Welcome to One Creative Cook!

Most of my recipes are designed for minimal equipment—just a few essentials like a knife, cutting board, bowl, spoon, and maybe a whisk. You’ll only need one piece of cookware (like a pan or pot) and one heat source (stovetop, microwave, BBQ, etc.).

Some recipes do call for tools like an immersion blender or air fryer, but I always include substitute methods so you’re not stuck. And if a recipe requires more—like baking a rotisserie chicken pot pie or dark chocolate chunk cookies in the oven—I’ll let you know up front and offer helpful alternatives wherever possible.

I focus on local, seasonal ingredients whenever possible, but every recipe includes substitutions so you can work with what’s available in your area. I also break recipes down into simple formulas so you can swap ingredients without losing the essence of the dish.

When I couldn’t find pita bread in Mexico, I used corn tortillas instead—because at the end of the day, it’s about using what you have and trying something new.

Recipes tagged as minimal ingredient include 10 ingredients or fewer, including salt and pepper—great for simple, low-effort meals that still deliver big flavor.

I share globally inspired recipes that combine chef-level techniques with everyday ingredients. From elegant holiday dinners to creative campfire meals, these recipes are approachable, flavor-forward, and designed for real-life kitchens—no matter your experience level or equipment setup.

Absolutely. I break down every recipe into simple, actionable steps with photos and always explain the “why” behind each technique. Whether you’re new to cooking or looking to level up your skills, you’ll find plenty of approachable, chef-tested recipes here.

Yes! I studied Culinary Arts at George Brown College in Toronto. That’s where I learned the foundations of classic French cuisine—like the 5 French mother sauces. But my real education came from working in restaurants. Nothing builds confidence and skill like cooking under pressure during a busy dinner service.

Most of my travels have been through North America and Asia. My husband and I have taken road trips across Canada and the U.S., and we’ve spent extended time living and cooking in places like Mexico, Costa Rica, and Southeast Asia.

We’ve explored Vietnam, Laos, Indonesia, Cambodia, Malaysia, and Taiwan—and even got married on Sairee Beach in Koh Tao, Thailand! We’ve also visited Australia and New Zealand, with short stops in Shanghai, Tokyo, and Hong Kong.

While I haven’t explored much of Europe yet, I’ve visited Germany several times to see family who moved there from Iraq. I’d love to experience more of Europe, Africa, Central and South America, and spend more time in Japan and South Korea in the future.

We met while working at the same restaurant shortly after I finished chef school and hit it off right away. With my background as a chef and his front-of-house skills, we made a great team and eventually co-managed a restaurant in Toronto.

Now, he’s my chief editor, trusty taste tester, and biggest supporter!

I was born in Baghdad, Iraq, during the Gulf War, but I only spent my first five years there before moving to Jordan for a couple of years and then settling in Canada by age seven. 

Despite the wartime challenges, my childhood memories are filled with warmth—our home had a chicken coop, fruit trees, date palms, and grapevines, and food was always at the center of it all. My mom’s home-cooked meals and traditional Iraqi recipes still shape the way I cook today. 

You can really see that influence in my mom’s simple chicken soup and Iraqi-style grilled cod recipes!