Weeknight Kitchen

This comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may well be able to find it online. You could use ground turmeric for this recipe if you can’t find fresh, but bear in mind its flavour is more powerful than that of fresh. The lentils and chicken work very well together, but if you prefer you can make a vegetarian version by omitting the chicken and doubling the quantity of lentils. And, as a change from soup, you could try this dish with rice and a dollop of yogurt on top.

Smoked fish has saved me on more than one, more than two, more than twenty occasions—it’s just that fast and easy to build a meal around. Think of using it anywhere you’d use jarred tuna: in a salad, in a sandwich, in cold pasta, or simply flaked and eaten with crackers.

Traditionally, carnitas are slow cooked for hours in a large copper cazo (pot) filled with manteca de cerdo (pork lard) and stirred occasionally with an oversize (4- to 6-foot) wooden spoon. While the resulting little pieces of crispy fried pork are absolutely irresistible, the reality is: Ain’t no one got time for that. But with the Instant Pot® you can enjoy a healthier and more flavorful version of carnitas in about an hour. Make a feast out of this easy weeknight meal by serving with beans and rice, or serve the carnitas as a simple taco filling and top with chopped onion, cilantro, a squeeze of fresh lime juice, and your favorite salsa.

When it comes to cooking matzo balls, there are two schools of thought. Some people like to simmer them in their own pot of stock or heavily salted water and then add them to the soup bowls for serving. This gives you the clearest soup, without the starch of the matzo balls clouding the broth. Others go the simpler route, cooking the balls directly in the soup pot. This recipe follows the latter, easier path. The broth does get a bit cloudy, but the flavor is not impacted, and I’ll go for ease over looks any day. If you do, however, want a  crystal-clear broth, you can make the soup, remove it from the pressure cooker pot, then cook the matzo balls in plain chicken stock or 2 quarts well-salted water on high pressure for 13 minutes. Use a slotted spoon to remove the matzo balls after cooking, then add them to the soup just before serving

Spelt Spaghetti with Wild Mushrooms & Parmesan Cream
(Spaghetti di Farro con Funghi e Crema di Parmigiano)

Don’t you just love how soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over? I do! This soup won’t blow you away with robust flavours; it’s far more subtle than that and I think that is its overall charm.

This is my take on the traditional Mexican soup, a tomato-based broth that’s made super aromatic by garlic and onions, plus a little heat from jalapeños. It’s hearty enough to fill you up, but it’s not going to bog you down for the rest of the day. This soup is simple enough for a weekday meal, but it’s also a fun dish to entertain with because you can set out a big spread of toppings such as chopped onion and scallions, sliced radishes and jicama, Homemade Tortilla Chips (recipe below) —or store-bought— guacamole or sliced avocado, a variety of grated cheese—you get the idea! It’s especially perfect as a lighter option when having people over to watch a big game on TV. If you are going to be serving this for a crowd, you can leave out the chicken and use veggie broth instead to make this vegetarian-friendly. Then add shredded chicken (or short ribs or pulled pork) to your toppings bonanza for the meat eaters.

I hated cooked carrots growing up and refused to eat them. My mom was a doctor, and though she might not be the best cook, she always made sure I never missed out on any nutrition. She would shred carrots and cook them with my favorite breakfast crepes, so I couldn’t pick them out. I still dislike cooked carrots, so I include additional vegetables with this pancake. They are crispy on the outside and tender inside, with crunches from the fresh veggies, and the carrots to add some sweetness. I won’t pick them out this time for sure. These pancakes are great as breakfast, and they also make the best side dish.