Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking.  One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks.  Some of these dishes will be more complex than others, based on what ingredients I have available in the house. 

Halo! This week, I was flipping through an old cookbook and came across the recipe for rugelach. That’s when I decided off to Poland I would go!

Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking.  One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks.  Some of these dishes will be more complex than others, based on what ingredients I have available in the house.

About a year ago, I went to London for the first time and completely fell in love with the city. Now, it’s time to re-visit the country. I’m chuffed to bits – let’s go!

What better way to ring in the new year than with some coffee? And not just plain coffee, but the ultimate coffee dessert: tiramisu. Fun fact: in Italian “tiramisu” means “pick me up.”

But these aren’t your ordinary tiramisu with sugar-crusted lady fingers, and marscapone cheese.

Every Christmas, two things will always be on our table: Sicilian sciacce and cubbaita.  What is cubbaita, you may ask?

Cubbaita is a toasted sesame, almonds, and honey Sicilian brittle with hints of orange.  It was originally an Arab specialty that Sicilians have since adopted. Like the making and slicing of sciacce, cubba’ita is serious business, and this year, I was part of the process.