Served by Camille and Leah at our Mighty Popo fundraiser concert in June 2011.

"Popcorn at the movies was ruined when they replaced the real butter with that odd-tasting "butter-flavored" topping. Popcorn really has no flavor, and it's only made edible with butter and salt, or even better, with a flavored butter. This spicy-sweet popcorn is my version of a savory snack served at a popular Toronto tapas bar to accompany pre-dinner drinks."

This cake makes a good dessert served with fruit and whipped cream or crème fraîche. Quick and east to make, the cake will stay moist for a few days but is at its best a few hours after baking.

Ginger is a flavour so associated with cookies that sometimes it is forgotten for cake. In this recipe, you get to enjoy ginger to the max, with ground, fresh and crystallised ginger all packing a punch in the batter.

"Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Despite the fact that it is not fried in oil, some sources indicate that they are traditional on Hanukkah." - Wikipedia

The candy cane recipe was published in the STAR WEEKLY newspaper in 1957. Grammie Fryer made them first, then I did them too. The cookies are not hard to make, but they do take time. I love the almond flavour. - Mary LeChasseur

"These were always around to munch on at Hallowe'en and Christmas. I decorate one tree with these" - Mary LeChasseur

A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.

A perfect curry to serve with fish or chicken. Blanched cauliflower or broccoli florets can be used in this recipe, too.

From Tiffin's, Port of Spain

Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.

You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.

For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.