Recipes

Fish Croquettes with Lemon and Herb Aioli

Fish Croquettes with Lemon and Herb Aioli

Calgary’s Chef Judy Wood of Meez Cuisine is a busy woman. In addition to being Chef and owner of Meez, she’s Judy Wood Cuisine and runs Lougheed House Restaurant. Meez are well known for their storefront pick-up and take-home dishes, but they also do full event...

Off the Menu: Camp Cookhouse Brown Butter Cornbread

Off the Menu: Camp Cookhouse Brown Butter Cornbread

How many of us upped our baking game while saying safe at home? Camp Cookhouse’s brown butter cornbread recipe was so popular when we published it last year that we thought it was the ideal time to revisit it for you to add some variety to your repertoire. It was...

Blackened Shrimp Bites

Blackened Shrimp Bites

Martin Ternowetsky, head chef at Bridges Catering in Edmonton’s NW, suggests, “making sure anything you do ahead is wrapped well. Most meats and sauces can be cooked the day before, but fragile items like fruits and veggies should be done the day of (the event).” With...

Beet Pickled Devilled Eggs

Beet Pickled Devilled Eggs

A Cappella Catering has been operating in Edmonton since 1991, growing from a humble beginning to having over 100 staff with 19 vans and a legacy of fresh, scratch-made food.  According to Executive Chef and partner Mich de Laive, “Know your crowd and understand your...

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...

Articles

Spice it Up – Pesto

Spice it Up – Pesto

Pesto is usually a classic combination of basil, garlic, pine nuts, and olive oil, puréed into a potent paste of sorts, and the perfect summer condiment.  No cooking required, it can be served alongside grilled meats, roasted vegetables, or tossed with pasta. Not only...

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...

CURRENT ISSUE

Pin It on Pinterest