A collection of recipes we love to cook — some inherited, some stumbled into at restaurants, some worked out over long batches at home. Kept here so they don’t get lost.
Beef rendang is an Indonesian-Malay dry curry — beef simmered in coconut milk and a chili-lemongrass-galangal paste until the liquid evaporates and the spices coat each cube in a thick, mahogany lacquer. Done properly on the stove it’s a half-day affair. The Instant Pot doesn’t shortcut the depth of flavour, but it does compress the […]
Scallops are one of those ingredients that seem fussy but are actually wonderfully straightforward with the right technique. The key is a very dry scallop and a very hot pan — from there, a golden crust forms in under two minutes, and a quick garlic basil butter pulled together in the same pan takes them […]
Thathi found this recipe from Once Upon a Chef and made it his own — doubled the crab, swapped in coconut oil, and stripped out anything that distracts from the crab itself. No potato, no bread filler. Just lump crab meat barely held together with a little panko, some egg, and good mayonnaise. The result […]
A punchy Thai marinade — soy, fish sauce, oyster sauce, tamarind, sambal, and fresh aromatics — that transforms ribeye into something extraordinary. Slice it thin and the same steak makes exceptional fresh salad rolls with herbs and hoisin inside.
Thathi’s lamb curry — built on patience and low heat, with clarified butter, fresh herbs, warm spices, and thick coconut milk. A thick, deeply fragrant gravy that clings. There are no shortcuts worth taking.
Bright with lemongrass, lime zest, ginger, and bird's-eye chili — built to work either way, with supermarket ground chicken or with hand-minced thighs.
A flavor bomb — caramelized Japanese eggplant bathed in Szechuan peppercorns, garlic chili paste, ginger, and soy.
From Fogón Asado in Buenos Aires — delicate, custardy, and dangerously easy to make.
A cabbage steak, blackened in a cast-iron pan and bathed in a fiery, bright mayo — inspired by Pigeonhole in Calgary.
Photograph the cookbook pages Aisha loved most and add them here. Each one gets its own page — tagged by cuisine, by contributor, and by collection so they stay findable.
Thathi’s lamb curry — built on patience and low heat, with clarified butter, fresh herbs, warm spices, and thick coconut milk. A thick, deeply fragrant gravy that clings. There are no shortcuts worth taking.
Thathi’s lamb curry — built on patience and low heat, with clarified butter, fresh herbs, warm spices, and thick coconut milk. A thick, deeply fragrant gravy that clings. There are no shortcuts worth taking.