Ginataang manok (Chicken stewed in coconut milk)

Whether the weather turns chilly or summer returns, this delectable Filipino stew is the perfect dinner meal any time of year. With no shortage of coconut trees in the Philippines, gata or coconut milk is a very common ingredient found in our cuisine. It’s easy to harvest and more affordable than dairy from cows or…

Patbingsu (팥빙수)

It’s summer! (Someone please tell the weather that.) One of my favourite parts of summer is the warmer weather that calls for cool treats. This Korean favourite drew my attention because of its similarities to a Filipino dish I grew up with, called halo halo. Patbingsu literally translates to red bean ice, and consists of…

Lumpiang Ubod (fresh heart of palm spring roll)

If you’re at all familiar with the Filipino treat lumpia, you’re probably imagining spring rolls filled with veggies or ground meat, deep fried to a crisp… and you wouldn’t be wrong! Being Filipino myself, I’ve had my fair share of those yummy treats. This spring, however, I decided to veer away from the deep fryer…

Sekanjabin

As March rolls in, we’ve found ourselves longing for sunshine; the taste of spring already licked at our heels in February and we can’t stop thinking about it! While the forecast ahead may seem glum (or, really, just the typically rainy spring), my easy-peasy recipe today is a taste of spring weather. This ancient Persian…

Kedgeree

Having just returned from a long trip to Scotland last summer, this assignment was a delightful surprise for me. Though there are plenty of more familiar, perhaps stereotypically Scottish dishes out there (Shortbread? Haggis?), I knew exactly what I wanted to make from the get go. Don’t be fooled by its ingredients – though it…

Selsig Morgannwg – Glamorgan Sausages

Ah, yes, Vancouver in November. The weather outside is frightful – good thing these Glamorgan sausages are very, very delightful! I was lucky enough to try this dish whilst in a pub in Britain this past summer, so getting Wales as my next assignment was a delightful surprise. This vegetarian dish has humble origins dating…

Gravlaks

It comes as no surprise that salmon is one of the first foods we think of when it comes to Norse cuisine. Norwegian smoked salmon is one of the most popular and valuable food exports from the region to the rest of the world. Another salmon product introduced to the world – and one far…

Chicken, bacon and mushroom pasty

Pasty. Bridie. Calzone. Empanada. Pastel. Knish. They come in different names from different cultures, but the concept is the same: delicious filling encased in dough (flaky or crumbly, buttery or bready), baked or fried, served hot or cold. Having just returned from my trip to England and Scotland, I had my fair share of Cornish…

Ginger Beef

Tasked with the assignment of Canadian food with a twist, my first thoughts went to how to put a fusion spin on classic favourites like poutine or butter tarts or a Nanaimo bar… but I quickly realized that this dish was ready and waiting to be rediscovered… and so I pass this on to you…

Žganci

Bordered by Italy, Austria, Croatia and Hungary, the nation of Slovenia has found itself at a literal crossroads between Western and Eastern Europe, with Asia farther (but not too far) afield. It’s unsurprising, therefore, that its culture and cuisine – like much of the region – has touches of influences and shared histories with its neighbours;…