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...

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus...

Quiche Lorraine “In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says NAIT Culinary student Janik...

Turkey Dinner Pie NAIT Culinary student Dylan Reimer's recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the...

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at...

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...

Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually...

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...

Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred...

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...

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...

Who Let The Fungi Out? Gone are the days where the button mushroom showed up raw on every vegetable platter. With so many mushrooms to...