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Jump To Recipe Jump To Video I had planned to share this loaf on Thanksgiving, but life had other plans. Work sent me to Mumbai, and by the time I got back, I was completely down with a cold. So instead of baking with everyone else that week, I spent my days resting, coughing, and thinking about this recipe. Just outta the oven... When I finally felt better, I went straight into the kitchen. Maybe that’s what I love about baking, it’s patient. It waits for you to come back. This recipe comes from Tartine: A Classic Revisited by Elizabeth Prueitt and Chad Robertson. Their version is effortlessly elegant; rich yet balanced, rustic yet refined. I adapted it slightly, using honey sweet potatoes (I think they’re from Taiwan?) instead of the usual orange ones. The meringue gives that rustic look... But honestly, any kind will work, such as Japanese purple, local yellow, or whatever you can find. The flavor of sweet potato always brings this natural sweetness and softness that feels like comfort food in cake form. These are the honey-sweet potatoes that I used... If you’ve never baked with sweet potatoes before, this is a great way to start. It’s a simple loaf, nothing intimidating. The meringue swirl gives it a beautiful contrast, light, golden, and a little messy in the best way. This is one of those recipes that quietly teaches you that good baking doesn’t need perfection. Just a bit of time, a warm oven, and the will to try again after a long week. Ingredients: Inspired by Elizabeth Prueitt and Chad Robertson (Make one 4.5 inch X 8.5 inch loaf) Cake: Sweet Potatoes, About 180g Unbleached All Purpose Flour, 130g Cookie Spice Blend Homemade , 1 TSP Baking Powder, 1 TSP Baking Soda, 1/3 TSP Rapeseed / Sunflower / Canola / Peanut Oil, 130g + More For Greasing Sea Salt, 1 TSP Granulated Sugar, 185g Eggs, 2 Spice Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP Meringue: Egg Whites, 2 Granulated Sugar, 95g Pure Vanilla Paste, 1 TSP Equipment: Oven Double Boiler 4.5" X 8.5" Loaf Pan Steamer Stand / Hand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the oven rack on the second-lowest level — this cake rises high, and the meringue will crack rustically and beautifully on top. Grease a loaf pan lightly with oil and line it with parchment paper. Cook and Mash the Sweet Potatoes You can steam or roast the sweet potatoes — either works. If roasting, leave the skins on and bake until very soft. If steaming, peel them first and cook until fork tender. Mash until smooth and measure out 180g. Make the Cake Batter In one bowl, mix flour, cookie spice, baking powder, and baking soda. In another bowl, beat the mashed sweet potatoes with oil until smooth. Add salt, sugar, and eggs one by one, mixing until creamy. Gradually add the dry mixture in thirds, mixing just until combined. Stir in the rum or vanilla — your batter should look smooth and thick. Pour it into the prepared loaf pan. Make the Meringue Place egg whites in a heatproof bowl over a pot of gently simmering water. Whisk until soft peaks form. Remove from the heat. Add sugar and vanilla, and continue whisking until glossy and stiff. Pour this meringue over the cake batter. Use a chopstick or skewer to swirl it gently — don’t overdo it; the rustic cracks are part of the charm. Bake and Cool Bake at for 80 to 95 minutes, or until a skewer comes out clean. The meringue should be lightly golden and beautifully cracked. Cool the loaf completely before unmolding. Serve at room temperature or chilled — both are wonderful. So moist and dense... That meringue adds another layer of texture... Earthy and dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video I’ll be honest, I love this lemon drizzle cake more than any chocolate cake I’ve ever made. There’s something about its simplicity that just hits differently. The scent of lemon zest rubbing into sugar, the quiet whisking of eggs and cream, the way the syrup soaks in when it’s still warm, it’s pure comfort. Every step feels meditative, from the zesting to the slow baking to that final drizzle of icing. The lemon drizzle cake has deep roots in British home baking, dating back to the early 19th century. It’s one of those recipes that every family seems to have a version of, simple, inexpensive, and meant to last a few days on the counter (though it rarely does). Traditionally, it’s a pound-cake-style loaf soaked with lemon syrup while still hot, creating that signature moist, tangy crumb. Over the years, bakers have added little twists, limoncello, yogurt, or even cream, but the soul of it stays the same: bright, buttery, lemony happiness. If you’ve never made one before, don’t worry, this is as forgiving as cakes get. No creaming butter, no complicated layers. Just whisk, bake, drizzle, chill, and enjoy. The overnight rest makes it even better; it locks in the moisture so every slice is tender and fragrant. Bake this once, and you’ll see why I’d choose this over chocolate any day. Ingredients: (Make one 4.5 inch X 8.5 inch loaf) Cake: Granulated Sugar, 225g Fresh Lemon Zest, 1 Lemon Eggs, 3 Heavy Whipping Cream, 113g Unbleached All Purpose Flour, 180g Baking Powder, 3g Rapeseed / Sunflower / Canola / Peanut Oil, 60g + More For Greasing Sea Salt, Pinch Limoncello, 2 TBSP Syrup: Granulated Sugar, 60g Water, 30g Fresh Lemon Juice, 30g Icing: Icing Sugar, 2 TBSP Fresh Lemon Juice, 1 TBSP Equipment: Oven 4.5" X 8.5" Loaf Pan Stand / Hand Mixer Sauce Pot Directions: Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the rack on the second-lowest level — this cake rises high and domes beautifully. Grease a loaf pan with a bit of oil and line it with parchment paper. Make the Cake Batter In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils — it should smell intensely lemony. Add the eggs and whisk until pale and creamy. Pour in the cream and mix until smooth. Add the flour and baking powder in three additions, whisking gently each time. Stir in the oil, limoncello (or vanilla), and a pinch of salt until the batter looks silky and even. Pour the batter into the prepared pan. Bake Bake for about 85 minutes, or until the top is golden and a skewer inserted in the center comes out clean. Make the Syrup While the cake bakes, combine sugar, water, and lemon juice in a small pot. Heat gently until the sugar dissolves completely, then set aside. Soak the Cake As soon as the cake comes out of the oven, pour the warm syrup evenly over the top. Let it soak for a minute, then unmold carefully. Wrap the warm cake tightly in cling film and refrigerate overnight — this traps all that lemony moisture inside. Glaze and Serve The next day, whisk together icing sugar and lemon juice until smooth. Drizzle it over the cake and brush the top to create a thin, glossy glaze. Slice and serve at room temperature — the texture should be dense, tender, and melt-in-your-mouth soft. So moist and dense... Perfect bite... Recipe Video:

Jump To Recipe Jump To Video I had a big bunch of spinach sitting in my fridge and, honestly, didn’t want it to go to waste. So I turned it into spanakopita, a Greek spinach and feta pie that’s equal parts earthy and creamy, all wrapped in shatter-crisp filo pastry. I baked mine right in a cast-iron skillet because I love that golden crust you get from the edges. It’s one of those dishes that looks fancy but feels cozy, very forgiving, very satisfying. Spanakopita is one of Greece’s oldest and most beloved pies. The name comes from spanaki (spinach) and pita (pie), and its roots go back centuries to farmers who baked greens and cheese into thin handmade dough to feed whole families. Over time, it spread across the Mediterranean, with each region putting its own spin on it, sometimes adding leeks, sometimes herbs, sometimes shaping it into spirals or triangles. But at its heart, it’s always been about taking humble greens and turning them into something comforting. If you’ve never made it before, don’t let the filo scare you. Tear a few sheets? Doesn’t matter. Once baked, the layers turn into this light, crackling shell that hides all that creamy, herby filling inside. It’s the kind of recipe that feels like a reward at the end of a quiet afternoon, and the smell that fills the kitchen while it bakes is pure warmth. Serve it with a bit of yogurt, a squeeze of lemon, or just as is. It’s beautiful either way. Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP + More Spinach, About 600g Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Leeks, Thinly Sliced, 3 Garlic Finely Minced, 5 Cloves Parsley Coarsely Chopped, A Handful Dried Dill, 1 TBSP Eggs, 2 Feta Crumbled, 150g Melted Butter, 80g Phyllo | Filo Pastry, 10 Sheets Dried Oregano, Pinch Equipment: Cast Iron Skillet 10" Lodge Oven Large Skillet / Pan Directions: Cook the Spinach Heat olive oil in a large pan over medium heat. Add the spinach in batches and sauté until it wilts. Transfer to a sieve and let it drain while it cools. Sauté the Aromatics In the same pan, add more olive oil. Sauté the shallots until soft and translucent. Add leeks and garlic, and cook until fragrant. Remove from heat. Mix the Filling Squeeze out as much liquid as possible from the spinach using a kitchen towel — this step prevents soggy pastry. Combine the drained spinach with the leek mixture in a large bowl. Add parsley, dill, eggs, and feta. Season with salt and pepper and mix well. Assemble the Spanakopita Preheat the oven to 180 °C (355 °F) Brush your cast-iron skillet with melted butter and olive oil. Layer a sheet of filo across the pan, letting the edges hang over. Brush with butter mixture. Lay another sheet crosswise and brush again. Repeat until you have about five layers. Spread the spinach mixture evenly over the filo. *If your filo pastry tears easily (like mine did), don’t worry. Lay the torn sheets on your work surface, brush each with butter, and overlap them in a criss-cross pattern. Gently crumple them together and place them over the top as a rustic layer. Tuck in any overhanging bits around the sides — the texture actually bakes up beautifully crisp.* If your filo sheets are still mostly intact, layer them just like the bottom half — brushing each sheet and trimming any large excess before tucking the edges neatly into the filling. Sprinkle with a little salt, pepper, and oregano. Bake Bake until the top is golden brown and crisp. Let it rest for a few minutes before slicing — this helps the layers stay flaky. Layers of yummiliciousness and cwispiness... Recipe Video:

Jump To Recipe Jump To Video This recipe came about the same way many of my dishes do, from leftovers and curiosity. I still had some of my Middle Eastern minced lamb sitting in the fridge, and I thought, why not wrap it into something beautiful? I’ve seen spiral börek videos for years and always wanted to try one in my Lodge cast iron skillet. So I did it. Layer by layer, brushing butter and yogurt, rolling, coiling, it’s the kind of quiet cooking that feels like meditation. Börek has deep roots across the Ottoman Empire, from Turkey to the Balkans, Armenia, and even parts of North Africa. In Turkey, kol böreği literally means “arm börek,” referring to its long rolled shape before it’s coiled into a spiral. Traditionally, the filling can be anything from cheese and spinach to ground beef or lamb. My version leans toward the Middle Eastern side, using minced lamb, pine nuts, and sesame oil for that nutty warmth. If you’ve never made börek before, don’t be intimidated. Phyllo pastry might look fragile, but it forgives easily once you layer and brush it with butter. It’s rustic, not perfect, and that’s what makes it beautiful. When it comes out of the oven golden and crisp, brushed with melted butter and sesame seeds, it feels special without trying too hard. Pair it with garlicky yogurt sauce, and you’ll understand why this dish has lasted for centuries. Ingredients: (Serve 2) Fillings: Egg, 1 Greek Yogurt, 2 TBSP Unsalted Butter Melted, 30g + More For Brushing Pine Nuts, 40g Sesame Oil, 2 TBSP + More For Greasing All-Purpose Middle Eastern Minced Lamb Homemade , 300g Phyllo | Filo Pastry, 12 or More Sheets High Quality Olive Oil, For Greasing Black & White Sesame Seeds, For Garnishing Sauce: Greek Yogurt, 1 Cup Garlic Grated, 1 Clove Sea Salt, Pinch Black Pepper, Pinch Extra Virgin Olive Oil, 2 TBSP Equipment: Cast Iron Skillet Oven Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Make the Yogurt Brushing Mixture Whisk together the egg, yogurt, and melted butter. This will be your glue for the filo layers. Toast the Pine Nuts In your cast iron skillet, toast pine nuts until golden. Stir often — they burn quickly. Remove and set aside. Cook the Lamb Filling In the same skillet, heat sesame oil. Add your minced lamb and cook until lightly browned. Stir in the toasted pine nuts and season to taste. Let the mixture cool slightly. Preheat oven to 180 °C (350°F). Prepare the Filo Pastry Lightly grease the skillet with sesame oil. Lay one sheet of filo on parchment paper (length facing you). Brush it with the yogurt mixture. Stack a second sheet on top, brush again, and repeat until you have four sheets stacked — leave the top one unbrushed. Add the Filling and Roll Spoon some lamb filling along the edge closest to you. Roll it up gently into a long log. Coil it into your skillet, seam side down. Repeat the process until the skillet is filled in a spiral shape. Tuck the ends in snugly so there are no gaps. Bake the Börek Brush the top with melted butter and sprinkle sesame seeds. Bake until golden and crisp, rotating halfway through for even browning. As soon as it comes out, brush with a little more butter. Let it rest for a few minutes before slicing. Make the Yogurt Sauce While it bakes, mix yogurt, garlic, salt, pepper, and olive oil. Taste and adjust — it should be tangy and garlicky. Serve alongside the warm börek. This is insanely yummilicious... 1 serving is not enough... Recipe Video:

Jump To Recipe Jump To Video After returning from my work trip in Mumbai, I just wanted to slow down, to breathe a little. That’s when I remembered this humble dessert I once had in a small restaurant in Paris. Nothing fancy about the place, just honest French cooking. And at the end of the meal, they served Crème aux Œufs. Warm, soft, with just the right sweetness. No bells and whistles, no garnish, just comfort in its purest form. Crème aux Œufs literally means “cream with eggs.” It’s one of France’s oldest desserts, dating back to the 17th century. It was often made in home kitchens before refrigeration was common, a way to use up fresh milk and eggs. Unlike crème brûlée, there’s no hard caramel layer on top; it’s baked gently in a water bath until the texture turns silky and just barely set. The beauty lies in its restraint, simplicity that feels honest. If you’ve never made custard before, don’t worry, this is the perfect one to start with. It only takes a few ingredients and a little patience. The key is to whisk slowly, add the warm milk gradually, and let the oven do the rest. Whether you serve it warm like they did in Paris, or chilled like pudding, this dessert always brings a quiet kind of peace after a long week. Ingredients: (Serve 4) Whole Milk, 500g Pure Vanilla Paste, 1 TSP Egg Yolks, 4 Eggs, 2 Granulated Sugar, 80g Or 100g Sea Salt, Pinch Equipment: Oven Cast Iron Skillet Lodge 10" Sauce Pot Directions: Heat the Milk Preheat your oven to 150 °C (300 °F) In a small pot, warm the milk with vanilla over medium heat until tiny bubbles form at the edges — don’t let it boil. Whisk the Eggs In a bowl, whisk the egg yolks, whole eggs, sugar, and a pinch of salt until smooth and pale. Combine Slowly Gradually ladle the warm milk into the egg mixture, whisking constantly. Do this slowly so the eggs don’t scramble. Continue until all the milk is incorporated and the sugar has dissolved completely. Prepare the Baking Setup Place your cast iron skillet inside a larger baking dish. Pour hot water into the baking dish so it comes halfway up the sides of the skillet — this gentle water bath prevents curdling. Strain and Bake Strain the custard mixture into the skillet to remove any bits of cooked egg. Tap gently to release air bubbles (or use a torch to pop them). Bake until the custard is just set but still jiggly in the center. Broil and Serve Broil briefly until the top is lightly charred — keep a close eye on it so it doesn’t burn. Serve warm for a soft, silky texture, or chill for a firmer set. Perfect for this cozy season... Recipe Video:

Jump To Recipe Jump To Video I still had some of my homemade Middle Eastern minced lamb left from earlier this week, and instead of letting it sit in the fridge, I thought, why not make breakfast out of it? Nothing complicated, just warm, familiar ingredients in a skillet and my Greek-style pita to scoop everything up. Sometimes the best meals really do come from leftovers and instinct. Makhlama is an Iraqi dish that goes back centuries, often considered a cousin to shakshuka, but with lamb as the star. It’s traditionally eaten for breakfast, especially in Baghdad, though people enjoy it any time of day. Onions soften slowly in olive oil, spices bloom gently, lamb browns, tomato melts in, and then eggs are settled right on top to steam just until the whites set. Rustic, homey, no fuss, the kind of cooking that doesn’t ask for perfection. If you’ve never made this before, don’t overthink it. Use what you have, taste as you go, and keep the heat gentle so everything cooks slowly and with care. Serve it with soft pita or bread that can be scooped and folded; that part is almost as important as the eggs. And if you’re tired or just want something that feels grounding, this is one of those dishes that makes the morning a little easier. Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Cumin Powder, Pinch Sumac Pinch Chili Flakes, Pinch Tomato Seed Pulp Removed Finely Diced, 1 All-Purpose Middle Eastern Minced Lamb Homemade , 200g Eggs, 3 or 4 Parsley Coarsely Chopped, For Garnishing Greek Style Pita Homemade , For Serving Equipment: Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " Greek Style Pita " page for the recipe. Cook the Onions Heat olive oil in a skillet over medium heat. Add the sliced onions, season lightly with salt and pepper, and cook until softened and lightly golden. Bloom the Spices Stir in cumin, sumac, and chili flakes. Cook for a few seconds until fragrant — the smell will tell you it’s ready. Add Tomato & Lamb Add the diced tomato and cook briefly to soften. Add the minced lamb and cook, breaking it up with your spatula, until lightly browned and coated in the spices. Add the Eggs Lower the heat. Use the back of your spoon to make 3–4 little wells in the lamb. Crack one egg into each well. Cover the skillet and let the eggs steam just until the whites set — keep the yolks runny if you like. Finish & Serve Sprinkle with parsley. Serve hot with warm Greek-style pita for dipping and scooping. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video You’re probably familiar with the puffed pita that forms a pocket; that’s the Middle Eastern version. Greek-style pita, on the other hand, stays flat and soft. It’s the kind they use for gyros and souvlaki: warm, flexible, and perfect for wrapping without tearing. That’s what I wanted here, something tender, slightly chewy, and great for scooping into dips or holding fillings. The origins of pita stretch far back across the Mediterranean and the Middle East, but the Greek style became popular specifically as street food, a flatbread that could cradle grilled meat, onions, and sauces while still being warm and soft enough to fold with one hand. Instead of relying on oven heat to puff, it’s cooked on a skillet and pressed so it stays flat. It’s one of those foods shaped as much by practicality as by taste. This recipe is also just one of those things you make once and then wonder why you ever bought store-bought pita. It’s simple, it’s cheap, and the process itself is surprisingly calming. And honestly? Eating something warm that you made with your hands just hits differently. If you’ve never made flatbread before, this is a gentle place to start. Ingredients: (Make 6) Whole Milk, 160g Water, 80g Active Instant Dry Yeast, 6g Granulated Sugar, 4g Unbleached All Purpose Flour, 320g Sea Salt, 6g Za'atar, 1 TSP (Optional) High Quality Olive Oil, 14g + More For Greasing Equipment: Cast Iron Skillet / Pan Directions: Make the Dough Stir together the milk, water, yeast, and sugar until everything dissolves. In a large bowl, mix the flour, salt, and (optional) za’atar. Pour the yeast mixture and olive oil into the flour. Stir until it forms a rough dough. Knead Knead the dough right in the bowl until it becomes smooth, soft, and slightly tacky — about 8 to 10 minutes. Adjust with small amounts of flour or water if needed. First Rise Shape the dough into a ball and lightly coat it with olive oil. Cover and let it rise until doubled in size — about 2 hours. Shape Divide the dough into 6 pieces. Shape each piece into a tight ball. Cover and let them rest for 15 minutes (this relaxes the gluten so they roll easily). Roll each dough ball into a round disc about the size of your hand (around 8 inches). Cook Heat a cast iron skillet or griddle over medium-high heat. Lightly grease with a thin layer of olive oil. Cook one pita at a time. You’ll see bubbles form — that’s good. When the bottom has small golden spots, flip and cook the other side. As soon as it comes off the heat, keep it wrapped in a clean towel so it stays soft. Serve Serve warm with gyros, souvlaki, hummus, makhlama, or use it as a sandwich wrap. So good you can eat it on its own... Recipe Video:

Jump To Recipe Jump To Video This recipe came from one of my long-time Instagram friends, @certainlychictoronto . She shared it on her stories the other day, and something about how honest and simple it was made me want to try it too. Just outta the oven... She originally attempted this in her ThermoMix, but the texture didn’t come out how she envisioned, so she adapted and oven-baked the wings instead. I loved that. Cooking is really just adapting, tasting, adjusting, and making it our own. Soy-glazed wings like these are rooted in Cantonese-style home cooking, the kind where you simmer aromatics, soy, honey, and rice wine until the sauce clings and shines. It’s the same flavor profile behind Hong Kong claypot dishes, night-market grilled skewers, and those glossy char siu glazes. Sweet, savory, aromatic, a little sticky, the kind of flavor that feels familiar even when you don’t know why. I don’t have a ThermoMix, so yes, I did this “my way” (cue Sinatra). But that’s the best part: this recipe is forgiving. You don’t need fancy gadgets, just a pot, a skillet, and an oven. If you’re tired, if your day has been long, if you just want something warm and good, make these wings! They’re easy, comforting, and satisfying in that quiet way that really matters. Ingredients: Inspired by @certainlychictoronto (Serve 2) Bay Leaf, 1 Sea Salt, 7g Chicken Wings: Flats / Drumlets, 700g Light Soy Sauce, 20g Dark Soy Sauce, 10g Oyster Sauce, 10g Rock Sugar, 10g Pure Honey, 20g Chinese Rice Wine / ShaoXing / HuaTiao, 20g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Slurry, 1 TSP Cornstarch + 1 TSP Water Scallions Coarsely Sliced, For Garnishing Equipment: Oven Cast Iron Skillet / Pan Directions: Poach the Wings Bring a pot of water to a gentle simmer. Add a bay leaf (and vegetable scraps if you save them — totally optional) to a pot of water. Season the water with salt and stir to combine well. Bring it up to a gentle simmer. Once the water starts simmering, fish out the bay leaf and vegetable scraps. Add the chicken wings and poach until they float to the surface, about 15 mins. Remove the wings and cool them quickly in iced water (this keeps the skin from tearing and keeps the wings juicy). Preheat and Prepare the Sauce Preheat your oven to high heat (very hot — we want char), 230°C (450°F). In a skillet, add the light soy, dark soy, oyster sauce, sugar, honey, Chinese wine, salt, pepper, mushroom powder, onion, and garlic. Heat gently and stir until everything melts into a glossy sauce. Turn off the heat. Coat and Bake Add the wings into the skillet and toss so each piece is coated in sauce. Transfer the coated wings to a lined baking tray. Bake until lightly charred and shiny on the outside, about 20 to 25 minutes. No need to flip during baking. Thicken the Sauce While the wings bake, bring the leftover sauce in the skillet back to a simmer. Stir in your cornstarch slurry to thicken it. Once the wings are done, toss them back into the sauce so every piece is glossy and sticky. Serve Transfer to a plate and garnish with scallions. Serve immediately while warm and sticky. Look at that glossy shine... Finger-lickin'-good... Recipe Video:

Jump To Recipe Jump To Video I came across this dish while watching Luke Nichols on Outdoor Boys, one of those peaceful campfire moments where he throws a pot over the fire and somehow makes magic with the simplest ingredients. What really got me hooked was that mysterious jar of seasonings he mentioned: vinegar, chili powder, mustard, dill, oregano, salt, pepper, and “a whole bunch of other things.” The man never revealed the full list, so we had to guess and build our own version. That’s the beauty of rustic cooking; it’s about intuition, not precision. Pork jowl stews actually have deep roots in old-world cooking. In Europe and the American South, pork jowl (or cheek) was prized for its richness, a cut that once symbolized thrift and comfort during lean times. Italian guanciale stews, French ragoûts, and even Eastern European soups all share the same spirit: take a humble cut, slow-cook it with whatever’s on hand, and let time work its magic. Every family or region had their own “whole bunch of other things”, a secret mix of herbs and spices passed down through generations. So, this is my take, inspired by Luke’s outdoor style and grounded in that same improvisational spirit. I gave it depth with smoked bacon, umami from mushroom powder, and a seasoning blend built from what we think might’ve been in that jar. It’s smoky, tangy, and comforting, perfect for cold nights, rainy days, or whenever you need a bowl of something that tastes like patience and good company. Ingredients: (Serve 8) Pork Jowl: Pork Jowl, 600g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bay Leaves, 2 Dried Oregano, 1/2 TBSP Dried Dill, 1/2 TBSP Cumin, 1 TBSP Stew: Bell Pepper Wedged, 1 Bacon Preferably Smoked, 200g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Obliqued, 2 Potatoes Wedged, 2 Leeks Finely Sliced, 2 Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Chili Powder, 2 TBSP Adjust To Preference Smoked Paprika, 1 TBSP Mustard Powder, 1 TBSP Or Dijon Mustard Vinegar, 2 TBSP Adjust To Preference Onion Powder, Pinch Garlic Powder, Pinch Parsley Coarsely Chopped, A Handful Equipment: Food Processor Slow Cooker / Pressure Cooker Heavy Pot Directions: Prep and Sear the Pork Jowl Season pork jowl with salt, pepper, and mushroom powder. Lightly grease a heavy-bottomed pot with oil and heat it over medium-high heat. Sear the pork jowl until it is crispy brown on both sides. Transfer to a slow cooker or pressure cooker. Add bay leaves, oregano, dill, cumin, and just enough water to submerge. Cook on high for 4 hrs (slow cooker) or 30 mins (pressure cooker), until tender but not falling apart. Make the Stock Remove pork jowl; drain and reserve the stock. Discard residue. Coarsely dice the pork jowl and set aside. (Optional) Enhance the stock with vegetable scraps: simmer 5 mins, steep 5 mins, strain. Roast the Bell Pepper Broil the red bell pepper until charred. Transfer to a bowl, cover, and let it steam. Peel off the charred skin, coarsely slice, and set aside. Build the Stew Base In the same heavy pot, render bacon in leftover jowl fat over medium heat until just cooked through (not crispy). Remove bacon, cool slightly, then coarsely slice. Add onions; season with salt and pepper, and sauté until lightly caramelized. Add carrots and potatoes, toss to combine, cover, and cook until just fork-tender (watch for burning). Add leeks and garlic, sauté until aromatic Stir in tomato puree and cook until caramelized. Add chili powder, smoked paprika, and mustard; sauté until aromatic. Combine and Simmer Deglaze with a few ladles of stock. Add bacon, pork jowl, roasted bell pepper, and remaining stock. Bring to a simmer and cook until the desired consistency. Adjust seasoning with salt, pepper, vinegar, onion powder, and garlic powder. Serve Garnish generously with chopped parsley. Serve hot with rustic bread or rice. Nourishing... Recipe Video:

Jump To Recipe Jump To Video There’s something oddly satisfying about recreating viral recipes, especially ones that come with a redemption arc. The first time I attempted these tortilla kebab skewers, I’ll be honest, it was a disaster. I used homemade tortillas (because, you know, overachiever mode), and the whole thing collapsed; burnt meat, soggy layers, and skewers that wouldn’t stay straight. Stack the layers... Slice into strips... Turn 90 degrees and skewer the layers... Slice into strips again... But when I posted it online, some kind souls encouraged me to try again, and one even suggested baking the skewers wrapped in foil before searing. That tip? A game changer. While this isn't a traditional recipe in any cultural sense, it borrows inspiration from Middle Eastern kofta, Turkish kebabs, and modern food-hack creativity. Think of it as a layered meat kebab lasagna on a stick; crispy on the outside, juicy within, and drizzled with garlicky yogurt sauce. Shallow fry the scraps for some amazing tortilla chips... Just be sure to use store-bought tortillas. I can’t stress this enough, their thin, uniform texture is key to holding everything together. Homemade tortillas tend to be too soft or thick, which causes the whole stack to fail during cooking. Just outta the oven... So if you’re thinking of giving this a go (and you should!), know that it’s one of those recipes that turns a few humble ingredients into something super fun and satisfying. Don’t be afraid to make a mess. Use foil. Trust the process. And if yours turns out a little janky like my first try, well, welcome to the club. Ingredients: (Serve 4) Store-Bought Tortilla, 6 or More All-Purpose Middle Eastern Minced Lamb Homemade , 1/2 Recipe Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yogurt, 1/2 Cup Garlic, 1 Clove Fresh Lemon Juice, A Touch Extra Virgin Olive Oil, 1 TBSP Parsley Finely Chopped, For Garnishing Equipment: Oven Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Prepare the Skewers Use store-bought tortillas only (homemade ones tend to break or burn). Stack the tortillas and cut them into squares. Spread a thin layer of minced lamb on each tortilla square, leaving the top one plain. Stack the layers into one tall sandwich. Slice into 4 long strips, then rotate each strip 90 degrees and thread onto soaked wooden skewers. Bake First Preheat the oven to 180°C (356 Fahrenheit). Wrap the skewers loosely with foil. Bake for 30–35 minutes until cooked and juicy. Sear After Heat oil in a cast iron skillet. Unwrap the skewers and sear until golden and crispy on all sides. Make the Sauce Mix yogurt, grated garlic, olive oil, and a touch of lemon juice in a small bowl. To Serve Drizzle sauce generously over hot skewers. Garnish with chopped parsley and serve immediately. Sear until crispy brown... Drizzle in the yogurt sauce and garnish with some parsley... My daughter said it is like lasagna on a stick! Recipe Video: