• eggplant

Eggplant

By |July 19th, 2020|0 Comments

By Ellen Kelly The eggplant, or aubergine, was once thought to be poisonous. This striking fruit (more specifically, and botanically, a berry) was initially greeted with much apprehension. I guess [...]

  • Cauliflower Hummus

Roasted Cauliflower Hummus

By |July 15th, 2020|0 Comments

Roasted cauliflower hummus is the perfect blend of sophisticated taste and guilt-free snackage. Substituting roasted cauliflower for the traditional chickpeas makes it a low-carb option and adds a depth of [...]

  • sketches of spain

Sketches of Spain

By |July 7th, 2020|0 Comments

Served in a Double Old-fashioned glass, Sketches of Spain features citrus from freshly squeezed lime and orange juice. Shaken, not stirred, with tequila and Falernum syrup, it's sure to become [...]

  • Olden Bay Cocktail

Olden Bay

By |July 5th, 2020|0 Comments

A cocktail combining 12 year old rum, Falernum syrup and walnut bitters. Shake in your cocktail shaker and serve over ice with an orange zest garnish. Makes one serving. [...]

  • Homemade Falernum Syrup

Homemade Falernum Syrup

By |July 3rd, 2020|3 Comments

Falernum is a mix of spices, sugar and sometimes almonds, created in the Caribbean made to enhance classic tropical cocktails. This elusive elixir or simple syrup adds depth and subtlety [...]

  • Bigoli all' Amatriciana

Bigoli all’ Amatriciana

By |June 23rd, 2020|0 Comments

By: Kayle Burns, Bread and Circus, Calgary Eats Cookbook Here, the magnificent guanciale (pork jowl) adds depth, flavour and punch to this spicy classic. Bigoli is a type of pasta [...]

  • Shawarma Beef Burger

Beef Shawarma Burger

By |June 18th, 2020|0 Comments

Shawarma is a meat dish cooked on a rotating spit, and sliced into thin strips served with a sauce, tomato, pickles, cabbage, onion and hot peppers in a pita. Other [...]

  • Rhubarb Charlotte

Rhubarb Charlotte

By |June 16th, 2020|2 Comments

For spring and summer ­— from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]

  • Stone Fruit Flummery

Stone Fruit Flummery

By |June 10th, 2020|2 Comments

Photos and story by Julie Van Rosendaal For spring and summer ­— from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond [...]

  • Onion Tart

Onion Tart

By |June 5th, 2020|0 Comments

More often than not I’m cooking what I have on hand rather than going on a special shopping trip for ingredients. This is why onions, carrots, potatoes, squash, cabbage and [...]

  • Wagtail Cake

Wagtail Cake

By |June 2nd, 2020|1 Comment

A popular Latvian meringue dessert often made at home for birthdays and other celebrations. Recipe courtesy of Chef Arturs Trinkuns of 3 Pavaru Restaurant in Riga, Latvia. Read more about [...]

Raspberries

By |May 29th, 2020|0 Comments

It may be jumping the gun a bit, but right now I say we need some of the inimitable magic that only comes from a raspberry. Here on the prairies, [...]

  • Veal Meatballs

Veal Meatballs

By |May 25th, 2020|0 Comments

by Glen Manzer from Cibo 17th Restaurant Homemade meatballs are simply the best. Use your favourite tomato sauce to braise them, then serve these meatballs with crusty bread and a [...]

  • Homemade Granola

Homemade Granola

By |April 27th, 2020|2 Comments

With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring [...]

  • Dutch Baby Recipe

Dutch Baby

By |April 22nd, 2020|2 Comments

With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring an [...]

  • Dirty South Fried Rice

Dirty South Fried Rice

By |April 13th, 2020|0 Comments

Dirty rice is a traditional Louisiana Creole dish made from cooking small pieces of beef, pork, chicken livers, seafood, even sausage and combining with spices. While cooking, the white rice becomes coloured from the [...]

  • Hummus by Chef Liana Robberecht

Best Hummus Ever

By |March 26th, 2020|0 Comments

By Chef Liana Robberecht Hummus is a dip or spread, made from dried or canned chickpeas blended with tahini, lemon juice, garlic and other flavours. A popular Middle Eastern and Mediterranean dish, hummus is [...]

  • Spring's Asparagus

Spring’s Asparagus

By |March 13th, 2020|0 Comments

WHAT'S FRESH THIS SEASON | FRESH MARKET By now, I’m sure we’re all a little frantic for anything local, preferably fresh and green. Spring officially starts on March 21 (a cruel joke, if [...]