Homemade

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Welcome to Homemade, a Winnipeg Free Press project celebrating home cooking in Manitoba.

We regularly publish recipe features that highlight the communities, traditions and flavours of this wonderfully diverse province. Submit your recipe to have your dish considered for a future story — recipes can be beloved family favourites or everyday staples.

Submit a Recipe

MIKAELA MACKENZIE / FREE PRESS
Meat is a vast, varied and expensive food group. Jordan Carlson offers tips to demystify the cooking process.

Meaty wisdom worth savouring

From finding a butcher to that final pinch of salt, RRC Polytech chef Jordan Carlson shares best practices on meat cookery

Eva Wasney 8 minute read 5:20 PM CDT

Side shows: These culinary supporting roles earn the Thanksgiving spotlight

Eva Wasney 3 minute read Preview

Side shows: These culinary supporting roles earn the Thanksgiving spotlight

Eva Wasney 3 minute read Wednesday, Oct. 8, 2025

Three side-dish recipes, each with a fun twist. Enjoy Diane Nelson’s recipe for Zippy Carrots, Debbie Hurrell’s Cranberry Salad and Debbie Nolan’s Pork Sausage Stuffing.

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Wednesday, Oct. 8, 2025

MIKAELA MACKENZIE / FREE PRESS FILES
On turkey-centric holiday menus, sides like Zippy Carrots can bring an otherwise sleepy protein to life.

(Bill Hogan/Chicago Tribune/MCT)
Indulge your appetite for sweet corn by shopping farmers markets, roadside stands and local grocers for freshly picked ears, then crunching your way around cob after cob after cob.

Korn on the cob

Whether you prefer niblets or nu metal, we’ve got you covered in the kitchen

Eva Wasney 4 minute read Wednesday, Sep. 24, 2025

Homemade Cooking School: Squash your aversion to veggies

Eva Wasney 5 minute read Preview

Homemade Cooking School: Squash your aversion to veggies

Eva Wasney 5 minute read Tuesday, Sep. 16, 2025

In this Homemade Cooking School class, Camille Metcalfe shares how to make the most of produce.

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Tuesday, Sep. 16, 2025

MIKAELA MACKENZIE / FREE PRESS
Camille Metcalfe, plating her broccolini, recalls how learning to cook eggplant properly transformed her opinion of the purple vegetable.

Pexels
Canning: a reliable preservation method.

Yes you can

Preserve your backyard bounty with family-tested canning recipes

Eva Wasney 5 minute read Wednesday, Sep. 3, 2025

MIKAELA MACKENZIE / FREE PRESS
A slotted spoon will help get the egg out of the water.

Egg-venturous

Get out of your shell by mastering the basics of this versatile food

Eva Wasney 5 minute read Tuesday, Aug. 19, 2025

How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Eva Wasney 7 minute read Preview

How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Eva Wasney 7 minute read Tuesday, Jul. 22, 2025

Homemade is a series that celebrates home cooking in Manitoba. Find more stories, ideas and share your recipes at wfp.to/homemade

In today’s Homemade Cooking School lesson, chef Mandy Wingert walks us through the basics of stocks and sauces — essential culinary components designed to enhance the flavour, moisture and texture of a dish.

“It’s like the foundation of your house. If you don’t have a good stock, you’re going to be playing catch-up trying to make things taste better,” says Wingert, a culinary and baking instructor at Red River College Polytechnic.

Originally from Saskatchewan, she grew up in a family of cooks and knew from an early age she wanted to pursue a career in food.

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Tuesday, Jul. 22, 2025