Brunch Life – Mark G of Toronto ON Steeves Maple Syrup –Bonnie C of Quispamsis NB Peterborough’s Culinary Delights – Cathy B of Lakefield ON Cyprus Cuisine – Keith K of Cardigan PE Home of the Floating Lily – Evan M of Spruce Grove AB Field Study – Heather R of Montreal PQ Lighthearted at Home – Dylan […]
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Ste Anne’s Cookbook – Lynn M of Margaretsville NB Ste Anne’s Bakery Gift Pack – Mary S of Courtice ON Vegan Cook’s Bible Cookbook – Catherine L of Hope BC Earth Group Water Pack – Paul M of Red Deer AB What the Psychic Told the Pilgrim – Deb P of Winnipeg MB The Spanish
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There’s a special kind of joy in stories that make you feel something as universal as family gatherings, food, and cultural traditions — all wrapped up in colourful illustrations and tender storytelling. Sundays Are for Feasts by Leila Boukarim does precisely that, and it does so with an authenticity and warmth that resonates with readers
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from Sundays are for Feasts One of my favourite things about making hummus is that it’s really hard to get wrong. Here are the basic ingredients, but don’t be afraid to use your imagination. Try adding new flavours – a spoon of pesto, a roasted red pepper, a pinch of cumin. Have fun with it!
Every summer, Yasmine visits her family in Lebanon, and every Sunday, the whole family comes over for lunch. This summer Sunday, Yasmine is making the hummus! But hummus is harder to make than she expects, and Yasmine has all sorts of questions: How much garlic should she add? Is it lemon juice or vinegar? And
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Imagine thumbing through a cookbook that feels like a stroll along a windswept Newfoundland shoreline — salt spray in the air, a kettle singing on the stove, and the promise of big, bold flavours to come. Storm the Kettle: Resetting the Newfoundland Table delivers exactly that: a rich, thoughtful journey through the culinary crossroads of
from Storm the Kettle We seem to have become not only an island of sushi eaters but passionate tasters of all things Asian. Every mainstream grocery store now has a sushi counter and we have several sushi restaurants as well as Vietnamese, Chinese and Japanese restaurants across the island. These racks of lamb are addictive,
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In Storm the Kettle: Resetting the Newfoundland Table, the authors celebrate Newfoundland’s strong connection to the past with an eye to the culinary world beyond its shores, maintaining a centuries-old love of food and commonwealth, but, at the same time, infusing them with a contemporary sampling of recipes from around the globe. It’s often observed that
Win this memoir that explores raising chickens in an urban setting by following us and liking the post at Facebook – easy! $22 L:1/person, Canada only. Ends Sunday, March 29, 2026. A Conspiracy of Chickens by David Waltner-Toews – Wolsak & Wynn Publishers Ltd.
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Chris De La Rosa’s 25 Essential Caribbean Curry Dishes reads less like a cookbook and more like a love letter to Indo-Caribbean kitchens. From the opening pages, De La Rosa frames curry not just as a flavor profile but as a cultural inheritance — a living archive of migration, adaptation, and family memory. That emotional
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from Caribbean Curry Today, Indo-Caribbean food is a pillar of our region’s culinary identity, from Trinidad and Tobago to Guyana, Jamaica, Suriname, and even islands like Guadeloupe and Martinique. Curry is no longer just Indian—it’s Caribbean. These curries may have their roots in India, but over time, they’ve evolved into something uniquely West Indian. What
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Missing that rich, spicy aroma that fills the kitchen? Dreaming of perfectly balanced flavors that warm the soul? It’s time to bring authentic Caribbean flavor straight to your table. For those of Caribbean heritage looking to reconnect with the tastes of their past, and for those new to the culture eager to explore its vibrant
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