Biryani
Biryani – My Last Indian Cooking Class This dish marked the final class of my Indian cooking course at George Brown. It was designed to combine everything we’d learned—Week 1’s lamb curry with Week 6’s biryani process. Of course, I couldn’t find any good lamb, so I used beef instead. Before this course, my Indian dishes never really worked out. And now I know why: I never learned how to properly layer spices. Indian cooking isn’t just about throwing in a bunch of ingredients—it’s about understanding when and how to add the right spices so that the
Blue Cheese Dip with Crudités
Knife Skills Class – Or How I Paid to Chop Veggies I missed the first class of my culinary course. Again. Apparently, George Brown doesn't believe in email reminders—or maybe once they have your money, they just ghost you like a bad Tinder date. Either way, I showed up a week late to learn that the first class was all about the knives. Specifically: get a good chef’s knife and learn how to slice, dice, and julienne your way through a pile of vegetables. So, what better way to show off some mediocre knife skills than a
Beer Can Chicken
Beer Can Chicken – It Doesn’t Actually Make It Juicier Mid-way into my week off—and instead of camping like I originally planned (thanks to one of my dogs not feeling well)—I’ve been compensating by grossly overusing the BBQ. And what’s more fun than shoving a tall boy up a chicken’s ass? Let’s be clear: the beer doesn’t actually do much. It doesn’t magically flavour the chicken. It doesn’t make it juicier. But it does give you an excuse to say you roasted a whole bird while cracking open a cold one—and sometimes that’s reason enough.
Gochujang BBQ Pork Chops
Gochujang BBQ Pork Chops – Korean Heat Meets Canadian Grill I was supposed to be camping this week, but one of my dogs decided otherwise—off to the vet he goes. So instead of prepping campfire meals and chopping wood, I stayed home and took it as a sign to keep pushing my BBQ creativity. This time, I’m mashing together Korean flavours with a classic Canadian backyard grill session. Gochujang, honey, soy, and vinegar. Is that fusion? Or blasphemy? These Gochujang BBQ Pork Chops bring bold flavour and a sticky finish with minimal effort.
Creamy Macaroni Salad
Creamy Macaroni Salad – Your Go-To BBQ Side Dish Summer means BBQs, potlucks, and spontaneous backyard hangouts. Whether you’re grilling for yourself or showing up to a last-minute cookout, this Creamy Macaroni Salad is the perfect no-fuss side dish. I made this recently to pair with grilled chicken legs after a long day outside, and honestly—it couldn’t have been easier. It’s fresh, creamy, and has just the right amount of bite and crunch. Plus, it holds up great in the fridge, so it’s ideal for making ahead. CUISINE American
Easy Grilled Glazed Chicken Legs
Easy Grilled Glazed Chicken Legs – The Perfect Meal After Pressure Washing the Deck Summer means grilling season—but it also means yard work season. Between mowing the lawn, scrubbing patio furniture, and, in my case, spending three gruelling hours pressure washing the deck, the last thing I wanted to do was cook something complicated. That’s where these Grilled Glazed Chicken Legs come in. This recipe is my go-to when I need something quick, easy, and ridiculously satisfying. After a full afternoon of sweat and soap suds, I didn’t have the energy for a full-on meal prep session. I needed something I
Mint Chutney
Minty sidekick to your Samosa This mint chutney is the ultimate sidekick to crispy, golden samosas — cool, punchy, and just the right amount of heat. It cuts through the richness of the fried dough and creamy potato filling! Click here for the samosa recipe. CUISINE Indian Cooking Process... Making this mint chutney is as easy as it gets — no cooking, just blending. Toss fresh mint, cilantro, green chili, ginger, garlic, yogurt, lemon juice, and a pinch of
Vegetable Samosa
Crispy Samosas & Crazy Schedules: The Indian Cooking Class I Missed I signed up for an Indian cooking class at George Brown thinking, “Let me make some, long-form content and add to my list of recipes and things to try out!” But then life hit me upside the head with work, friends, family… and oh yeah — the fact that I completely forgot I even enrolled in the damn class and missed the first session. So now I’m playing catch-up, stuffing pastry pockets while trying not to lose my mind. Content creation isn't easy when you're just
Crispy-ass Potatoes
Crispy-ass Potatoes Canada grows 4.7 million freakin’ tonnes of these glorious ground nuggets every year. That’s enough to create a mountain of mashed potatoes tall enough to smother Alberta. They’re grown coast to coast — from PEI’s famous red soil to Manitoba’s potato plains, and yes, Ontario throws its hat into the ring with over 37,000 acres of spuds. Basically, if you’ve ever doubted whether we’re a nation built on kindness and carbohydrates — look no further. Potato planting begins in April and continues through June, meaning while they’re still underground doing their thing, we can raid
Roasted Asparagus
Roasted Asparagus In Ontario, asparagus is harvested from May to June, hand-picked fresh daily and delivered to stores in less than 24 hours, unlike the sad, stringy stalks that get trucked in during winter. CUISINE Sides Asparagus Nutrition Besides being slender and photogenic, asparagus is: Packed with vitamins A, C, E, and K A natural diuretic (hello, post-winter bloat detox) Loaded with folate and antioxidants How Not to f*** up Asparagus Let’s get this out of the way: