Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe

Chef Erika Costa explains that Calgary’s Sumaq is built on trust and family, and the menu is an homage to these pillars. “Two dishes that are my absolute favourites are the Ceviche and Tallarines de la Abuela, both of which were a significant part of my childhood.” One of her favourite ways to bring the warmer weather to a plate in Alberta is by using ingredients found in Peruvian cuisine. “Use fresh herbs like cilantro, mint, or green onions, and pair them with fresh lime or

Sorry chicken, even though you are a staple dinner item, you can be kind of monotonous. Chicken can get boring and repetitive if you are doing the same thing over and over, and nobody really wants a boring dinner. However, being plain is also chicken’s greatest superpower because this allows it to become a chameleon. With the right flavourings, chicken can take you anywhere in the world. Let’s take a quick jaunt over to the United States for Cashew Chicken. Yes, Cashew Ch

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking...

When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences...

As Jean de Jesus explains, Edmonton’s Manila Grill Express was the dream of her of her mother, Aurea, who had many influences growing up...