After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy. Here’s what I did: I cooked the red currants with some sugar for about 15 minutes. […]

After the final installment in the CBC Radio Here&Now comfort food series, I didn’t post Latifa’s Afghan turnip soup recipe. Well, the delay has caused chaos. In case you are one of the many looking to make this soup, here’s the recipe, in Latifa’s own words. Apologies for making you wait! Turnip Soup Ingredients: 1

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