RECIPES

from George House Recipes Every year we are pleased to get rhubarb from Florence George of South Dildo. Her rhubarb is some of the best in the area and we use it in many recipes. This is a favourite one of ours – we’ve named the recipe in her honour. Ingredients Topping: ½ cup sugar […]

from The Newfoundland Tea Co Here’s a recipe for an amazing drink we used to feature in my restaurant – a bistro I closed at the end of 2023. It’s a martini that I developed with a tea blend for a local, well-known musician, Sherman Downey. The drink is named after one of his songs.

from Whitewater Cooks the Food We Love We love having little treats that require super-low effort. If you do too, you’ll love these no-bake bites! They’re the perfect little snack with a cup of tea. Ingredients 1 cup organic shredded coconut 1 cup organic almond flour ¼ tsp table salt ½ cup coconut oil, melted

from Our Backs Warmed by the Sun Lapshevnik casserole is made with noodles, milk and eggs. Lapshevnik was widely known in the cuisines of the Kuban, Don, Orenburg and Ural Cossacks, as well as in the kitchens of the USSR. “Lapsha” is universal, but this “noodle cake” may be uniquely Doukhobor. Ingredients 5 packages ramen noodles,

from Messy in the Kitchen Oh yeah, you read that right. French onion soup was a recipe I wanted to add to this lovely culinary novel but that seemed a little too straightforward for me, so BLAM-MO…I made that salty, oniony delight into a freaking sandwich. The best part of French onion soup is the

from Preserving the Paper Popular in Latin America and the Caribbean, picadillo is a comforting stew made with minced meat and tomatoes. There are many different versions, often including raisins for sweetness and olives for a salty kick. It’s commonly served with rice but can also be used as a filling for tacos, empanadas or

from Taste of Persia Chakapuli is a vibrant, easy stew, green with tarragon and the tartness of sour plums (tkemali in Georgian), for which tomatillos are an ideal substitute. Like most meat dishes from Georgia, it is usually made with meat from young cattle. At Eastertime, though, there’s a special version of chakapuli made with

from Restaurant Kid My favourite dish of all time—the dish I would choose to be my last meal—is my mum’s braised pork belly. It’s a total umami bomb I could eat for breakfast, lunch, and dinner! The fatty pork belly is braised with preserved vegetables in a rich, unctuous sauce I could drink by the

from Everything Tofu Ingredients Tzatziki1⁄2 cup (125 mL) Soft Tofu SourCream or your choice of sour cream2 garlic cloves, finely grated1 Lebanese cucumber or ½ English cucumber, diced1 tbsp chopped fresh mintSalt and pepper Mediterranean Tofu 1 lb (454 g) medium-firm tofu, cut into strips 2 tbsp (30 mL) olive oil 1 tbsp white balsamic

from TWIGZ Pretzels Trust us – this is a recipe you have to try!  Ingredients: 4 boneless skinless chicken breasts 1 large egg ½ cup milk 1 cup breadcrumbs 1 cup crushed Twigz 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon poultry seasoning 1 teaspoon dried parsley ½ teaspoon ground black pepper ⅓ cup salted