Latest from Julie Van Rosendaal
Recipes
Recipes with Julie Van Rosendaal: Pie for Pi Day
It's Pi Day this week, and all thoughts turn to pie. Here are simple, streamlined ways to get a delicious sweet or savoury pie on your table.
RECIPES
Recipes with Julie Van Rosendaal: Sweet and savoury treats with frozen produce
Frozen veggies are better suited for soup, stews and saucy curries than for roasting. And if you're adding frozen berries to pancake or muffin batter, keep them frozen and add them last, so they hold their juices rather than releasing them into your batter.
Recipes
Recipes with Julie Van Rosendaal: Panettone!
The tall, sweet, tender, cakey yeast-raised breads, studded with raisins and citrus, sometimes dried fruit, often chocolate, can be found in stores for as low as $10, but they’re generally between $20 to $50, with some closer to $80.
RECIPES
Recipes with Julie Van Rosendaal: A Christmas Carol
'Tis the season for A Christmas Carol. The classic story, written by Charles Dickens and published in London in 1843, is being performed at Theatre Calgary again this year, and told via many holiday movies.
Recipes
Recipes with Julie Van Rosendaal: 'Tis the season for fruitcakes of all kinds
Delicious fruitcake recipes that won't break the bank or take ages to prepare.
RECIPES
Recipes with Julie Van Rosendaal: East African dishes
Last weekend, Calgary’s East African communities partnered with CBC Calgary to launch a new, community-driven storytelling project with a celebration of culture, fashion, art and food.
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Recipes with Julie Van Rosendaal: Halloween treats
Halloween has food associations like most holidays do — whether you’re into tricks, treats or just festive dishes you like to pull out once a year, here are a few fun recipes to add to your repertoire.
Recipes with Julie Van Rosendaal: Sides and desserts for large fall gatherings
All around the world, friends, families and communities gather around the table at harvest time, when food is more abundant, and it’s no longer too hot to turn on the oven.
RECIPES
Recipes with Julie Van Rosendaal: What to do with your garden haul
In the fall, so much is in season that can be harvested or picked up at the farmers’ market to cook and freeze for later on in the season, particularly if you’re planning any large gatherings you want to get a handle on in advance.
Recipes with Julie Van Rosendaal: A garlic lover's paradise
Locally grown garlic is wonderfully potent, and you may find you don't need as much as you would generally use if you were cooking with grocery store garlic.