Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus...

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik...

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the...

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at...

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her...

Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually...

When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly...

Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred...

One of the core values at Edmonton’s RGE RD is to help educate people about the cuisine found in their own region. “We want to connect...

Full confession time: I’ve never been to Mexico. Talk about a travesty! Believe me, I would give anything to be enjoying one of their...

Not a country that you traditionally associate with curry? Curry was imported into Japan by the British during the Meiji era which is why...

With the blasting of the furnace and the first snowflakes fluttering down comes the desire to surround oneself with cold weather...

A hearty stew is a traditional comfort meal come the chilly temperatures of fall. What if you want the warmth but not the heaviness of a...

Calgary’s Pacific Hut Restaurant has you covered for traditional Filipino dishes and desserts morning, noon, and night. Growing up in the...

Who Let The Fungi Out? Gone are the days where the button mushroom showed up raw on every vegetable platter. With so many mushrooms to...

Cooking in late summer/early fall is all about embodying the essence of the best-tasting vegetables. The days of garden-fresh produce are...

Is there any other fruit that ignites the feeling of summer than a bite into a freshly picked, warm, ripened-from-the-sun,...

Read more about Art and Cherie Andrews, and Chinook Honey Company, here.

This recipe first appeared in Chef's Tips in the December 2019 issue of Culinaire courtesy Chef Sal Polizzi. Even for seasoned pros like...