Deciding on what to cook can be tricky at this time of year. “Farmer’s markets are amazing here, but they don’t really ramp up for a few months,” says Chef Shaun Hicks from Edmonton's Little Wolf. But he adds that even the humble spring radish can turn into an amazing dish when roasted to bring out their sweetness. “Even cellared carrots, when stored correctly, are still available and sweet.”

We received an email from Judy H, who had recently attended an elevated Indigenous Experience dinner in the private dining room at Little Chief restaurant. “Given the popularity of charred cabbage and our inability to cook it well, would you be able to coax the chef at Little Chief restaurant to give us his recipe/technique for the Braised Teardrop Cabbage with Cilantro Labneh and Chorizo Sauce that we recently had at one of your Vine & Dine events,” she asked. How coul

The earliest pickles were made by fermentation. Where naturally occurring bacteria on vegetables such as cucumbers, cabbages, and onions,...

With autumn days right around the corner, thoughts of comfort food fill my head. Say goodbye to the popsicles, and hello to bowls of...

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains. Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big i

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former...

Technically a fern and not a “stalk” per se, fiddleheads are the coiled fronds of young ostrich ferns, which are harvested before they...

Foreign Concept’s Fish Sauce Brussels Sprouts are one of the most popular dishes on their menu, irrespective of season and reason. We’ve...

Cooking in late summer/early fall is all about embodying the essence of the best-tasting vegetables. The days of garden-fresh produce are...

Discover more about potatoes in this month's article 'Digging up the dirt: All you need to know about potatoes and their cookery.

Discover more about potatoes in this month's article 'Digging up the dirt: All you need to know about potatoes and their cookery.

Read more about Art and Cherie Andrews, and Chinook Honey Company, here.

My fondness for onion rings is fairly legendary, and I’ll choose them over fries any day, given the opportunity. There’s just something...

Nothing is more of a wild card at a summer barbecue than potato salad. When done well, it’s a welcome addition aside burgers, brats, or...

This recipe first appeared in the April 2020 issue of Culinaire Magazine courtesy Natalie Findlay. Easter weekend is an exciting...

This recipe first appeared in the June 2019 issue of Culinaire Magazine courtesy Chef David Leeder. Cooking on charcoal can seem...

This recipe first appeared in the October 2017 issue of Culinaire Magazine, courtesy Chef Evan Robertson. "Using Brussels sprouts as an...

Potatoes are the ultimate comfort food. Think crispy French fries, velvety smooth mashed and golden roasted. However, my long-time...