Haley Polinsky

Recipe developer Haley Polinsky incorporated cabbage roll and kielbasa flavours into this hearty Eastern European pasta dish, also known as haluski.

Don't be intimidated by these tasty little bivalves: they are truly one of the easiest proteins to cook—and one of the most affordable. 

This is a classic Pugliese dish from the Bari region that I learned from my friend Mariella. The name comes from simply what the ingredients are; in Italian, it’s “riso, patate e cozze.” It is a classic “cucina povera” dish using ingredients that were cheap and readily available in the region. Traditionally, this recipe requires you to shuck the mussels, but to avoid injuries, I prefer to very lightly steam them open. This is a delicious bake that infuses the mussel juices into the potatoes and rice and gets topped with a crispy parmesan–bread crumb mix.—Haley Polinsky

This recipe is inspired by one of my favourite sauces, which I made daily when I worked at Bar Raval, a snack bar in Toronto. Romesco is a Spanish sauce made from a base of roasted red peppers, bread, almonds, garlic and sherry vinegar. I took the flavours from the sauce—and other Spanish ingredients like chorizo and vermouth—and made it into a delicious pasta. The puréed roasted red peppers make a deliciously creamy sauce that coats the mussels, while the pasta gets topped with a crunchy, salty mix of panko, almonds and cheese.—Haley Polinsky

This is a classic preparation for mussels—and for good reason. You can’t beat a rich cream sauce of shallots, garlic and butter. To make excellent frites without pulling out the deep fryer, I recommend trying this method of first blanching the potatoes in water and then roasting in the oven with olive oil. This prevents the potatoes from drying out so they stay moist on the inside and still get crispy and golden on the outside.—Haley Polinsky

These mussels are topped with a cheesy mix of jalapenos and green onions and broiled in the oven until golden and bubbling. These are a great appetizer to assemble in advance and then simply broil before serving. The mussels do double duty by providing their own serving vessels, which need no clean-up.—Haley Polinsky

Recipe developer Haley Polinsky grew up on a honey farm in Theodore, Sask., and always looked forward to coming home from school to find this classic prairie treat waiting for her. This is her mom's recipe, with a chocolate drizzle for extra indulgence.