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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…
What better way to celebrate the summer than with a nice dinner from the BBQ? This summer salmon is cooked en papillote (in parchment) which makes for juicy and flavourful fish, cooked with aromatics. It is served with funchi, a starch that is a staple in the Caribbean, noticeably eaten on special occasions in the…
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…
Congee is a rice based porridge that can be eaten for breakfast, lunch, or dinner and is praised for its therapeutic value by traditional Chinese medicine. It’s very easy to make and stretches a little bit of rice a long way. This congee is made with short grain rice. Short grain rice provides an abundance…
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;…
Back before the Second World War, when Indonesia was called the Dutch East Indies and moving abroad was still the decision of a lifetime, my great grandmother put on her ‘naughty shoes,’ as we say in Dutch, and went. She bravely moved around the world by herself, fell in love with the country and her…
The first time I made gnocchi was in a friend’s kitchen with her grandmother – a boisterous Italian woman who insisted that I, too, call her nonna – and those flour-dusted memories have stuck with me ever since. Gnocchi is fantastic to make in a large batch on a weekend, and can be refrigerated in…
Several years back I had a Chinese roommate who taught me how to make Kung Pao Chicken, a dish that I’d never had before. I didn’t know this dish is one of North America’s favourite take out dishes, or as my current Chinese co-worker informed me “the whitest Chinese dish around”. Chinese take-out in Holland,…
The word okonomiyaki can be translated as: grilled ‘whatever you like’. Japanese comfort food at it’s best, these savoury pancakes can be whipped up easily for a nice weekday meal with the do-it-yourself component of adding the toppings at the table. There are several versions of Okonomiyaki, originating in different areas of Japan. Most famous…
The first time one of my Middle Eastern friends cooked me dinner I could’ve sworn she made an entire bottle of olive oil disappear into the dish. To be honest I expected it to be greasy, heavy and unpleasant, but none of that was the case. In my culinary upbringing, we were conservative with fats…
Chutney is the sweet and sour flavour bomb served as a condiment at any Indian meal. This tomato chutney is tangy and sweet and carries a spicy punch. If you like spicy, add some dried chilli flakes to up the ante. Next to serving it with the traditional curry and rice spread, chutneys are great…
Although the word ‘bannock’ was brought to North America by Scottish settlers, many versions of this flat bread may have been part of the First Nations diet since pre-contact times. Back then made with ground roots, dried fruits and natural sweeteners, it can be served as a starch component of any meal, as a snack,…
Because of its remote location in the Himalayan mountains and her valleys, the cuisine of Nepal uses mainly locally grown produce and lean meats. Like any nation, its dishes resemble those of neighbouring countries but with a particular national twist. Nepalese classics include steamed dumplings, noodle soup, pilau and a version of the warming lentil…
