This is great for an appetizer for parties, as well as the filling in a toasted sandwich for an interesting switch-up in your lunch box. For more pear-fect recipes, check out our digital issue. [amd-zlrecipe-recipe:549]
This can be served warm or room temperature; by itself, with ice cream or whipping cream for a lovely dessert or with a dollop of Greek yogurt for breakfast. For more pear-fect recipes, check out our digital issue. [amd-zlrecipe-recipe:550]
[amd-zlrecipe-recipe:546] Read more about Kasim Kasim here.
[amd-zlrecipe-recipe:545] Read more about Chef Alex Hamilton here.
[amd-zlrecipe-recipe:547] Read more about Chef Noah Gado here.
[amd-zlrecipe-recipe:548] Read more about Chef Douglas King here
[amd-zlrecipe-recipe:538] Read more about Chef Brad Lazarenko here.
[amd-zlrecipe-recipe:539] Read more about Chef Billy Alexander here.
[amd-zlrecipe-recipe:540] Read more about Chef David Landage here
[amd-zlrecipe-recipe:541] Read more about Chef Shane Chartrand here
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...
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...
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...
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...
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...
ADDITIONAL RECIPES COMING SOON