Vagabond Cookbook

The best you ate on vacation? Make it at home tonight.

Image of carrot soup

‘I want to make food I’d stab a baby to try’

Thank god that’s over! Maybe it’s just me, but there’s only so much holiday merriment I can handle. By the time week two of egg nog and Burl Ives settles in, I’m ready to break Rudolph’s Bambi legs and get back to my usual routine. For me, that means eating better. We all treat our guts like landfills during Christmas. That’s part of the fun. But, as we kick off this 11-month reprieve from Elf on the Shelf, chances are you’ve set a resolution or two. Why not make eating well one of them? That was my thinking a few years ago, when I started cooking for real. The way I saw it, I had to eat anyway. Shouldn’t I eat something good? I was tired of sitting in the lunchroom at work jabbing my half-frozen Pizza Pops with a fork. I couldn’t take another overpriced, underflavoured salad from the […]

Stock turns into Tuscan white bean soup so easily

Ain’t no stock as dope as me, I’m just so fresh, so clean

Some things are so commonplace, you don’t even notice them anymore. The Amen break in “Straight Outta Compton”. Floating rocks in Dragon Ball Z. Those tiny red spider things on rocks. Douchebags at Gold’s Gym. Jennifer Jason Leigh. They never stand out, but they’re always there, incognito but keeping everything right with the world. Oh no! He’s going Super Saiyan! Food has these stealth ingredients too. You rarely notice it, but all great cooks use a lot of lemon juice. Fish sauce can round out the flavours in almost every dish. And butter? Well, few things aren’t better with butter. (Try to name them. Let me know if you find one.) The most fundamental secret ingredient, though? It’s not butter. It’s not lemon. Hell, it may cost no money at all. It adds mountain ranges of flavour for pebbles’ worth of calories. It’s the main thing that separates a so-so […]