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Ultimate Girl Dinner? Some artichoke dip, and maybe a little cannabis. The latter is up to you–your body, your choice. Creamy, cheesy, and downright addictive, this dip will have you coming back for seconds (and thirds). Spinach Artichoke Dip INGREDIENTS ½ box (150 g) frozen spinach, thawed and drained ½ box (125 g; 4 oz) … Continued

Ye Misir Sambusa (Ethiopian Lentil Samosa) Serves 4–6 Craving a delicious snack? Look no further than this quick samosa recipe! We’ve got a fantastic Ye Misir Sambusa (Ethiopian Lentil Samosa) recipe, that’s featured on CBC, from Luladey Moges’s cookbook, Enebla: Recipes from an Ethiopian Kitchen. These vegetarian lentil samosas are like a taste of Ethiopia … Continued

Elevate your meals with this easy-to-make Mixed Greens Salad with Local Honey-Mustard Vinaigrette, inspired by Karen Anderson’s cookbook, Eat Alberta First. This versatile side salad combines the crisp freshness of mixed greens with a rich vinaigrette featuring local honey and zesty mustard. Whether you’re hosting a special occasion or adding flair to your daily meals, … Continued

Potatoes with Lemon and Oregano Looking for a straightforward and tasty Greek lemon potato recipe? You’re in the right place! This step-by-step guide will show you how to create a delectable side dish inspired by Kathy Tsaples’s Sweet Greek cookbook. Enjoy the mouthwatering flavors of the Mediterranean with this hassle-free recipe. INGREDIENTS 2 ¼–4 ½ … Continued

Wondering how to cook a turkey in the oven and keep it moist? Karen Anderson, owner of Alberta Food Tours, has some great fail-proof, beginner techniques to help you roast that perfect turkey, with a simple and delicious gravy from her new cookbook, Eat Alberta First. Always brine the turkey. Brining a turkey is easy, … Continued

Simple Baked Brie Recipe As the leaves turn brilliant shades of red and gold, and the crisp autumn air beckons cozy gatherings, it’s the perfect time to indulge in comforting dishes that warm the soul. One such delight is the ever-popular baked brie, a decadent treat that embodies the essence of fall. Imagine a wheel … Continued

Tomato Bread – Pan con Tomate, is a cherished dish originating from Catalonia, Spain, and is celebrated for its remarkable simplicity and robust flavours. And, you only need three ingredients: homegrown or market-fresh tomatoes at the peak of ripeness, fresh bakery bread (I like a hearty sourdough for this), and the best extra virgin olive … Continued

Enjoy this recipe for Timatim, a quick and easy salad that will pair well with any main dish. The summer ripe tomatoes are especially useful when paired with a spicy main dish. Author of Enebla: Recipes from an Ethiopian Kitchen Lula Moges’ brother loves the basic tomato version, but she herself loves adding lettuce and … Continued

Indulge in the delectable world of fermented desserts with Emillie Parrish’s irresistible recipe for Sourdough Devil’s Food Cake. This rich chocolate delight combines the tangy notes of a sourdough starter with the subtle sweetness of brown sugar and for those with a sweet tooth, there’s a tip to enhance the cake’s sweetness. In Parrish’s cookbook … Continued

Today is National Indigenous Peoples’ Day here in Canada and we have a delicious recipe for Bison Bannock Pockets from Wanuskewin Heritage Park‘s restaurant, which can also be found in Naomi Hansen’s cookbook Only in Saskatchewan. Wanuskewin’s on-site restaurant and catering services focus on combining traditional Indigenous cuisines with contemporary dishes, and bison and bannock … Continued

Indulge in the vibrant flavours of summer with our delicious recipe for Spicy Watermelon Pickles from the Fermenting Made Simple cookbook. This simple yet sensational recipe will elevate your culinary skills and introduce you to the world of fermentation. Get ready for a burst of tanginess and spice that will leave your taste buds craving … Continued