Recipes

Tomato and White Bean Soup with Sausage and Kale

Tomato and White Bean Soup with Sausage and Kale

Renée Kohlman was named one of Canada's best food bloggers by the National Post for her blog, SweetSugarbean. A graduate of NAIT's Culinary Arts program, she is a food columnist for the Saskatoon StarPhoenix. Her pantry is full of staples including: Cans of white...

Julie’s Toast Crumb & Garlic Spaghetti

Julie’s Toast Crumb & Garlic Spaghetti

Calgary cookbook author, CBC radio food columnist, and contributing food editor for the Globe and Mail, Julie Van Rosendaal says her pantry staples include: Canned tomatoes (all kinds) useful for quick pasta sauces, soup, curries, stews, chili. I also keep tubes of...

Carmen’s Kimchi and Spam Fried Rice

Carmen’s Kimchi and Spam Fried Rice

Food writer, Carmen Cheng, of Food Karma Blog tells us her favourite pantry staples: Rio Mare Tuna - it’s so much more flavourful than most brands Canned tomatoes A few different soy sauces: the generic brand when a recipe calls for a lot of soy sauce and craft, small...

Calypso’s Solomos Plaki

Calypso’s Solomos Plaki

In Calgary’s northwest, one can find family owned and operated, Calypso’s Greek Taverna, and most likely Peter Kaitsas, chef and owner. It’s hard to talk about Greek cuisine without talking about lamb, and Kaitsas is justifiably proud of their lamb dishes like their...

Koutouki South Moussaka

Koutouki South Moussaka

In Edmonton’s south is another notable Greek restaurant – Koutouki South, bringing authentically styled dishes, but also the atmosphere many still associate with traditional restaurants: belly dancing, plate smashing, and classically Greek music can all be found some...

Lamb Shank Giouvetsi with Kritharaki Bake

Lamb Shank Giouvetsi with Kritharaki Bake

Located in Calgary’s Willow Park Village, Broken Plate was originally opened by a Greek family using old, family-style recipes while grandma cooked in the back. These days, under chef and owner Ervin Bushi, Broken Plate is very much a modern expression of Greek...

Articles

Step By Step: Going Crackers?

Step By Step: Going Crackers?

This should be the season of backyard entertaining, with some tasty snacks, fine friends, and a tipple or two. But with the pandemic continuing to keep us on lockdown, plans of grand gatherings are put on hold. This doesn’t mean the snacking has to stop. Quite the...

Fill Your Pockets: Empanadas

Fill Your Pockets: Empanadas

Generally, countries in South America like Brazil, Argentina, Chile, Bolivia, and Peru, make the dough for their empanadas using wheat flour, while in Venezuela, El Salvador, Costa Rica and Guatemala, it’s all about corn flour. A sign of dough made well is that when...

Pizza Cheese

Pizza Cheese

When you think of pizza, do you imagine melting pools of cheesy goodness like we do? Usually it's the kind that stretches into long strings when you take a bite, but here are some suggestions that will bump up your pizza or flatbread to the next level!   Mozzarella...

Butter: back in our good books

Butter: back in our good books

Let’s face it – butter is an essential ingredient in some of our most favourite things. Chocolate chip cookies, brown butter ravioli, mashed potatoes, homemade salted caramel, grilled corn on the cob, hot popcorn, butter-basted anything… Not long ago, butter had a bad...

Whispering Cedars Ranch

Whispering Cedars Ranch

Alberta lamb can be scarce, but there is a growing demand for this local product. While beef will likely always be the king of ranchland in Alberta, another smaller and woolier livestock animal is becoming increasingly popular, especially with young upstart farmers....

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