inthekitchen
baba’ s sweet touch
Once humble peasant fare, pierogi( or varenyky, as they’ re called in Ukrainian homes) have achieved comfort food royalty in many local kitchens. Made from tender dough and traditionally stuffed with mashed potatoes, cheese, onions, ground meat, sauerkraut, or mushrooms, they also come in sweet versions filled with blueberries or strawberries( like the ones pictured from Perogy Planet)— often served as the final course of Christmas Eve dinner. Their roots run deep in Polish and Ukrainian culture, but here in Manitoba, pierogi are practically a rite of passage— and a freezer staple.
one love, one crumb
A Jamaican favourite, festival are golden, cornmeal-based fritters that live up to their name: crispy outside, fluffy inside, and just sweet enough to feel celebratory. Traditionally served alongside saltfish or jerk chicken, these addictive treats are made from a simple mix of cornmeal, flour, sugar, baking powder, and water. The result? A versatile dumpling that works just as well as a breakfast side as it does beside a smoky backyard grill. As far as souvenirs go, Festival sticks with you longer than the beachside braid.
ciao! / oct / nov / two thousand twenty-five 27