Sri Lankan Fish Curry

Sri Lankan cuisine, like in many island cultures, brings forth some amazing seafood based dishes. This fish curry is warm and comforting without being heavy. It has an interesting flavour punch due to the crushed fennel seeds, and the spice level is easily adjusted. Serve with basmati rice, cooked with half water, half coconut milk.…

Kugelis (baked potato pudding)

With Thanksgiving here and the holidays just around the corner, it’s just about time to start thinking about the perfect dishes to bring to a gathering. This hearty, starchy, bacon-y dish is the perfect side to turkey or a roast ham (think of it as your potato and stuffing hybrid dish). Alternatively, it can be…

Persian Kalam Polow with meatballs

You may know this type of one-pot rice dish under other spelling variations used around the Balkan and Middle East, like pilaf, polov, or pilau. Persian Polow is rice that is pre-cooked, and then mixed and steamed with vegetables, herbs, and/or meat. In this recipe we panfry small beef meatballs in a separate pan, and…

Šaltibarščiai: a cold beet soup

Get ready for a shock to both your eyes and tastebuds! Šaltibarščiai (Shal-tee-barsh-chyay) is a traditional Lithuanian cold beet soup, made specifically for the hot summer months where Lithuanian weather can exceed 30˚C. It’s perfect for this time of year as summer approaches. This dish is great for a gathering – it’s eye catching, delicious,…

Asparagus and ricotta spring risotto

It’s asparagus time! These little green stalks are all over the farmers markets these days, so we have a recipe full of spring vegetables for you today. The spring greens in this recipe can be substituted for any young stalky green, like kale buds or broccolini. We’ll use the stems to mix into the risotto…

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…

Bhapa Shorshe Chingri (Steamed mustard shrimp)

Based on the beautiful weather we’ve been having, I think I can safely say that spring has officially sprung here in Vancouver. There’s still a hint of chill in the weather, which means the heat in this dish is absolutely perfect for eating whilst sitting out on your balcony. Seafood and fish are extremely popular…

Polish Easter Babka with lemon zest and rum raisins

In slavic Europe, Easter is arguably the biggest of all the Christian holidays. In Poland, Easter-related traditions take place for over a week. Palm Sunday to Wet Monday is marked with religious rites and practices, some of which have their origins in pagan times. The decorated Easter egg, for instance, is a pagan symbol for…

Kalbi Jjim

Seollal is the most important holiday in Korea – lunar new year! Growing up with a Filipino-Chinese background, I am very familiar with lunar new year and its traditions in my culture. I was fascinated to learn how Koreans place just as much significance on lunar new year – to the point that many traditionally…

Tibetan butter tea

Running the risk of putting you all off my writing, today I’ll give you a love it or hate it recipe: Po Cha, or Tibetan Butter Tea. In the highlands of Tibet this is a staple drink, served three to four times a day to warm the bones and provide enough sustenance (caffeine, fat) to…

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…

Swedish Christmas Glögg

Nothing says Christmas like a mug of warm spiced wine. At least, that’s the case in many European countries. You might know it as gluhwein or mulled wine, but the process comes down to the same thing: heating wine and spirits to just below boiling point to infuse the taste of spices into the drink.…

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…