With backyard gardens and farmers’ markets bursting forth with beautiful produce, there is no better time to love vegetables than right now. How glorious it is to wander into your garden and pluck off a variety of veg for your summer supper! Or, if the farmers’ market is more your thing, a Saturday morning is well spent when tucking a variety of garden goodies into your basket. For me, the summer months are all about eating fresh and local, savouring and celebrating the mome

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

The earliest pickles were made by fermentation. Where naturally occurring bacteria on vegetables such as cucumbers, cabbages, and onions, under the right circumstances, convert sugars into acetic acid and makes them last a long time. Fermentation plays the long game. The short cut - vinegar pickling. Vinegar pickling works because microbes don’t like acid. Without the microbes; the pickled vegetables or fruits will also last a lot longer. The most revered pickling vege

This recipe first appeared in our December 2024 issue of Culinaire Magazine, courtesy Renée Kohlman. The holidays are all about indulgences, and for the month of December it’s perfectly acceptable to have cookies for breakfast, Baileys in the coffee (to go with the cookies), and pretty much constant snacking, whether it’s at fancy parties, or pyjama night on the couch with your cats. December is when we get to push the boat out a little and not feel too terrible if the pants

The punitive size of these crustaceans is no representation of their health benefits or their taste. Shrimp are high in protein,...

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains. Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big i

There’s nothing better to wake up to than feedback from you, particularly one requesting a recipe that we’ve tried and love ourselves! Thanks very much Suzanne, for your email: “Good morning Linda, Love love love your magazine! I was enjoying dinner last night at Sensei Bar and we had the Gochuchang and Ginger Chicken. It was served atop a Shiitake “Baklava” with sambal honey. This baklava was one of the most creative and delicious dishes I have had in a while; it was layered

“My fascination with how food brings people together inspires me,” explains Chef Chelsea Morey of Red Deer's West Lake Grill. “And the joy it brings is my inspiration.” If you want to keep your cool and keep it simple, a bowl of chilled Radish Dip served with fresh veggies does the trick. “It’s light, refreshing, and easy to prepare,” she adds. “Use only the freshest ingredients, and evenly chop the radish to keep the flavours consistent."

A perfect appetizer any month, bruschetta is a relatively quick and easy starter, and perfect for showcasing those delicious, fresh tomatoes that will be ripening soon. We’re lucky, however, to have terrific, tasty tomatoes available to us for a much longer time with our greenhouse growers extending the season. Let’s take a deeper dive into this ubiquitous dish and learn a little more: Firstly, let’s say it correctly – it’s pronounced "brusketta" in Italian. You might think t

One item that must be a part of a bento box is hot is miso soup. Miso soup has three basic components: dashi (stock), miso (soybean...

This summer we ran two delicious pairing dinners at the newly opened Artist Lounge. The menus were different for each dinner, but the Haloumi Cheese and Tomato Jam was so popular we kept it in the menu and had it twice! And how could we resist this email: “Hi, Linda. We enjoyed last night. My favourite was the halloumi with tomato jam and fresh basil. Could I make a request for the recipe for this dish – especially the tomato jam which was simply delicious? Thanks again for

We love hearing from you to request your favourite recipes from your favourite restaurants, and we just had to ask when we received this email: “I'm not sure what Hy's does to make their cheese toast so dreamy delicious but I can't not order it whenever I go there, and am wondering if they might share their recipe? Thank you.” - Jocelyn M. We agree, Hy’s Cheese Toast is memorable and very moreish, so many thanks to Hy’s for sharing their recipe!

One thing I like to make ahead for holiday snacking are cheese gougères. If you’re not familiar with gougères, think of them as savoury...

This recipe first appeared in our July / August 2019 issue of Culinaire courtesy Renée Kohlman. It’s summertime, and the entertaining is...

This recipe first appeared in Off the Menu in the July / August 2019 issue of Culinaire, courtesy Chef Tomo Kurosawa of Redheads Japa...

This recipe first appeared in the November 2018 issue of Culinaire Magazine courtesy Chef Roy Oh.

This recipe first appeared in Chef's Tips in the July / August 2018 issue of Culinaire, courtesy Chef Ervin Bushi.

This recipe first appeared in the October 2017 issue of Culinaire Magazine, courtesy Chef Evan Robertson. "Using Brussels sprouts as an...

At the Bull & Finch Bar in Calgary, the famous Volcano Chicken Wings are so hot they require a waiver, and come with their own cautionary...