Thinking of so many good friends and my wonderful Moroccan neighbors in Cote St Luc! I learned so much from the delicious way that they were able to blend spices to make exotic concoctions to please anyone’s taste buds.

I recently made and enjoyed the following recipe, realizing that

In this unique time spent mostly at home, lucky ones among us have had the chance to dust off our cookbooks and bake our own challah and desserts. With many of us ordering our basics online, why not experiment with some gourmet sourdough-style breads? Apologies to those who may remember a version of this article I wrote in 2017,

Once you start making bread often from your sourdough starter, you will find there is extra dough and extra starter. One can reduce waste by incorporating the starter into cakes, muffins, biscuits and scones easily; it’s a fun way to expand your baking repertoire without having to discard extra starter. The internet is full of

We have diverted ourselves during social isolation by creating meals out of little-used pantry items and leftovers. One really easy application is wraps; We can use tortillas, flatbread or wraps to invent a tasty new dish in minutes. All you need is the wrap, any type of protein (leftover or canned are truly ideal), any type of

The kosher markets that got residents through Pesach this year were truly operating in uncharted territory. Supplies were ordered and re-ordered from swamped vendors for anxious customers. New workplace sanitation rules affected everyone’s job. Demand for delivery exploded. For many, if not all, Jewish homemakers, Pesach

After eating all the wonderful seder dishes of our families, I find it fun to try dishes that are unusual and not from our backgrounds. Here are some you might want to try.

Egyptian-born Claudia Roden is the master of Middle Eastern food and author of 20 cookbooks. Now 84 years old, she lives in