Chicken with cashew nuts

As part of my year-long fitness challenge, I’ve been endeavouring to eat healthier and have been reading about the health benefits of different types of nuts. Cashew nuts, a healthy source of monounsaturated fat, immediately made me crave chicken with cashew nuts, a classic Thai dish, that was always one of my favourite meals as a…

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Portobello mushroom lasagna

After years of having a bizarre and tremendously flexible schedule (thank you grad life), I now find myself in the position of having a fairly regular hours job. This means that I don’t generally have a lot of time to make lunches, so I’ve taken to trying to make big meals that yield tasty leftovers…

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Slow-cooker butter chicken II

Slow-cookers are apparently a godsend when it comes to easy, leftover-making meals, so I thought it high time to try my hand at it. I’ve always been a fan of butter chicken, a classic staple in any Indian restaurant, and this recipe seemed like a straightforward one to start with.

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Roast pork with milk

Happy New Year! One of the lovely gifts I received this Christmas was Anthony Bourdain’s Les Halles Cookbook from my husband. In looking through the book, both of us spotted this recipe as looking particularly delicious, so we thought that trying it on New Year’s Eve would be a wonderful way to end of the year.

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Lasagna

One of our resolutions at the start of the year was to try our hand at making lasagne, which neither of us had ever made. Given the wealth of obscurer dishes we’ve tried, I’m not sure why it’s taken us this long to try it. We had extra ricotta cheese after making our delicious gnudi last week,…

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Ratatouille

Continuing with our French night dishes, I decided that it would be fun to try something as iconic as ratatouille. It was hard not to love the movie and Remy’s final pièce de résistance to win over the critic. It turns out that renowned chef Thomas Keller served as a consultant on the movie and designed…

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Gougères

Hosting a French night called for some new and interesting French recipes to try out. Gougères seemed like a perfect place to start–cheesy puffs to nibble on to get the evening started. These round little cheesy darlings originate from Burgundy and use pâte à choux, which is the same kind of dough commonly used in profiteroles…

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Chicken with spinach-ricotta gnudi

David came across this recipe in the recipe book I gave him last Christmas and was eager to give it a try. I was particularly interested in the gnudi (pronounced [nudi]), which I discovered are a subset of gnocchi from Florence, made with predominantly ricotta and spinach. The recipe looked to be quite an endeavour, so we…

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