In case you haven’t heard, Roots & Recipes is now doing a weekly radio show over at Green Room Radio (Friday morning, 10AM), an initiative out of the new Maison Sociale, located at… Continue reading
Last week we had the chance to embark on a journey to a tiny strip of land. Guided by the excellent cookbook Gaza Kitchen, written by two women originally from Gaza, we were able… Continue reading
Our first episode of Dishing Up the Past in a year! In this video, my mother, Nechama Rotstein (nee Godinger), who was born in Israel, teaches Netta (one of my three older sisters)… Continue reading
We’ve talked about – and participated in – Restaurant Day before, but what if every day could be Restaurant Day? The pleasure of opening up your home and sharing your cooking style with strangers… Continue reading
My grandma even told me that they used to give out hundreds of hamantaschen in her village along with wine, like trick or treating! -Audrey When Roots and Recipes first began, my friend… Continue reading
Here’s something a little different. We are delighted to be able to post our first ever Roots & Recipes Podcast featuring hosts Rebecca Lessard and Kat Romanow discussing Yotam Ottolenghi’s cookbook Plenty More. Learn more… Continue reading
Thanks to everyone who attended our Killer Cheese & Girl Power Chanukah Party (20/12/2014) in collaboration with The Wandering Chew. The night was beautifully captured by Lauren Kolyn. Check out the photos below!
Join us on December 20th at 8 PM at Chez Boris, in collaboration with The Wandering Chew, for a Chanukah party dedicated to the little-known tradition of eating dairy on this holiday. This tradition is all thanks to… Continue reading
Here is Rebecca and Myrite’s (very thorough) rundown of last weekend’s Restaurant Day November edition in Montreal. After hosting our own Roots & Recipes pop-up restaurant last August, it was a lot of fun… Continue reading
We had a blast participating in the August 17th edition of Restaurant Day, which has both amateur and professional cooks turning public and private spaces into ephemeral restaurants and which extols an anything-goes ethos (while urging participants… Continue reading
