Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money. “Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and jui

Logan Cox / Fine Print, Calgary The added effect of the surging national pride in Canadian-made products has meant a renewed interest in rye whisky – it’s easily available, with a very wide variety of quality, local offerings in our stores. We’re seeing this on cocktail menus, so we asked Logan Cox, Beverage Director/Bar Manager of Calgary’s Fine Print, for his thoughts as to why rye is becoming more popular. “Rye cocktails are definitely gaining popularity alongside th

The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like the ones here, breakfast for dinner (or any other meal for that matter) could quickly become a trend in your household. Four Alberta chefs bring the sweet and the savoury to the breakfast plate this month, showing us what lies beyond toast and coffee. Rise and shine, folks: the early bird gets fed very, very well! Chef Tony Tipping / Wild

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:

We’ve talked to a lot of chefs over the years, and whenever we ask them about what drives them to cook, there is almost always some mention of wanting to bring joy to the people for whom they are cooking. Cooking a meal is an act of service, an exchange of time, thoughtfulness, and creativity, and it feeds both the body and the soul for everyone involved. So, we asked Alberta chefs to share one special dish they would cook to show loved ones how much they care. From slow-

Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were pizza, bubble tea, and Korean (when we say ‘Korea’, we are referring to South Korea), and guess what? Nothing has changed! We’ve talked at length about Alberta’s love of pizza as well as bubble tea – and now with so many new Korean restaurants opening, it’s Korea’s turn to shine. But why has it become so prevalent? The culinary traditions ha

When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences come from the seasons and what grows around us. I find you must really stay on top of what is rooting and shooting by chatting with the farmers,” he says. This helps you discover if they’re planting anything new, and what they’re excited about. River Café’s menu is about as seasonal as it gets, and some of Chef’s favourite dishes are fish,

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

With a menu that changes every week, pastry chef Larissa Costella has plenty of opportunity to tap into her creativity at Calgary’s Salt & Brick. “I am very lucky to have a lot of creative freedom at my job and I have so much fun coming up with new weird ideas every week,” she says. “I love being able to bring a playful lightheartedness to fine dining and bring people joy through my work.” Some of her favourite creations in-house are the result of putting a unique twist on

With access to the freshest produce, best beef, poultry, and pork here in Alberta, Mexican cuisine has been making itself known in the province for the last few years. It’s as diverse as any, with each region in Mexico using what is available while drawing from deeply rooted traditions and culture. This month, our four Alberta chefs share a common thread: they all grew up in kitchens watching the women in their families recreate dishes that were passed down to them. A bue

What is Dim Sum? Dim sum is a collective term for a variety of small traditional Chinese dishes served with tea. The origins of dim sum,...

There’s no arguing that filling the home with the scents of slow cooking adds to the overall eating experience once you do tuck in. Along...

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

Growing up in Calgary, Nick Suche’s first job was at Joey’s Seafood as a dishwasher, and he'd work in restaurants each summer, until...

Summer is back, and rumour has it this one will be another scorcher for Alberta. That means that anything that can be done outdoors will...