Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a special place in owner / operator George Gimlett's heart. “While it wasn’t on the menu from the very beginning, after seeing how much my family enjoyed it, I knew it would resonate with guests as well.” He shares it in hopes that it resonates with your loved ones, too. “Take your time and focus entirely on the task at hand. Cooking is an act

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the temperature of the pan is important when cooking, to get the flavour of the finished dish right. “Don’t cook the meat before the pan is ready.” “Don’t think Korean dishes are complicated. It’s very simple to make a traditional flavour, and I hope readers aren’t afraid of trying this and other Korean recipes.”

From our 60th parallel northern border down to the 49th parallel and our border with the US, Alberta covers a lot of land – around 158 million acres of it, almost the same as Texas and slightly larger than France. Almost 10 percent of our province is covered in water, with over 600 lakes as well as rivers and wetlands, so that leaves a vast area - much of which is farmland - almost 50 million acres is home to just over 41,500 farms. Figures vary, but it’s safe to say we g

Yuksel Gultekin, chef and owner of Edmonton’s Zula, sees cooking as an opportunity to put his own spin on tradition. “Traditional Turkish cooking and my mother's cooking inspire me to reinvent and reinterpret these foods for contemporary food lovers.” When it comes to choosing favourites on Zula’s menu, Chef Yuksel is nostalgic. “Grilled lamb has been my favourite since I was a boy and was the first thing I cooked.” But the menu at Zula is a snapshot of the diversity in M

Not a country that you traditionally associate with curry? Curry was imported into Japan by the British during the Meiji era which is why...

For Alan Yau of Calgary’s Y93 Sushi Crave, cooking equates to happiness. “I grew up with Japanese comics and cartoons – my absolute...

Edmonton’s Izakaya Tomo takes its name from owner and chef Tomoya Mutaguchi, and bringing the authentic izakaya experience to Alberta is...

Calgary’s Pacific Hut Restaurant has you covered for traditional Filipino dishes and desserts morning, noon, and night. Growing up in the...

Read more about El Chefe's Giovanni Vasquez here

There’s something about the words “grass fed beef” that just sound delicious. The idea of herds of cattle milling around a pastoral field...

Most Albertans know that not all beef is created equal — our provincial dedication to Alberta-ranched beef proves that we have discerning...

This recipe first appeared in our July / August 2018 issue of Culinaire courtesy Morris Lemire.

This recipe first appeared in the June 2016 issue of Culinaire Magazine courtesy Chef Kenny Kaechele of Edmonton's now-closed WORKSHOP...

This recipe first appeared in Chef's Tips in the Jan / Feb 2015 issue of Culinaire Magazine courtesy Chef Mathieu Paré.

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...