Bread pudding is one of those desserts Chef Russ McArthur, for Ronald MacDonald House, says isn’t seen much these days, but it’s incredibly easy to make. “I’m an adamant believer in reducing food waste, and bread pudding ties into that with its use leftover bread. This is a recipe I’ve been making for years, while slowly adjusting it to be better every time.”

When it comes to holiday baking, Chef Jason Wild at Edmonton Meals on Wheels says the best thing to do is keep things simple but memorable. Leave the 50-step recipes for someone else – the ones with fewer steps are easier to adjust and make your own.  Decadent Gingerbread Pudding and Caramel Sauce sounds labour-intense, but it comes together quickly with easy-to-find ingredients. “Gingerbread is a traditional item that has been around almost forever, in cakes and houses. This

Grabbing a drink from the convenience store or restaurant is as easy as pulling a bottle from the cooler, right? Even easier, why not make that choice water? Forget the pop, flavoured sparkling drinks etc. Just simple water. What a concept, right? And what if choosing water can also be about feeding hungry children around the world? Mind-boggling, but true.    Sometimes simple things make the most sense. It’s that way for Edmonton friends Kori Chilibeck and Matt Moreau, found

We received an email from Judy H, who had recently attended an elevated Indigenous Experience dinner in the private dining room at Little Chief restaurant.    “Given the popularity of charred cabbage and our inability to cook it well, would you be able to coax the chef at Little Chief restaurant to give us his recipe/technique for the Braised Teardrop Cabbage with Cilantro Labneh and Chorizo Sauce that we recently had at one of your Vine & Dine events,” she asked.    How coul

As we enter the season (already?!) of holiday entertaining it’s important to have a couple of simple yet delicious recipes in the back pocket, ready to be pulled out in a moment's notice.   I’m all about getting ahead of the game when it comes to entertaining, and the more things you can make ahead in November, the happier you’ll be in December. This is the time to think of your future self! Cranberry Sauce may seem like an ordinary thing to prep, but when you can use it in a

It takes out of the box thinking to take the humble oat in a new direction. It’s no surprise then, that those behind Stoked Oats are doing just that, creating high-protein, low-sugar, oat-based so called ‘superfoods’ using planet-friendly practices. There are traditional and innovative products in the lineup, from granolas to a new oat rice, but just as importantly, there’s a focus on being good to the earth in how the products are made. And the company founders are passionat