Articles

Yakking Around

Alberta Ranchers Expand Into the Yak Market Albertans produce a lot of different proteins. Obviously we have our cattle, but local ranchers are also raising pigs, chickens, turkeys, lamb, bison, elk, and even shrimp. Few of us realize, however,...

Spice it Up Fondue

Fondue; it’s a popular option during the holidays that somehow falls by the wayside throughout the rest of the year. But who says you need a celebration to justify dipping bread and other goodies into cheese or chocolate? These ideas can help you to incorporate...

Open That Bottle: Laurie MacKay

“I wish people would not ignore the sweet wine category. It breaks my heart. Rather than having a dessert, have this for dessert - or if you're having cheese, have this sweet wine and end on a high note,” says Laurie MacKay, CBC radio’s House Wine columnist.   MacKay...

It’s Not How Big Your Greens Are…

...it's what they can do for you that counts! Microgreens may be tiny but they pack a big flavour punch; they’re nutrient-rich, and you don’t need to be an expert to know how to use them. They’re also quite easy to come by, gracing the shelves at farmers’ markets and...

Sheet Pan Suppers

Sheet pan suppers are all the rage lately. Everywhere I look, be it flipping through food magazines, wandering the cookbook section of the bookstore, or reading my favourite blogs and Instagram feeds, the world is in love with ideas for dinner using only one pan. And...

Open That Bottle: Karen Anderson

“I'm a ‘momtrepreneur.’ I grew the business as I grew my son; he's six-foot four and 220 pounds now - so my business is getting big like him,” laughs Karen Anderson, President and CEO of Alberta Food Tours. It has been a convoluted journey for the little girl who grew...

Recipes

Dr. Pepper Braised Pulled Pork

You don’t need a special occasion to whip out your slow cooker, but for Kosta Galanos, Executive Chef at Smoke N Fusion in Calgary, there’s no better time than a chilly November Grey Cup Sunday.   “When I think of a football party, I automatically think of something...

Avocado Bruschetta

This extremely versatile dish comes to us from Daniel Ducharme, chef and owner of Riverbank Bistro in Edmonton. It is shown here on delicious crostini and makes a perfect appetizer, but it can also make a great dip instead of regular guacamole, as a burger or taco...

Thanksgiving Stuffing Waffles

This recipe comes to us courtesy of J.P. Gerritsen, chef at ATCO Blue Flame Kitchen in Calgary. For a twist on traditional stuffing (and the best leftover turkey sandwich you’ll ever have,says Gerritsen), try his recipe for Thanksgiving stuffing waffles! The waffles...

Parsnip and Cardamom Muffins

This is a clever use for the humble, underrated parsnip. Once they’re slathered with a little cream cheese icing, the muffins officially land in cupcake territory, but no matter. Seeing as they contain vegetables, go ahead and have one for breakfast....

Off The Menu: Brown Butter Cornbread

How we loved to receive this email!  “Hi, I was camping at Cyprus Hills this summer and ate at the Camp Cookhouse in Elkwater, I still have dreams about their brown butter cornbread. Would it be at all possible that you could ask if they would give you this golden...

Off The Menu: Fricassee of Calamari

We love hearing from you to request your favourite recipes from your favourite restaurants, and particularly to receive requests like this: “My husband and I would be thrilled if you could track down the recipe for Model Milk’s Fricassee of Calamari dish! It is our...

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