Old-Fashioned Rice Pudding
Stovetop, stirred, and finished with egg yolks off the heat. Loose when it comes off, set by the time it reaches the table.
- Total time
- 50 min
- Yield
- Serves 6
Stovetop
Pans, hobs, and one-pot dinners.
Pans, hobs and one pot meals. A good share of these are built on what sticks to the base of the pan after searing, which is the most concentrated flavour in the kitchen and the thing most often washed away.
Where a recipe says to scrape the pan, that instruction is doing real work.
Farmhouse Chicken Noodle Soup
A whole chicken poached into its own stock, then shredded back in. The noodles cook separately and that is not fussiness.
- Total time
- 1 hr 50 min
- Yield
- Serves 8
Creamy Spinach Tortellini Soup
Twenty-five minutes, one pot. The cream goes in off the heat and the tortellini go in last.
- Total time
- 35 min
- Yield
- Serves 6
Creamy Mushroom Sauce
Built in the pan the steak came out of, in the time the steak needs to rest. Ten minutes, five ingredients that matter.
- Total time
- 17 min
- Yield
- Serves 4
Chinese Sweet and Sour Sauce
Clear, glossy and sharp enough to cut through fried food. No ketchup, no food coloring, ready in eight minutes.
- Total time
- 13 min
- Yield
- Makes about 1½ cups (350 ml)
Homemade Barbecue Sauce
A thick Kansas City-style sauce built on tomato, molasses and smoked paprika. Twenty minutes on the stovetop and it keeps a month.
- Total time
- 35 min
- Yield
- Makes about 2½ cups (600 ml)
Homemade Eggnog
A cooked custard base, chilled overnight, thick enough to coat a spoon. Nothing like the carton.
- Total time
- 8 hr 30 min
- Yield
- Makes 5 cups (1.2 liters), serves 8
Orzo Pasta Salad
Dressed twice — once warm, once cold — so the seasoning goes through the pasta instead of sitting on it.
- Total time
- 30 min
- Yield
- Serves 8