These are so satisfying to make. You simmer onions whole until they turn tender, carefully scoop out the innards, chop them up, mix them into a cheesy, bread-based stuffing, then pile this into the outer onion shells and bake until they’re deep golden and crusty on top. Yum. This is the kind of dish that comes from the Italian cucina povera tradition…

If you’re looking at this recipe and wondering why we just didn’t use chicken mince, it’s because we don’t like it. Like, we r-e-a-l-l-y don’t like it. That stuff you get from the supermarket? It’s mushy, pallid and has a really sloppy texture and who knows what sad part of the bird it actually comes from. So yeah, we chop our own…

It’s time to give silverbeet some love. It’s such a healthy veg but the flavour can be quite full-on without something else to mellow it and if you just boil it (eww), it’s really not that interesting. Or nice. Well we don’t think it is and are always keen for new takes on it. As major fans of Middle Eastern cooking…

It’s the weather for making stocks, no? TBH we make stocks year ‘round because they’re easy, and you can portion and freeze them so you’ve always got some on hand. Nothing beats the flavour of a home made stock and because they’re made by simmering…

If you’re on the prowl for a weekend cooking project, how about making a pie? From scratch? Including pastry? And not just any old pie but a Canadian Christmas one. Meet tourtière, a trad dish from Quebec, whose name comes from the type of deep dish used to bake it…

This easy bread is a delish way to use up packet-ends and other odds and sods in your fridge. You know, the ones that are teetering on the cusp of their BBD but that you can’t bear to chuck out. And yes, we deliberately used the word ‘easy’ here; if you’ve read our…

Many parts of the States cook versions of chilli, which is spelled with one ‘l’ but our autocorrect can’t cope and we’ve let it have its way. Sometimes, ya can’t fight the machine. Chilli con carne is the classic chilli dish you might know the best. Although many chilli dishes are deep red from tomato, chipotle, kidney beans and whatnot…

Did we mention how it’s World Chocolate Day this month? There’s quite a bit happening in July actually, including Bastille Day, World Snake Day, World Emoji Day, etc. July 1st is International Joke Day, the 2nd is World UFO Day and the 3rd is International Drop A Rock Day. We don’t even know what that is…

It’s World Chocolate Day on the 7th July and we are taking it very seriously this year. What with bad harvests, ageing trees, disease and the economic un-viability of cacao farming leading to declining production and rocketing prices, we are going to scoff our fill of chocolate while we can..

We can’t decide which of this pair of complementary recipes we love the most... we adore tender slices of juicy beef fillet, but those stir-fried, vinegary potato shreds? They get us every single time. And if you’re not familiar with this rustic Chinese approach to potato cooking…

Semolina! And listen; hear us out. We know that kids of a certain era were traumatised by bland, milky semolina ‘pudding’ but it’s lucky that other cultures do way more inspiring things with it than reduce it to pallidness. Like the Turks, for example, who make this. A delicious, classic dessert, irmik halvasi…

Bonus recipe, people! As you can see, we really got into semolina this week. There are tons of version of this Middle Eastern/Turkish/Greek-style cake, some use coarse semolina, some a finer one or even a mixture of the two; others include some wheat flour in the mix…

Here’s a dish that’s not a new idea; sometimes, you don’t need to reinvent wheels. Tried and true flavours simply work, and they work for a reason. PB and J. Pineapple and ham. Chocolate and mint. Lemon and fish. Maple syrup and bacon. They go together. That’s it. No need to overthink it. Beetroot and barley are another timeless combo…

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over. Yum…

Yes, we’re on a medjool date bender. And why not; is there anyone who doesn’t adore these things? They’re so gooey and sweet, it’s hard to believe that something quite so lush is actually good for you, mountains of fructose aside. Oh and the carbs and the calories notwithstanding. Between the dates, the hints of maple syrup…

We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it’s very true here…

Is it a cake? Is it a cheesecake? It’s both! Because, why not? Lemony, rich and creamy on top, and all buttery-cakeyness in the nether regions, this is where you get to have your cake and eat your cheesecake too. Delicious. And it’s pretty straightforward to make as well…

If you’ve been itching to break out the frankfurters, Spam, processed cheese slices and generally All The Good Things, then – yay. Here’s your golden opportunity. Called budae jjigae in Korea, this unlikely dish first surfaced after the Korean War when many foods were scarce and people made do with what they could find…

Looking for a budget-busting mid-week dinner? Then grab a packet of dried chickpeas, raid the neighbour’s lemon tree, buy a can of coconut cream and some curry leaves, then rummage in your pantry for the rest of what’s required here. If you want to add some meatiness to this already hearty soup, you could add chicken…

Yes, we know. Yeast. Y’all are terrified of it. No matter; we will keep rolling out the yeast-y recipes, to the tired tune of “working with yeast is not that hard.” Modern instant dried yeasts are foolproof, unless you throw boiling water over them in which case you’re totally cooked…