From Switzerland

A ton of Swiss recipes

From the UK

Recipes and more

From France

From Germany

Have you heard the German expression, 'love goes through the stomach'? Well, the love for a country does too. And while you can't travel for the real thing, you can cook the most popular German culinary delights at home.

German recipes

From Italy

From Austria

The video was done by our friends Astrid and Kathrina from Austrian National Tourism Board.

Check out some other Austrian recipes...

From Canada

Maple cookies are a staple in homes across Canada, and after tasting them, it’s easy to see why! These warm, melt-in-your-mouth treats with their chewy centre, made with 100 per cent Canadian maple syrup, are the perfect morning tea, afternoon tea, anytime snack!


  • 170g butter, melted and cooled slightly
  • 1 cups granulated sugar + ¼ cup for coating cookie balls
  • 1 large egg
  • ¼ cup 100% Canadian maple syrup
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 2 cups plain flour


  • Line cookie sheets with baking paper.
  • In a large bowl, mix melted butter and 1 cup sugar. Add egg, syrup, baking soda, and vanilla. Mix in flour. Stir until well-combined.
  • Cover mixing bowl, and allow your dough to chill in the fridge for at least an hour, or freeze for 15 minutes.
  • Preheat oven to 175 deg C.
  • Pull your bowl out of the fridge. Roll your dough into 1-1/2 inch balls with your palms.
  • Fill a small bowl with remaining ½ cup sugar. Roll each ball in the sugar to coat.
  • Line cookie sheet with baking paper. Place cookie balls at least 2 inches apart on your cookie sheet. Press down with the back of a spoon.
  • Bake for 8-10 minutes, or until golden brown.

Located on beautiful Vancouver Island, Nanaimo is famous for its harbour, vibrant township and, most of all, its unbeatable three-layered Nanaimo Bars. Now a favourite dessert in many restaurants across Canada, Nanaimo Bars are the ultimate 3pm pick-me-up.

Bottom Layer

  • ½ cup unsalted butter
  • ¼ cup sugar
  • 5 tbsp. cocoa
  • 1 egg beaten
  • 1 ¼ cups wafer crumbs
  • ½ c. finely chopped almonds
  • 1 cup coconut

Melt first three ingredients in a glass dish over a saucepan of simmering water. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer

  • ½ cup unsalted butter
  • 2 Tbsp. and 2 Tsp. cream
  • 2 Tbsp. vanilla custard powder
  • 2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

  • 4 squares semi-sweet chocolate (1 oz. each)
  • 2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Allow to cool.

Once cool, but still liquid, pour over second layer and chill in refrigerator.

In Montreal, smoked meat is virtually a religion. There’s no need to go without during isolation, simply follow our recipe for the ultimate Montreal Smoked Meat Sandwich.

Spice Mix

Montreal Smoked Meat


Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 minutes.

Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.

Montreal Smoked Meat: Rub half the spice mixture all over the brisket; let brisket sit for an hour or overnight so flavour permeates the meat.

Preheat oven to 120 degrees C; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan, and put the brisket on the rack.

Cover the brisket with the slices of bacon, cover with foil and slow cook for three hours or until meat is tender.

Remove from oven and add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.