Mayo marinade
This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don’t burn, and it adheres to the cut surprisingly well.
Prep5m
Serves2
Bruce loves to cook.
Recipes we actually cook, with ratios, timings, and notes.
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Recently added
The latest recipes to make it into the book.
Pressure cooker Japanese curry
This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.
Prep20m
Cook20m
Serves6
Instant Pot chicken thigh curry
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.
Prep15m
Cook20m
Serves6
Butternut squash curry
A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.
Prep15m
Cook30m
Serves4
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Food memories
Where the cooking started: the kitchens I grew up in, and the meals that changed how I eat. More about me →
Camp cooking
I remember learning to make foil camp packets at a kids camp. The recipe was simple: a handful of cut up veg, a potato cut into cubes, ¼ …
Garbage platesMy dad only knew how to cook a few dishes, but he was proud of each one. He loved making boxed mac and cheese. It was usually the blue …
Slick spaghetti with a hint of oreganoI remember an old cast aluminium pot, handed down from my grandparents. It was pockmarked, with a patina of polymerized oils in the …
The Dutch deliI grew up in a small town of immigrants from various parts of central, eastern, and northern Europe. Our neighbours were mostly second and …