In this segment, Sylvia Pidraziuk Molnar brings forward a fabulous, simple recipe in praise of asparagus — a plant that has grown wild in Ukraine for centuries and still appears in Ukrainian kitchens across the country. She speaks to its quiet presence and long history in Ukrainian cookery, and the way its character pairs so naturally with familiar flavours, including the Carpathian bryndzia cheese as well as parmesan. Sylvia offers a straightforward preparation that lets the vegetable remain the star, a small dish with deep roots and a hint of the mountains in its finish.

You’ll find this recipe, along with others from the series, in the Ukrainian Food Flair cookbook, available from Amazon and other online booksellers.

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From the Nash Holos audio archives and the Ukrainian Food Flair Cookbook, this flashback features Sylvia Molnar sharing her distinctive spring sorrel borscht recipe — a bright, seasonal variation of Ukraine’s national soup.

She explains how to prepare it with sorrel or simple substitutes, and how this traditional dish reflects the freshness of Ukrainian home cooking.

Sylvia's recipes, stories, and cooking tips have been preserved in the cookbook Ukrainian Food Flair — Authentic Recipes from Canada's West Coast available on Amazon.

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Makivnyk is the Ukrainian name for the poppy seed roll that has long anchored Ukrainian sweet‑dough baking. A timeless favourite shared by other East European cultures, it nonetheless remains a signature dish in Ukrainian kitchens.

This episode highlights tips and techniques for creating a luscious poppy seed filling for a roll using your own preferred sweet dough recipe.

A bonus is this filling can be used in other classic dishes like strudel and perogies.

And yet another bonus: Sylvia's own sweet dough recipe is in the Ukrainian Food Flair cookbook. I have made it myself ... and it is a winner!

Смачного!

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