This recipe first appeared in the May 2015 issue of Culinaire Magazine courtesy Chef Brendan Delaney. "We can't eat filet mignon every...

This recipe first appeared in Soup Kitchen, part of our November 2014 issue, courtesy Dan Clapson.

This recipe first appeared in the September 2014 issue of Culinaire Magazine, courtesy Renée Kohlman. Gardens and markets are bursting...

This recipe first appeared in Chef's Tips in the March 2014 issue of Culinaire Magazine courtesy Chef Kostas Karvouniaris.

This article and recipe first appeared in the March 2014 issue of Culinaire Magazine. by BJ Oudman "First, book a plane ticket to...

This recipe first appeared in the October 2013 issue of Culinaire courtesy Chef Michael Noble of Calgary's NOtaBLE.

This recipe first appeared in our October 2013 Issue courtesy pastry chef Janine Cheramy with Canadian Rocky Mountain Resorts. And be...

This recipe first appeared in our July / August 2013 issue of Culinaire Magazine courtesy Natalie Findlay. In summer, everyone is looking...

These two recipes first appeared in the July / August 2013 issue of Culinaire Magazine courtesy Stephanie Arsenault Sure, grilling isn’t...

This recipe first appeared in the May 2013 issue of Culinaire Magazine courtesy Chef Resi Mendoza. Chef Resi Mendoza’s Filipino heritage...

This recipe first appeared in the Chef's Tips department of our April 2013 issue, courtesy Chef Jarod Traxel.

This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. "With the sweetness of the peppers, apples and sultry kick of curry, this has been one of my favourite cold weather soups for years. Mulligatawny is traditionally made with either chicken or lamb and even sometimes beef. My version uses lamb. The rice and cream in this soup is what really rounds everything out, creating a smooth richness, allowing the layers of flavours to mix and mingle wonderfully."

This recipe first appeared in the September 2012 issue of Culinaire Magazine courtesy Stephanie Arsenault. Using ripe peaches, white...

This recipe first appeared in the May 2012 issue of Culinaire (the very first one!) courtesy Chef Dwayne Ennest, who can now be found at...

This recipe appeared in our very first issue of Culinaire Magazine in May 2012 as part of our Masters of Meat Management story, courtesy...