Author: Chef M

This fresh twist on chiles rellenos the classic Mexican dish of poblano peppers stuffed with cheese, then batter-dipped and fried features a grilled-vegetable and Mexican cheese filling. The peppers are grilled and served with a kicky chorizo gravy. Oaxaca (wuh-HAH-kuh) cheese is a mild melting cheese similar to Monterey Jack. Look for it at Mexican markets.

This dish features simple ingredients and the fresh flavors of lemon and herbs that are given a boost by the cooking method. The chops are seared in a skillet to create a beautiful crust, then finished in the oven. As the meat roasts, the pan juices mingle with the scallions and help flavor the butter beans, baby spinach, and peas when they are added right before serving.

Luxurious, creamy, not too sweet or stodgy, this is a perfect rice pudding. It’s made on the stovetop, rather than being baked, so no skin forms (like Marmite, some people love the skin while others hate it).

If your favorite sandwich is a meatball sub, you have something in common with someone we all know. The tomato sauce spooned over the top of the meatballs has a slight sweetness to it, thanks to brown sugar. This is definitely a sub you’d take a bullet for, or at least, a pretend one.

Don’t worry if you keep flubbing your acting lines. Callback auditions are stressful, especially when you’re up against your friend’s cute kid. This noodle not tomato soup will be there for you.

This snack is visually great and tastes as good as it looks. A full flavour Hungarian goulash that’s well worth the prep and cooking time.  I often make the night before and leave to chill in the fridge.  This creates a magnificent fusion of all the flavours and is so much tastier than straight out of the oven.

This classic meatloaf recipe is ideal for a pre-prepared or on the spot weekday evening dinner, since it can be made in minutes.  The only things to dice are the optional onion and grated ginger.

Latvian carrot pie or sklandrausis, is a pie whose main ingredient is the ubiquitous carrot and potato.  Made from rye pastry, filled with a mixture of potatoes and carrots.  The dish originates from the Western part of Latvia as long back as the 16th century. This pie is really tasty and is well worth a try as a main meal in one.