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, under the right circumstances, convert sugars into acetic acid and makes them last a long time. Fermentation plays the long game. The short cut - vinegar pickling. Vinegar pickling works because microbes don’t like acid. Without the microbes; the pickled vegetables or fruits will also last a lot longer. The most revered pickling vege

Summer is made for spending time outdoors, so when it comes to meal prep we want quick and easy. The easiest foods to reach for are fruits and vegetables. Most don’t need any cooking time at all and aside for some chopping, salads come together quickly, can be made in large or small batches and can be kept in the fridge until needed. Which all adds up to more time for summer fun outdoors. Fruits and vegetables have a high water content which helps keep us refreshed on hot

We drove to Canmore recently to judge Murrieta’s Rioja wine and tapas pairing (which won Highly Recommended!), and stayed for lunch before the drive back. We love a good chowder, and a hearty corn chowder with smoky bacon, shrimp, and a little kick of spice, really hits the spot, especially with wonderful views of the mountains too when you have visitors from abroad. We’ve since been back again with visitors from Italy who really enjoyed it too! We’re very grateful to

For Chef Shiv Negi of Your Spot Barbecue in Edmonton, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry rub and let it sit, ideally overnight, so that the flavours soak in,” he begins. “If you’re grilling, use hickory or applewood chips, but if you’re indoors a touch of liquid smoke adds nice depth.” Simple Baby Back Ribs are a great way to get back into grilling this season. “This recipe brings together everything I’ve learned over the ye

When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money. “Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and jui

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says Chef Lancelot Monteiro of the Prow at Buffalo Mountain Lodge. Ready to get a little wild? Try this recipe for BBQ Wild Boar Ribs. “I wanted something that blends the rich flavour of Alberta boar with some of the classic smoky-sweet profiles I love from Southern-style barbecue,” he explains. “This is simple enough for a home cook but delivers

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” says Chef Joel Harris at Calgary's Aloha Modern Kitchen. “Cooking these ribs over an open fire after a long day at the beach, Ohana surrounding the table – the smell takes me back to Hawaii and the time in my life that shaped me into the chef I am today.”

Every summer needs a special cake to serve to loved ones gathered around your table. Whether you’re celebrating a birthday, anniversary, wedding, or the weekend, no party is complete without a cake. And, dear reader, I’m here to share with you the cake of the summer: Berry Brita Cake. If the Brita cake is new to you, you’re in for a treat! It is a Nordic cake, specifically from Finland, but Sweden and Norway have variations on the cake as well. From what I can gather, the

Logan Cox / Fine Print, Calgary The added effect of the surging national pride in Canadian-made products has meant a renewed interest in rye whisky – it’s easily available, with a very wide variety of quality, local offerings in our stores. We’re seeing this on cocktail menus, so we asked Logan Cox, Beverage Director/Bar Manager of Calgary’s Fine Print, for his thoughts as to why rye is becoming more popular. “Rye cocktails are definitely gaining popularity alongside th

Burger season is upon us, and I couldn’t be happier. Who doesn’t love a big, juicy burger, loaded with all your favourite toppings? While beef is usually my go-to meat of choice, I occasionally like to shake things up with spiced ground lamb, for an entirely different flavour profile. These burgers are giving me Middle Eastern Kofta vibes and I’m totally here for it. If you’re not familiar, Kofta is a Middle Eastern dish made from ground lamb (or beef), mixed with onions,

Raspberry and Mascarpone Stuffed French Toast “This is one of my go-to dishes that brings joy to the entire family," says Chef Mizra Taimoor of Edmonton's Golden Sparrow. "It’s a perfect brunch treat for Mother’s Day, as well!” Keep things simple and use quality local ingredients where you can. “Try using different types of bread or substituting raspberries for any other berries for a unique twist.”

Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make it bold, but keep it simple. Let one thing shine and support it with a few flavourful extras.” Spanish Baked Eggs with Saffron Yogurt is a hearty dish with smoky-sweet flavour that can be served right out of the pan. He says that it started off as a staff meal that quickly became a go-to for family-style brunches. “But it works just as we

Queen's Bolognese Poutine The key to this one is obviously the sauce. Gather and prep your ingredients, follow instructions precisely – including times and temperatures, and as always, use fresh, quality ingredients. “Learn from your mistakes,” says Chef Jenny Chan of Calgary's Queens Breakfast Cocktails. “If a recipe doesn’t turn out as expected, make adjustments next time, and keep notes. Have fun, and don’t stress over perfection. Experimenting in the kitchen can lead to d

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains Chef Tony Tipping from St. Albert's WildRoots Bistro. "I also took it as a personal challenge to make the thickest pancakes possible.” His trick? Stainless steel All-Clad gratin dishes. Keeping things clean and organized is key in his kitchen. “Measure everything out before you start cooking, and clean as you go. Have fun, and don’t rush it

When you’ve been baking for decades, in a variety of capacities like I have, chances are you’ve whipped up countless loaves of banana bread. Every cafe or bakery kitchen had their own recipe, and the variations were endless. Some used buttermilk and browned butter, while others used canola oil and sour cream. Chocolate and toasted nuts were optional add-ins, as were peanut butter, or Nutella. The one constant about banana bread is its continuous popularity. Everyone loves

Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more butter. The russet contains less moisture and more starch which makes them super fluffy when baked, and crispy when fried. Two textures that are most adored next to our favourite source of protein. However, they fall apart in stews. So for stews, we want to choose a yellow potato which contains more moisture and doesn’t break down as quickly

The potato will always be my carb of choice. Mashed, fried, roasted, I’m here for this tasty tuber in all of the ways. And then there is Patatas Bravas. I first tasted these potatoes in a small Spanish tapas bar in Edmonton years and years ago, and right from the first bite I was smitten. Something about these crispy, spicy, saucy, ethereal potatoes spoke to my young soul. While I’ve hoped to experience patatas bravas in the country of their origin, knowing that if I can’t ho

Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a special place in owner / operator George Gimlett's heart. “While it wasn’t on the menu from the very beginning, after seeing how much my family enjoyed it, I knew it would resonate with guests as well.” He shares it in hopes that it resonates with your loved ones, too. “Take your time and focus entirely on the task at hand. Cooking is an act