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Japan holds a very special place in my heart. I’ve had the privilege to travel to this intriguing country several times, the first of which lasting a full summer, staying with a Japanese family when I was 15. Since the Japanese food that is most famous all across the world (sushi, ramen, sashimi, teppanyaki) is…
Feijoada (fay-zwah-da) is one of those dishes which my Brazilian friends assured me that every grandmother has her own recipe. It’s enjoyed throughout the vast country, making it arguably Brazil’s national fare. Adding any bit of pork you can get your hands on and using whichever beans you like, you can easily make this spiced…
As a still fairly fresh immigrant to Canada, French Canadian cuisine is new to me. Two years ago I’d never heard of things like poutine, sugar shacks, tourtière pie and pizza-ghetti. And even though poutine has since found its way into my midnight-snack regime, today I’ll share with you a lesser known treat from traditional…
Stormy autumn weather calls for hearty home made food. Italians know how to put the season on your plate; try this squash risotto with goat cheese on a typical Vancouver rainy day. Making a risotto does not take as much time as you might think, but it does require attention and a lot of love.…
Here is a classic Taiwanese dish created by my student Eddie Liao at Pacific Institute of Culinary Arts on Granville island. The aromatic ingredients in this dish fill your kitchen with amazing scents. This dish is served in the middle of the table for family and friends to enjoy. Ingredients • 2 lb Fresh clams…
Dubbed as the “unofficial official” national dish of the Philippines, adobo is no doubt a staple on every Filipino family table.
This sweet bannock bread is very simple to make and yields great results. I also like to use the bannock to make French toast for breakfast the next day. Original recipe makes 1 loaf. Ingredients 3 cups all-purpose flour 1 tsp salt 2 tbsp baking powder 1/4 cup butter, melted 1-1/2 cups water Method Measure…
I like to serve this bread with various dips like hummus and tazaki.
These can be made with beef or lamb, and are usually served as a lunch snack.
Choereg is a traditional, slightly sweet bread, especially made for Easter time. It is delicious for breakfast with a nice cup of coffee, similar to a French brioche bread. Choereg can be made individually or as a large braided loaf of bread. One of the ingredients is a spice called Malheb, which is used in cooking throughout the Middle East,…
The flavours in this dish are so fresh tasting. This dish is very simple, but for the best results it’s a must to use the best quality fruit available. For the Persian new year Nowruz this is a great way to finish a grand meal. Happy New Year to all our Persian readers. Ingredients •…
Nash Mawani, owner of Jambo Grill is a very warm and welcoming host from Uganda.
This dish is a traditional Malaysian street dish.
