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

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking for an equally luxurious presentation, a turkey wellington makes an unpredictable and delicious main attraction. Slices of this turkey wellington laid down on top of the savoury garlic and thyme sweet potato mash, a side of sautéed purple cabbage, cranberry sauce along with a palate cleansing cranberry spritz, makes this a new Thanksgiving

By Linda Garson and Keane Straub with Janine Windolph We have long held the belief that one of the most fascinating and rewarding ways to learn about a culture is through the food of the people: the available ingredients that influence the style of the cuisine; the method of cooking, seasoning, serving, and eating, that all add to our understanding of what life is like in different places – and the hope that a greater understanding leads to a greater appreciation for it.

Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her Indigenous family as a child and adopted by a non-Indigenous family. Growing up, she says there was always something missing. “I grew up without my culture, without my heritage, without my biological family,” she explains. “I was yearning for my culture my whole life.” Having an early start in the restaurant industry, she dreamed of havi