Chicken marylands (aka chicken leg quarters) Chicken maryland is a massively underrated economical cut of chicken. I tell people it’s like roasting up a whole chicken – without dealing with the mess of bones and juices from carving up a whole chicken! A substantial piece of meat with plenty of golden skin, juicier* than drumsticks and thighs, and super flavourful. It’s nearly impossible to mess up since you don’t have to worry about precise roasting time to prevent dry, bland breast....

BONUS: This can be made with any protein – beef, pork, lamb, shrimp/prawns, even tofu! Honey Garlic Chicken Breast This sauce for chicken breast is a variation of my Honey Garlic Salmon which has been popular with readers for many years. If I were ever to do a summary of my top 5 Most Used Sauces, Honey Garlic Sauce would probably be right at the top of the list. I love it because it requires so few ingredients that are pantry staples, and when simmered with a seared protein in a skillet so it becomes all bubbly and syrupy…....

Just look at how thick and creamy this apple butter is! There’s no butter in this of course – but oh my goodness is it buttery! You know how when you leave (read: forget) a stick of butter on the countertop and it becomes all soft and perfectly spreadable? THAT is the consistency of this apple butter. Do you know what apple butter is? And how it’s different from applesauce?...

If you’re unfamiliar with chaat, it’s an Indian snack that’s normally made with fried food (like aloo tikki or samosa). I’m sharing a healthier chaat recipe that calls for black-eyed beans, potatoes, herbs, and spices. You can top this chaat with crispy sev (thin noodles made from besan chickpea flour) and pomegranate arils (diced mango works too!). This chaat is light and refreshing but also filling and comforting. It’s the perfect appetizer for a summertime gathering....

Instant pot vindaloo is a spicy and saucy pork curry full of flavor. It’s a bit tangy thanks to the vinegar in the dish, and it’s also known to be spicy (though you can, of course, adjust to taste). What is Vindaloo? The short answer: vindaloo is known as an Indian dish with Portuguese origins. The dish was brought to India by Portuguese explorers, where the recipe was adapted using local ingredients and spices....

Lamb Korma curry Not all curries are fiery hot and intense flavoured, like Vindaloo and Rogan Josh. Like – everybody’s favourite Butter Chicken. And today’s Lamb Korma! The sauce is gently flavoured with spices, and it’s not spicy at all. It’s got a triple hit of creamy – pureed cashews, coconut cream and regular cream. And it’s a little bit sweet. I describe it as “family friendly curry”, being one that everyone can enjoy!...

Traditional Italian lasagna Lasagna, lasagna. How I love thee! It is possibly one of the most loved foods in the whole wide world, and understandably so. There is just something so sentimental about lasagna, so comforting. It evokes images of of gatherings with family and friends all around the world. It is the sort of food that is like a big warm hug, and so more-ish you want to keep digging in until you burst....

In the past week, I’ve made savory Italian coconut flour muffins, coconut flour birthday cake, and now… lemon berry muffins! And don’t for a second think I’m done with the coconut flour madness. Let’s just say a coconut flour chocolate cake is in your future. Why the coconut flour craze over here? To be totally honest, I have too much coconut flour in my pantry. Plus, the nut-free + dessert sections in my fancy-schmancy recipe index needed some lovin’....

Just leave your question in the comments section of this post and I will answer it promptly! Victoria COVID Lockdown II Over the weekend, Victoria (the second most populous state in Australia) declared a State of Disaster due to a second wave of coronavirus. Sweeping new restrictions, including night time curfews and strict rules on movements restricted to essentials such as medical, food and 1 hour of exercise per day, came into force last night....

Every ingredient in this recipe has a purpose! Potential lactogenic ingredients: Brewers yeast & flaxseed meal & fennel powder. Healthy fats for energy: cashew butter & almond flour & ghee/coconut oil & crushed pistachios. Healing ingredients to help with any postpartum inflammation: turmeric & ginger & pinch of black pepper* (black pepper helps the body absorb the curcumin, the active ingredient in turmeric). Then there’s cardamom for flavor & coconut flour for fiber and texture & coconut sugar for some sweetness!...

These paleo potato pakoras are basically Indian french fries. They’re crispy and delicious – perfect served with chutney or just plain ketchup. Traditionally, pakoras are naturally gluten-free – they are made with besan which is a flour made out of Indian chickpeas (brown chickpeas). My recipe is paleo-friendly and so rather than using a legume flour, these pakoras are made with a combination of almond flour and arrowroot flour. This is a great recipe for those who can’t eat legumes....

I love the texture of pears. They’re very distinct: slightly gritty but in a good way. It’s totally unlike eating any other fruit. When you eat this butter, you’ll feel both the smooth and grainy texture on your tongue. I bought these pears while visiting my brother in NYC. He took me to the farmer’s market and when I saw these beautiful bosc pears, I knew I had to buy them....

*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** When it comes to salads for a Christmas spread, two things spring to mind: Can I make ahead?...

My Rules for How To Make the Perfect Nachos Rule #1: The Nachos Cheese Sauce ensures even coverage of cheesy goodness on every single chip which you simply can’t achieve just by using grated cheese. Unless you use an inordinate amount of it! Remember: A corn chip without cheese on it is just a chip – not nachos! Rule #2: Hot and cold must be separated. Never dump cold guacamole and sour cream on top of hot melted cheese....

The crispy salami bits! Meet the star player in today’s line up – crispy salami. Literally just chopped up salami, fried in a pan until crisp. Think, bacon. With even more flavour! Wait – what do you mean you’ve never fried up salami before??!! OK, truthfully, I hadn’t either until I started down this “I want to make an interesting pasta salad!” warpath. A familiar state I find myself in pursuit of this (delicious!...

This recipe is ideal for serving mushrooms as the centrepiece of a meatless meal, or as a starter for a multi-course dinner! Roasted large mushrooms Everybody loves mushrooms, and this low-effort recipe for serving chunky portobellos makes a great vegetable side to accompany any number of dishes, like sizzling steaks, Sticky Grilled Chicken and Garlic Prawns. With their beefy texture and topped with this flavoursome melted butter, they’re also substantial and interesting enough to star as a main course for vegetarians or omnivores alike....

Make these little melt in your mouth treats and maybe you’ll say the same thing. This Rose and Coconut Fudge tastes as it sounds… like rose-flavored coconut fudge. Drizzle a little chocolate on top and you’ve got chocolate and roses in one tiny bundle. This soft fudge is made with just five ingredients: rose water, coconut butter, beet juice, honey and water (chocolate is optional – but who am I kidding)....

I may never make potato gratin again without plonking a chicken on it while it bakes. The extra flavour it adds is truly incredible. Plus, the chicken skin splatters onto the surface of the potato while it roasts which helps create a golden, crispy surface on the potato gratin. I got this idea from a Gourmet Traveller Australia recipe – one I fleetingly saw on Pinterest which I haven’t been able to find again....

Terrific festive party food! Paella recipe If you’ve always wanted to but been too afraid to try Paella, I can assure you – there is no reason to be scared! If you approach it the right way – and I like to keep my recipes as risk free as possible – you will end up with rice that’s cooked exactly to your taste in a saffron infused, flavour loaded sauce with all your seafood cooked to perfection....

The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven’t discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing. Yes, I’ve given my Chinese stir fry sauce a name, and yes there is logic – albeit bland / crazy – behind it....