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

Getting a deal these days anywhere is tough, whether you’re in the market for a good steak or a wine-filled night with friends. But there are bargains to be had, depending on where you look. “The cost of pretty much everything is going up, including but not limited to food,” says Joe Dort, Concorde Group’s Director of Brand and Special Projects in Calgary. “Everyone is searching for value these days.” Here are nine tips on finding deals when you eat out this spring:

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

You might not think a potato farmer and a cattle rancher have much in common with winemaking, but you haven’t heard the story of Joel Mans (plus brother Rick) and partner/friend Jordan Sinke. For generations, the unlikely boutique winery operators, with their families before them, built thriving farming operations near Lethbridge. But, as the next gen farmers will attest, curiosity (and boundless energy, obviously) added a whole new dimension to their life’s work. And by dime

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

We’ve talked to a lot of chefs over the years, and whenever we ask them about what drives them to cook, there is almost always some mention of wanting to bring joy to the people for whom they are cooking. Cooking a meal is an act of service, an exchange of time, thoughtfulness, and creativity, and it feeds both the body and the soul for everyone involved. So, we asked Alberta chefs to share one special dish they would cook to show loved ones how much they care. From slow-