High-starch potaoes (like russets or yellow flesh) are the best choice when making latkes. Popular in Ashkenazi Jewish cuisine, they’re traditionally prepared to celebrate Hanukkah. Keep a splatter guard handy to […]
The Goldmans’ Latkes
Vegetarian
Germaine Catchpole’s Wild Rice Pudding
If there’s one fruit knits much of Canada together, it might be the blueberry. For thousands of years, those wild indigo-coloured berries thrived in the boreal forest’s acidic soils that […]
Latkes
According to some, latkes originated in Eastern Europe, while others claim they evolved from Italian ricotta pancakes. Regardless, these potato fritters are made by home cooks for Hanukah in Israel […]
Sakkarai Pongal
During the four-day harvest festival of Pongal, celebrated by Tamil Hindu community of south India, Sakkarai pongal or sweet pongal is made. Flavoured with cardamom, this creamy pudding is made […]
Risalamande
Risalamande is a rich, lightly sweet rice pudding is topped with a warmed tart cherry sauce and served on Christmas Eve in Danish homes. According to tradition, the pudding is […]
Hummus
The trick to making hummus that’s as smooth as silk is removing the skins from the chickpeas. Admittedly, while I find it mindless, it can take a while to do. […]
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 […]
Onion Bhajis
At their best, onion bhajis (or bhajia or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too […]