RECIPES

from French Pastry 101 Gougères  are  little  cheese  puffs  made  from  choux  paste.  They  are  usually  served  as  pre-dinner  snacks  with  wine  or  drinks.  But  their  crispy  exteriors  and  tender  cheesy  centers  are  so  delicious,  I  would  eat  them  any  time  of  the  day.  Ingredients ¼ cup (60 g) water ¼ cup (60 g) whole […]

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!

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,

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

from Curry  One of my favourite recipes for cornbread. Choose the curry spice that best suits your heat level. The colour differences in curry spices are primarily due to the types of spices used: Yellow Curry: This curry is characterized by its golden yellow color from turmeric and other spices. It is milder in flavor compared to red and green curries,  making it suitable for those who prefer less heat.  Red Curry: Typically made with dried red chilies, giving it a vibrant red color. It is known for its rich, savory flavor and moderate spice level.  Green Curry: Made with fresh green chilies, resulting in a bright green color and a fresh, herbaceous flavor. It is often considered the hottest curry due to the  spiciness of the fresh chilies.  Ingredients 1 cup flour 1 cup cornmeal 2 tablespoons baking powder 1-2 teaspoons curry powder

from Where We Ate From Chef Garrett “Rusty” Thienes of Harvest Eatery in Shaunavon, SK. Makes: 4-6 servings Maple Bourbon Demi: makes 2 cups Time: 8 hours Ingredients Southwest Rub: 8 Tbsp paprika 1 ½ Tbsp onion powder 2 ½ Tbsp garlic powder 1 Tbsp cayenne pepper 1 ½ Tbsp white pepper 2 ½ Tbsp

from Gather Together This cocktail is the perfect complement to the flavors in the preceding Easter recipes, and it’s also a drink that’s meant to be enjoyed all spring! This refreshing Rhubarb Mojito combines the tartness of rhubarb with a burst of minty freshness, making it the perfect sip to kick off any gathering. It’s

from The Science & Superpowers of Seaweed Draw a warm bath. Drop your Seaweed Bath Bomb in. Watch it fizz and enjoy the beautiful scents of the seaweed and the essential oil. Ingredients Glass jar with lid Mold for forming your bath bombs* 1 cup (250 mL) baking soda ½ cup (125 mL) Epsom salt

from Jack and Mary in the Land of Thieves Mom used to make a cherry cake from her basic ‘pound cake’ recipe, which was “a pound of butter, a pound of sugar, and pound of flour, a pound of eggs.” Ingredients 1 cup of butter, 2 cups of sugar 3 cups of flour 8 eggs

from Some Good: Sweet Treats This dish is all about complementary tastes and textures.  Allow me to paint a picture for you: Dried blueberries bring the chewy, almonds provide the crunch, and chocolate, well, does what only chocolate can do! Pure bliss. Ingredients ½ cup cacao powder ¼ cup cacao butter ¼ cup coconut oil