News and Articles from the NBWI

This recipe says to brown in a slow oven. To do this, turn the heat down to 300 or 325 and bake ’til the peaks of the meringue are a golden brown.

Traditionally, Scotch broth is made with a neck of mutton cooked with the vegetables, barley, and dried peas but you may also find it at your local grocer.

This is a mild chili recipe but you can spice it up with your favourite hot sauce. Or kick the heat up a notch by adding a hot pepper or two!

This recipe for Soya Chicken Casserole originally appeared in the NBWI Cookbook printed in 1978. It serves four and you’ll be fighting over the leftovers!

Everyone’s favourite appy looks fancy but they’re so easy to make! You can also dust them with a little smoked paprika for added pizzazz.

How do you like your butter tarts? Currants or no currants? Or do you prefer raisins? Or are you in the party that prefers a good pecan mixture?

This simple Spanish stew is warm and flavourful, perfect on a chilly winter evening. 1 lb lean beef, cubed1 Tbsp cooking oil1 cup dry red wine1 cup tomatoes1 large onion, sliced1 green pepper, cut in strips1/4 cup raisins1/4 cup dried apricots1 clove garlic, minced1...

This simple recipe is easily tweaked for your own flavour sensation - consider adding a bit of cheese to the crumb topping. Or chives! 1 lb Salmon, canned8 medium-sized potatoes1 onion, chopped1 cup bread crumbs1 Tbsp buttersalt and pepper, to taste Wash and poke the...

These cookies are almost too pretty to eat. Almost. And if you can bear to part with them, they’d make a great gift at the holidays.

A simple sauteed broccoli side dish – kicked up a notch!