Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red...

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 was first featured in our very first Italian Issue in March 2018, courtesy Chef Spencer Wheaton of Calgary's Mercato.

This recipe first appeared in the Soup Kitchen in the July / August 2017 issue of Culinaire.