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Zoë’s Daily Dish, East Gwillimbury, ON (2026)

05/10/2026

Happy Mother’s Day to the Latka Queen herself . The woman who helped shape not only who I am, but how I cook, host & care 💗

Growing up, our home was always full of family, friends, dogs & lots of chaos, but somehow always more than enough food. She made sure we all ate what we loved which often meant cooking different dinners for me, my brother & my Dad, every.single.day.

Lilz made it all happen. She taught me that great food is only part of it, it’s how you make people feel that stays with them most.

We celebrated every holiday to the fullest, huge Valentine’s Day breakfasts, a millennium NYE I still remember & never-ending birthday feasts. My mom started family traditions that mean so much to me today. 30 person high holiday meals, small shabbat dinners & gnocchi made by hand on a Sunday afternoon. There was always a seat for everyone at her table. Her kindness truly knows no bounds.

Love you Mumma. Thank you for all you do every single day. I’m forever grateful to be your daughter 💗

04/25/2026

Taking a quick break from my love letter to dogs to remind everyone pasta still has my whole heart 💌

Cacio e Pepe with homemade bigoli & caramelized onions inspired by . It might not be traditional but the sweet caramelized onions balance the creamy, dreamy dish & make it unreal.

Don’t worry, special guest cameo in the last slide 🐶🙏🏻

04/07/2026

I LOVE pasta. I love making pasta, most of all I LOVE eating pasta.

For Passover, I didn’t want to serve a “substitute,” I wanted it to be just as good. This Cavatelli doesn’t compromise on flavour & happens to be GF! Add in Brisket Ragù & you’re really going to enjoy! Using my mom’s brisket for pasta is one of my favourite holiday traditions (if you’ve tried the brisket… YOU KNOW)

K4P Fresh Pasta (Serves 4-6)
Ingredients:
• 1¾ cups potato starch
(if you can have rice during Passover, or aren’t keeping Passover & just want a gluten-free pasta: use 1 cup white rice flour& ¾ cup potato starch, tested both and the rice flour version is the best, closest to real pasta)
• 3 eggs + 1 egg yolk
• 2 tbsp olive oil
• Pinch salt
• 2–4 tbsp warm water
Method
Add everything to a food processor and pulse until it starts to come together.

With the machine running, add warm water 1 tbsp at a time (about 2–4 tbsp total) until you get a soft, smooth dough that holds together but isn’t sticky.

Turn out and bring together lightly (no heavy kneading needed).
Let rest 30 minutes. Roll into ropes and cut into small pieces think little nugget-like shapes. To shape, I used a gnocchi board and rolled each piece to create ridges (cavatelli style), but you don’t need to be precise.This should look handmade, uneven, rustic, imperfect. If too sticky while shaping, sprinkle a little potato starch or rice flour.
Boil in salted water:
• Potato starch version: 2–3 minutes
• Rice flour version: 3–4 minutes
They’re ready when they float, but always taste one, texture matters more than timing. Transfer directly into your sauce, let cook another min so to soften. Taste again & if too hard, cook more. Finish with chives, Maldon salt, good olive oil & fresh basil. If not keeping kosher, add parm on top of course

Brisket Ragù Method:
Works with any leftover brisket, sweet, onion-based, tomato-based… all good.
• Start by confiting cherry tomatoes (in oven or directly in the pan with olive oil)• In a pan, heat olive oil
• Add garlic &shallots/onion, cook until soft
• Add brisket, break up with your hands
• Add brisket gravy
• Add tomato passata. cook down until bubbling & cohesive

04/06/2026

We all know that some Passover (& GF) desserts can be hit or miss, this one isn’t.

Here’s my basque cheesecake recipe. With the rich, creamy centre & that burnt top, I promise you won’t miss the flour.

I like using a mix of cream cheese & mascarpone, it keeps the structure but makes it extra creamy & a little lighter.

Top with whatever you love. I did homemade salted caramel & mini eggs for Easter, but strawberry compote, toblerone, or stewed rhubarb would be amazing.

Zoë’s Basque Cheesecake (GF & K4P)

Ingredients:
• 400 g brick cream cheese, room temperature
• 100 g mascarpone
• ¾ cup sugar
• 3 eggs
• 1 cup heavy cream
• 1 tsp vanilla
• Pinch of salt
• 1 tbsp potato starch

Instructions:
1. Prepare pan
Use an 8–9 inch springform or cake pan. Line with criss-crossed parchment paper, letting it come up above the edges.
2. Make the batter
Beat cream cheese, mascarpone & sugar until completely smooth.
Add eggs one at a time, mixing well after each.
Mix in cream, vanilla, salt & potato starch until smooth.
3. Bake
Pour into pan.
Bake at 425°F for 25–35 minutes, until the top is deeply browned and the centre is still jiggly.
4. Cool & chill
Cool at room temp, then refrigerate at least 4 hours (overnight is best).

04/03/2026

The Passover Seder has always been about more than just a meal. It’s a night where we sit together, tell our story & remember where we came from. The story of leaving Egypt & finding freedom. The food on the table also tells a story, from bitterness to resilience, hope & renewal.

But this year, it feels heavier. Passover is a reminder of our survival. Not just then, but now.

When everything feels uncertain, both here in Toronto & around the world, that message hits differently. We are still here. We are still gathering. We are still telling our story. That in itself is something powerful.

This year, we looked around the table & unfortunately, felt the absences just as much as the presence. The people who should be there. The chairs that aren’t filled. It reminds you not to take a single moment, or a single person for granted.

& on a lighter note, your girl fully entered her balabusta era this year with my first ever batch of gefilte fish & chopped liver…not gonna lie, it was a smashing success!

Wishing everyone a meaningful, reflective & beautiful Passover 🩵 Hold your people close. Tell their stories & don’t rush through the moments that matter most.

03/20/2026

Visiting Sayulita? Here’s where you need to eat! 🌊🏝️

Sayulita never loses its magic & keeps me coming back year after year. It’s one of those places that feels familiar the second you arrive. One of the best parts, you really don’t need to break the bank or venture far to eat well.

Bichos- tacos with a great salsa bar. We visit a few times per trip. Huge quesadillas. Order the suadero, steak & shrimp tacos. Go early. Probably my #1 spot.

Luna -Cute patio vibes & great burritos. Perfect break from non-stop tacos. Though they do have great tacos too!

Venezia Pizza -The best change-up from tacos. Cheap & by far the best pizza in town.

Tacos Tal Ivan- Classic street tacos done right. Go for the al pastor.

Matiz- Best seafood spot. My fav lunch after the beach. Huge & amazing fried fish tacos & must-try tuna tostadas.

Tacos Toño- Old-school hole in the wall. Limited seating, quick service. Suadero & chorizo are the move.

Birrieria Ponce- Super casual & delicious birria breakfast. Flavourful, comforting & worth the visit.

Tacos Al Pastor Diaz- My fav al pastor. Worth going just for that, but lots of other amazing options.

Miscelánea- go-to café (went 6+ times this trip). Incredible sourdough, fresh ingredients, great chilaquiles & lattes.

Sayu Swirls & Rollado- Amazing frozen yogurt & ice cream tacos, a MUST visit. We go sooo many times every trip & everyone loves the Reese’s ice cream taco.

Hike to Playa Careacitos- Jungle hike to a Ricky beach, perfect for a swim & sunset spot. Can be wavy!

Sayulita Surf Center- Book a boat day with Diego & team. From fishing, swimming to the best ceviche made fresh on the boat.

& if you want to explore even more incredible taco spots, hidden gems & learn about Mexico’s unique culinary history, Amanda & team are pros! Highly suggest booking a food tour. If you’re hesitant about trying something new, she’ll ease you into it & guide you better than I ever could. Plus an amazing way to learn more about Sayulita!

Would go back for the food alone… but everything else makes it even better

03/18/2026

Highly recommend marrying someone who hates winter as much as you do & happens to be born the day before you. You won’t need an excuse to pack up the car, bring the dogs & turn your birthdays into an annual month (or longer) celebration. Wouldn’t do it any other way 🎂💗🇲🇽🚗

01/28/2026

Easy Lentil Dal:

This is a use what you have lentil dal that comes together easily & gets better the longer it simmers. Deeply comforting, flexible, & forgiving. Perfect for a cold night.

I used what I had sitting in my fridge, pickled onion, tzatziki, matbucha, lentils, sweet potato & carrots to create this dish.

Every version may taste slightly different, but this is the joy of method based cooking rather than rigid recipe following. You use what you have, adapt as you go, & get creative!

Ingredients (approximate and flexible):

Olive oil
White onion, chopped
Shallot, chopped
Garlic, chopped
Garam masala
Turmeric
Curry powder
Ginger powder
Water, to deglaze
Matbucha (had it leftover) , or tomato paste or thick tomato sauce
Cooked brown lentils ( I pre cooked mine)
Sweet potato, cubed
Carrot, roughly chopped
Coconut milk
Aleppo pepper, to taste
Salt, to taste
Acid (I used pickled red onion juice) lemon juice, apple cider vinegar, or red wine vinegar

To serve:
Basmati rice
Butter, optional for rice
Parsley / cilantro
Lemon wedges
Yogurt topping I used tzatziki, labneh, plain yogurt, sour cream, or make raita!

Method:
Heat a generous glug of olive oil in a large pot over medium heat.
Add the onion, shallot, garlic & sauté until soft & fragrant.
Add the garam masala, turmeric, curry powder, & ginger powder, toast briefly until fragrant & almost paste like.
Deglaze with a small splash of water, scraping up anything stuck to the bottom of the pot.
Stir in the matbucha / tomato paste.
Add the sweet potato, carrot, cooked lentils, & coconut milk. Bring to a gentle boil.
Reduce to a simmer & cook, stirring occasionally, until the vegetables are tender and the dal thickens, 30-35 minutes.
Taste as you go & adjust seasoning. Add Aleppo pepper for gentle heat.
Finish with a small splash of acid to brighten everything.

To serve:

Spoon the dal over basmati rice. Finish with herbs, lemon wedge, & a generous dollop of yogurt (yogurt based sauce). Mix everything together when eating. The yogurt really deepens the dish and is, in my opinion, essential! Enjoy 💗

01/26/2026

Quick Miso Ramen 🍜

This is one of those winging it meals that came together using what I had on hand on a cold, snowy night. I don’t measure when I cook like this. I build flavour in layers, taste constantly, and adjust as I go. It’s very adaptable. Swap proteins, change noodles, add greens, or up the spice. If it tastes good to you, it is good!

Serves 2-3.

What I used (very flexible, approximate):

About 1 tablespoon sesame oil
2 vegetable bouillon cubes
About 1 teaspoon ginger powder
1 cinnamon stick

About 1/4 white onion, chopped
1 shallot, chopped
2 to 3 cloves garlic, chopped
1 to 2 tablespoons jarred lemongrass

1 generous tablespoon miso paste
1 tablespoon natural peanut butter
About 1 tablespoon Shirakiku Japanese soup base, plus more to taste
White pepper, to taste
Soy sauce, to taste
Ginger powder , few sprinkles

About 250 to 300 g ground beef (roughly half a pack)
Chicken or turkey would work just as well

Thick rice vermicelli or another Asian soup noodle that holds up well in broth
Enough for 2 to 3 servings

How I made it:
I toasted the aromatics in sesame oil, added the bouillon, miso, soy and peanut butter, then loosened it with a splash of water. I added the ground beef and soup base, cooked it through, then added water to create a rich broth, not watery. Let it gently simmer. It only gets better with time. Taste and adjust as you go.

For noodles, mine took forever so I cooked them separately and finished them in the soup. If you’re using quick-cooking noodles, you can cook them directly in the broth. Just remember they’ll absorb liquid.

To finish:
Soft-boiled egg (6 minutes), chili oil or salsa macha, red onion, green onion, sesame seeds, Aleppo pepper, jalapeño, and cilantro if you have it.

Eat immediately & tag me 💗

12/24/2025

Wishing you a very Merry Christmas 🎄

May your year be abundant, merry & bright 💗✨ Feeling extra grateful for our amazing clients who have made this year busier than ever. We love you 🥰

Zoë’s Daily Dish

05/10/2026

04/25/2026

04/07/2026

04/06/2026

04/03/2026

03/20/2026

03/18/2026

01/28/2026

01/26/2026

12/24/2025

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