main-dishes

This is a my version of Newfoundland and Labrador’s classic cod au gratin. Using Italian breadcrumbs adds more seasoning to the crispy topper and Gruyère is an ideal cheese choice: it melts well into the sauce and adds a nutty flavour that doesn’t overwhelm the delicate fish. Most restaurants in Newfoundland and Labrador serve this as a main dish with a roll or crusty bread, but it is also served on top of potatoes or rice. — Gabby Peyton

Pull up your sleeves, and get hands-on with dinner tonight! Rolled matzo balls are the star of this chicken and dumpling soup, bringing cozy comfort to your mid-week meal.

This soup manages to be hearty, fresh-tasting *and* fast, all one in warming bowl.

The cheeseburger dumpling is stuffed with ground beef, chopped onion, the high-and-low marriage of aged cheddar and Kraft Singles slices, dijon, mayo and splashes of soy sauce and rice cooking wine in a nod to its origins. It’s a little junky but decadent, just like a burger. Cut the richness with a piece of kimchi or a dash of vinegary hot sauce, or lean into the theme and pair it with a homemade Big Mac sauce. Make this dumpling recipe your own—if you prefer more or less onion or cheese, adjust to taste. I’ll bet pickled jalapeño or sauteed mushrooms and Swiss would be great, too.—Canice Leung

A Dutch baby—a crunchy-edged pancake that rises dramatically in the oven as it bakes—is a high-reward, low-effort dish. Essentially a giant Yorkshire pudding, it’s the ultimate delivery vehicle for saucy leftovers.