Kutia is a traditional festive season wheat-berry pudding popular across Eastern Europe, particularly in the Ukraine, Belarus, Russia and Poland. It’s a Lenten dish, which means no eggs or dairy products are used in its ingredients. In the Ukraine, kutia is a prepared food that’s incorporated into various Christmas Eve rituals performed throughout the night, […]
Author Archive | Jessica Catalano
Collard greens are a part of the acephala family of plants, which includes kale, broccoli, cabbage and spring greens. The name “collard” comes from the word for the wild cabbage plant, “colewort.” Collard greens are a staple dish prepared in the Southern United States and widely recognized as a traditional comfort food. These greens are […]
Mtuzi wa samaki, or fish curry, is an aromatic dish said to have originated from the island of Zanzibar off the coast of Tanzania, East Africa. This petite, exotic, tropical isle is woven with many Indian and Arabic influences that are infused in the island’s native cuisine. And because Tanzania sits right at the crossroads […]
Tourtière is a hearty and savory meat pie generally made of ground beef, pork or veal. Hailing from the French-Canadian province of Quebec, tourtière is traditionally served during dinner on Christmas and New Year’s Eve. The popularity of this down-to-earth pie spread across the Great White North, with generations of French-Canadian families also enjoying the […]
Sufganiyah is an Israeli deep-fried and jelly-filled doughnut that’s traditionally consumed during the festivities of Hanukkah. The doughnut is fried in oil, then filled with either jelly or custard cream, before being topped with a dusting of powdered sugar. It’s by far the most popular Israeli food consumed during the eight days and nights of […]
Shortbread cookies originated in Scotland during the 1700s and are a sweet and simple biscuit made from sugar, butter and flour. These beloved and buttery cookies developed from a medieval biscuit bread that was twice baked and garnished with spices and sugar. Over time, the recipe refined itself and resembled more of what we now […]
Matzo balls are an Ashkenazi Jewish dumpling made from matzo meal, fat, eggs and water, served in a chicken broth. It’s a staple soul food that’s consumed during Passover and Hanukkah equally, for Friday sabbath — and, really, anytime someone is feeling under the weather, especially during the cold and flu season of winter. Matzo […]
Believe it or not, fruitcake dates back to ancient Rome, where pomegranate seeds and pine nuts were mixed into barley mash with raisins. As the recipe began to spread around the world, other ingredients found their way into the recipe, such as honey, spices and preserved fruit. Fruitcakes began to take hold of Europe as […]
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