preparation time: 30 minutes marinating time (optional): 3 hours to overnight cooking time: 40 minutes (5 minutes active)
This fragrant, oven-roasted pork goes well with rice, atop a bowl of noodles, or stuffed into sesame “siew baeng” flatbread pockets. Once the marinade and dipping sauce are made, there’s very little to do. A bonus is that leftovers keep well for a few days, and freeze well for several months. If you’re looking for a more authentic version of the dish, check out this video.
preparation time: 10 minutes marinating time (optional): 30 minutes to several hours cooking time: 45 minutes (5 minutes active) emergency contact: camille
This recipe has been one of the finds of the pandemic. It requires only a few ingredients that are always on hand, and could not be simpler to prepare – if you launch the rice cooker before starting, and do a quick veggie dish while the chicken is in the oven, then you’ll be tucking into a delicious dinner in less than an hour. You can even throw the veg directly in with the chicken, as shown above, with a bit of additional olive oil and salt.
Quick and easy salad that keeps (and improves) for several days in the fridge. If you’re out of maple syrup, you can substitute a mix of brown sugar and honey. Some slivers of leek are a nice addition as well.
This crumbly, savoury loaf is meant to be served with apéritifs, but is great for any-time snacking. You can substitute in any of your favourite ingredients: almonds, pecans, pine nuts, olives, diced ham, bacon, chopped jalapeños. Anything goes really. The original recipe was inherited from the Rondenays (acquired via family friends who live in the south of France), but has been tweaked, with inspiration from David Lebovitz.
Knekkebrød (crispbread) is eaten throughout the day in Norway — for breakfast, for lunch, with brown cheese or kaviar as a snack, and even at that odd fourth meal they squeeze in before bedtime because dinner was finished hours ago around 5 pm. They are quick to make, infinitely versatile, healthy, satisfying, and keep for several weeks once they are baked.
The debate over whether a classic French 75 is made with gin or cognac continues to rage, but there is no question that it is one of the most elegant Champagne cocktails. If World War I pilots and Ernest Hemingway were partial to it, you can probably consider it an adequately manly drink, despite the bubbly content. Here’s the Leacock take on this classic.