Step-by-Step Recipes

This was the surprise hit of the last month or so around here. So simple, but so much flavour. And honestly, you could pair this with chicken thighs or lamb chops just as easily as the pork chops I chose to cook this evening. There’s a visual trick at the heart of this dish. You take a whole napa cabbage, tie it off with butcher twine in two places, and cut it into two discs. This let’s you create...

Welcome to the first episode of my new vlog series. I’ve wanted to do something like this for a while where I share a slower, longer format and I take you through what a full day actually looks like around here. It kind of began when I started sharing little stories about me and my dog, Angus, on Instagram. I realized my community was interested in far more than just the recipes. So, let’s see if...

If you were a fan of my Chicken & Lentils recipe, you are going to love this one. Tons of fibre, resting on a bed of greens (I always use gai lan), and coated in a milk/stock sauce that leaves you feeling warm and toasty. Drop the butter and cream if you want to make it a bit healthier. You can find the original publication here: Jeremy Potvin Cooking is a reader-supported publication. To receive...

This recipe came to me one night while I was driving my dog to one of his favourite parks. Honestly, I get most of my inspiration while just driving around with that little guy. Did I ever nail this one. It was one of those moments that, while I was eating it, I had to open up my Notes app and quickly jot down everything I put into the recipe before I forgot. Now we can all benefit from that momen...

I’ve shared a version of this recipe with you before, but after many requests and lots of DMs, I decided to make a proper step-by-step video showing you how to nail crackling pork belly every time. And while I call this a “fool-proof” method, challenges always arise. I show you how to get that crackling even on those stubborn spots that just don’t want to follow the plan, while saving the edges fr...

I’m back after a couple of weeks off! I hope everyone had a great summer and enjoyed the last few days of it as we roll into fall. I have some great seasonal recipes planned, new partnerships to share with you, and a few big projects (finally) coming to fruition that I’ll be announcing over the coming weeks. I have recently discovered the joy of making your own homemade butter, and I honestly coul...

Chinese fried rice is one of my favourite last-minute meals for getting dinner on the table fast. With a hot wok and a few key ingredients, you can turn day-old steamed rice into something better than takeout. As long as you’ve got the right aromatics, seasonings, and a protein, you’re set. It’s always better to have some fresh pork, beef, fish, or chicken as your main ingredient, but if all you h...

What started as a little appetizer to the Summer Paella in the Park recipe and photoshoot turned into a viral hit on Instagram and TikTok . Look, it’s fun to go viral, and I couldn’t be happier about it, but it can be distracting. So, almost a month later, I’m finally making good on my promise to teach everyone in the comment section how to do this. The video is fairly self-explanatory, but let’s...

I’ve been making this simple baguette recipe for over a year now, and it’s finally time to share it with you. Seriously, this one is wildly simple. The toughest part is remembering you want it the day before you want it. Even if you only remember the night before, a 12-hour ferment in the fridge still works pretty great. So, mark it in your calendar this Friday morning. Get up about 10 minutes ear...

Everyone loves ribs night, and I’m not gonna lie—I nail it every time. That confidence comes from years of watching and listening to the best. It was Adam Perry Lang who taught me the secret of coffee in a BBQ rub, and several chefs I look up to helped form my consensus around the 3-2-1 method. Of course, I’ve put my own spin on both. I add a little MSG to the rub and I treat the 3-2-1 as a ratio,...

You know I love sharing my family favourites, right? Well, this is one that I only pull out once or twice a year. Not because it's terribly hard to make, it's just special, and the ingredients aren't always in front of me. And that is exactly what happened this week–I had an entirely different recipe ready to make for you, but then I found myself standing in Loblaws staring at a fresh row of tripe...

As promised, we are powering forward with more step-by-step videos! And why not stay on theme with another egg video? Once again my Instagram post last week generated a lot of requests for this recipe–and if nothing else, I am here to serve. So, let’s get into it and show you my foolproof method for making luxurious soft scrambled eggs. My version is about simplicity, patience, and technique. You’...

Back on track! I had to take a short break from my long-form, how-to YouTube videos while I focused on a few projects—most notably, getting the new sizes ready for my line of spices (more on that soon). But we’re back. To ease back into the flow, I’m starting with something simple and delicious: the perfect soft-boiled egg. It’s one of those small wins that pays off all week. Great for meal prep,...

There’s nothing like a snowstorm over a long weekend to sell yourself on the idea of staying in and committing to the couch. It’s a long weekend in Canada, we have Family Day in Ontario tomorrow and we’ve been blanketed by a blizzard that seems to be causing havoc across most of the country. I’ll be honest, I kinda miss this type of snowfall! When we were kids this was a common occurrence, but day...

Prep: 60 minutesCook: 45 minutesServings: 4-6 Ingredients Crust * 2.5 cups AP flour * 5 tbsp butter, cold * 5 tbsp lard * 1 tsp kosher salt * 1 tsp baking powder * 8-10 tbsp cold water * 1 tbsp apple cider vinegar * 1 egg + a little cream for the egg wash Filling * 900g ground pork * 350g potato * 5-7 cloves, ground * 5-10 twigs of thyme, tied together * Handful of fresh sage * 2 tsp allspice * ½...

A couple of weeks ago, I sat down with an old friend to talk about how I ended up in the food space and record an episode for his podcast, The Rocky Talky Podcast. And oh man, did he get me talking. The episode went live a few days ago, and the response has been overwhelming. People who’ve known me my whole life have reached out to say how much it moved them—that they had no idea I’d been through...

This is a classic for a reason. You can find the whole recipe with step-by-step instructions right here: https://jeremypotvin.substack.com/p/classic-beef-stew-the-winter-warmer Prep: 30 minutesCook: 3.5 hoursServings: +8 Ingredients * 4 pounds beef (a mixture of beef cheeks, chuck, and shanks) * 1 pound beef sugar bones * 5 shallots, halved and peeled * 4-5 medium yellow potatoes, peeled and cubed...

You can find the full recipe here: https://jeremypotvin.substack.com/p/christmas-eve-austrian-cheese-fondue Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

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Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

Please check out the full recipe here: https://jeremypotvin.substack.com/p/italian-potato-meatballs-in-white Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe