Summertime is a great time to enjoy fish. It cooks quickly, doesn’t need long marinating times, and is a light meal that can be made on the stove or the barbecue. It can even be served raw. Albertans primarily rely on flash-frozen seafood choices. Processed and frozen within hours of catch, preserves its peak nutritional value and texture. Locally sourced seafood is limited to fishes such as pickerel, whitefish, and rainbow trout. Pickerel is a versatile, mild, flaky white f

As we enter the season (already?!) of holiday entertaining it’s important to have a couple of simple yet delicious recipes in the back pocket, ready to be pulled out in a moment's notice. I’m all about getting ahead of the game when it comes to entertaining, and the more things you can make ahead in November, the happier you’ll be in December. This is the time to think of your future self! Cranberry Sauce may seem like an ordinary thing to prep, but when you can use it in a

As the temperatures plummet it is natural to crave warming foods. To kick up the heat on your internal thermostat, these spicy noodle dishes will have you warmed up in no time. The heat from peppers actually comes from the amount of capsaicin that is in the white pith/inner wall of the pepper. The seeds themselves do not contain heat but they can be covered with capsaicin so that is why we want to remove the seeds as well as the pith if you are using fresh peppers. What

Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more butter. The russet contains less moisture and more starch which makes them super fluffy when baked, and crispy when fried. Two textures that are most adored next to our favourite source of protein. However, they fall apart in stews. So for stews, we want to choose a yellow potato which contains more moisture and doesn’t break down as quickly

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus cultivated on rice and other grains). Allowing this mixture to age for months or years gives miso it’s generous umami flavours. Miso is a powerhouse ingredient to add savoury depth to any meal. The most complementary miso to use is Shiro miso (white miso). It is adaptable, being slightly lighter in flavour. Shinshi miso (yellow miso) is fermente

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik Hettinger. “However, the 24th is not a full holiday and my parents would work on that day. Therefore Quiche Lorraine was made at home as a “quick snack” for lunch before the traditional Christmas dinner in the evening.”

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the components of a holiday meal together on the plate to create something bursting with different textures and flavours in every morsel. “I decided to replicate the experience in a pie, capturing the essence of a holiday meal in every bite.”

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal. Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild ga

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people. “With residential schools and the generational trauma, this is a way I can share our culture in a good way. When I’m cooking I think of my granny, my jijuu, our elders and my parents. At one point in our history we were not all

Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually working on is four directions on a plate, maybe in the slight style of four tastings. It’s Indigenous inspired food, but also Canadian Northern inspired,” he explains. “Canada is world class!” A member of the Enoch Cree Tribe from Treaty 6 Territory, he recently established his own business and is now the Executive Chef of Neyhiyaw SC Cuisine.

When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly named Inspired by Nature Culinary Consulting: “The contrasting colours of sage growing next to lipstick red rose hips or even a swoosh of dark cloud against a sunset sky might inform my next dish.” She grew up in Northern Saskatchewan, but today she lives in the Qu’Appelle Valley on Treaty 4 Territory. “Since moving here I’ve started to lea

Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred around food which she says formed an emotional connection with what she cooks. “The food I make stems from the knowledge that what we eat feeds more than just our bodies. The energy and intention it is cooked with carries over to those we are feeding.” As owner and chef of Creative Cuisine Catering, Chef Denia has fun creating new dishes

One of the core values at Edmonton’s RGE RD is to help educate people about the cuisine found in their own region. “We want to connect them to producers that support a more intentional and ethical way of growing food,” says owner and chef Blair Lebsack. In addition to the restaurant, there is also a butchery that focuses on whole animal preparation. Nothing goes to waste, which can make for some pretty interesting dishes, says Chef Blair. “One menu item called The Questio

Full confession time: I’ve never been to Mexico. Talk about a travesty! Believe me, I would give anything to be enjoying one of their...

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

This recipe first appeared in the December 2022 Issue of Culinaire Magazine courtesy Natalie Findlay There aren’t many fruits that are ripe just in time for Christmas, however the delicate persimmon can be found popping up in grocery stores around the beginning of November. Their sweet, honey-ike flavour coupled with many nutritional benefits such as fibre, vitamin A, vitamin C (beneficial for winter-time colds), vitamin E, copper and manganese, make these fruits a must for

With the blasting of the furnace and the first snowflakes fluttering down comes the desire to surround oneself with cold weather...

A hearty stew is a traditional comfort meal come the chilly temperatures of fall. What if you want the warmth but not the heaviness of a...

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