Chef Ilona Daniel shares her version of the classic bread from Bialystok; the brother of the bagel.
Chef Ilona demystifies the shallow-frying cooking technique as you learn to make these pint-size poisson sliders.
A fresh spin on the classic Greek salad.
Chef Ilona gets cozy this winter with this low and slow braised dish that give you all the feels when you see that there are leftovers in the fridge!
Chef Ilona toasts in the new year with vibrant flavours and textures in a salad sensation!
This crowd pleaser is a hit throughout the holiday season!
Chef Ilona shares her antidote to the gales of November.
When it comes to cooking with apples, we almost always thing of something for dessert. Rightfully so; it’s why apple pie is so iconic.
So, bombs and welds all in this episode.
Excerpt adapted with permission from I Call Myself a Prospector
All in One Day!
A Memoir – by Sharon Wood
When meals are made for hard-working farm folk, they can’t help but be filling and nutritious. We think they’re pretty heartwarming, too.