News & Events

Recipe for National Ethiopian Dish: Doro Wot (Spicy Chicken Stew)

Doro Wot (Spicy Chicken Stew) It doesn’t get any more authentically Ethiopian than our national chicken dish. Doro wot is a slow-cooked spicy chicken stew that’s served at every celebration and special event. You can’t say you’ve truly tried Ethiopian food until you’ve tried this spicy and savory meal. Make sure to pair it with … Continued

Boozy Books Finalists for Taste Canada Awards

TouchWood Editions is excited to announce that two of our books have been shortlisted for the 2022 Taste Canada Awards, both in the Culinary Narrative category. The announcement was made on June 15 and the finalists will be announced November 7. S. L. Klassen’s humorous and historically edifying Mennonite-themed cocktail book Menno-Nightcaps is one of … Continued

Father’s Day Breakfast

Farm Eggs Island Style with Cherry Tomatoes and Roasted Asparagus This is our Island version of huevos rancheros which translates literally to ranch eggs. It is my husband’s preferred way to use the gloriously fresh eggs we’re lucky enough to get from our chickens. I love to add whatever is fresh from the fields, but … Continued

Homemade Honey Cruller Donuts

Homemade Honey Cruller Donuts: A Step-by-Step Guide to Irresistible Delicacies Having spent numerous evenings in a quaint doughnut shop during her youth, Renée Kohlman was adamant about including the Honey Cruller Donuts recipe in her cookbook. These are quite possibly the most elegant donuts, far surpassing the taste of those available at a local drive-through. … Continued

RECIPE: Berry Ginger Soda

Ginger bug can be used to create all sorts of different probiotic soda pops. While they’ll always have a hint of ginger in the flavour, they won’t necessarily have the spice of ginger beer. Find Emillie’s recipe for Ginger Bug Starter here. Ginger bug sodas can be flavoured with anything you want: different types of … Continued

RECIPE: Ginger Bug Starter

Ginger bug is the basis of my favourite probiotic soda pop. Unlike kombucha, jun, and water kefir, it doesn’t require much maintenance and feeding. A well-established starter will last for a month in the fridge without feeding. Mostly, I love ginger bug because I can catch it and keep it alive for the summer months. … Continued

Iona Whishaw Nominated for Booksellers’ Choice Award

TouchWood Editions is beyond thrilled to announce that A Lethal Lesson by Iona Whishaw has been nominated for the Bill Duthie Booksellers’ Choice Award for the 38th Annual BC and Yukon Book Prizes. The eighth novel in the bestselling Lane Winslow Mystery series is among four other finalists for the award which will be announced … Continued

RECIPE: Creamy Vegetable Soup with Sauerkraut

Adding a forkful of fermented vegetables to soups or stews is a delicious way to add flavour and zest. In this soup, the sauerkraut provides a tart and salty contrast to the rich tomato broth. Served with a slice of sourdough bread, this soup becomes a simple and satisfying meal. This quick, one-pot meal makes … Continued

RECIPE: Salt Brine Fermented Carrots & Beets

This is a basic fermented vegetable recipe that could be used for absolutely any vegetables that you want to ferment. It’s based on the basic 2.2% brine. Stashed in a cool, dark location, a properly prepared jar of fermented vegetables will last for several months, even up to a year. I chose to feature carrots … Continued

RECIPE: Spicy Green Bean Pickles & Simple Apple Cider Vinegar

Spicy Green Bean Pickles This is a classic cocktail pickle with a fermentation twist! I like to make these in pint (500 mL) jars so the beans line up neatly. Tied with a bit of twine, a jar of these pickled beans make a perfect gift. Using cultured apple cider vinegar to ferment vegetables results … Continued

Top Your Burger the Saskatchewan Way

Saskatchewan is home to many producers who create handcrafted toppings and condiments, perfect for adding a little bit of provincial flair to your dinner table. Grab some freshly baked hamburger buns from your local bakery, ground meat from your local butcher, and one or more of these toppings, and you’ve got yourself a made-in-Saskatchewan burger! … Continued