Around the World
You do not need a plane ticket to bring a region to the table. These pieces look at the produce, wine and dishes of places we love, then translate them into things you can buy and cook in a Canadian kitchen.
A Brazilian dinner at home: feijoada, rice, greens and farofa
How to cook a Brazilian feijoada dinner at home: soaking and simmering the beans, the classic sides, make-ahead timing and sensible substitutes.
A Mediterranean mezze table you can build in an afternoon
A relaxed mezze spread for six to eight: hummus, a yoghurt dip, grilled vegetables, flatbread and more, with a timeline, quantities and make-ahead tips.
Wines of Alicante: Monastrell, Fondillón and what to pour with dinner
A host's guide to the wines of Alicante, Spain: the dark Monastrell reds, the rare sweet Fondillón and the Moscatel whites, with food pairings for dinner parties.
A Baltic summer: cold beet soup and its friends
How to make a pink cold beet soup with kefir and cucumber, plus the potatoes, rye bread and other sides that traditionally go with it.
Borscht at home: a patient cook's guide
How to make a deep, ruby borscht on the stove: beets, broth, timing, a vegetarian version and the finishing touches that make it taste like home.
California in the kitchen: citrus, avocado and a market-style salad plate
Cook California-style at home: how to pick citrus and avocados, build a market salad plate with a bright dressing, and keep it fresh for guests.
A fresh herb platter, Caucasus style: herbs, cheese, bread and how to serve them
How to build a Caucasus-style table of fresh herbs, brined cheese and warm flatbread, with quantities, substitutes and tips for serving six.
An Italian Sunday lunch at home: pace, courses and a simple ragu
How to host a slow Italian-style Sunday lunch: the order of courses, a simple ragu recipe for six and a timeline that keeps the host at the table.
Khachapuri at home: Georgian cheese bread for guests
How to bake khachapuri, the beloved cheese-filled bread of Georgia, in a home oven: dough, cheese blend, shaping, the egg and a few host tips.
Maltese flavours at home: stewed rabbit or chicken, ftira and a simple dessert
A Maltese-style dinner you can cook at home: a slow tomato and wine stew of rabbit or chicken, a ftira-style loaf and a simple orange and almond finish.
Murcia, Spain's market garden: what grows there and how to cook it at home
Murcia is nicknamed the orchard of Europe. A cook's tour of its lemons, artichokes, peppers and tomatoes, with simple ways to use them in a Canadian kitchen.
Pierogi night: dough, fillings and folding for beginners
A beginner's guide to homemade pierogi: a soft dough, three classic fillings, how to fold and seal them, and how to boil, freeze and pan-fry.
Plov at home: the great rice dish of Central Asia
How to cook plov at home: lamb, carrots, onion and rice in one pot, with the zirvak method, rice choices, timing and fixes for the usual mistakes.
A Portuguese dinner at home: caldo verde, salt cod and custard tarts
A three-part Portuguese menu for six: caldo verde soup, a simple salt cod bake and custard tarts, with a make-ahead plan and easy substitutes.