As the summer slowly gives way to fall routines and hopefully people going back to workplaces and school, its time to think about lunches and keeping them healthy. Thankfully, Erin Romeo comes to our aid in providing not only healthy recipes but ways to portion the food into totable containers and tips on how to […]
Russian cuisine is near and dear to my family. With a Polish-Russian influence on my mom’s side, and Russian-Mongolian influence from my dad, our European table was heavily laden with traditional Russian fare. Many dishes are common throughout Europe like pierogi/vareniki/dumplings/kalduny/pelmeni – and each family has their own spin on it. To make sense of
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from Russian Cuisine (Salat Olivye) This is definitely the most popular of all Russian salads. No special occasion is celebrated without it. The original recipe for Salad Olivier, or Zakuska Olivier, as it was once called, was made popular by a Russian chef of French origin – Lucien Olivier. He worked in Restaurant Hermitage in
from Russian Cuisine (Lenivye golubci) Though regular cabbage rolls are quite delicious, they are also quite labour intensive. The Russians came up with a shortcut version of this dish. In this recipe, cabbage leaves are not used to wrap up the filling but are instead shredded. Ingredients 1 onion, diced2 Tbsp (30 mL) butter2 cups
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This is not just a book, it is a voyage into Russian culture. Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that it spans. https://www.whitecap.ca/Detail/1770502335 value – $29.95 NO PURCHASE NECESSARY TO ENTER OR WIN. Void where prohibited by law. Open to legal residents
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What scenario can you conjure up that would take you to three countries and bring your young adult son with you? And would he be a willing companion? Author Jan Wong opens up her travel world in Apron Strings, shortlisted for the 2018 Taste Canada Awards and 2018 Writers’ Federation of New Brunswick, winner of
from Apron Strings (two ways) The carbonara served by Maria Stella was the best I’ve ever tasted. When I returned to Toronto, I repeated Maria Stella’s recipe. Twice. It was not the same, and it was because of the ingredients. Her egg yolks were il rosso – mine were anemic. I bought vacuum-packed, pre-diced pancetta
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Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an
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Ste Anne’s Cookbook – Lynn M of Margaretsville NB Ste Anne’s Bakery Gift Pack – Mary S of Courtice ON Vegan Cook’s Bible Cookbook – Catherine L of Hope BC Earth Group Water Pack – Paul M of Red Deer AB What the Psychic Told the Pilgrim – Deb P of Winnipeg MB The Spanish
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Classic French Recipes and Family Favorites from a Life in France French cuisine has intimidated home cooks thanks to the influence of Julia Child and starred Michelin chefs. Complicated sauces, hard to find ingredients and pages and pages of finicky instructions. Along comes Laura Bradbury and Rebecca Wellman to dispel all our fears in tackling
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