Dotori Mook (Acorn Jelly)
Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly...
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Chef's Tips
Nov 261 min read
Doenjang Chicken Maekjeok (Soybean Marinated Chicken)
“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and...
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Chef's Tips
Nov 261 min read
Instant Kimchi
Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...
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Chef's Tips
Nov 261 min read
L.A. Galbi
“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the...
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Renée Kohlman
Nov 122 min read
Comfort Eating: Harissa Chicken Meatballs
November’s grey skies and plummeting temperatures can make it a slog of a month to get through, but then I think of all the cozy comfort...
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Chef's Tips
Oct 291 min read
Sweet and Sour Chicken
“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” says Alice Yip, a second-year Culinary Arts student at SAIT....
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Chef's Tips
Oct 291 min read
Bulgogi Bao
As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of...
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Chef's Tips
Oct 291 min read
Bacon Kare-Kare
Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a...
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Chef's Tips
Oct 291 min read
Prawn Vindaloo
Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red...
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Renée Kohlman
Oct 202 min read
Pumpkin Spice Biscotti
There’s nothing like the crunch of fallen leaves and the wistful song of geese heading south, accompanied by a mug of something warm to...
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Natalie Findlay
Oct 91 min read
Turkey Wellington
While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking...
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Chef's Tips
Sep 301 min read
Sage Blueberry Smoked Salmon
Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her...
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Chef's Tips
Sep 301 min read
Rabbit and Carrots Two Ways with Sweet Garlic Aioli, Saskatoon Gastrique, and Herb Sponge
Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at...
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Chef's Tips
Sep 301 min read
Pan Fried White Fish Fillets with Sweetgrass Beurre Blanc
Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her...
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Chef's Tips
Sep 301 min read
Meenishapiy
For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood...
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Chef's Tips
Sep 301 min read
Seared Elk Rack with Purple Onion, Crushed Haskap Berry and Apple Sauce
Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually...
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Chef's Tips
Sep 301 min read
Bison Tenderloin with Yarrow and Sage
When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly...
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Chef's Tips
Sep 301 min read
Pan Fried Trout with Birch Syrup Glaze
Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred...
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Renée Kohlman
Sep 113 min read
Lovin' Spoonful: Fresh Corn Polenta
With autumn days right around the corner, thoughts of comfort food fill my head. Say goodbye to the popsicles, and hello to bowls of...
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Renée Kohlman
Jul 162 min read
Step By Step: Chocolate Beet Celebration Sheet Cake
Summer is prime time to celebrate big birthdays and anniversaries, showers and reunions. Or if none of this applies to you, feel free to...
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