Global Cuisine

  • prawn fried rice

Prawn Fried Rice

By |November 15th, 2022|0 Comments

Add Fried Rice to your Thai Feast You've got your Thai Curry Kit simmering away and maybe you've put together a lettuce wrap kit or soup kit for a nice side dish but, [...]

  • bruschetta, baguette, basil, Italian, appetizer

Garden Tomato Bruschetta

By |August 12th, 2022|1 Comment

When tomatoes are in season, Italian should be on the menu! Make the most of the crown jewel of your garden with this delicious bruschetta. This recipe can also be added to hot, cooked pasta [...]

  • short rib chilequiles

Barbecue Short Rib Chilaquiles

By |July 6th, 2022|0 Comments

Barbecue Short Rib Chilaquiles are made easy using lime flavoured tortilla chips and salsa con queso. Local Calgary chefs Connie DeSousa and John Jackson season Canadian Beef short ribs and braise them in a [...]

  • dutch oliebollen

Dutch Oliebollen

By |June 30th, 2022|1 Comment

Today’s modern doughnut dates all the way back to the 1700s when Dutch settlers first introduced “olykoeks” or “oily cakes” to Manhattan, known as New Amsterdam at the time. Traditionally served on New Year’s [...]

  • lamingtons

Lamingtons

By |December 5th, 2021|1 Comment

Holiday Beauties Though the focus of celebratory holiday meals tends to be the large, protein-heavy, Norman Rockwell-esque roasts that are dramatically presented and carved at the table, I love the elaborate desserts we tend [...]

  • shish tawook

Shish Tawook Chicken Kabobs

By |July 28th, 2021|1 Comment

Shish Tawook (also spelled tawouk or taouk) is a traditional marinated chicken dish, popular in Middle Eastern cuisine. It's made by cubing chicken breasts or boneless thighs, marinating, skewering and grilling until done. The [...]

  • butter paneer

Butter Paneer

By |May 10th, 2021|2 Comments

Most food trends are fleeting, generally (these days) driven by social media; Instagram triggered the unicorn Frappuccino® — and a thousand swirly purple unicorn foods after it — and TikTok recently brought us a [...]

  • welsh rarebit

Welsh Rarebit

By |April 2nd, 2021|2 Comments

Ale and Stout Canadians love their beer — and we in the prairies are particularly lucky to have close access to some of the best barley in the world. And lucky us — not [...]

  • ramen

Ramen

By |February 25th, 2021|0 Comments

Story by Chefs Kaede Hirooka and Jonathan Chung, Respect the Technique As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have [...]

  • chef trent mardi gras shrimp

Mardi Gras Shrimp

By |February 12th, 2021|0 Comments

Recipe By Chef Trent Bochek In the spirit of Mardi Gras, we are turning up the heat with a Mardi Gras Shrimp recipe. Starting with the cajun holy trinity of onion, bell pepper and [...]

  • marzipan

Homemade Marzipan

By |December 31st, 2020|4 Comments

The 12 Tastes of Christmas We’ve turned the 12 days into the 12 tastes of Christmas as we visit tables all over the world during the holidays. From KFC in Japan to injera in [...]

  • saag paneer

Saag Paneer

By |December 21st, 2020|0 Comments

Saag Paneer is a vegetarian Indian dish in which spinach or other dark greens are stewed with spices, ginger, garlic, and fresh chiles. Paneer is an unaged, non-melting cheese that is set with vinegar [...]

  • dark jamaican cake

Jamaican-style Dark Fruitcake

By |December 17th, 2020|0 Comments

I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]

  • Brunede Kartofler

Brunede Kartofler

By |December 12th, 2020|2 Comments

We’ve turned the 12 days into the 12 tastes of Christmas as we visit tables all over the world during the holidays. From KFC in Japan to injera in Ethiopia join us on a [...]

  • stollen

Stollen

By |December 2nd, 2020|1 Comment

I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]

  • pomegranates

Pomegranates

By |November 24th, 2020|0 Comments

By Ellen Kelly The pomegranate has many religious and mythical distinctions, with the end result being somewhat muddled, I find. Since its cultivation predates written history, I suppose that can be forgiven. The name [...]

  • yakimeshi

Yakimeshi

By |September 21st, 2020|0 Comments

Yakimeshi's literal translation is: Yaki, to cook +fry +grill; Meshi, rice. In Japanese it is also called by the more common name ‘Chahan’. Chahan is the Japanese pronunciation for ‘Choafan’, the Chinese word for [...]

  • Steak-al-Carbon

Steak Al Carbon

By |August 15th, 2020|2 Comments

Al carbon is a Spanish phrase meaning to cook over coals although you can also cook in a cast iron or grill pan on the stove and achieve a similar affect. Marinating the beef [...]