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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This Ukrainian Food Flair episode features Sylvia Molnar presenting the classic beet and horseradish relish deeply rooted in Ukrainian, Slavic, and Ashkenazi food traditions.

She explains its place on Easter and Passover tables, its popularity in home kitchens and Jewish delis, and the importance of using fresh horseradish when possible.

The segment also highlights her practical tips for selecting, preparing, and storing this vibrant condiment, along with a personal reminder that her recipes and stories live on in the Ukrainian Food Flair cookbook.

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Cabbage is a staple in Ukrainian cuisine, not just for its many outstanding health benefits but for its versatility and economy.

The quintessential Ukrainian cabbage dish is of course holubtsi, aka cabbage rolls. The traditional rolls can be quite time consuming to make, so modern cooks often opt for "lazy cabbage rolls" which is basically a layered casserole of cabbage, rice, and other ingredients.

In this episode of Ukrainian Food Flair, Sylvia shares her recipe for a hearty dinner variation with ground beef, rice, and cabbage.

She also shares some very interesting anecdotes about cabbage folklore and medicinal qualities.

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Long before it became a staple on Ukrainian Easter tables, horseradish had a life that stretched across continents, and centuries. In this Ukrainian Food Flair episode, Sylvia Molnar opens a window into the world of horseradish (hryn in Ukrainian)—a root unassuming in appearance yet powerful in chemistry, folklore, and culinary tradition.

Sylvia traces its fascinating journey from ancient Egypt to medieval medicine and, finally, to Ukrainian kitchens and Easter baskets. Along the way she explains why this fiery root demands respect: how its pungency is released, why it must be handled with care, and what makes its sharpness so fleeting yet so prized.

She also shares her traditional Ukrainian Easter horseradish sauce—a deceptively simple blend of grated horseradish root, sour cream, salt, sugar, and vinegar. More than a recipe, it’s a glimpse into the sensory and cultural rituals that shape this traditional Easter dish.

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In this episode of Ukrainian Food Flair on Nash Holos Ukrainian Roots Radio, Sylvia Molnar shares a tomato and yogurt salad made with sliced ripe tomatoes, sweet onion, yogurt mixed with salt and pepper, a bit of sugar, and finished with fresh dill.

She also reflects on the quality of Ukrainian dairy products and offers a tip for choosing sweet onions.

This podcast features the voice of the late Sylvia Molnar, a beloved culinary personality in Vancouver, who presented her recipes, stories, and cooking on Nash Holos in the series Ukrainian Food Flair.

The recipe appears in Ukrainian Food Flair: The Cookbook, published as a tribute to her culinary legacy and now available from online booksellers (including Amazon) to home cooks everywhere.

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In this episode of Ukrainian Food Flair on Nash Holos Ukrainian Roots Radio, Sylvia shares the storied tradition of Ukrainian Easter Babka—a tall, cylindrical sweet bread that’s as demanding as it is rewarding.

Babka is made from a delicate raised yeast dough and was considered one of the most important and demanding tasks of the Ukrainian homemaker during the Easter holiday season. The preparation is time‑consuming, but the end result—rich, tender, fine‑textured, spongy, and very light—is well worth the effort.

This version is more manageable with modern kitchen conveniences, while maintaining the character of the original. It includes a yeast starter, enriched dough with citrus and raisins, and a simple icing of icing sugar, lemon juice, and warm water, finished with baker’s confetti.

Whether you’re a seasoned baker or trying Babka for the first time, this episode offers a glimpse into the heritage behind the loaf—and why its successful rise is considered a true triumph

For the full recipe and more legacy-rich dishes, check out the cookbook Ukrainian Food Flair: Authentic Recipes from Canada's West Coast.

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In this archival feature of Ukrainian Food Flair, a long‑running series on Nash Holos, you will hear the story and recipe behind beetniks — traditional Ukrainian bread rolls wrapped in beet leaves.

Beetniks hold a special place in Ukrainian Canadian kitchens — a dish instantly recognized across Canada yet virtually unheard of in Ukraine itself.

For Ukrainian pioneers and their descendants, these beet‑leaf‑wrapped bread rolls have long been a cherished seasonal treat, made only when the garden offers perfect young leaves.

This podcast features the voice of the late Sylvia Molnar, a beloved culinary personality in Vancouver, who presented her recipes, stories, and cooking on Nash Holos in the series Ukrainian Food Flair.

The recipe appears in Ukrainian Food Flair: The Cookbook, published as a tribute to her culinary legacy and now available from online booksellers (including Amazon) to home cooks everywhere.

Hosted on Acast. See acast.com/privacy for more information.