Recipes

Murrieta’s Potted No-Bake Cheesecake

Murrieta’s Potted No-Bake Cheesecake

For chef Jeff Bazso at Murrieta’s Bar & Grill in the lovely mountain town of Canmore, holiday meals just aren’t complete without dessert. But dessert can be a bit of an afterthought, especially when you’ve exhausted all your energy whipping up a masterful main...

Crispy Christmas Miso Chicken

Crispy Christmas Miso Chicken

Nestled in beautiful Banff, The Bison restaurant is known for its spectacular traditional turkey dinner served on Christmas. Of course, winter in Banff isn’t the best time for growing ingredients, but executive chef Sal Polizzi says it’s still easy to find great local...

Rocky Mountain Meat Pie

Rocky Mountain Meat Pie

The holiday season is big at the scenic Pomeroy Kananaskis Mountain Lodge, where executive chef Eric Beaupre is busy making yule logs, meat pies, and of course, planning a massive turkey feast with all the best ingredients Alberta has to offer.   Cloves,...

Clarified Rosemary Milk Punch

Clarified Rosemary Milk Punch

“Gin is often thought of as a summer spirit, however the woodsy tones in many gins can make them a great base for a holiday cocktail,” says Yardarm’s Maya Bartha. “The combination of rosemary, mint tea, gin, and Christmas spices in the Rosemary Milk Punch results in...

Christmas Controversy: Fruitcake

Christmas Controversy: Fruitcake

As far as Christmas controversies go, fruitcake is often at the centre of much debate. Team Fruitcake enjoys a good mixed peel when they see it, and the more raisins and currants, the merrier. It’s for these exact ingredients that Team No Fruitcake dislikes the...

Chocolate Candy Cane Martini

Chocolate Candy Cane Martini

“For me Christmas is a time of gatherings and festivities with family and friends,” says Calgary Petroleum Club’s Marlene Evanow. “I’ve always loved Christmas, and I love chocolate. I love a drink that is simple to make, and this martini is perfect - it just screams...

Best Ever Barbecue Ribs

Best Ever Barbecue Ribs

Ryan McDonald, executive chef at the new Urban Fare grocery store in Calgary, says his favourite method for precooking anything is sous vide style. If you don’t know what sous vide cooking is, it involves sealing whatever you’re making in a plastic pouch and letting...

Local Potatoes with Roasted Garlic Verde Dressing

Local Potatoes with Roasted Garlic Verde Dressing

Andrew Fung, chef at XIX Nineteen in Edmonton, suggests some vegetarian finger foods that even the most carnivorous Grey Cup goer will enjoy. Andrew focuses on food that is fresh and not too complicated, and your friends are sure to love this recipe for potatoes with...

Dr. Pepper Braised Pulled Pork

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

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

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

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

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

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...

Nanbanzuke

Nanbanzuke

Tomoya Mutaguchi, owner and chef of Japanese tapas bar Izakaya Tomo in Edmonton, wanted to share some of the dining experiences he loved in Japan to a Canadian audience who may not be familiar with all that Japanese food has to offer. If you’re a bit intimidated by...

Salmon Ochazuke

Salmon Ochazuke

This recipe comes to us courtesy of Chef Owen Wong at Bar Bincho in Calgary, where he loves to create authentic Japanese dining experiences. Whether you’re a master of Japanese cuisine or just starting out, Wong says even though most dishes are fairly simple to make,...

Off The Menu: Carrot Cake With White Chocolate Caramel

Off The Menu: Carrot Cake With White Chocolate Caramel

We love receiving your requests for recipes from your favourite restaurants in Alberta, but we weren’t sure if we’d be able to help when Kris M wrote: “Would you be able to find a certain recipe? My partner and I loved a restaurant in Calgary called Il Sogno. It...

Reverse Seared Ribeye

Reverse Seared Ribeye

Want to take your steak to the next level? Try it yourself with this recipe for reverse-seared ribeyes! This recipe comes to us from Aron Pakan, head chef at the restaurant Meat in Edmonton- if that isn't qualification to teach proper grilling, I don't know what is!...

Off the Menu: Chorizo with Saffron Broth

Off the Menu: Chorizo with Saffron Broth

Our Rioja in Alberta Grand Finale was hosted by Workshop Kitchen + Culture in Calgary. When the second dish came out, there were gasps of delight at this robust and flavourful dish, with many requests for the recipe. Many thanks to Chef Kenny Kaechele for sharing the...

Mushroom Toast with Poached Eggs

Mushroom Toast with Poached Eggs

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 the best...

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