from The Antiracist Kitchen Contributing author: S.K. Ali, the bestselling, award-winning author of several books, is on a mission to write every kind of story she loved reading growing up. After four realistic novels, she’s now moved on to writing science fiction and is dreading tackling horror (yikes!) next. She has a degree in creative […]
from Zaatari All people forget the weather and daily life when they queue for Syria’s famous sandwich when it is made by a shawarma master. In Amman, families eat it on curbs or in cars. In Zaatari, the aroma of marinated meat being shaved as it grills on vertical spinners will lure you like a
from The Vegan Bridge I created this soup a few years ago for the soup festival in Toronto during an especially cold and damp “chilling in your bones” kind of fall. I needed to create something warm and spicy to counter the gloomy weather, and squash was in season. The results were such a crowd
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from Kings of Their Own Ocean I make variations of these tarts for the “munch table” while waiting for a big feast. They also make a great addition to a brunch meal. Substitute the tuna for salmon for a stronger flavour. Ingredients12 frozen tart shells2 Tbsp olive oil1 shallot finely chopped½ tsp za’atar or smoked
from The East Coast Celebrations Cookbook Galette des Rois is traditionally served in France on Epiphany each January 6th to mark the day the three kings arrived to greet baby Jesus and deliver the gifts of the Magi. We began making this part of our holiday celebrations several years ago when a fantastic local bakery
from What We Talk About When We Talk About Dumplings From Julie Van Rosendaal, contributor to What We Talk About provides us with a glimpse into her love of perogies: It’s okay, I think, to adopt other families’ culinary traditions – having not grown up with a Ukrainian baba, I loved having the opportunity to
from Eaten Back to Life Community cookbooks feature numerous recipes for biscuit-topped pot pies, which were particularly popular in the 1940’s and 1950’s. Another great way to use up the holiday leftovers! Ingredients 1 package (6) refrigerated biscuits (or rolls) 2 tablespoons butter 1 large onion, chopped 1 green or red pepper, chopped 2 stalks
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from Best of Bridge: Done in One Tropical fruit flavours of coconut, mango and pineapple along with warm spices pair perfectly in this quick dinner best served with your favourite rice dish to sop up all the juices. Ingredients 2 tbsp (30 mL) canola oil 1 onion, diced 1 celery stalk, diced 2 garlic cloves,
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from Vegetables: A Love Story This is a fantastic way to celebrate the delicate sweetness of acorn squash. It’s quite pretty to look at too, making this side dish a desirable addition to any autumn and winter feast. Combining brown sugar, butter and squash is nothing new, but I’ve sweetened some goat cheese and added
Roasted Acorn Squash with Maple Goat Cheese and Pecans Read More »
from The Only Way to Make Bread A classic yeasted bread roll eaten in the Philippines, these little gems are soft, fluffy and airy and are often eaten for breakfast. You can add your own fillings like ube (purple yam), yema (a sweet Filipino confectionery made of sugar, egg yolk and milk) and cheese. Ingredients
