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This week on Three Kitchens Podcast, we welcome Renu Bhardwaj, a UK-based food blogger and author of Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family.

Celebrate Diwali includes crafts, celebration tips, and of course, recipes: delicious, accessible Indian dishes that blend tradition with a modern, family-friendly approach.

Renu shares her memories of learning to cook alongside her mother, and the dishes that take her right back to those regular family dinners, and annual Diwali festivals. We make one of her favourites, chole bhatura.

As Renu describes it in her book: "The irresistible combination of spiced chickpeas and puffy, deep-fried bread makes chole bhatura a cherished and very popular Punjabi dish, especially at Diwali. Chickpeas are simmered and infused with aromatics and spices, and the dough needs to rest before being fried to create the pillowy bhatura, so I reserve this for special occasions like Diwali.

Chole bhatura is also sure to wow guests with its layers of flavors and textures, bringing a celebratory mood and an atmosphere of joy, gratitude, and togetherness—and that crisp, hot-from-the-pan bread always tempts me into a gratifying second helping."

We enjoyed making (and eating!) chole bhatura at home. The chickpeas couldn't be easier, and while the bread will take a little practice, we recommend giving it a try. It's everything Renu says it is -- warm, comforting and worthy of going back in for seconds.

Ask your local bookstore for Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family by Renu Bhardwaj , or grab your copy online at Indigo or Amazon.

Follow Renu on Instagram here.

Get the recipe: Chole Bhatura

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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want t

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Welcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter.

The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After cutting it into small squares (2 - 3 cm) and then placing a tiny bit of filling in each (our filling was ground beef and grated onion), you then fold them up, boil to cook and serve with the delicious sauces. Yes, we timed it and it took Heather about 12 sec to fold each dumpling!

Be sure to check out our socials for video of the folding technique, or you can also see it on the video for this episode on YouTube.

Be sure you're subscribed, liking and following the show so you don't miss new episodes - coming every Tuesday!

Get the recipe: Manti - Tiny Beef-Filled Turkish Dumplings

Rate, review, follow, subscribe and tell your friends! Your support means the world to us.

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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials !
Instagram @three_kitchens_podcast

Facebook @threekitchenspodcast
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Threads @three_kitchens_podcast

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
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Facebook @threekitchenspodcast
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This is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up.

We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links!

Big thank you to all our amazing guests of Season 5, and everyone who has tuned in, whether it was one episode or all 42. We appreciate you!

We're off to enjoy our short Canadian summer and we'll be back with a new season of food and stories in September, 2026!

Episode Links:

~ Three Kitchens Podcast Website

Top Three Most Listened to Episodes in Season 5:

1. S5 E17 : Our Favourite Cocktails & Mocktails

2. S5 E12: Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast

3. S5 E1: Muffins, Meal Planning & More with Megan Gaul

Heather's Favourites from Season 5:

~ S5 E28: Podcasthon Episode with Community Kitchen of Calgary Program

~ S5 E7: Going Gluten-Free with John Reyes

~ S5 E23: Zhuzhed Up Grilled Cheese

~ S5 E29: Pretty in Prink Grapefruit Shortbread Squares

~ S5 E22: It's time for Cake! Sesame, Banana, Date Cake from Ottolenghi

Erin's Favourites from Season 5:

~ S5 E12: Cooking Appalachian with Amy Clark,

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it.

In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in this case, two types) are combined with garlic, soy sauce and bay leaves. the chicken is marinaded and then slow cooked using a basic braising method and then served over coconut rice.

It's quite simple to make and the perfect base to play with and make it your own. Switch up the vinegar, add herbs, and try different proteins if you want. It's delicious!

Episode Links

~ Chicken Adobo Recipe

~ Baking with Ube Halaya Episode

~ Birthing Magazine

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant.

According to our research, Ginger Beef was created by chef George Wong at his restaurant The Silver Inn in the early 1970s. Chef Wong knew the way to generate income was to sell more alcoholic beverages, so he created a recipe he thought would pair nicely with drinks. With British pub food as his inspiration, Ginger Beef was born. To this day, it is a very popular dish served in Canadian Chinese restaurants across Canada.

For this recipe, steak is sliced thinly, battered and fried. A stir fry of julienned veggies is also made, along with the sauce, and then it's all tossed together. The key here is to let it all sit and soak up the sauce. Oh, and of course, the star ingredient is LOTS of ginger included in the julienned veggies.

Heather had some difficulty getting the beef crispy -- the recipe didn't specify a temp for the frying oil, which may have been the problem. But the flavours here were spot on. This recipe tastes perfectly like our favourite ginger beef. Give it a try! You'll love it.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Ginger Beef recipe

~ Beef Jerky episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Facebook @threekitchenspodcast
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This week on Three Kitchens Podcast, we’re diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship.

Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She’s been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration volunteer at an agricultural museum before getting her first museum interpreter and tour guide job. Her academic studies focused on Canadian foodways, public history, and rural history.

Together, we explore the question: What is Canadian food, really? It’s a layered and evolving story that begins with the rich culinary traditions of Indigenous peoples, and continues through waves of settler and immigrant influences that have shaped kitchens across the country. From food production to community celebrations, we talk about how cooking and eating have always brought people together.

Kesia shares insights into how food has always been more than just sustenance—it’s tradition, identity, and connection. We also dive into a historical recipe from the Five Roses Cook Book (1915): a Burnt Sugar Cake that sparked both curiosity and cravings!

Join us for a delicious conversation full of history, heritage, and a bit of burnt sugar. And trust us when we say, you will want to bake this cake!

Episode Links

~ Kesia Kvill on Instagram @kesiatk

~ Kesia's Blog - Potatoes, Rhubarb, and Ox

~ Burnt Sugar Cake

~ Culinary Historians Of Canada

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
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This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce.

Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash.

Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick tonkatsu sauce.

We weren't bowled over by these korroke. They are probably better fried, to be honest! Sometimes trying to make a recipe healthier means also making it less tasty, unfortunately. What do you think? Will you try these?

Episode Links

~ Kabocha Korroke recipe

~ Odd Bunch

~ Scotch Quail Eggs Episode

~ Baked Tofu Episode

~ Churros Episode

~ Basil Melon Slushy Recipe

~ Indigenous Cooking Episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
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In this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions). Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past!

This is a savoury pancake made with a dough, rather than a batter, and a savoury filling. But don't worry - the dough is simple to make. Erin found it easy to mix up and knead on the counter. It rests for just 20 minutes while you mix up the filling, which is made with flour, oil, and salt. And chop some green onions.

Take a small portion of dough and roll it out nice and thin. Spread a little of the filling, and add onions on top. Now there's a process of rolling, pinching and rolling to create what remind us of a laminated pastry. Don't worry -- Erin describes this process really well for us in the episode! Then you can cook them up and enjoy!

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Scallion Pancake Recipe

~ Pannenkoeken // Episode

~ Beany Halloweeny // Episode

~ Ban Xeo Vietnamese Crepes // Episode

~ Red Velvet Pancake Recipe

~ Dutch Baby Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!