Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe

Peas, asparagus, leeks, and spring onions are just a few of these spring-time favourites that come together to make Soupe au Pistou, an easy dish to recreate at home that brings Southern French warmth to your kitchen. Use your vegetable trimmings to create a deep, flavourful base; for the Pistou, pay attention to the method as it’s crucial to the final dish.

Chef Erika Costa explains that Calgary’s Sumaq is built on trust and family, and the menu is an homage to these pillars. “Two dishes that are my absolute favourites are the Ceviche and Tallarines de la Abuela, both of which were a significant part of my childhood.” One of her favourite ways to bring the warmer weather to a plate in Alberta is by using ingredients found in Peruvian cuisine. “Use fresh herbs like cilantro, mint, or green onions, and pair them with fresh lime or

Deciding on what to cook can be tricky at this time of year. “Farmer’s markets are amazing here, but they don’t really ramp up for a few months,” says Chef Shaun Hicks from Edmonton's Little Wolf. But he adds that even the humble spring radish can turn into an amazing dish when roasted to bring out their sweetness. “Even cellared carrots, when stored correctly, are still available and sweet.”

Bringing a fun, communal experience to any table is important, and is the reason why Duck Báhn Xèo is a favourite dish on the menu. “It’s interactive, fun, and perfect for sharing, which reflects the warmth and abundance we want every guest to feel,” explains Chef Hieu of Calgary's An An. These crispy Vietnamese pancakes filled with pulled duck are easy to make in a skillet at home and are perfect for sharing. “It’s a celebration dish,” adds Chef Calvin. “Golden, crispy, and

“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Chef Will Chen of Edmonton's Boa & Hare. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”

New Year celebrations are really about the people you’re with, so keeping things simple in the kitchen is a must. Chef Joel Matthew's recipe for Babi Kepac is an excellent addition to your winter menus. “It’s a dish rooted in Bali, Indonesia, and isn’t found anywhere else in the world. Every time I eat it, or even smell it, I’m reminded of home.”

Prawn Toast Bao secures a place in the Dim Sum section of the menu, and is Chef Andrew Fung's favourite, bringing with it a touch of nostalgia. “When I was young, the only time I ever got to eat prawn toast was at wedding banquets. I loved the texture and the richness of it. This dish is my way of recreating those memories — but elevated.”

Sorry chicken, even though you are a staple dinner item, you can be kind of monotonous. Chicken can get boring and repetitive if you are doing the same thing over and over, and nobody really wants a boring dinner. However, being plain is also chicken’s greatest superpower because this allows it to become a chameleon. With the right flavourings, chicken can take you anywhere in the world. Let’s take a quick jaunt over to the United States for Cashew Chicken. Yes, Cashew Ch

We love hearing from you when you’ve had a spectacular dish in a restaurant, and the memory stays with you, such that want to try and recreate it yourself at home for your family and friends. It’s happening more frequently too, which speaks volumes for the standards and quality of our restaurants – it’s good news for everyone! We received an email from Helen S, who had recently attended a dinner at SOT Korean Restaurant, in Calgary’s Inglewood neighbourhood. “We real

“After improving this recipe, I started selling this in El Salvador to my friends and neighbours, motivating me to keep cooking and eventually learning savoury food,” says Chef Manuel Baharona of Calgary Meals on Wheels. Budin Latino is traditionally made with leftover bread mixed with custard and topped with bananas and raisins. But for Chef Manny, a recipe is a guide you can express yourself with, and in this case, he created Pumpkin Bread Pudding using croissants, and topp

When it comes to the holidays, Chef Anna Mandziuk at Community Kitchen Program of Calgary says anything that is considered a comfort food are her favourite things to bake. “Fruit crisps or pies, coffee cakes, and anything chocolate – simple recipes, simple ingredients, and not time-consuming.” Chocolate Pistachio Cookies check all the boxes and have a touch of nostalgia. “This recipe is from when I owned and ran a pastry shop,” she explains. “We only made these cookies at

Bread pudding is one of those desserts Chef Russ McArthur, for Ronald MacDonald House, says isn’t seen much these days, but it’s incredibly easy to make. “I’m an adamant believer in reducing food waste, and bread pudding ties into that with its use leftover bread. This is a recipe I’ve been making for years, while slowly adjusting it to be better every time.”

When it comes to holiday baking, Chef Jason Wild at Edmonton Meals on Wheels says the best thing to do is keep things simple but memorable. Leave the 50-step recipes for someone else – the ones with fewer steps are easier to adjust and make your own. Decadent Gingerbread Pudding and Caramel Sauce sounds labour-intense, but it comes together quickly with easy-to-find ingredients. “Gingerbread is a traditional item that has been around almost forever, in cakes and houses. This

We received an email from Judy H, who had recently attended an elevated Indigenous Experience dinner in the private dining room at Little Chief restaurant. “Given the popularity of charred cabbage and our inability to cook it well, would you be able to coax the chef at Little Chief restaurant to give us his recipe/technique for the Braised Teardrop Cabbage with Cilantro Labneh and Chorizo Sauce that we recently had at one of your Vine & Dine events,” she asked. How coul

As we enter the season (already?!) of holiday entertaining it’s important to have a couple of simple yet delicious recipes in the back pocket, ready to be pulled out in a moment's notice. I’m all about getting ahead of the game when it comes to entertaining, and the more things you can make ahead in November, the happier you’ll be in December. This is the time to think of your future self! Cranberry Sauce may seem like an ordinary thing to prep, but when you can use it in a

As the temperatures plummet it is natural to crave warming foods. To kick up the heat on your internal thermostat, these spicy noodle dishes will have you warmed up in no time. The heat from peppers actually comes from the amount of capsaicin that is in the white pith/inner wall of the pepper. The seeds themselves do not contain heat but they can be covered with capsaicin so that is why we want to remove the seeds as well as the pith if you are using fresh peppers. What

There’s no way to deny that winter is indeed coming. If this thought sends shivers down your spine, or if you gleefully sip on your pumpkin spice latte in anticipation, know that there is no shortage of comfort foods just waiting in the wings for you. If you’re keen on the rib-sticking, cold-weather comfort food like I am, then you’re in for a treat with this recipe. Taking inspiration from France, and the Alps specifically, Tartiflette is this wondrous potato casserole o

The earliest pickles were made by fermentation. Where naturally occurring bacteria on vegetables such as cucumbers, cabbages, and onions,...