Summer is made for spending time outdoors, so when it comes to meal prep we want quick and easy. The easiest foods to reach for are fruits and vegetables. Most don’t need any cooking time at all and aside for some chopping, salads come together quickly, can be made in large or small batches and can be kept in the fridge until needed. Which all adds up to more time for summer fun outdoors. Fruits and vegetables have a high water content which helps keep us refreshed on hot

“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 star of the show in Milly Oak’s recipe for Sun-dried Pasta Salad. Keep it simple, adds Chef Layden, and always try to find local produce. But it takes a special ingredient to make this dish really shine: “Cooking together as a family, as a couple for date night, or with a friend or loved one makes memories that will leave a lasting impression

Read more about Chef Phil Tees here.

In Western cultures the pomelo is a bit like the odd one out of the citrus family. It’s only in Southeast Asia that it is made to feel at...

We have a new favourite summer starter! At the end of May we ran a fantastic, super safe, wine pairing dinner at Delta Calgary South, where everyone dined at their tables set on their balconies overlooking a central atrium, so we could chat about the wines and dishes. We started with a cucumber salad as a welcome amuse bouche, and paired it with a sparkling Crémant de Bourgogne (sparkling wine made in the traditional method, from Burgundy). It was a stunning start to the even

This recipe from Brad Smoliak at Edmonton's Kitchen first appeared in the Chef's Tips department of our September 2017 issue.

This recipe first appeared in the July / August 2017 issue of Culinaire, courtesy Chef Jesse Morrison-Gauthier.

This recipe first appeared in Chef's Tips in the June 2017 issue of Culinaire Magazine courtesy Chef Rogelio Herrera, Chef and co-owner...

This recipe first appeared in Chef's Tips in the June 2016 issue of Culinaire Magazine courtesy Chef Lindsay Porter, now executive chef...