When it comes to the holidays, Chef Anna Mandziuk at Community Kitchen Program of Calgary says anything that is considered a comfort food are her favourite things to bake. “Fruit crisps or pies, coffee cakes, and anything chocolate – simple recipes, simple ingredients, and not time-consuming.” Chocolate Pistachio Cookies check all the boxes and have a touch of nostalgia. “This recipe is from when I owned and ran a pastry shop,” she explains. “We only made these cookies at

Cranberries are used extensively in holiday baking and cooking. They provide that pretty pop of red that complements and brightens meals and baked goods. This tart red berry usually partners with something sweet so that we can enjoy it’s bold flavour. Cranberry sauce is always a must have for the holidays, but cranberries are so much more. They can be used in muffins, cakes and barks, like in the recipes below. You can also add them to cookies, drinks and salads. Enjo

March can be a month that drags and drags, as we wait with baited breath for spring to (finally) arrive, and for better things to come....

We love hearing from you to request your favourite recipes, and particularly to receive an email like this: “I’ve been reading this magazine for years and absolutely love it! The gluten-free hazelnut torte from Decadent Brulee is heavenly. I was wondering if you could source out and print a recipe. Thank you, Loreta T.” How could we resist, flattery will get you everywhere! Many thanks to Decadent Brûlée for sharing their recipe for this decadent torte. If there's a dish in a

This recipe first appeared in Off the Menu in our December 2019 issue, courtesy of NoTable in Calgary.

This recipe first appeared as part of Chef's Tips in our December 2013 issue, courtesy of Marie Leclecq of Calgary's Ladybug Bakery and...

This recipe first appeared in our December 2013 issue as part of 5 Calgarians' Cookies, submitted by food-and-travel writer Gwendolyn...

This recipe first appeared in our December 2013 issue as part of 5 Calgarians' Cookies, submitted by author Julie Van Rosendaal.

This recipe first appeared in Step by Step from our December 2012 issue, courtesy Natalie Findlay.

This recipe first appeared in Step by Step from our December 2012 issue, courtesy Natalie Findlay.