Step by Step: Crab and Shrimp Bisque
If you want to sound posh, just tell your dinner guests that you’re serving a seafood bisque for dinner. Guaranteed they’ll accept your...
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Mallory Frayn
- May 26
- 1 min
Asparagus or Fiddleheads with Gribiche
Technically a fern and not a “stalk” per se, fiddleheads are the coiled fronds of young ostrich ferns, which are harvested before they...
13
Linda Garson
- May 3
- 1 min
Off the Menu: Foreign Concept’s Fish Sauce Caramel Brussels Sprouts
Foreign Concept’s Fish Sauce Brussels Sprouts are one of the most popular dishes on their menu, irrespective of season and reason. We’ve...
87
Renée Kohlman
- Apr 11
- 2 min
Cherry Jam Sticky Buns
I used to be afraid of yeast. If I saw it listed as an ingredient in a recipe, I immediately turned the page. It all seemed so fraught...
49
Chef's Tips
- Mar 26
- 1 min
Hambāgu (Japanese Hamburger Steak)
For Alan Yau of Calgary’s Y93 Sushi Crave, cooking equates to happiness. “I grew up with Japanese comics and cartoons – my absolute...
20
Chef's Tips
- Mar 26
- 1 min
Sukiyaki
Edmonton’s Izakaya Tomo takes its name from owner and chef Tomoya Mutaguchi, and bringing the authentic izakaya experience to Alberta is...
16
Chef's Tips
- Mar 26
- 1 min
Salmon Miso Chazuke
It’s safe to say that Chef Ron Elmaleh of Sherwood Park’s Kobachi takes his inspiration from his environment. Growing up, his family,...
29
Chef's Tips
- Mar 26
- 1 min
Chawanmushi
Behind a vintage Coke machine in Calgary’s Sho Sushi you will find Ajito, an izakaya, or informal Japanese bar. Here you’ll find...
16
Natalie Findlay
- Mar 10
- 1 min
Miso Soup
One item that must be a part of a bento box is hot is miso soup. Miso soup has three basic components: dashi (stock), miso (soybean...
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