RECIPES

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

from LIVA These were the brownies we fed to the Dragons when we met them on Dragons Den… they were a big hit! Honestly, anyone I’ve ever served this recipe to, LOVES them and swears they taste better than those made with refined sugar. Ingredients ½ cup chopped pitted dates 1 tsp baking soda ¼ cup

from Plundering the North From Chef Shane Chartrand: It’s no accident that I chose pumpkin seeds for this salad. We have been growing Cucurbita, the scientific name for the genus that includes squash, pumpkin, and gourds — along with corn and beans — for thousands of years. This is a vibrant salad, from the bright