The juicy ground pork and fragrant Chinese chives are such a classic combo for dumplings!

A French beef stew made with red wine, tender beef, mushrooms and carrots in a rich and glossy sauce. It is comfort and decadence in every bite. Serve with mashed potatoes, egg noodles or crusty bread.

Flavourful yet easy Creamy Tuscan Chicken Pasta made a little healthier (and more lactose-friendly) but just as luscious without a lick of heavy cream!

Tender chicken meatballs over a bed of roasted tomato and bell pepper orzo is a hearty and cozy meal.

Chicken is marinaded in a tasty mixture of miso, Dijon mustard, honey, garlic, soy sauce, mirin, paprika and s&p. Although you can stop there — why would you? — when you can brush these MISO HONEY MUSTARD CHICKEN SKEWERS with a mouthwatering sauce of melted buttahhh, mayo mustard and chopped fresh parsley for a very irresistible finishing move.

One day I was craving a peanut butter sauce to eat with my dumplings and this EASY SPICY PEANUT BUTTER SAUCE FOR DUMPLINGS was created and tweaked until it is now my go-to. I love it with noodles as well!

My family loves these Beef Rolls with Enoki and Veggies. Since there is protein, veggies and mushrooms all bundled together, it is the perfect standalone, well-rounded meal which makes me love it even more. They are soo good — with all that sauce — served on rice! Once the bundles are prepared, they cook in a matter of minutes right in the pan along with the sauce. Faster than the time it takes to cook the rice. Dinner is served!

This 10-MINUTE CREAM CORN CHICKEN RICE is my take of a popular homestyle Cantonese dish (粟米雞粒飯) but my version takes only 10 minutes to make! You also won't be needing a knife or chopping board, either. Sound good? GOOD.

This SPEEDY CHICKEN KATSU DINNER features juicy chicken cutlets served with freshly steamed rice, crunchy shredded cabbage dressed in a 5-minute sesame dressing, and sweet-tangy tonkatsu sauce. This is a meal I can throw together in 30 minutes!

These SHANGHAI SPRING ROLLS are exactly the kind I grew up eating so they are, hands down, my favourite type of spring rolls! My paternal Shanghainese grandmother used to make it and my dad makes it. We usually make a big pot of simple meatless congee to go with it for a weekend lunch everybody looks forward to!

May I interest you in an epic recipe perfect for the holidays? Actually, it is ideal for any dinner party at any time of the year, for that matter. Yes? I’m so glad! Because today I’m sharing this recipe — the second of my six-recipe collaboration with All-Clad Canada — a succulent Whole Roasted Duck with Plum Butter Glaze + Slaw made with All-Clad Canada’s Large Roaster with Rack. This was such a fabulous meal that everyone loved. I highly recommend this recipe if you’re into impressive, delicious, and NOT the same-old-same-old!

Refreshing and delicious recipe featuring bouncy noodles loaded with a variety of crisp veggies and shredded chicken, all tossed in a Chinese-style creamy, savoury, spicy and tangy peanut butter sauce.

Do you like the sound of juicy chicken with crispy skin, slathered in a zippy sauce? If so, I have this fantastic 6-ingredient, 30 minutes recipe for you. This easy and flavor-packed GINGER APRICOT CHICKEN recipe came about when I craved a tasty dish to appease my bored taste buds shortly after starting my first Whole30 so this recipe provides options for regular preparation or soy-free / gluten-free versions. This recipe has since become one of our family weeknight favourites!

This recipe was inspired by our recent trip to Miami, Florida. The hotel we stayed at was beyond gorgeous and the weather was even more so, especially after months living in the tundra known as winter in Toronto.  Guys, it was a real difficult winter.  So our escape down south was well anticipated.  Except it didn't turn out to be the vacation I pictured...

Cauliflower has been having quite a moment in the sun.

Have you seen all the clever and creative uses of cauliflower lately?   The popular ones that spring to mind are cauliflower steak, cauliflower pizza crust, cauliflower buffalo 'wings', cauliflower tater tots and even using cauliflower as a smoothie ingredient to provide bulk without the added sugars of bananas and other fruits (can't say I'm sold on that one ... yet).  

So despite it's pale and unexciting appearance, turns out this cruciferous veggie kinda has superpowers!  And cauliflower RICE, for me, is the most super-y-est of them all because of it's ease of preparation (including how much faster it is to cook versus rice), superior nutritional value over rice, it's versatility and above all, how satisfyingly well it stands in for rice.

I am super excited to share this recipe as a follow-up to last week's Everyday Veggie-Loaded Ragu share.  For forever, it was a no-brainer to make a lasagna later the same week I make up a big batch of my go-to ragu.  I literally don't know a single person who doesn't like lasagna, do you?  But when we began limiting dairy and gluten consumption (among other things) at the end of 2016, it seemed our lasagna days were over.  Bye bye.

Or so I thought.

Does the internet really need another 'spaghetti sauce' recipe? For a year and half since I started this blog, the answer to myself was consistently NO. Yet here it is.

The selfish part of me doesn't want to publicly share how ah-mazing beef cheeks are for braising!  Beef cheeks are at once lean and tender.  When slow cooked or pressure cooked, it is extremely flavorful and yields lusciously to your fork.  Or should I say, spoon because that's the utensil to use for this dish.  It's how wonderfully tender it is!  

You might not guess from miso's intense brininess and gochujang's spicy pungency, that they would mellow out to result in a tender braised pork dish that is rich and deeply savoury yet well-balanced. Serve with rice, pasta or other carb-y side of choice to enjoy the saucy goodness.

I'm so happy to kick off the new year with a recipe I'm rather excited about as it uses an amazing and wildly flavorful ingredient that is a relatively recent discovery for me - tamarind.   I didn't grow up with tamarind, but I have made up for that lost time by how much I love it now.  Are you thinking what even is tamarind anyway?