top of page
Keane Straub
Nov 3, 20222 min read
Exploring Philippine Cuisine
Kumain ka na ba? – Have you eaten? – is the common greeting used in the Philippines, which should tell you right away that food plays an...
315
Jade Prévost-Manuel
Oct 20, 20225 min read
The Desserts of Diwali
Move over, Canadian thanksgiving, and make room for Diwali — one of the world’s most beloved and widely celebrated autumn festivals....
61
Erika Ravnsborg
Sep 13, 20224 min read
Alberta Breakfast Sandwiches
Sometimes, you wake up in the morning and you realize that you have been having a crazy couple of days. Everything from the stresses of...
150
Keane Straub
Aug 18, 20224 min read
Local Lovin’ in the Kitchen
When it comes to cooking, there’s nothing better than using local products. They’re fresh, they’re easy to source, they’re sustainable,...
225
Linda Garson
Jun 27, 20223 min read
Open that Bottle...with Bruce Soley
“I've been a keen follower of history ever since I was a little kid,” says Bruce Soley. “I used to read encyclopedias at night, and my...
122
Off the Menu
May 16, 20221 min read
Off the Menu: Hy's Cheese Toast
We love hearing from you to request your favourite recipes from your favourite restaurants, and we just had to ask when we received this...
7,315
Keane Straub
Mar 14, 20225 min read
Cucina Italiana
When we think of Italian cuisine, pasta is the first thing that comes to mind, and for good reason: it’s delicious, easy to prepare, and...
355
Adrianne Lovric
Jan 10, 20224 min read
Cheap, Fast, AND Good!
The saying goes that you can only have two of the three. But when it comes to quick service dining there are plenty of local options that...
358
Chef's Tips
Oct 8, 20211 min read
Mussels and Sikil P'aak Tostada
Read more about Chef Rafael Castillo and Fonda Fora here.
31
Off the Menu
Dec 3, 20191 min read
Notable's Warm Chocolate Pudding
This recipe first appeared in Off the Menu in our December 2019 issue, courtesy of NoTable in Calgary.
84
Chef's Tips
Apr 1, 20191 min read
Grilled Lamb Rack with Chimichurri
This recipe first appeared in Chef's Tips in the April 2019 issue of Culinaire Magazine courtesy Chef Anthony Pittoello at Modern Steak...
28
bottom of page