From our March 2018 Issue of Culinaire: Calgary’s Cilantro is 30 years old this year, and has a fresh new look to celebrate. We've lost count of the times we've heard people wish they had the recipe for Lemon Conchigliette after devouring a bowl of it. Many thanks to Chef Lancelot Monteiro for sharing it with us.

This recipe first appeared in 'Off the Menu' in the March 2018 issue of Culinaire courtesy Chef Lancelot Monteiro. "Calgary’s Cilantro...

This recipe was first featured in our very first Italian Issue in March 2018, courtesy Chef Spencer Wheaton of Calgary's Mercato.

This recipe first appeared in our first Italian issue in March, 2018 courtesy Chef Daniel Costa of Edmonton's Uccellino. While Uccellino...

This recipe first appeared in the October 2017 issue of Culinaire Magazine courtesy Chef Jenny Kang as part of her Halloween Party Menu.

In October 2017, Chef Jenny Kang, current Chef at Calgary's Orchard Restaurant, put together a spectacular menu for a Halloween party you can host at home: “I created it my own way. It’s real food but it’s Halloween-themed.” The menu serves up a spooky spread of Beef Tartare on Bone Marrow, Bell Pepper Jack O'Lanterns and Sweet and Spicy Baby Octopus with Quail Eggs. Gather your ghouls and feast!