To recreate the good taste of chicken shawarma in a quick version, coat chicken thighs with a marinade made of yogurt, garlic, lemon and spices. Cook it on a baking sheet in the oven. Serve the chicken in pita bread with garlic yogurt, lettuce and tomatoes.

Your belly will be thrilled with this pie à la forestière, i.e. featuring mushrooms, that can be served either hot or warm. You can make the shortcrust pastry in advance, before garnishing it with Parmesan and baking it on the day. Added to this base is a filling of mushrooms, spinach and cream, which combines delicate flavours and indulgence. A highly satisfying tart, that cuts down time spent in the kitchen.

To make this recipe, we were inspired by the baked salad trend. In other words, salads where most of the ingredients are cooked in the oven. This way, the vegetables caramelize, accentuating their flavours; in this salad, cauliflower is roasted in the oven with bacon before getting mixed with crunchy quinoa and currants. An exciting salad? Yep, that’s possible!

Stir-Fried Beef with Lemongrass

You’ve got anchovy fillets waiting patiently in your refrigerator door? Let them wait no longer, they’re ready for the spotlight! Use a generous quantity to flavour ground pork; with their salty, concentrated taste, you’ll never know it was fish in the end. Also, use plenty of garlic and an entire can of tomato paste. Caramelize the mixture before adding cream and Parmesan. You’ll get a pasta dish with deep, enveloping flavours that are also wonderfully comforting.

With its umami taste that makes you want to come back to it over and over again, miso has earned a place in your kitchen far beyond Asian recipes. In this case, prepare a seasoned butter with a hint of jalapeño pepper, green onion and a dash of maple syrup. Use it to top aged steak. The depth of this butter gives a whole other dimension to your meat, which will be so far from traditional pepper steak.

In the shadow of hoisin sauce and soy sauce, oyster sauce is often set aside after its first use because you don’t know what to do with it. In this recipe, it’s used to glaze ribs, the flavour of which is further boosted by the addition of orange liqueur and garlic. The sauce reduces, giving a sweet taste to the meat, which doesn’t need to be marinated. For a hint of freshness, garnish the ribs with a super quick condiment made of chopped fennel, orange zest and cilantro.

Agrodolce is an Italian condiment that means sweet and sour. In Italy, it’s made with honey, red wine vinegar, fruits and sometimes pine nuts. Our recipe is adapted for our pantry, using maple syrup, cider vinegar, raisins, pumpkin seeds and a good quantity of capers. Serve this sweet and tangy sauce still warm over a piece of toast garnished with roasted squash, cheddar and arugula.

Cooking may be long and slow, but the preparation of these chicken thigh is so quick that it’s a good idea to add them to your weeknight rotation. The stars of this recipe are salty olives, honey to sweeten the meat, crunchy walnuts and roasted lemon that season the whole dish. The chicken thigh may stick to your fingers a little…and it’s perfect like this.

Use our recipe for a spicy chili condiment (chili crisp), already intensely flavourful, and mix it with shrimp for a quick dinner or lunch that’ll get people talking. Simply serve the dish with rice, green vegetables or a salad.