# Kitchen Canon

> Recipes everyone should know


## Posts

- [Chimichurri Steak Salad](https://thekitchencanon.com/recipes/chimichurri-steak-salad/): A dinner salad rather than a side: seared steak sliced across the grain over romaine, charred corn, roast potatoes and avocado, with hand-chopped chimichurri spooned over the top.
- [Banana Bread](https://thekitchencanon.com/recipes/banana-bread/): Three bananas, one bowl and a batter you barely mix. The ripeness of the fruit does most of the work — here is how to tell when it is ready, and what to do when it is not.
- [Meatloaf With Red Wine and Beef Jus](https://thekitchencanon.com/recipes/meatloaf-red-wine-jus/): Worked firmly rather than gently so it slices clean, cooked in a water bath so it never dries out, and finished under the broiler to darken the glaze the water bath will not.
- [Mushroom Risotto With Porcini, Cremini and Shiitake](https://thekitchencanon.com/recipes/mushroom-risotto/): Three mushrooms doing three different jobs, the porcini soaking water strained into the stock rather than poured away, and a finish beaten off the heat with cold butter until it is loose enough to move in the bowl.
- [Pepperoni Pizza With Hot Honey](https://thekitchencanon.com/recipes/pepperoni-hot-honey-pizza/): One 30cm pizza on a screaming-hot steel — natural-casing pepperoni that curls into crisp little cups, a raw tomato sauce, and the hot honey going on after the bake rather than before.
- [72-Hour Cold-Ferment Pizza Dough](https://thekitchencanon.com/recipes/pizza-dough/): A deliberately dry dough that spends three days in the refrigerator and comes out stretching without a fight. Built for a thin, crisp base and a domestic oven with a steel in it.
- [Whole Baked Branzino With Potatoes and Mediterranean Vegetables](https://thekitchencanon.com/recipes/baked-branzino/): Two whole fish roasted on top of potatoes that have had a head start, with the wine and lemon poured around the vegetables rather than over the skin — a complete one-pan dinner that needs nothing else on the table.
- [Shrimp Ceviche With Lime, Cucumber and Avocado](https://thekitchencanon.com/recipes/shrimp-ceviche/): The shrimp is poached for a minute or two rather than cured raw — the same texture, none of the risk — then dressed with lime, orange and fresh serrano and left for twenty minutes, not hours.
- [Charred Corn Salsa](https://thekitchencanon.com/recipes/charred-corn-salsa/): Roasted through in a hot oven, then blackened in a dry skillet — and a quarter of it charred a second time and folded back through. Sweet, smoky and deliberately a little bitter.
- [Sunday Roast Beef — Bone-In Standing Rib Roast](https://thekitchencanon.com/recipes/sunday-roast-beef/): A bone-in rib roast, dry-brined overnight, seared hard, roasted to a probe reading rather than a clock, and rested properly. The gravy is the pan, a glass of red wine and cold butter.
- [The Crispy Pork Belly Dinner](https://thekitchencanon.com/recipes/crispy-pork-belly-dinner/): Pork belly with real crackling, coconut rice, charred greens, a crunchy slaw and a sharp cucumber pickle — sized for two, on a countdown built around the one thing that cannot be hurried.
- [The Sunday Roast Beef Dinner](https://thekitchencanon.com/recipes/sunday-roast-beef-dinner/): A bone-in rib roast, roast potatoes, Yorkshire puddings, honey-butter roots, garlic greens and a red wine pan gravy — with one oven, and a countdown built around the beef's long rest.
- [The Summer Cookout](https://thekitchencanon.com/recipes/summer-cookout/): Lamb chops and yogurt-marinated chicken skewers off one grill, with a bean salad, charred broccolini and a jar of pickled onions that were all finished before the fire was lit.
- [Pasta Night](https://thekitchencanon.com/recipes/pasta-night/): Meatballs and marinara made the day before, garlic bread that steams in foil and then crisps, a green salad dressed at the last second, and brownies that were cold before anyone arrived.
- [The Luxury Date Night](https://thekitchencanon.com/recipes/the-luxury-date-night/): Three courses for two, built so that the only thing cooked on the night is the duck — nine minutes of actual cooking between sitting down and dessert.
- [The Mediterranean Table](https://thekitchencanon.com/recipes/the-mediterranean-table/): Thirteen dishes for eight people — grilled lamb and chicken, falafel fried to order, hummus and tzatziki, warm pita, tabbouleh, a Greek village salad, a bean salad, confit tomatoes, crisp chickpeas, charred greens and a jar of pickled onions.
- [The Cocktail List](https://thekitchencanon.com/recipes/the-cocktail-list/): Nine drinks worth knowing by heart — three before dinner, two alongside it, three after, and one for eleven o'clock on a Saturday morning.
- [The Weekend Brunch](https://thekitchencanon.com/recipes/weekend-brunch/): Shakshuka, a stack of buttermilk pancakes, hot flatbreads, honey and sea salt butter and a bowl of crispy chickpeas — savory and sweet on the same table, and almost all of it made before anyone arrives.
- [The Homemade Butter Collection](https://thekitchencanon.com/recipes/homemade-butter-collection/): Five recipes: sweet cream butter in twenty minutes, cultured butter overnight, and three flavored butters built on top of it. Plus the buttermilk you get free.
- [The Sunday Roast Chicken Dinner](https://thekitchencanon.com/recipes/sunday-roast-chicken-dinner/): Roast chicken, crisp potatoes, honey-butter roots, braised red cabbage, garlic greens and a proper pan gravy — with one oven, and a schedule that actually accounts for that.
- [Goulash and Gnocchi](https://thekitchencanon.com/recipes/goulash-and-gnocchi/): Slow-braised paprika beef over crisp pan-fried gnocchi, with a sharp cucumber salad alongside. Made across two days, so the night itself is easy.
- [The Filet Mignon Dinner](https://thekitchencanon.com/recipes/filet-mignon-dinner-for-two/): Steak, pommes purée, wild mushrooms, charred broccolini and a red wine jus — with the timings worked out so everything lands hot at once.
- [Sausage Rolls With Mushroom Duxelles and Fennel](https://thekitchencanon.com/recipes/sausage-rolls/): Coarse-ground pork shoulder, dry-cured overnight so the filling has snap rather than crumble, bound with a cream panade and mushroom duxelles, wrapped in all-butter puff and baked from frozen onto a preheated steel.
- [Apple Crumble With Cinnamon and Ginger](https://thekitchencanon.com/recipes/apple-crumble/): Two kinds of apple, so one collapses into sauce and the other holds its shape, under the same oat and almond topping as the rhubarb one. Much less sugar than a crumble usually gets, and lemon put back in.
- [Crispy Chicken Milanese With Spaghetti Pomodoro](https://thekitchencanon.com/recipes/chicken-milanese-pomodoro/): A chicken breast pounded thin and fried in a Parmesan panko crust, with spaghetti finished in a garlic and tomato sauce. Sized for two, and the sauce never touches the chicken.
- [Greek Village Salad With Tomato, Cucumber and Feta](https://thekitchencanon.com/recipes/greek-salad/): The real thing — horiatiki. No lettuce, no bottled dressing, and the feta arriving in cool slabs on top rather than crumbled through. The tomatoes make the dressing themselves.
- [Quick Pickled Cucumber With Ginger and Chile](https://thekitchencanon.com/recipes/quick-pickled-cucumber/): Cucumber salted and drained first so the brine stays sharp rather than turning to cucumber water, then half an hour in rice vinegar with ginger matchsticks and red chile.
- [Coconut Jasmine Rice](https://thekitchencanon.com/recipes/coconut-rice/): Jasmine rice rinsed until the water runs almost clear, steamed in coconut milk over the lowest heat the stove will give, then left alone under the lid for ten minutes more.
- [Crispy Pork Belly With Five-Spice](https://thekitchencanon.com/recipes/crispy-pork-belly/): A piece sized for two, dried uncovered overnight, roasted hot, then low, then hot again. The times are shorter than a full slab needs, and the reason matters more than the number.
- [Garlic Bread, Made Properly](https://thekitchencanon.com/recipes/garlic-bread/): Soft garlic butter with parsley, pushed into a split loaf and baked in foil until the middle steams and the edges crisp.
- [A Green Salad and a Vinaigrette Worth Making](https://thekitchencanon.com/recipes/vinaigrette-salad/): Three parts oil, one part vinegar, mustard to hold it together. Learn the ratio and you never buy dressing again.
- [Garlic Buttered Greens](https://thekitchencanon.com/recipes/buttered-greens/): Any green vegetable, blanched hard and fast, then tossed in foaming garlic butter. Five minutes, and it fixes every plate.
- [Roast Potatoes With a Proper Crust](https://thekitchencanon.com/recipes/roast-potatoes/): Parboiled until the edges collapse, shaken hard, then roasted in smoking-hot fat. Shattering outside, fluffy in.
- [Victoria Sponge](https://thekitchencanon.com/recipes/victoria-sponge/): Two layers of buttery yellow cake with jam and whipped cream between them — Britain's plainest and best-loved cake. Equal weights, room-temperature everything, and a light hand.
- [Mashed Potato Worth the Name](https://thekitchencanon.com/recipes/mashed-potato/): Starchy potatoes, dried out over the heat, riced not mashed, and more butter than you are comfortable with. Smooth, never gluey.
- [Steak and a Pan Sauce](https://thekitchencanon.com/recipes/steak-pan-sauce/): A hot pan, a dry steak, a rest, and thirty seconds of sauce made from what's stuck to the bottom. This is the technique that turns a steak into a dinner.
- [Fudgy Brownies](https://thekitchencanon.com/recipes/fudgy-brownies/): Dense, glossy-topped, properly chocolatey. Underbaked on purpose, and no cocoa powder pretending to be chocolate.
- [The Everyday White Loaf](https://thekitchencanon.com/recipes/everyday-white-loaf/): Four ingredients, one long slow rise in the fridge, and a proper open crumb. Ten minutes of actual work spread across a day.
- [Buttermilk Pancakes](https://thekitchencanon.com/recipes/buttermilk-pancakes/): Thick, tender, properly risen. The batter should be lumpy and you should leave it alone — both of those are the recipe, not a mistake.
- [Scrambled Eggs, Properly](https://thekitchencanon.com/recipes/scrambled-eggs/): Low heat, constant movement, and off the heat before you think they are done. Five minutes of attention for the best breakfast there is.
- [Roast Tomato Soup](https://thekitchencanon.com/recipes/roast-tomato-soup/): Roasting rather than boiling is the entire difference. Even average winter tomatoes turn sweet and concentrated in a hot oven — and the pan goes straight into the blender.
- [The Weeknight Chicken Curry](https://thekitchencanon.com/recipes/weeknight-chicken-curry/): One pan, one hour, entirely from the pantry. The trick is frying the spices properly and giving the onions longer than feels necessary.
- [Carbonara, Without the Panic](https://thekitchencanon.com/recipes/carbonara/): Four ingredients, no cream, no scrambled eggs. The whole recipe is one technique: taking the pan off the heat before the eggs go anywhere near it.
- [Proper Ragù Bolognese](https://thekitchencanon.com/recipes/ragu-bolognese/): Milk first, wine second, tomato last, and three hours of barely-there heat. Not a tomato sauce with ground beef in it — a slow, savory, deeply meaty ragù that coats the pasta instead of sitting on it.
- [The Roast Chicken Everyone Should Know](https://thekitchencanon.com/recipes/roast-chicken/): Dry-brined overnight, roasted hot, rested properly. Crisp skin, juicy breast, and a pan of schmaltzy potatoes underneath. This is the one recipe that earns you a reputation.
- [Crispy Pan-Fried Gnocchi](https://thekitchencanon.com/recipes/crispy-pan-fried-gnocchi/): Boiled for two minutes, dried, then fried in butter and oil until golden. Crisp outside, soft inside, and ready in about ten minutes.
- [Homemade Potato Gnocchi](https://thekitchencanon.com/recipes/homemade-potato-gnocchi/): Baked potatoes rather than boiled, riced while hot, and as little flour as you can get away with. Pillowy rather than heavy, and genuinely easy once you have made them once.
- [Beef Goulash With Paprika and Sour Cream](https://thekitchencanon.com/recipes/beef-goulash/): Slow-braised chuck, four onions cooked to sweetness, and a great deal of good Hungarian paprika. Not the American macaroni dish — the Central European stew, thick enough to spoon over gnocchi.
- [Red Wine and Shallot Jus](https://thekitchencanon.com/recipes/red-wine-shallot-jus/): A bottle's worth of flavor reduced to a few glossy spoonfuls, finished with cold butter. The sauce that makes a steak into a dinner.
- [Roasted Wild Mushrooms and Shallots](https://thekitchencanon.com/recipes/roasted-wild-mushrooms/): Roasted hot and uncrowded until the edges go crisp, then finished in butter with garlic, sherry and a drop of Worcestershire. Deeply browned, never watery.
- [Truffle and Parmesan Pommes Purée](https://thekitchencanon.com/recipes/truffle-parmesan-pommes-puree/): Riced, not mashed, and enriched with warm butter and cream until it is closer to velvet than to potato. The restaurant side dish, at home.
- [Filet Mignon With Butter, Garlic and Thyme](https://thekitchencanon.com/recipes/filet-mignon/): Dry-brined overnight, seared hard, basted in foaming butter and finished in the oven. The steak you cook when the evening matters.
- [Guacamole](https://thekitchencanon.com/recipes/guacamole/): Salt the onion, chile and lime together first, then fold in the avocado. Five ingredients, one order of operations, and no mush.
- [Lime and Cilantro Rice](https://thekitchencanon.com/recipes/lime-cilantro-rice/): Rinsed, steamed and left alone, then forked through with lime zest, juice and a great deal of cilantro. The rice that makes a bowl a meal.
- [Quick Pickled Red Onions](https://thekitchencanon.com/recipes/quick-pickled-red-onions/): Ten minutes of work, thirty minutes of waiting, and a jar of bright pink onions that improve almost everything for the next two weeks.
- [Chicken Street Corn Salad](https://thekitchencanon.com/recipes/chicken-street-corn-salad/): Everything good about Mexican street corn, turned into a bowl you can eat as a meal. Charred corn, spiced chicken, salty cheese and a cool lime dressing.
- [Charred Broccolini With Lemon and Garlic](https://thekitchencanon.com/recipes/charred-broccolini/): Blanched for ninety seconds, then charred hard in a screaming pan. Blackened tips, tender stems and plenty of lemon.
- [Confit Cherry Tomatoes](https://thekitchencanon.com/recipes/confit-cherry-tomatoes/): Ninety unattended minutes in barely-warm olive oil turns ordinary tomatoes jammy and intense — and leaves you a jar of tomato oil as a by-product.
- [Tuscan Chicken With Farro, Asparagus and Balsamic](https://thekitchencanon.com/recipes/tuscan-chicken-farro/): Grilled chicken over nutty farro with asparagus, artichokes and capers, pulled together by a sharp balsamic vinaigrette. A whole dinner on one plate, and most of it can be made ahead.
- [Yorkshire Puddings That Actually Rise](https://thekitchencanon.com/recipes/yorkshire-puddings/): Not a dessert — the savory British popover that goes with roast beef. Rested batter, smoking fat, and an oven door you do not open.
- [Cucumber Raita](https://thekitchencanon.com/recipes/cucumber-raita/): Salted, squeezed cucumber folded through cold yogurt with toasted cumin. Five minutes, and it cools everything down.
- [Soft Homemade Flatbreads](https://thekitchencanon.com/recipes/quick-flatbreads/): Flour, yogurt, olive oil and baking powder. No yeast — but half an hour of rest, which is what lets them roll thin and come off the pan soft enough to fold.
- [Pilau Rice](https://thekitchencanon.com/recipes/pilau-rice/): Rinsed, toasted in whole spices, then steamed and left alone. Separate grains, faintly perfumed, never gluey.
- [Spicy Margarita](https://thekitchencanon.com/recipes/spicy-margarita/): Blanco tequila, fresh lime, a little agave and jalapeño muddled just enough — with a Tajín rim rather than plain salt.
- [Bloody Mary](https://thekitchencanon.com/recipes/bloody-mary/): Rolled rather than shaken, seasoned properly, and built on a mix that is already doing half the work.
- [Espresso Martini](https://thekitchencanon.com/recipes/espresso-martini/): Vodka, coffee liqueur and a shot of espresso pulled thirty seconds ago, shaken hard enough to build a proper foam.
- [Italian Sausage Pasta With Fennel and Cream](https://thekitchencanon.com/recipes/italian-sausage-pasta/): Sausage browned hard, anchovy melted into the base, tomato and a little cream — then tossed with the pasta and its water until the sauce turns glossy and clings.
- [Chicken Bone Broth](https://thekitchencanon.com/recipes/chicken-bone-broth/): Roasted bones, a few vegetables and six unhurried hours at a temperature that never quite reaches a boil — the broth that sets to jelly in the refrigerator.
- [Ginger and Garlic Soup With Shredded Chicken](https://thekitchencanon.com/recipes/ginger-garlic-chicken-soup/): Two whole heads of garlic roasted until sweet, a thumb of ginger, browned chicken thighs simmered until they fall apart, and egg stirred through in ribbons at the end.
- [Crispy Spiced Chickpeas](https://thekitchencanon.com/recipes/crispy-spiced-chickpeas/): Canned chickpeas dried hard, fried in olive oil until they rattle, and tossed in cumin and paprika off the heat — twelve minutes for the best texture you can add to almost anything.
- [Ultimate Shakshuka](https://thekitchencanon.com/recipes/shakshuka/): Eggs poached in a deep, spiced tomato and roasted pepper sauce built the way a good brunch restaurant builds it — charred peppers, bloomed spices, and a sauce that has had time to reduce before an egg goes anywhere near it.
- [Proper Vanilla Custard](https://thekitchencanon.com/recipes/proper-vanilla-custard/): Real crème anglaise — yolks, cream, milk and a vanilla bean, cooked to the point it coats a spoon and not one degree further.
- [Rhubarb Crumble With Orange and Vanilla](https://thekitchencanon.com/recipes/rhubarb-crumble/): Rhubarb roasted first with orange and vanilla so it goes jammy rather than watery, under a deliberately chunky topping of oats, almonds and turbinado sugar.
- [Fresh Truffle Butter](https://thekitchencanon.com/recipes/truffle-butter/): Fresh black truffle grated straight into cultured butter and left overnight to infuse. The most extravagant thing in this collection, and the simplest.
- [Roasted Garlic, Parmesan and Black Pepper Butter](https://thekitchencanon.com/recipes/roasted-garlic-parmesan-butter/): A whole head of garlic roasted to a sweet paste, folded into butter with Parmesan, cracked pepper and lemon. Melts over steak, corn, potatoes and bread.
- [Honey and Sea Salt Butter](https://thekitchencanon.com/recipes/honey-sea-salt-butter/): Cultured butter, good wildflower honey, a whisper of lemon zest and two kinds of salt. It should taste like butter first and honey second.
- [Cultured Butter](https://thekitchencanon.com/recipes/cultured-butter/): Cream soured gently overnight with live buttermilk, then churned. Deeper, tangier and unmistakably better than sweet cream butter — and the base for every flavored butter worth making.
- [Homemade Butter in Twenty Minutes](https://thekitchencanon.com/recipes/homemade-butter/): One carton of heavy cream, a stand mixer and a bowl of ice water. Better than almost anything you can buy, and you get a jar of fresh buttermilk out of it.
- [Pan Gravy From the Roasting Pan](https://thekitchencanon.com/recipes/pan-gravy/): Made in the pan the chicken came out of, with its fat, its browned bits and its resting juices. Ten minutes, and no granules anywhere.
- [Honey Butter Roasted Root Vegetables](https://thekitchencanon.com/recipes/honey-butter-roasted-roots/): Carrots, parsnips and rutabaga roasted until caramelized, then glazed with honey, butter and thyme for the last ten minutes. Sticky edges, sweet middles.
- [Hungarian Cucumber Salad](https://thekitchencanon.com/recipes/hungarian-cucumber-salad/): Cucumber salted, squeezed and dressed with vinegar, a little sugar and a dusting of paprika. Sharp, cold and exactly what a bowl of goulash needs beside it.
- [Hummus](https://thekitchencanon.com/recipes/hummus/): Chickpeas cooked with baking soda until they collapse, then whipped with good tahini and ice water until it is pale, smooth and almost mousse-like.
- [Pita Bread That Puffs](https://thekitchencanon.com/recipes/pita-bread/): A wet dough on a screaming-hot surface — the two conditions that make a pita inflate into a pocket instead of baking into a disc.
- [Falafel](https://thekitchencanon.com/recipes/falafel/): Made from dried chickpeas soaked overnight and never cooked — which is the entire recipe, and the reason most homemade falafel falls apart.
- [Slow-Roasted Salmon With Lemon and Dill](https://thekitchencanon.com/recipes/slow-roasted-salmon/): Roasted at 135°C instead of 220°C, which takes twice as long and completely changes the texture — silky, evenly cooked, and none of the white stuff.
- [Yogurt-Marinated Chicken Skewers](https://thekitchencanon.com/recipes/chicken-skewers/): Thigh meat in a yogurt, lemon and oregano marinade, threaded with a gap between each piece so it chars instead of steaming.
- [Grilled Lamb Chops With Oregano and Lemon](https://thekitchencanon.com/recipes/grilled-lamb-chops/): Chops with the fat edge rendered hard before anything else happens, then grilled fast and finished with lemon, oregano and flaky salt.
- [Cranberry and Pistachio Shortbread](https://thekitchencanon.com/recipes/cranberry-pistachio-shortbread/): Slice-and-bake shortbread studded with dried cranberries and pistachios — red and green through a pale, sandy crumb, and made to be given away.
- [Potato Pavé With a Parmesan Crust](https://thekitchencanon.com/recipes/potato-pave/): Potatoes sliced at a millimeter and a half, layered with cream and butter, baked slowly, pressed overnight and cut into bricks — then fried cut-side down in grated Parmesan until it turns to lace.
- [Mediterranean Three Bean Salad](https://thekitchencanon.com/recipes/mediterranean-three-bean-salad/): Three cans of beans, a sharp lemon and oregano dressing, feta and olives — and half an hour standing on the counter, which is the part that actually makes it.
- [Prawn Cocktail With Marie Rose Sauce](https://thekitchencanon.com/recipes/prawn-cocktail/): Small cold-water shrimp folded through a proper Marie Rose — mayonnaise, ketchup, Worcestershire and a teaspoon of brandy — on shredded lettuce, served very cold.
- [French 75](https://thekitchencanon.com/recipes/french-75/): Gin, lemon and sugar shaken cold, then lengthened with Champagne in the glass — the best thing there is to hand somebody at the door.
- [Whiskey Sour](https://thekitchencanon.com/recipes/whiskey-sour/): Bourbon, fresh lemon and sugar, dry-shaken with egg white for a dense white cap — and an honest answer on whether you need the egg at all.
- [Paloma](https://thekitchencanon.com/recipes/paloma/): Blanco tequila, lime and grapefruit soda over a full glass of ice, salted — the long tequila drink Mexico actually drinks.
- [Irish Coffee](https://thekitchencanon.com/recipes/irish-coffee/): Hot coffee, Irish whiskey, brown sugar and a layer of barely-whipped cream that you drink through rather than stir in.
- [Negroni](https://thekitchencanon.com/recipes/negroni/): Equal parts gin, Campari and sweet vermouth. Bitter, red, and the best aperitivo there is.
- [Old Fashioned](https://thekitchencanon.com/recipes/old-fashioned/): Whiskey, sugar, bitters and a large piece of ice — stirred, never shaken, and diluted on purpose.
- [Steak and Ale Pie](https://thekitchencanon.com/recipes/steak-and-ale-pie/): Beef braised for two and a half hours in ale, mushrooms browned separately until they squeak, and an all-butter puff lid that only puffs if the filling goes in cold.
- [Stuffed Onions (Basal Mahshi)](https://thekitchencanon.com/recipes/stuffed-onions/): Onions boiled until the layers slide apart, each one rolled around spiced rice and lamb, then packed into a pot and simmered in a tart pomegranate and tomato sauce.
- [Rice Pudding](https://thekitchencanon.com/recipes/rice-pudding/): Short-grain rice simmered in milk and cream for forty minutes, sweetened only at the end, and finished with butter — creamy without a single egg in it.
- [Italian Meatballs in Marinara](https://thekitchencanon.com/recipes/italian-meatballs-marinara/): Beef and pork bound with a milk-soaked panade, browned hard, then finished gently in a marinara with green olives and fennel — about eighteen meatballs, and they stay soft.
- [Mango Habanero Wings](https://thekitchencanon.com/recipes/mango-habanero-wings/): Wings dried hard, dusted with baking powder and roasted until they blister, then tossed in a mango and habanero glaze that is sweet for about a second and a half.
- [Guinness Beef Stew](https://thekitchencanon.com/recipes/guinness-beef-stew/): Chuck browned in bacon fat, stout reduced hard before the stock goes in, ground porcini for depth and a spoonful of vinegar at the end — and it is better the next day.
- [Shepherd's Pie With Dijon](https://thekitchencanon.com/recipes/shepherds-pie/): Lamb braised down with red wine, thyme and a good spoonful of Dijon, under a mash enriched with sour cream and forked into ridges so the peaks go crisp.
- [Brothy Tuscan Vegetable Stew With Farro](https://thekitchencanon.com/recipes/tuscan-vegetable-farro-stew/): Vegetables, cannellini beans and farro in a smoky tomato broth, with a Parmesan rind simmering in it — a stew that eats like a meal and costs almost nothing.
- [Shredded Chicken, Noodle and Vegetable Soup](https://thekitchencanon.com/recipes/chicken-noodle-vegetable-soup/): Thighs poached in the soup itself and shredded back in, with the vegetables added in four stages so none of them turn to mush — and the noodles cooked separately, always.
- [Bourbon French Onion Soup](https://thekitchencanon.com/recipes/bourbon-french-onion-soup/): 1.8kg of onions taken to mahogany over an hour and a half, deglazed a dozen times, then finished with bourbon instead of brandy — and a lid of Gruyère broiled until it blisters.
- [Dark Chocolate Crémeux With Salted Caramel and Hazelnut Praline](https://thekitchencanon.com/recipes/chocolate-cremeux/): A custard cooked to exactly 83°C and poured over dark chocolate — denser than mousse, looser than ganache, and set in the glass overnight.
- [Confit Baby Leeks](https://thekitchencanon.com/recipes/confit-leeks/): Baby leeks cooked submerged in butter at 120°C for forty-five minutes — no browning, no water lost, just leeks that taste entirely of themselves.
- [Celery Root Purée](https://thekitchencanon.com/recipes/celery-root-puree/): Celeriac simmered in milk and cream rather than water, blended hard and passed through a sieve — silky, pale and more interesting than mashed potato.
- [Pan-Roasted Duck Breast With Cherry and Red Wine Jus](https://thekitchencanon.com/recipes/duck-breast-cherry-jus/): Started in a cold pan so the fat renders before the skin sets, finished pink, and served with a jus reduced the day before until it coats a spoon.
- [Beet-Cured Salmon With Horseradish Cream and Dill Oil](https://thekitchencanon.com/recipes/beet-cured-salmon/): Salmon buried in grated beets, salt and sugar for a day and a half, sliced paper-thin — a ruby rim, a coral center, and not a moment's cooking.
- [The Ultimate Grilled Cheese](https://thekitchencanon.com/recipes/grilled-cheese/): Four cheeses chosen for four different jobs, a thin savory layer of Dijon and Worcestershire on the inside, and eight to ten minutes over gentle heat — because the crust and the cheese are a race, and low heat is the only way both finish at once.
- [Baked Mac and Cheese](https://thekitchencanon.com/recipes/mac-and-cheese/): A proper four-cheese mornay under a panko and cheddar crust, with the one instruction most recipes leave out: the pan comes off the heat before a single shred of cheese goes in.
- [Braised Red Cabbage](https://thekitchencanon.com/recipes/braised-red-cabbage/): Shredded red cabbage cooked down slowly with apple, red wine and vinegar until tender and glossy — the one roast dinner side that frees up the oven instead of fighting for it.
- [Spicy Smoky Dutch-Oven Pulled Pork](https://thekitchencanon.com/recipes/pulled-pork/): A whole bone-in pork butt cooked covered and low until a probe slides through it, with far less braising liquid than anyone tells you to use — and a final pass under the broiler to give it the crisp edges a covered pot cannot make.
- [Asian Slaw With Sesame, Ginger and Lime](https://thekitchencanon.com/recipes/asian-slaw/): Two cabbages, a sharp sesame-ginger dressing and a handful of peanuts thrown on at the last second — dressed fifteen minutes before it goes to the table so it softens slightly and stays loud.
- [Tabbouleh](https://thekitchencanon.com/recipes/tabbouleh/): A parsley salad, not a grain salad — heaps of finely chopped flat-leaf parsley with just enough fine bulgur to give it body, and the lemon and oil added at the table.
- [Tzatziki](https://thekitchencanon.com/recipes/tzatziki/): Cucumber salted and wrung dry, folded into strained yogurt with garlic grated to a paste — and made in the afternoon rather than the day before, because raw garlic keeps getting louder.
- [Spinach and Mushroom Lasagna](https://thekitchencanon.com/recipes/spinach-mushroom-lasagna/): Mushrooms dry-sautéed with no fat at all until the pan goes quiet and then sizzles again, spinach wrung genuinely dry, and a rest long enough that the first slice comes out whole.
- [Colcannon — Irish Kale and Scallion Mash](https://thekitchencanon.com/recipes/colcannon/): Kale and scallions softened in butter and then simmered in the milk before it ever meets the potatoes, and a well of melted butter pressed into the top — the part most recipes leave out.
- [Fruit Scones](https://thekitchencanon.com/recipes/fruit-scones/): Cold butter, warm acidified milk, and a cutter you never twist — the three things that separate a tall, light fruit scone from a flat, heavy one.
- [French Toast](https://thekitchencanon.com/recipes/french-toast/): A rich cinnamon-vanilla custard on bread that has been dried or left to stale, cooked slowly enough that the middle sets before the outside colors, and finished with honey and berries.
- [Penne alla Vodka](https://thekitchencanon.com/recipes/penne-alla-vodka/): Tomato paste fried in butter until it darkens, vodka reduced properly rather than waved at the pan, and the pasta finished in the sauce with a splash of its own water so the whole thing turns glossy.
- [Beef Chili With Bacon, Beans and Two Chili Powders](https://thekitchencanon.com/recipes/beef-chili/): Bacon rendered first so everything after it cooks in pork fat, two different chili powders doing two different jobs, and the spices bloomed into the fat halfway through browning the beef rather than stirred into the liquid at the end.
- [Red Curry Shrimp With Vegetables](https://thekitchencanon.com/recipes/red-curry-shrimp/): Large shrimp and a pan of vegetables in a loose coconut sauce built the Thai way — part of the coconut milk reduced hard until the fat breaks out of it, so the curry paste fries in that released oil instead of dissolving into broth.
- [Calf's Liver and Bacon With Madeira Onion Gravy](https://thekitchencanon.com/recipes/calves-liver-and-bacon/): Veal liver in a hot pan for barely two minutes, with crisp bacon, slow onions in Madeira, silky mash, glazed carrots and buttered cabbage — a whole plated dinner for two, cooked in one session.
- [Rainbow Ribbon Salad With Honey Za'atar Dressing](https://thekitchencanon.com/recipes/ribbon-salad/): Carrot, cucumber and zucchini shaved into long ribbons with a vegetable peeler, dressed in honey, lemon and za'atar, and scattered with pomegranate, toasted almonds, herbs and feta.
- [Red Curry Lentil Stew With Sweet Potatoes](https://thekitchencanon.com/recipes/red-curry-lentil-stew/): Red lentils collapse into their own thickener, so there is no flour and no cream anywhere in this — just curry paste fried properly in oil, sweet potato, and a can of full-fat coconut milk.


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