Together, corn, beans and squash are known by many First Nations/Indigenous Peoples as The Three Sisters. This recipe was inspired by inspired by Haudenosaunee teachings and harvests at Kitchener’s White Owl’s […]
Three Sisters Soup
Soups and Stews
Saturday Soup
Many Jamaican homes have a pot of soup simmering on the stove on Saturdays. It can be any soup, but Teneile Warren’s Saturday Soup features pumpkin and root vegetables in […]
Bigos (Polish Hunter’s Stew)
Bigos, also known as Polish hunter’s stew, is a hearty autumn and winter dish made with various bits of chopped meats cooked with sauerkraut and fresh cabbage. The sauerkraut’s sharpness […]
Mocequa
Mocequa is a Brazilian fish stew, developed by enslaved peoples and named for the earthenware pot used to prepare it. As azeite de dendê (red palm oil) can be difficult […]
Tohogoshi Narin (Big Plate Chicken)
Tohogoshi Narin is a popular, easy-to-make Uyghur/Uighur dish also known as “Big Plate Chicken.” You can make it with boneless chicken but definitely try it with bone-in chicken. As the […]
Northeast Pumpkin Soup
Not all fresh pumpkins (gourds or squashes) are best for soup. Use a sugar pumpkin (aka pie pumpkin). You can also try buttercup, butternut, carnival, red kuri, or sweet dumpling […]
Soo Jae Bi
Soo jae bi (or sujebi) is a popular, and simple and economical Korean noodle soup, which is also called “hand torn noodle soup.” It is flavourful with a light-coloured (almost […]
Toshikoshi-Soba
Eating toshikoshi-soba, or year-end noodles, on the last night of the year is an 800-year-old tradition in Japan, which sees out the old year (an specifically any misfortunes that came […]