Recipe courtesy of Spud.ca’s Fiona Cameron [amd-zlrecipe-recipe:438]
Recipe courtesy of Executive Chef Ned Bell Planking pays homage to the First Nations people who were cooking salmon on wood planks over an open fire long before Europeans arrived. It’s an ingenious way to impart earthy, smoky, and even floral notes to the fish,...
Recipe developed by Chef Philippe Wettel, The Westin Hotel, Ottawa The deeper flavour of chicken’s dark meat comes to the fore in this recipe, complemented by a sweet-tart marmalade made primarily of caramelized onions. [amd-zlrecipe-recipe:436]
Recipe courtesy of Great Events Catering Executive Chef, Daryl Kerr [amd-zlrecipe-recipe:435]
Recipe courtesy of Canada Beef [amd-zlrecipe-recipe:434] *Cajun spice: mix together ¼ tsp each paprika, dried oregano, garlic powder, and dried thyme.
[amd-zlrecipe-recipe:432] *Note: This recipe can be done in a smoker or barbecue.
[amd-zlrecipe-recipe:431] *Note: If you do not have a smoker, you can do this recipe in the oven with great results (tip: add a bit of cumin to the rub).
[amd-zlrecipe-recipe:430] *Note: Booker’s recommends spritzing meat with an apple cider water mixture every hour while smoking. Booker’s smoke their ribs for two to three hours.
[amd-zlrecipe-recipe:429] *Helpful hint: Do all prep ahead of time. If you like a sweeter jam, just add more sugar. Keeps for two weeks in the fridge in a covered container.
We received an email from a Calgary reader: “I recently saw in your magazine that you could possibly find a recipe from a restaurant. Would you please try to find the recipe from Villa Firenze, the dish is called Vitello al Champagne. This is the best Italian food in...
[amd-zlrecipe-recipe:427] *Beef can handle a generous amount of seasoning so make sure to apply that seasoning to every steak surface for optimum flavour. Store remaining rub in a sealed container.
We recently received a message: “Hi there! I have a request for the “Off The Menu” feature of the magazine: Rush Ocean Prime’s Butter Cake. Although this restaurant is now closed, I still think about the incredible Butter Cake that I had there years ago – to this day,...
Fideo is Spanish for “noodle”, and this dry noodle soup is a comfort food staple in central Mexico and across the country. With no liquid, it may seem odd that it’s called soup at all, but the noodles have soaked it all up.[amd-zlrecipe-recipe:423]
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