Instead of serving crudités and dip at your next get together, try this easy onepan
skillet bake. In 15-20 minutes, you’ll have blushing pink shrimp topped with chunky cubes of feta, slightly blackened from the broiler. Serve with thick slices of crusty bread. It’s non-negotiable: One must use bread in lieu of utensils to eagerly scoop up the sauce.

1-1¼ lbs (450-570 g) peeled and deveined shrimp, tail on
Coarse salt and freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
½ cup (80 g) diced onions
1 garlic clove, grated
1½ cups (355 ml) Basic Tomato Sauce
½ cup (75 g) block feta, broken into large chunks
1 tsp dried oregano
Good crusty bread, for dunking
Adjust your oven racks to fit the top third portion of the oven. Preheat to 425°F
Pat the shrimp dry with paper towels to remove any excess moisture. Season
lightly with salt and pepper.
In a large, 10-inch (25-cm) oven-proof skillet, warm 1 tablespoon (15 ml) olive
oil over medium heat. Sauté the onions until soft, about 3-5 minutes. Add the
garlic and cook until fragrant, about 30 seconds.
Pour the tomato sauce into the pan. Add the shrimp. Arrange the feta over the
top and sprinkle with dried oregano. Drizzle lightly with the remaining
tablespoon (15 ml) of olive oil.
Bake on the top rack for about 15 minutes, or until the shrimp is cooked through.
To quickly brown the feta, broil for a minute or so, but don’t overdo it—you’ll
overcook the shrimp.
Serve directly in the skillet with thick slices of crusty bread.



Want to know a secret? According to my friend, whose family owns a fleet of
Chinese restaurants, it’s common to use only one master sauce for specialty Asian
dishes. This makes cooking quick and streamlined. To diversify the flavor,
various ingredients such as ginger, sesame oil, lemongrass, etc., are used to
enhance the base sauce.
Adopting this shortcut in your own kitchen is easy; quickly whisk a few
ingredients together and store in an empty jam jar. It takes 30 seconds. What I
love most is that the classic salty-sweet proportions are premeasured, so there is
no guesswork as to whether you have nailed that signature “takeout” flavor.
Simply add to your favorite stir-fry and watch it become thick and glossy. This
recipe can easily be doubled or tripled.


⅓ cup (78 ml) soy sauce (or tamari for gluten-free)
1 cup (237 ml) Triple-Duty Chicken Stock
2 tbsp (30 ml) honey
3 tsp (8 g) cornstarch
Add all of the ingredients to a bowl. Whisk well for the honey and cornstarch to
thoroughly dissolve. Pour into an empty jam jar and refrigerate up to 2 weeks.



I make a stir-fry at least once a week. It’s quick, straightforward and flexible. But here’s what I’ve learned: If you overcrowd the pan with too many ingredients
(which I tend to do) your stir-fry will steam and become watery rather than
thicken and caramelize. I solve this dilemma by multitasking—roast the bulky
broccoli in the oven while making the rest of the dish on the stove.

1 head of broccoli
4 tbsp (60 ml) vegetable oil, divided
2 boneless, skinless chicken breasts, thinly sliced
2 cloves of garlic, grated
1 cup (237 ml) Master Stir-Fry Sauce
2 scallions, thinly sliced, white and light green parts only
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment
Cut the broccoli into bite-size florets—you want them roughly the same size. Add
the broccoli to your baking sheet and drizzle with 2 tablespoons (30 ml) of
vegetable oil and toss with your hands. Roast in the oven for about 15-20
minutes, giving it a stir after 10 minutes or so. The broccoli should look golden
Meanwhile, in a wok or a large, 10-inch (25-cm) cast-iron skillet, heat the
remaining 2 tablespoons (30 ml) of vegetable oil over medium-high heat. When
the pan is hot, add the chicken and sauté for about 2-3 minutes. Add the garlic
and stir until fragrant, 30 seconds.
Quick Tip: Before adding the stir-fry sauce to the pan, give it a quick shake or
whisk to dissolve any cornstarch that has settled to the bottom. Otherwise, the
sauce won’t thicken properly.
Pour the stir-fry sauce into the pan. Bring the mixture to a boil, and then simmer
for 1-2 minutes to thicken the sauce.
Once the sauce is nice and glossy and the chicken is cooked through, remove the
pan from the heat.
To serve, pile the chicken and broccoli into shallow bowls. Sprinkle with