Shelf5

Exploring vegan, vegetarian and sustainable cooking

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Hyderabadi chicken biriyani

Homemade poutine with chicken fingers

Potato-cheese pierogi from scratch

Cassoulet with duck confit, braised pork and sausage

Crêpe Suzette

Chinese pork and shrimp dumplings (Jiao Zi)

Whisky and green tea cocktail

Chinese steamed pork buns (jing char siu bau)

Buttermilk-battered onion rings and calamari

Pasta carbonara frittata

Glazed orange pound cake

Homemade duck confit

Eggs Hemingway (or eggs Atlantic) with smoked salmon

Sourdough English muffins (recipe)

Pumpkin pie (recipe)

Cottage pie with beef and carrots

Short rib and porcini lasagne

Double ginger crackle cookies

Shrimp tacos with spicy cabbage slaw

Crusted rack of lamb with mashed potatoes

Potato knishes

Hoisin pork with napa cabbage

Cinnamon-raisin bread

Limoncello gin cocktail with grilled thyme

Italian frozen lemon cocktail

Watermelon gin punch

Village-style Greek salad with chicken

Iceberg wedges with blue cheese buttermilk dressing

Fried breaded meatloaf

Devil’s food chocolate cake (aka best-ever chocolate cake)

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