Christine Flynn

From a coconut broth noodle soup to easy peasy cheese puffs, these recipes prove deliciousness and efficiency can coexist in the kitchen.

Romesco sauce is typically made with almonds or pine nuts. To keep costs down, I use tahini. It adds richness and body to the sauce as well as a little bitterness, which offsets the sweet peppers and garlic.

Soups are a great way to stretch leftover proteins and dress them up a bit. This coconut curry soup can be made quickly, and the flavours combine well with just about any protein. Piling all sorts of inviting textures on top, like jalapenos, cilantro and thinly sliced cabbage, takes this simple soup to the next level.

Most people agree that Wacky Cake was created during the Great Depression or the Second World War, when eggs were hard to come by and butter was expensive. It became popular again in the 1980s and '90s. Economy and efficiency are two things I love in a homemade dessert, so I'm bringing Wacky Cake back into the spotlight where it belongs.

The combination of warm, golden puff, creamy ricotta and bright green peas feels really high-end, but you’ll be surprised by how easy it is to make.

From hot honey shrimp to grilled pizzas, there’s something about cooking and eating outdoors that makes everything taste better.

Mizithra is a Greek cheese that’s stretchy and similar to feta when it’s fresh—but for this recipe, cookbook author Christine Flynn used an aged version, which is crumbly and a bit salty. Ricotta salata is a great substitution.

This showstopper of a main course from cookbook author Christine Flynn—steak layered over an herby yogurt sauce and topped with a simple salad of fresh herbs—is incredibly simple to pull together.

Loaded with juicy grilled peaches, sweet corn, briny feta and fresh basil, this salad from cookbook author Christine Flynn comes together quickly and goes fast.

The herby, lemony flavour of za’atar pairs perfectly with the tang of dill pickles and the char of a good flatbread crust in this recipe from cookbook author Christine Flynn. (But no one's telling if you use store-bought pizza dough!)

The trick to these delicious BBQ shrimp from cookbook author Christine Flynn is to keep things super simple: a quick marinade, then a dip in hot honey sauce after they’ve come off the grill.

We all crave more fresh vegetables and bright flavours in spring, and this dish ticks those boxes. Plus, you can throw it together in 25 minutes—even less if the sauce is prepped ahead of time.