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372 recipes

Hawaiian pizza

Hawaiian pizza is not from Hawaii at all: it was invented in 1962 at a restaurant in Chatham, Ontario, by a Greek-Canadian cook who tried tinned pineapple on a pizza, and it is still one of Canada's most ordered pizzas for Friday nights and parties. It contains pork: cooked ham with sweet, juicy pineapple chunks over tomato sauce and mozzarella on a chewy homemade crust. The common mistake is piling on wet pineapple straight from the tin: the juice floods the base and it bakes soggy. Drain the pineapple and pat it dry, and use a very hot oven. The pizza is ready when the crust is browned and crisp underneath and the cheese is bubbling with golden patches. Chef's tip: roast the drained pineapple pieces for 10 minutes before topping; they caramelise at the edges and stop releasing juice into the pizza.

40 minCanadianPizza
by KrazyBadal 0 views

Montreal smoked meat sandwich

Montreal smoked meat is the city's most famous deli food, served since the early 1900s at Jewish delicatessens along boulevard Saint-Laurent, and ordered for lunch or late at night 'medium' fat, piled on rye with yellow mustard, a sour pickle, fries and a cherry cola. Beef brisket is cured in the fridge with salt, curing salt and spices for a week, then smoked or slow-roasted and finally steamed until tender. There is no pork. Curing at home needs care: use exactly 2.5% salt and 0.25% curing salt No. 1 (6.25% sodium nitrite) by weight of meat, keep it in the fridge at 0–4 °C the whole time, and never guess the amounts. The pink colour comes from the cure, not undercooking; the brisket must reach at least 71 °C and is tender at about 93 °C. The common mistake is slicing with the grain, which makes it stringy: always cut across the grain, thinly, while hot. Chef's tip: steam the cooked brisket for an hour just before serving; that final steam is what makes it melt like real deli meat.

450 minCanadianMeat
by KrazyBadal 0 views

Newfoundland cod au gratin

Cod au gratin is a Newfoundland and Labrador staple, made in St. John's kitchens and outport homes for Sunday dinner, church suppers and Christmas time, when cod has been the island's lifeline for centuries. Pieces of fresh cod are layered in a buttery dish, covered in a creamy white sauce and blanketed with sharp cheddar and buttery breadcrumbs, then baked until bubbling and golden. The usual mistake is pre-cooking the cod: it overcooks into dry crumbs in the oven. Lay it in raw; it is done when it is opaque all the way through and flakes easily under a fork. Serve with mashed potatoes, peas or a green salad. Chef's tip: warm the milk before whisking it into the roux; the sauce comes together smooth in seconds, with no lumps.

50 minCanadianFish
by KrazyBadal 0 views

Thunder Bay Persian rollsPink-iced cinnamon buns

Persians are the pride of Thunder Bay, Ontario, sold in local bakeries and eaten with coffee at breakfast or on a cold afternoon by the shore of Lake Superior; they are almost unknown outside the city. Despite the name, they have nothing to do with Iran: a soft, enriched cinnamon-swirled dough is shaped into oval buns, fried or baked until golden, then spread with a thick pink icing coloured with raspberries or strawberries. They are vegetarian and contain egg, milk and wheat. The common mistake is icing them warm: the glaze melts into a sticky film instead of setting thick and fudgy. Wait until they are completely cool. They are ready when golden all over and they sound hollow when tapped underneath. Chef's tip: use mashed fresh or thawed frozen raspberries for the icing rather than colouring; it gives the true pale-pink shade and a sharp, fruity tang against the sweetness.

70 minCanadianBaking
by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle EasternSoupsGluten free
by KrazyBadal 0 views

Wild rice stuffing

Canadian Thanksgiving falls on the second Monday of October, earlier than the American one, when the harvest is in, and in Ontario, Manitoba and the prairies wild rice often takes the place of bread in the stuffing. Wild rice is the seed of a native lake grass long harvested by First Nations, and it is nutty and chewy; here it is baked with buttery mushrooms, celery, onion, sage and tart dried cranberries, topped with toasted pecans. It is cooked in its own dish, never inside the bird, so it stays safe and vegetarian. Chef's tip: cook the wild rice until a few grains split open to show the white inside; underdone grains stay hard after baking.

100 minCanadianSides
by KrazyBadal 0 views

Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 minParaguayanMeat
by KrazyBadal 0 views

Sabeel sharbatRose milk with basil seeds

In the first ten days of Muharram, and above all on Ashura, volunteers in Pakistani towns set up sabeel stalls at the roadside and pour free cups of cold sweet milk for anyone passing, in memory of the thirst of Imam Husain's family at Karbala. The drink is pale pink, lightly rose-scented and dotted with swollen basil seeds, and it is made in huge steel pots at the stalls; this is the home-sized jug. Chef's tip: soak the basil seeds in water first, never straight in the milk, or they stay hard and clump.

10 minPakistaniDrinksGluten free
by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 minParaguayanDessertsGluten free
by KrazyBadal 0 views

Aloo bukhara chutneyDried plum chutney

Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.

35 minPakistaniChutneys & DipsVeganGluten free
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle EasternBreads & Parathas
by KrazyBadal 0 views

Chana dal halwa

At Punjabi weddings in Lahore and Faisalabad in the cold months, the dessert table often carries a big tray of chana dal halwa beside the gajar halwa. Soaked split chickpeas are ground and fried slowly in ghee until they smell of roasted nuts and turn deep golden, then cooked with milk, sugar and cardamom into a rich, grainy halwa that keeps for days. It takes patience and a strong arm. Chef's tip: keep the heat low and scrape the bottom constantly; the dal catches fast once it starts to brown.

90 minPakistaniIndian SweetsGluten free
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

Tire Sainte-CatherinePulled molasses taffy

On 25 November, Quebec celebrates St Catherine, patron of unmarried women, with tire Sainte-Catherine, a pulled molasses taffy. The custom goes back to Marguerite Bourgeoys, who is said to have made taffy in the 1600s to draw children to her school in Ville-Marie, and today schools and families still 'pull the tire' together. Hot molasses and sugar syrup is cooled, then pulled with buttered hands until it turns golden and satiny, twisted into ropes and cut into pieces. It is gluten free. Chef's tip: pull it as soon as it is cool enough to handle, as it sets fast; work in pairs.

55 minCanadianDessertsGluten free
by KrazyBadal 0 views

KhajlaFried pastry rounds in sweet milk

In the old lanes of Lahore and Karachi's Burns Road, sweet shops fry khajla through the night in Ramadan so families can buy it fresh for sehri, the meal eaten before dawn. Each round is a stack of paper-thin layers of ghee-rubbed dough that shatter when you press them, and it is crumbled into a bowl of hot sweetened milk, often with fine pheni, to give slow energy for the fasting day. Chef's tip: keep the oil only medium-hot; khajla must fry slowly so every inner layer turns crisp before the outside browns.

100 minPakistaniDesserts
by KrazyBadal 0 views

CipailleLayered meat and potato pie

Cipaille (also cipâte or six-pâtes) is a deep, layered Quebec pie baked for the Christmas and New Year holidays, especially in the Gaspé and Lac-Saint-Jean regions. Layers of cubed meats, here pork, beef and chicken (some families add game), alternate with potato, onion and sheets of pastry in a deep pot, covered with stock and baked slowly for hours until the meat is meltingly tender. It feeds a crowd at the réveillon. Chef's tip: marinate the meats overnight with onion and savory; it seasons them through.

360 minCanadianMeat
by KrazyBadal 0 views

Sucre à la crèmeBrown sugar fudge

In Quebec, sucre à la crème is the sweet that comes out at Christmas: a soft, melting brown-sugar fudge made from brown sugar, cream and butter, cut into squares and shared at the réveillon after midnight Mass and through the Fêtes. Every grandmother's recipe differs a little; this one is the classic stovetop method, gluten free and ready in under an hour. Chef's tip: beat the cooled mixture until it loses its gloss and starts to thicken, then pour it at once; that beating is what makes it creamy rather than toffee-like.

40 minCanadianDessertsGluten free
by KrazyBadal 0 views

CroquignolesTwisted nutmeg doughnuts

Croquignoles are old-fashioned Quebec doughnuts, cut into strips, slit and twisted into knots, then fried and rolled in sugar. Grandmothers made them by the dozen for the réveillon, the feast after midnight Mass on Christmas Eve, and for New Year's Day visits. They are dense and cakey rather than yeasty, scented with nutmeg. Chef's tip: keep the dough soft and well chilled, so it is easy to roll and the croquignoles stay tender; extra flour makes them tough.

70 minCanadianBaking
by KrazyBadal 0 views

Pheni (layered fried vermicelli nests in sweet milk)

In Lahore and Karachi during Ramadan, sweet shops stack golden nests of pheni in towers, and families buy them to eat at sehri, the meal before dawn. The fine, brittle strands are crumbled into a bowl and drenched with hot sweetened milk, which softens them in a minute into something like a silky vermicelli pudding; it keeps you full through the fasting day. Shop pheni is pulled into hair-thin threads by skilled hands, so at home this recipe uses the layered method: thin sheets of dough are brushed with a ghee and rice-flour paste, rolled and sliced, and the paste makes the layers fan out into fine flaky rings when fried. They are crisp, buttery and delicate. It is naturally egg-free: the dough is just flour, ghee and water, and the rice-flour paste keeps the layers separate. Chef's tip: fry the nests in oil that is only moderately hot, about 160°C; oil that is too hot is the common mistake that browns the outside while the inner layers stay soft and doughy.

90 minPakistaniIndian Sweets
by KrazyBadal 0 views

پشاوری آئس کریم (Peshawari ice cream)Cardamom pistachio ice cream

In the Qissa Khwani bazaar of Peshawar, ice-cream sellers spin a tall metal drum inside a tub of crushed ice and salt, scraping the freezing milk off the walls with a long paddle until it turns thick, stretchy and pale. It is a summer evening treat, eaten from small bowls after dinner or late at night when the streets cool down, and often topped with a spoonful of falooda vermicelli or more chopped pistachio. The flavour is simple: slowly reduced milk, green cardamom and a little rose. This version has no eggs and no custard: a cornflour slurry cooked into the milk thickens it the way yolks would, and the starch holds on to water so ice crystals stay small and the texture stays smooth, while milk powder adds body without extra fat. You can churn it in a machine or still-freeze it in a tray and stir it every 45 minutes. Chef's tip: the common mistake is churning a warm base; chill it until it is fridge-cold right through, or it will turn icy instead of silky.

300 minPakistaniDessertsGluten free
by KrazyBadal 0 views

Galettes à la mélasseSoft molasses cookies

Quebec grandmothers bake galettes à la mélasse by the batch for lunchboxes and the cookie jar, and they turn up at sugar-shack weekends and church sales from Gaspé to Gatineau. Unlike crisp gingersnaps, they are big, soft and cakey, almost like little gingerbread cakes, dark with molasses and warm with ginger, cinnamon and clove. Kids eat them with a tall glass of cold milk; adults like them with tea. The dough is soft, so you drop it from a spoon rather than rolling it. Chef's tip: take them out when the centres still look slightly underdone; overbaking by even two minutes is what turns them dry and hard, while slightly underbaked ones stay soft for days.

32 minCanadianBaking
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

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