Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘Now that the sun is coming back – let’s start cracking out the superfood citrus slaw!’
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
Check out Dad's latest homecooked dishes and recipes below. Or click recipes in the menu to browse through 6+ years of Dad's homecooking recipes for families.
A perfect winter warmer – Cassoulet!
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
A seasonal favourite ingredient of Dad's, so much so he made a 30 recipe series about the green spears! Try these recipes whilst asparagus can still be found locally.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Dad loves to write about food. Whether it's discovering a new road local to London or Surrey, where the treasures of foodie stores and independent shops delight—or Dad's macro observations in the world of food. Dad's articles (and foodie stories to his recipes) are a funny and knowledgable journey through the lense of how pops views the world.
‘A Thanksgiving Day at the Williamson’s house.’
Can you own a recipe? What is recipe copyright? Mr WDC looks into the confusing world or recipe copyright law in a quest to find out who owns piedmont peppers.
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…