Christine Flynn’s new cookbook Easy Does It arrives later this month — and if early previews are any indication, it’s exactly the kind of book home cooks are craving right now: simple, deeply comforting, and designed for real life.

Flynn has built a loyal following for her relaxed, intuitive approach to cooking — the kind that prioritizes flavour and pleasure over perfection. After years of restaurant work, pop-ups, and digital content, Easy Does It feels like a natural evolution: a collection of recipes that are approachable enough for weeknights but special enough to keep you excited about getting dinner on the table.

While we’re counting down the days until the book officially lands, there’s already one recipe we know will be first on our list.

What we’ll be cooking first

Think bright, punchy flavours, minimal fuss, and ingredients you can actually find without a specialty shop detour. It’s the kind of meal that feels comforting without being heavy, impressive without being complicated, and flexible enough to become part of your regular rotation. Most importantly, it delivers maximum payoff for minimal effort — exactly what many of us want from a cookbook right now.

The Recipe:
Dill Pickle Poached Cod with Scallion Sauce

Excerpted from Easy Does It by Christine Flynn

Dill Pickle Cod
2 cups (500 ml) dill pickle juice
2 cups (500 ml) water
1 cod loin (2 to 3 pounds/
900 g to 1.35 kg)

Scallion Sauce
1 cup (250 ml) chopped scallions
1 cup (250 ml) chopped fresh cilantro leaves and stems
1 tablespoon (15 ml) dill pickle juice or white vinegar
2 cloves garlic, minced
4 tablespoons (60 ml) minced fresh ginger
1 tablespoon (15 ml) tamari or soy sauce
1 tablespoon (15 ml) hot honey
¼ cup (60 ml) olive oil
1 dill pickle, sliced, to serve

Method

Make the Dill Pickle Cod: Pour the dill pickle juice into a large saucepan. Add the water. Place the saucepan over high heat and bring the mixture to just under a boil. Add the cod. Reduce the heat to medium so the pickle juice continues to simmer but does not boil. Poach the cod in the liquid until it is opaque and just starts to flake, 3 to 4 minutes. Using a slotted spoon, transfer the cod to a plate lined with paper towels.

Make the Scallion Sauce: In a medium bowl, place the scallions, cilantro, 1 table­ spoon (15 ml) of dill pickle juice, garlic, ginger, tamari, and hot honey. In a small saucepan, bring the olive oil to a boil. Carefully pour the hot oil over the scallion mixture. Stir to combine.

Arrange the cod on a medium plate. Spoon the warm sauce over the cod and scatter the pickle slices overtop. Serve immediately.

Store leftovers in an airtight container in the fridge for up to 3 days or turn them into Cod Cakes with Dilly Mayo.

Why we love it

What makes this recipe especially appealing is how achievable it feels. There are no elaborate techniques, no intimidating ingredient lists, and no pressure to get everything exactly right. It invites improvisation — swap what you have, adjust to taste, make it your own. Not to mention the fact that we always have a jar of pickle brine in our fridge we’re waiting to use for something.

It’s also the kind of dish you can imagine making on a busy weeknight, then serving proudly to guests on the weekend.

Pre-order Easy Does It

Easy Does It releases later this month, and pre-orders are already underway. If you’re looking to refresh your dinner routine — or simply want a cookbook that meets you where you are — this one is worth a spot in your kitchen.

We’ll be starting with this recipe first. Something tells us it won’t be the last.

→ Easy Does It is available for pre-order now.