Braised Bison, Butternut Squash and Wild Mushroom Pot Pie This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one that can be prepped ahead of time. Says Chef Holly Holt, owner and operator of SheCooks Catering, “Pot pies are a labour of love. It’s simple, but it takes a bit of time. I love making pot pies for my dad, and this recipe really highlights our Indigenous roots.” “Don’t be scared to cheat or adjust the recipe,” she advises. “Buy premade pie

Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which served as part of the inspiration for Carrot ‘Cake’ French Toast. “At Hotel Arts we make our own carrot cake brioche but at home I simply use thick cut white bread or brioche, or leftover baguette – use whatever you want.”

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says Chef Francis Martinez of Calgary's Fine Print. This enhances presentation and gives the dish a fresh, vibrant touch. “Calgary winters can be very cold, so this hearty dish is perfect for warming up!”

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus cultivated on rice and other grains). Allowing this mixture to age for months or years gives miso it’s generous umami flavours. Miso is a powerhouse ingredient to add savoury depth to any meal. The most complementary miso to use is Shiro miso (white miso). It is adaptable, being slightly lighter in flavour. Shinshi miso (yellow miso) is fermente

Sweet Potato Cupcake “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a little girl," says NAIT Culinary student Miranda McElwain. It’s a combination of her grandmother’s sweet potato pie, and a garnish of shortbread, Miranda’s favourite holiday treat.

Milk Bread Pot Pie Buns Large gatherings with lots of food are the hallmarks of the holidays for NAIT Culinairy Student Michelle Huynh and her family. But with lots of food comes leftovers: “Who wants to eat the same set up of food the next day?” So, she developed a recipe for milk bread pot pie buns. Be sure to use a scale for measurements and “cook with good intention and add a little love, as my mom would say, so your dishes turn out well.”

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik Hettinger. “However, the 24th is not a full holiday and my parents would work on that day. Therefore Quiche Lorraine was made at home as a “quick snack” for lunch before the traditional Christmas dinner in the evening.”

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the components of a holiday meal together on the plate to create something bursting with different textures and flavours in every morsel. “I decided to replicate the experience in a pie, capturing the essence of a holiday meal in every bite.”

Cranberries are used extensively in holiday baking and cooking. They provide that pretty pop of red that complements and brightens meals and baked goods. This tart red berry usually partners with something sweet so that we can enjoy it’s bold flavour. Cranberry sauce is always a must have for the holidays, but cranberries are so much more. They can be used in muffins, cakes and barks, like in the recipes below. You can also add them to cookies, drinks and salads. Enjo

This recipe first appeared in our December 2024 issue of Culinaire Magazine, courtesy Renée Kohlman. The holidays are all about indulgences, and for the month of December it’s perfectly acceptable to have cookies for breakfast, Baileys in the coffee (to go with the cookies), and pretty much constant snacking, whether it’s at fancy parties, or pyjama night on the couch with your cats. December is when we get to push the boat out a little and not feel too terrible if the pants

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly earthy, but mostly neutral,” explains co-owner of Edmonton's Hanjan, Sam Kyungeun Lee . “Don’t be afraid if you don’t have all the ingredients for the sauce. Dig into your cabinets and try your own combination. And if it works well, please send me the recipe!”

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and gochujang are all fermented over long periods of time giving them their rich umami taste. Using these pastes will help cooks recreate the authentic, deep flavours of Korean cuisine. “Since barbecuing is popular in Canada, I thought this recipe would allow people to enjoy a familiar barbecue dish with a Korean twist, making Korean cuisine more app

Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K shares her recipe for Instant Kimchi. “I picked this dish as the recipe is perfect for beginners who aren’t yet accustomed to the strong, fermented taste of traditional kimchi.” Follow the recipe and use exact portions as listed and avoid adjusting the amount of gochugaru. “If you prefer less spice, try using the less spicy brand for a milder f

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the temperature of the pan is important when cooking, to get the flavour of the finished dish right. “Don’t cook the meat before the pan is ready.” “Don’t think Korean dishes are complicated. It’s very simple to make a traditional flavour, and I hope readers aren’t afraid of trying this and other Korean recipes.”

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 food I get to eat, and then the second-to-last month of the year doesn’t seem so bad. While I tend to reach for rich and hearty soups, stews, and pastas, there’s just something about a plate of tasty meatballs that makes me so darn happy. Whether they’re simmered in an aromatic tomato sauce, glazed with sweet and sour goodness, or coated

“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. “It’s a signature Cantonese dish, and one of my comfort foods. But it takes quite a bit of time because you need to deep-fry the pork twice. You can substitute that with pan-fried chicken – the flavour is still there, and you will not be able to resist having it with a big bowl of rice!” When making the sauce, adjust the sugar or vinegar

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 baked goods knows no bounds. “For me, cooking is more about the memories you can make with the people you cook for and with. So, my favourite dish to cook is anything I can make and enjoy with my family.” Her bulgogi bao recipe is designed so that many components can be prepared beforehand. “During the fall, when so many vegetables are read

Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a simple spin on the dish for an easy and accessible weekday meal. “Various versions use different proteins like beef, oxtail, or seafood. Here I’ve used bacon and changed the rice to rice vermicelli noodles. Brussels sprouts replace banana blossom. This variation uses affordable ingredients available in Alberta, while maintaining the rich and comf

Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red curry coloured by Kashmiri chilies, for this version arbol chilies are used as they’re easier to find in Alberta. “To adjust this to the North American palate there’s a bit more yogurt and cream to balance out the flavours,” he adds. And the prawns will cook quicker than traditional lamb or pork. Vikas adds that Indian cooking is pretty forgi

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 drink. The cooler weather means there’s no excuse not to bake something sweet to accompany the warm coffee/tea/hot chocolate, and soothe that subtle melancholy that seeps into my soul every autumn. The geese get me every time. Everywhere you look, pumpkin spice is having its moment, or should I say, season. And that’s not necessarily a ba