On Guyana’s plantation at Skeldon, most families usually ate homemade breads and cakes, but sometimes the baker’s boy from the neighbouring village would deliver breads such as this simple, but delicious aniseed braid.
This is my version of a New York rye bread with its distinctive caraway flavour. New York rye bread is usually rounded and slightly lighter than other rye breads. I've added white flour to make it a more typical dough, If you like, you can replace the caraway seeds with dill seeds.
This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.
"What would a food blog from a Greek dude be without touching upon Tzatziki? I've been disappointed with the representation of Greek food in North America and in particular, Toronto. I found that once very good Greek eateries are going the way of serving pre-made foods & dips on their menus. Tzatiki has fallen victim to this drive for competitiveness and frankly, laziness.
Here's the classic Tzatziki from a Greek, with little secret...."