Dinner Recipes

Filipino Pork Tocino Recipe

Sweet, garlicky Filipino pork tocino with lightly caramelized edges and a tender center. Thin slices of pork shoulder marinate overnight with brown sugar, garlic and an optional hint of anise, then simmer gently before browning in a skillet. Serve with sinangag (garlic fried rice) and a fried egg for tocilog, also called tosilog. Makes 6 regular or 4 generous portions of pork; rice, eggs and other accompaniments are not included. Allow 20 minutes of active preparation, 12-24 hours of refrigerated marinating and about 55 minutes of cooking in two batches. The listed prep time includes the minimum 12-hour marinade, giving a minimum elapsed time of about 13 hours 15 minutes. This home version uses no saltpeter or curing salt and must be handled as fresh marinated pork.

795 min

Chicken Cordon Bleu

Oven-baked chicken cordon bleu with a crisp breadcrumb coating, a ham-and-Swiss-cheese center and a smooth Dijon sauce. Pounding the chicken evenly and chilling the rolls before baking helps keep the filling enclosed.

75 min

Beef Stroganoff with Brown Rice

Quick-seared beef strips and browned mushrooms in a tangy sour cream sauce, served with nutty brown rice. The beef is returned to the pan near the end, while the sour cream is stirred in off the boil to keep the sauce smooth.

65 min

Spaghetti Bolognese

A slow-simmered, home-style beef Bolognese with finely diced vegetables, tomato and a little milk to round out the sauce. It is tossed with spaghetti and finished with Parmesan for a hearty family pasta dinner.

155 min

Homemade Shepherd's Pie

A comforting lamb shepherd's pie with a rich vegetable-and-herb gravy, buttery mashed potatoes and a lightly golden cheddar topping. The filling is thickened before baking so it supports the mash instead of becoming soupy.

90 min

Homemade Beef and Bean Burritos

Large flour tortillas wrapped around seasoned beef, black beans, rice, peppers, salsa and melted cheddar. The filling is cooked until thick so the burritos hold together, then toasted in a dry pan for a lightly crisp finish.

50 min

Homemade Air Fryer Salmon with Vegetables

Air-fried salmon served with tender-crisp broccoli, zucchini and red pepper. The vegetables cook first and the fish follows, avoiding an overcrowded basket and helping each component cook properly.

45 min

Rigatoni with Homemade Marinara Sauce

Rigatoni tossed in a homemade marinara sauce made with tomatoes, gently cooked garlic, extra-virgin olive oil, oregano and fresh basil. The pasta finishes cooking in the sauce with a little reserved pasta water, creating a glossy coating without cream or butter. Makes four generous main-course portions.

45 min

Homemade Baked Mac and Cheese

Tender elbow macaroni in a creamy cheddar and Gruyere sauce, finished with a crisp, buttery breadcrumb topping. A short bake keeps the centre creamy while the top turns golden.

60 min

Juicy Air Fryer Chicken Breast

Evenly pounded chicken breasts coated in olive oil and a simple smoked-paprika seasoning, then air-fried until lightly browned and cooked through. A short rest helps retain their juices.

55 min

Homemade Cheeseburger Sliders

Juicy miniature beef burgers cooked as individual patties, topped with melted cheddar and tucked into toasted slider buns with a tangy burger sauce, lettuce, onion and pickles. Makes 12 sliders, serving 6 people at 2 sliders each.

50 min

Pan-Fried Chicken and Cabbage Dumplings

Juicy chicken-and-cabbage potstickers with ginger, scallions and a crisp golden base, served with a simple soy-vinegar dipping sauce. Purchased round wrappers keep the preparation manageable. Makes approximately 36 dumplings, serving 4 as a main course or 6 as an appetizer.

90 min

Classic Beef Stew with Potatoes and Carrots

Beef chuck slowly simmered with onions, carrots and potatoes in a rich, lightly thickened broth. Browning the beef in batches builds flavor, while adding the vegetables later keeps them from falling apart. Makes 6 generous main-course servings. Allow extra cooking time if the beef is not yet fork-tender.

220 min

New England Clam Chowder Soup

A creamy New England-style chowder with tender potatoes, chopped clams, smoky bacon and a gently thickened broth. Canned clams and their reserved juice make this a practical version for a home kitchen.

60 min

Chicken Piccata with Lemon and Capers

Thin chicken cutlets lightly coated in flour, pan-fried until golden and finished in a bright lemon, caper and butter sauce. This version uses chicken stock instead of wine.

50 min

Chicken Tagine with Preserved Lemon and Olives

Moroccan-style bone-in chicken gently braised with onions, warm spices, preserved lemon and green olives. The method uses a heavy covered pot, so a traditional tagine vessel is not essential. Makes 4 generous servings, with 2 small chicken thighs per person and plenty of fragrant sauce.

115 min

Beef Goulash with Potato Gnocchi

Tender chunks of beef slowly simmered with sweet paprika, onions, garlic and red pepper in a rich, savoury sauce, served over soft homemade potato gnocchi. This hearty, Hungarian-inspired goulash makes a comforting family dinner or a satisfying weekend meal, with detailed instructions for tender beef and light, fluffy gnocchi.

240 min 5 / 5