Articles

Stocking Stuffers

Little gifts are a wonderful way to show the people around you that you care about them without requiring you to go on a spending spree. If you are looking for a cute little gift for the foodie in your life, look no further.   Sabonete How cool and cute is this - a...

For The Love of Entertaining

By Kelley Abbey Entertaining is an art form. It has many colours and textures that meld together (hopefully) to create an enjoyable occasion. Some welcome the challenge of having 10 people over at the last minute on a Friday night. To many, it’s an inconvenience, a...

The Gift of Beer

by David Nuttall The holiday season is the time for giving, and there is no better occasion for beer lovers than the period where autumn turns into winter. Not only are there remnants from the fall/pumpkin beers still hanging around, but the new winter warmers and...

Drinks of the Week

  Chateau Timberlay Bordeaux Superior 2015, Bordeaux, France  Upfront this is all ripe blackcurrant from the merlot, the vast majority of the grapes in the blend at 85%. The good news is that this also makes for a softer and less tannic wine, meaning we can drink it...

Open That Bottle: Stephen Deere

by Linda Garson  Photography by Ingrid Kuenzel Since finishing the hospitality course at SAIT in 1998, it’s been quite the journey for Stephen Deere, owner of Modern Steak. Born and raised in Calgary; his father is second generation Calgarian and his mother an...

Tame a Cold Winter’s Night: Tajine Cooking

By Morris Lemire What first drew me to tajine cooking was the spice mix. All my favourites were there: ginger, cumin, turmeric, saffron, cinnamon. It’s a long and rich list. Add to these spices, preserved lemons, dates, dried apricots, and rose water, and I was...

Recipes

Smoked Barbecue Brisket

Recipe courtesy of Cole Glendinning, Flower & Wolf You’ll want leftovers, but Glendinning’s recipe for these bite-sized briskets will be gone in seconds! [amd-zlrecipe-recipe:466]

Goat Cheese and Proscuitto-Wrapped Asparagus

Recipe courtesy of Salar Melli, Vintage Fork. Quick and easy to whip up, you can’t go wrong with Melli’s take on a classic starter snack -prosciutto-wrapped asparagus spears! [amd-zlrecipe-recipe:465]

Cheesy Bacon Potato Skins

Recipe Courtesy of Dieter Garson, Atco Blue Flame Kitchen This recipe is easy to prep ahead, easy to cook when your guests arrive, and even easier to eat. [amd-zlrecipe-recipe:464]

Old El Paso Gyoza

Recipe courtesy of Matt Phillips, Northern Chicken Try this unique Tex-Mex twist on homemade dumplings from Matt Phillips. These are the perfect finger food for game day, your guests are sure to be impressed! [amd-zlrecipe-recipe:463]

Moroccan Tajine Chicken

By Morris Lemire This Moroccan recipe is a wonderful way to try tajine cooking for the first time or the hundredth time. For more about tajine cooking, click here to read the full article! [amd-zlrecipe-recipe:462] * Ras el-Hanout is a blend of spices used in Moroccan...

Off The Menu – Orange Lavender Cake

Recipe Courtesy of Upper Crust Café We received an email from a reader who wrote: “LOVE your magazine! Great to see some Edmonton content. I particularly enjoy “Off the Menu". It would be wonderful to see the recipe for Orange Lavender Cake from Upper Crust Cafe here...

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