Recipes Reimagined: Rethinking How We Cook in the Age of AI

It's been a minute ... on the heel of returning from Asia, I taught an online AI incorporated cooking class with families from a TDSB junior public school last week. It marked the first session of our two-part cooking workshop in Recipes Reimagined, and what a beautiful start it was 🥰.

Together, we explored how simple, everyday ingredients can come together in meaningful ways. We prepared a comforting one-pot lentil and rice soup paired with a vibrant pickled vegetable giardiniera- showing how one meal can be both nourishing and adaptable, and how a simple jar can extend flavour and reduce waste.

A large pot of lentils is inexpensive and stretchable.

It fosters the communal aspect that no one in the neighborhood should go hungry.

The giardiniera-style pickle is designed around using leftover vegetables, slightly soft produce, imperfect or discounted items. This reframes reduced-price food as resourceful and intentional, and as a practical way to salvage and extend the life of food at home.

I also introduced the thoughtful use of AI as a kitchen support tool. Families explored how it can help with menu planning, organizing recipes, and translating dishes across languages- all while keeping their own tastes, traditions, and judgment at the centre. 

Most of the stress isn’t cooking. It’s deciding. AI isn’t replacing your knowledge. It’s a planning helper. Think of AI as a highly organized kitchen helper who has read every cookbook in the world and remembers exactly what you have in your fridge. Just knowing a few simple AI tools can help us save recipes and food traditions.

Each participant was tasked to prepare a favourite recipe contribution from their family, including a story, food photo and artwork to culminate a cookbooklet for their school community 🔪📔

At the heart of it all was food sovereignty: having confidence and control over how we feed our families, using what we have, and honouring the foods that connect us to home.

AI isn’t here to replace what you know- it’s just there to make cooking a little easier and less stressful. Experience and judgment always come first, and like any tool, it’s not perfect. If we can teach our kids how to cook, think for themselves, and use tools wisely, we’re doing more than just making meals- we’re building stronger, more capable families for the future. And that’s what our project Recipes Reimagined is all about 👊💥

Grateful to everyone who joined, shared, and cooked along. This is just the beginning- looking forward to seeing these recipes and stories come to life in our upcoming cookbook and potluck celebration 🤗

If you would like to organize a cooking workshop, please contact me to arrange.

Mechado Filipino Beef Stew

Mechado is the kind of dish that tells a story the moment it hits the table. This beloved Filipino beef stew traces its roots to Spanish influence, taking its name from mecha, or “wick,” a nod to the old technique of threading pork fat through lean beef to keep it juicy during a long, slow braise. While modern versions skip the larding, the spirit of the dish remains the same. A rich tomato base, savoury soy sauce, bright pops of calamansi, and hearty potatoes and carrots come together in a deeply comforting one-pot stew that’s as soulful as it is satisfying. 

Once the beef is browned, everything else is wonderfully hands-off. It’s a true one-pot stew where simple pantry staples do the heavy lifting, and time becomes the most important ingredient. No fussy techniques, no constant stirring, just a slow simmer that rewards patience with depth and richness.

That ease is exactly what makes mechado such a natural cold-weather weeknight-friendly comfort dish. The kitchen fills with the gentle aroma of tomatoes, garlic, bay leaf, and soy sauce bubbling away, the kind of scent that feels like a warm hug for the senses. The beef turns meltingly tender, the sauce thickens into something spoon-clinging and savoury, and suddenly you have a meal that begs to be ladled over hot rice on a dark, chilly evening.

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Note: I made 1-1/2 times recipe for a big batch with leftovers!

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes. Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten with a splash of citrus (optional)

Serve hot with steamed rice. Sumptious!

Mechado is the kind of stew that develops even better overnight, when the flavours have had time to deepen and mingle. So make a large batch- double the recipe and enjoy it with effortless pleasure the next day!  It’s unfussy, deeply satisfying, and quietly generous, the sort of dish that makes winter cooking feel less like a chore and more like self-care.

Leftover mash potatoes and steamed rice make a great duo base.
I love serving this with Rude Mama's hot sauce 🌶

Full Recipe:

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef chuck roast pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.

Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten flavour with a splash of citrus.

Serve hot with steamed rice and condiments at the table.

Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.

Cantonese Borscht 羅宋湯

If you’ve ever eaten at a Hong Kong café, you’ve probably come across Cantonese borscht 羅宋湯- that comforting bowl of tomato soup that always seems to proceed your main dish and best served alongside a cuppa' HK milk tea. It’s rich, tangy, and full of chunky vegetables- the kind of soup that instantly feels like home.

But wait… borscht? Isn’t that an Eastern European soup made with beets? You’re absolutely right! The original version is famous for its deep ruby color. But in Hong Kong, they’ve made it their own. Instead of beets, ripe tomatoes are cooked to create a bright, savoury broth that reflects the city’s East-meets-West story- a little nostalgic, a little global, and entirely delicious. This humble soup tells the story of Hong Kong’s unique cha chaan teng café culture- how local chefs took Western dishes and reimagined them through a Cantonese lens. 

It was a recent visit to a cha chaan teng with my second son for lunch and watching him devour this soup- that reminded me just how simple it is to make at home and why I haven't made it already. It’s cozy, nourishing, and absolutely perfect for fall weather 🍂🥣.

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for even better-tasting leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. 

I highly reco cooking with pork lard (high smoke point) for flavour

Add the parboiled beef/spare ribs. Season with black pepper and stir. 

Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. 

To deepen the tomato flavour, add a can of condensed tomato soup

Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning to your liking. Enjoy! 

Tip: The flavours will deepen and get richer after a day or two in the fridge, so always make more!

So hearty and nutritious as it's delicious!

Change up your weeknight dinner with this Cantonese Borscht- a simple, cozy recipe perfect for crisp fall days or whenever you’re craving a taste of Hong Kong comfort.

Full Recipe:

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. Add the parboiled beef/spare ribs. Season with black pepper and stir. Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning. 

Tip: The flavours will deepen and get richer after a day or two in the fridge.

HK Cha Chaan Teng Satay Beef Noodle Soup

 

A popular comfort staple at HK cafes (cha chaan teng) satay beef noodle soup 🍜 is not the kind of satay you expect from Southeast Asia (peanutty and spicy) but flavoured with a sauce called sa cha (often labeled as barbecue sauce). It is made of garlic, fish, dried shrimp and mild spices concocted into a dark brown, oily and gritty smoky flavourful sauce. It is very popular in Taiwan to use as a base for hot pot. Look for Bull Head as any Taiwanese would tell you... no other brand compares 😉!

I had a deep craving for satay noodles after coming back from Hong Kong. The classic is served with vermicelli however, instant ramen is also very popular. Even though I never order this nor craved it before, the image of this fine bowl kept popping up in my head and is on the tip of my tongue. Perhaps this is the very kind of food that reminds me of my short stay in HK, and how we didn't even venture into a cha chaan teng for their many western fusion delights that makes me yearn this iconic cafe bowl. After a bit of research, I'm happy to learn how super simple it was to make and so... into the kitchen I go.

Satay beef noodle soup, truffle omelet and Chinese tea at Cafe de Hong Kong

Breakfast line up queues at this iconic Markham spot

HK Satay Beef Noodle Soup

Serves 4

Prepared broth (I combine chicken and pork bones)

1 lb. beef fillet (any quick-cooking), thinly sliced

1/2 cup sa cha sauce (choose Bull Head)

1 tsp. sugar

1/2 cup water

3 Tbsp. neutral oil, divided

1 garlic clove, minced

1 shallot, minced

1 454 g pkg. vermicelli or 4 pkg. of instant ramen (reserve the seasoning packets)

2 green onions, thinly sliced

Toasted sesame seeds 

Marinade:

1 Tbsp. soy sauce

1 tsp. sugar

2 tsp. cornstarch 

1 Tbsp. neutral oil

2 Tbsp. water

Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.

In a small bowl, combine sa cha sauce, sugar and water.

In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute, then add the sacha sauce, allowing it to simmer for one minute, before adding back the beef and cooking until done about two minutes to absorb all the flavour.

Meanwhile, cook the vermicelli according to package instructions. Drain well.

Bring the prepared broth to a boil. (Note: for a vegetable side, try adding bak choy or choy sum to round out your meal).

Divide the noodles into four bowls, top with satay beef mixture, veggies (optional), ladle soup to cover and garnish with green onions and toasted sesame seeds. Serve with hot chili oil at the table.

Full Recipe: 

HK Satay Beef Noodle Soup

Serves 4

Prepared broth (I combine chicken and pork bones)

1 lb. beef fillet (any quick-cooking), thinly sliced

1/2 cup sa cha sauce (choose Bull Head)

1 tsp. sugar

1/2 cup water

3 Tbsp. neutral oil, divided

1 garlic clove, minced

1 shallot, minced

1 454 g package vermicelli

2 green onions, thinly sliced

Toasted sesame seeds 

Marinade:

1 Tbsp. soy sauce

1 tsp. sugar

2 tsp. cornstarch 

1 Tbsp. neutral oil

2 Tbsp. water

Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.

In a small bowl, combine sa cha sauce, sugar and water.

In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute then add the sacha sauce, allowing it to simmer for one minute, before adding back the beef and cooking until done about two minutes to absorb all the flavour.

Meanwhile, cook the vermicelli according to package instructions. Drain well.

Bring the prepared broth to a boil.

Divide the noodles into four bowls, top with satay beef mixture, ladle soup to cover and garnish with green onions and toasted sesame seeds. Serve with hot chili oil at the table.

And just a fun gallery at another favourite HK Cafe in Scarborough known for their gorgeous retro interior replicate of any cha chaan tengs. It's like I went back to HK without actually leaving 🇭🇰🚫✈😁- Cafe de Majestik! I was mesmerized and so happy to discover them! Check it out for their extensive cafe offerings and set combo meals for a group!