Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make it bold, but keep it simple. Let one thing shine and support it with a few flavourful extras.” Spanish Baked Eggs with Saffron Yogurt is a hearty dish with smoky-sweet flavour that can be served right out of the pan. He says that it started off as a staff meal that quickly became a go-to for family-style brunches. “But it works just as we

Queen's Bolognese Poutine The key to this one is obviously the sauce. Gather and prep your ingredients, follow instructions precisely – including times and temperatures, and as always, use fresh, quality ingredients. “Learn from your mistakes,” says Chef Jenny Chan of Calgary's Queens Breakfast Cocktails. “If a recipe doesn’t turn out as expected, make adjustments next time, and keep notes. Have fun, and don’t stress over perfection. Experimenting in the kitchen can lead to d

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains Chef Tony Tipping from St. Albert's WildRoots Bistro. "I also took it as a personal challenge to make the thickest pancakes possible.” His trick? Stainless steel All-Clad gratin dishes. Keeping things clean and organized is key in his kitchen. “Measure everything out before you start cooking, and clean as you go. Have fun, and don’t rush it

Ryan and Tessa Agrey with the Eden Tower indoor vertical garden system Tessa and Ryan Agrey are a determined pair. The brother and sister team behind Hope Innovations (which makes the Eden Tower indoor vertical garden system) are a two-person whirlwind of production and marketing of an innovative vegetable growing system that is finding success with new and established gardeners alike. And they’re doing it in tough economic times, to boot. But, the thirty-somethings who grew

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: