Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a simple spin on the dish for an easy and accessible weekday meal. “Various versions use different proteins like beef, oxtail, or seafood. Here I’ve used bacon and changed the rice to rice vermicelli noodles. Brussels sprouts replace banana blossom. This variation uses affordable ingredients available in Alberta, while maintaining the rich and comf

This recipe first appeared in our October 2018 issue, courtesy of Tobias Larcher, chef at Heritage Park's Selkirk Grille in Calgary.

Potatoes are the ultimate comfort food. Think crispy French fries, velvety smooth mashed and golden roasted. However, my long-time...

These recipes first appeared in Soup Kitchen in the December 2015 issue of Culinaire courtesy Dan Clapson. December is not usually a...