsp (15 ml) Worcestershire sauce or additional soy sauce (for sauce) 1 tbsp (14 g) butter and 1 tbsp (15 ml) oil (for frying) 1 small cucumber, thinly sliced for garnish
1. Sauté chopped onion until soft and cool slightly. In a bowl, combine panko soaked in milk, ground beef, beaten brown egg, sautéed onion, soy sauce and black pepper. Mix gently until just combined. 2. Divide into 4 patties, shaping slightly oval and pressing a small dimple in the center of each. 3. Heat butter and oil in a skillet over medium heat. Cook patties 4–5 minutes per side until browned and cooked through (internal ~160°F/71°C). Remove patties and keep warm. 4. In the same pan, add ketchup, Worcestershire (or extra soy), a splash of water and scrape up browned bits to make sauce; simmer 1–2 minutes. 5. Return patties to pan to coat in sauce briefly. 6. Serve HambÄgu with slices of fresh cucumber on the side and black pepper sprinkled to taste.
1 1 / 2 lb / 700 g ground beef 1 cup (120 g) fresh breadcrumbs 1 / 2 cup (120 ml) milk 1 large egg 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp (30 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper 1 / 4 cup (60 ml) ketchup, plus 2–3 tbsp (30–45 ml) for glaze 1 tbsp (15 ml) fresh parsley, chopped (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a bowl, soak breadcrumbs in milk for a few minutes until softened. 3. Add ground beef, beaten egg, chopped onion, garlic, Worcestershire, salt, pepper and parsley to the breadcrumb mixture; mix gently until combined. 4. Shape mixture into a loaf and place in the prepared pan. Spread 2–3 tbsp ketchup over the top. 5. Bake 50–60 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing; spoon any pan juices over slices and serve.
1 lb (450 g) ground beef 2–3 eggplants, sliced and roasted or fried 2 large eggs 2 cups (480 ml) whole milk 1 onion, finely chopped 2 cloves garlic, minced 1 can (14 oz / 400 g) crushed tomatoes 1 tsp cinnamon (optional) 1/2 tsp black pepper Salt to taste 3 tbsp (45 ml) olive oil 3 tbsp (45 g) butter 3 tbsp (24 g) flour 1/4 cup (25 g) grated Parmesan or Kefalotyri (optional) 1 small cucumber, for simple salad or garnish
1. Salt sliced eggplant briefly and sit 20 minutes, then pat dry. Roast or lightly fry until golden; set aside. 2. In a skillet, sauté onion and garlic in olive oil until translucent. Add ground beef, cook until browned; stir in crushed tomatoes, cinnamon (if using), salt and 1/2 tsp black pepper. Simmer 10–15 minutes until thickened. 3. Make béchamel: melt butter in saucepan, whisk in flour and cook 1–2 minutes. Gradually whisk in warm whole milk until smooth and thickened. Remove from heat, whisk in one beaten egg and half the cheese if using. 4. In a baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel over top. Sprinkle remaining cheese. 5. Bake at 350°F (175°C) for 30–40 minutes until golden and set. Let rest 10 minutes before serving. 6. Serve moussaka with thinly sliced cucumber tossed with a little olive oil and vinegar as a crisp accompaniment.
1 1 / 2 lb / 700 g ground beef 3 / 4 cup (75 g) breadcrumbs 1 / 3 cup (80 ml) milk 1 large egg 1 cup (100 g) shredded mozzarella or 8–10 slices 1 / 2 cup (50 g) grated Parmesan 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano Salt and pepper to taste 1 / 3 cup (80 ml) marinara sauce 2 tbsp (30 ml) ketchup
1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a baking sheet. 2. Soak breadcrumbs in milk. In a bowl combine beef, beaten egg, soaked breadcrumbs, Parmesan, onion, garlic, basil, oregano, salt and pepper; mix gently. 3. On parchment, form half the mixture into a rectangle. Place mozzarella in a log down the center, then cover with remaining meat mixture and seal edges. 4. Place loaf in pan. Mix ketchup and marinara and spread over the top. 5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). Let rest 10 minutes, slice and serve with extra warmed marinara if desired.
4 grouper fillets (6–8 oz / 170–225 g each) Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour (for dredging) 3 tbsp (45 ml) olive oil 3 tbsp (42 g) unsalted butter 1 / 3 cup (80 ml) dry white wine or fish/vegetable stock 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) capers, rinsed 2 tbsp (8 g) chopped fresh parsley
1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess. 2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate. 3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly. 4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend. 5. Return fillets to the pan briefly to warm and coat with sauce. 6. Sprinkle with parsley and serve immediately.
1 1 / 2 lb / 700 g ground beef 3 / 4 cup (75 g) breadcrumbs 1 / 2 cup (120 ml) milk 1 large egg 1 small onion, finely chopped and lightly sautéed 1 / 2 tsp ground allspice (or nutmeg) 1 tsp salt 1 / 2 tsp black pepper 2 tbsp (30 ml) ketchup (for glaze) 2 tbsp (25 g) brown sugar (mixed with the ketchup for glaze) 2 tbsp (28 g) butter 2 tbsp (16 g) flour 2 cups (480 ml) beef stock Lingonberry jam (for serving)
1. Preheat oven to 350°F (175°C). Sauté onion until soft; let cool. 2. Soak breadcrumbs in milk. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, allspice, salt and pepper; mix gently and shape into a loaf. 3. Place loaf in a baking dish. Mix ketchup and brown sugar, brush over the top. 4. Bake 50–60 minutes until cooked through. Remove loaf and keep warm. 5. For gravy, melt butter in a pan, whisk in flour to form a roux, gradually add beef stock and simmer until thickened; season to taste. 6. Slice meatloaf, serve with gravy and a spoonful of lingonberry jam at the side.
4 grouper fillets (6–8 oz / 170–225 g each) 1 cup (240 ml) buttermilk 1 cup (120 g) all-purpose flour or fine cornmeal (or a mix) 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1 / 2 tsp black pepper Vegetable oil for frying Lemon wedges and tartar sauce, for serving
1. Soak fillets in buttermilk 15–30 minutes in the refrigerator. 2. Combine flour/cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish. 3. Heat 1–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C). 4. Remove fillets from buttermilk, let excess drip off, then dredge thoroughly in the seasoned dry mix. 5. Fry fillets in batches 3–5 minutes per side until golden brown and cooked through; do not overcrowd. 6. Drain on paper towels, season immediately with a little salt, and serve hot with lemon wedges and tartar sauce. ---
1 1 / 2–2 lb (680–900 g) ground beef 1 cup (120 g) breadcrumbs 2 large eggs 1 / 2 cup (120 ml) milk 1 small onion, finely chopped 2 cloves garlic, minced 1 / 2 cup (120 ml) ketchup (plus extra for glaze) 1 tbsp (15 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper 2 tbsp (30 ml) brown sugar (for glaze) 1 tbsp (15 ml) chopped parsley (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and parsley; mix until just combined. 3. Shape the mixture into a loaf and place in the prepared pan. 4. Mix extra ketchup with brown sugar and spread over the top of the loaf. 5. Bake 55–65 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing and serving.
2 lb / 900 g ground beef 1 1 / 4 cup (125 g) breadcrumbs 2 eggs 1 / 3 cup (80 ml) milk 1 small onion, grated 2 cloves garlic, minced 3 / 4 cup (180 ml) ketchup, divided 3 tbsp (45 ml) brown sugar 1 tsp (5 ml) salt 1 / 2 tsp (2.5 ml) black pepper 1 tsp (5 ml) Dijon mustard (optional)
1. Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a small bowl and let soak 5 minutes. 2. In a mixing bowl, stir together ground beef, soaked breadcrumbs, eggs, onion, garlic, salt, pepper, and Dijon until just blended. 3. Form into a loaf shape and place on a baking pan or in a loaf pan. 4. Combine 1/2 cup ketchup with brown sugar and brush over the top of the loaf. 5. Bake 1 hour or until internal temperature reaches 160°F (71°C), basting once with remaining ketchup if desired. 6. Rest 10 minutes before slicing to allow glaze to set.
1 1 / 2 lb (680 g) ground beef 1 cup (120 g) breadcrumbs 2 eggs 1 / 3 cup (80 ml) milk 1 / 2 cup (80 g) onion, finely chopped 2 cloves garlic, minced 1 / 2 cup (120 ml) ketchup (plus extra for topping) 1 tbsp (15 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper Chopped parsley for garnish (optional)
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. 2. In a bowl, combine breadcrumbs and milk and let sit 2–3 minutes. Add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper; mix gently. 3. Press mixture into the muffin cups, filling each about three-quarters full. 4. Spoon a little ketchup on top of each mini loaf. 5. Bake 25–30 minutes, until cooked through and internal temperature reaches 160°F (71°C). 6. Let rest a few minutes, then remove from tin and serve garnished with parsley.
2 lb (900 g) ground beef 1 cup (120 g) breadcrumbs 2 eggs 1 / 2 cup (120 ml) milk 1 small onion, finely chopped 2 cloves garlic, minced 1 / 2 cup (120 ml) ketchup 1 / 4 cup (60 ml) ketchup for glaze 1 cup (110 g) shredded sharp cheddar 1 tbsp (15 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper
1. Preheat oven to 350°F (175°C). Line a baking sheet with foil. 2. In a bowl, mix breadcrumbs and milk; then add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined. 3. On the foil, shape half the meat mixture into a rectangle, press shredded cheddar down the center, then top with remaining meat mixture and seal edges to encase the cheese. 4. Brush the top with the extra ketchup. 5. Bake 55–65 minutes, until internal temperature is 160°F (71°C). 6. Allow to rest 10 minutes before slicing to keep the cheese from spilling out excessively.
1 1 / 2 lb (675 g) ground beef 1 / 2 cup (60 g) breadcrumbs 1 egg 2 tbsp (30 ml) milk 1 small onion, finely chopped (half for patties, half for gravy) 2 tbsp (30 ml) ketchup (for gravy) 1 tbsp (15 ml) Worcestershire sauce 1 tsp salt 1 / 2 tsp black pepper 2 cups (480 ml) beef broth 1–2 tbsp (8–16 g) flour or cornstarch (for thickening) 2 tbsp (30 g) butter or oil
1. In a bowl, combine ground beef, breadcrumbs, egg, milk, half the chopped onion, Worcestershire, salt, and pepper; form into 4-6 oval patties. 2. In a skillet, brown patties in butter or oil over medium-high heat until sealed (they need not be fully cooked); remove and set aside. 3. In the same skillet, add remaining onion and cook until softened; stir in ketchup and sprinkle flour, cooking 1 minute to form a roux. 4. Gradually whisk in beef broth, scraping browned bits, and simmer until slightly thickened. 5. Return patties to the skillet, spoon gravy over them, cover, and simmer 10–15 minutes until patties are cooked through. 6. Serve hot with mashed potatoes or egg noodles, spooning extra gravy over the top.