Smoked Barbecue Brisket

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! PrintSmoked Barbecue Brisket IngredientsFor barbecue rub: ½ cup salt 3 Tbs fresh ground black pepper 3 Tbs...
Goat Cheese and Proscuitto-Wrapped Asparagus

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! PrintGoat Cheese and Proscuitto-Wrapped Asparagus Yield: Serves 5 Ingredients150 g soft goat...
Cheesy Bacon Potato Skins

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. PrintCheesy Bacon Potato Skins Yield: Serves 6 Ingredients2 Kg yellow potatoes 1 Tbs (15 mL) canola oil 1 Tbs...
Old El Paso Gyoza

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! PrintOld El Paso Gyoza Ingredients500 g ground beef Oil for...
Moroccan Tajine Chicken

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! PrintMoroccan Tajine Chicken Yield: Serves 4 Ingredients½ tsp ground cardamom ½...
Off The Menu – Orange Lavender Cake

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...

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