Tinned fish is having a bit of a moment right now. Lauded for being (relatively) inexpensive, jam-packed with nutrients, and incredibly...

“There is no better flavour than when a tomato is picked right off the vine,” says Chef Derek Layden. And those local tomatoes are the...

Read more about Chef Christopher Hyde here.

A how to-guide for making your own ravioli, tortellini, and more While the prospect of preparing fresh, stuffed pasta may sound quite the...

From our March 2018 Issue of Culinaire: Calgary’s Cilantro is 30 years old this year, and has a fresh new look to celebrate. We've lost count of the times we've heard people wish they had the recipe for Lemon Conchigliette after devouring a bowl of it. Many thanks to Chef Lancelot Monteiro for sharing it with us.

This recipe first appeared in 'Off the Menu' in the March 2018 issue of Culinaire courtesy Chef Lancelot Monteiro. "Calgary’s Cilantro...