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    Alberta-made Jerky- A better way to hit the road
    web2879
    • 2 days ago
    • 4 min

    Alberta-made Jerky- A better way to hit the road

    For thousands of years, people have been making and eating jerky, primarily as a way of preserving meat for the future, or as something...
    42
    Step by Step: Key Lime Cheesecake
    Renée Kohlman
    • May 20
    • 1 min

    Step by Step: Key Lime Cheesecake

    Cheesecake is one of those classic desserts that’s very adaptable when it comes to filling flavours, toppings, and crust ingredients. To...
    16
    The Establishment takes Alberta on an award-winning beer adventure
    Elizabeth Chorney-Booth
    • May 18
    • 4 min

    The Establishment takes Alberta on an award-winning beer adventure

    Even non-beer drinkers know that over the course of the last decade Alberta has been in the midst of a golden age of craft breweries....
    16
    Off the Menu: Hy's Cheese Toast
    Off the Menu
    • May 16
    • 1 min

    Off the Menu: Hy's Cheese Toast

    We love hearing from you to request your favourite recipes from your favourite restaurants, and we just had to ask when we received this...
    693
    Go For the Burn: A Ginger Beer Primer
    Lucy Haines
    • May 11
    • 5 min

    Go For the Burn: A Ginger Beer Primer

    Have you wandered the beverage aisle at the grocery store, or beer section of the liquor store and been a bit confused over the ginger...
    229
    Bison Steak Medallions and Mushrooms
    Natalie Findlay
    • May 5
    • 1 min

    Bison Steak Medallions and Mushrooms

    Bison is a naturally tender, dense meat with a rich, clean, almost sweet taste, and no gaminess. A limited amount of fat means bison is a...
    12
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    Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their homes in the Treaty 7 region of Southern Alberta.

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