Not a country that you traditionally associate with curry? Curry was imported into Japan by the British during the Meiji era which is why...

There’s nothing better to wake up to than feedback from you, particularly one requesting a recipe that we’ve tried and love ourselves! Thanks very much Suzanne, for your email: “Good morning Linda, Love love love your magazine! I was enjoying dinner last night at Sensei Bar and we had the Gochuchang and Ginger Chicken. It was served atop a Shiitake “Baklava” with sambal honey. This baklava was one of the most creative and delicious dishes I have had in a while; it was layered

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former...

Whether you refer to them as winter squash or pumpkins - all are edible with their own unique flavour, level of sweetness and texture....

Using coffee in the kitchen shouldn’t just be for the requisite morning fuel. Though it is my lifeblood, coffee is also quite useful in...

These muffins will keep covered at room temperature for a couple of days or you can freeze for 2 months.

Pavlova is a dish that is close to Chef Chris Hartman's heart. “It holds sentimental value for me because it transports me back to the time I spent in Australia and New Zealand.” By sharing it with you, he hopes to continue the legacy of the dish. “It is a dessert that never fails to impress guests and loved ones, making it an excellent choice for special occasions or simply as a treat to brighten up any day.

“My fascination with how food brings people together inspires me,” explains Chef Chelsea Morey of Red Deer's West Lake Grill. “And the joy it brings is my inspiration.” If you want to keep your cool and keep it simple, a bowl of chilled Radish Dip served with fresh veggies does the trick. “It’s light, refreshing, and easy to prepare,” she adds. “Use only the freshest ingredients, and evenly chop the radish to keep the flavours consistent."

“This recipe is my go-to at home with my wife and daughters," explains Chef Darryl Bernsten Cochrane's Rocky View Brewing. "After a surprise birthday trip to the mountains for my wife, we stopped in Canmore and they had a bowl with tahini dressing. I said to my wife, ‘This is good, but I think I could make it even better.’” “Don’t worry about making it perfect,” says Chef Darryl. “Plate it how you want: deconstruct it or mix everything together in a bowl and serve it that way

“There is no better flavour than when a tomato is picked right off the vine,” says Chef Derek Layden. And those local tomatoes are the star of the show in Milly Oak’s recipe for Sun-dried Pasta Salad. Keep it simple, adds Chef Layden, and always try to find local produce. But it takes a special ingredient to make this dish really shine: “Cooking together as a family, as a couple for date night, or with a friend or loved one makes memories that will leave a lasting impression

If you’ve been lucky enough to have traveled to France, chances are you’ve seen Pan Bagnat scrawled on menu boards, or even eaten this...