Brad Tebble, head chef at PIP in Edmonton, is all about comfort food – the heart of every good brunch menu. After all, what’s more comforting than slugging down prosecco and gorging yourself on a decadent platter of French toast? “Salt, pepper, and butter are...
Simple little touches, like garnishing eggs with microgreens or serving up strawberries and melted chocolate for dipping are all easy (and affordable) tricks Mauro Martina, chef and founder of OEB Breakfast Co. in Calgary, says will make your brunch extra special. The...
Don’t let Cornish hen intimidate you, splitting the hens in half (or spatchcocking) and opening them up like a book helps the chicken cook quickly and evenly. Spatchcocking is a great skill to practice on a small manageable bird and then move up to chicken and...
As the weather warms up, this is a perfect option to throw on the grill. If the weather isn’t cooperating, feel free to try this recipe on the stove top and finish it off in the oven for a fresh taste at any time of the year! PrintGrilled Spring Flank Steak...
As spring is upon us, asparagus season means this familiar side is at it’s very best for quality, freshness, and maximum flavour. This is the perfect accompaniment for any Easter protein! PrintRoasted Asparagus with Buttermilk Dressing Yield: Serves 6...
Coming to us from Anthony Pittoello at Modern Steak in Calgary, this recipe is a traditional Easter favorite! PrintGrilled Lamb Rack with Chimichurri Yield: Serves 4 Ingredients1 lamb rack (leave rib cap on if you want, or try your hand at Frenching the bone!) 1 Tbs...
