RECIPES

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

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,

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

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

from Night Lunch If I’m feeling ambitious, I’ll go for spaghetti aglio e olio e pepperoncino. I had a recipe book long ago, and the description of this pasta in it always stayed with me. It was something like: In Italy, an elegant host will prepare this simple pasta for his guests after the opera or

from Out of New Nova Scotia Kitchens I began making Christmas plum pudding – my father’s favourite dessert of the entire year – after returning home from my apprenticeship in England where it is the single most important ritual at the holiday table. Thinking I should be able to make a killer “pud” I took

from The Modern Table This is my family’s favourite dinner request, be it a birthday or the Jewish new year. Served with lemon wedges and peppery arugula greens, these crispy yet tender veal cutlets make an impressive dish to mark an occasion. Ready in 45 minutes Serves 6 Ingredients 6 bone-in veal cutlets, pounded very