Five things our food editors are excited about this month!
Eat Kanga's savoury meat pies
Five things the kitchen team's excited about this month (Jan)
Comfort food to go
Savoury pies are already a way of life in the U.K. and Australia. Now bakeries like Toronto’s Kanga are creating crispy, cozy meat pies (we love the steak and bacon). Portable and delicious hot or cold, hand-held pies are the best new idea in grab-and-go snacks.
Meat pies, $6 each, Kanga.
Small and mighty tools
Perfect for single-batch scrambles and scraping out every last drop of mustard or almond butter, these little silicone spatulas get a ton of use in our kitchen.
Silicone spatulas, $6/set of 3, Nordic Ware.
Everyday celebrations
We never need a reason to pop a bottle of bubbly, and Jackson-Triggs’ delicious Entourage is so affordable that we’ll be doing so (happily!) much more often.
Jackson-Triggs Entourage Sparkling Wine, $30.
Bold new flavours in baking
Our love affair with all things Scandinavian continues with Nordic Bakery Cookbook, a collection of regional baked specialties like spice cake made with rye flour and a not-too-sweet cardamom-laced ginger cake. Get the ginger-cake recipe here.
Nordic Bakery Cookbook, Missa Mink, $25.
Juicy fresh fruit
’Tis the season for pomegranates, but how to get those delicious jewels out of the honeycomb pith? 1. Slice pomegranate in half. 2. Bash the uncut ends vigorously with a wooden spoon. 3. Catch the falling seeds and add to salads, yogurt, desserts and more!
Get our favourite pomegranate tabbouleh recipe here.
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