Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe

Peas, asparagus, leeks, and spring onions are just a few of these spring-time favourites that come together to make Soupe au Pistou, an easy dish to recreate at home that brings Southern French warmth to your kitchen. Use your vegetable trimmings to create a deep, flavourful base; for the Pistou, pay attention to the method as it’s crucial to the final dish.

We drove to Canmore recently to judge Murrieta’s Rioja wine and tapas pairing (which won Highly Recommended!), and stayed for lunch...

Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more...

Behind a vintage Coke machine in Calgary’s Sho Sushi you will find Ajito, an izakaya, or informal Japanese bar. Here you’ll find...

One item that must be a part of a bento box is hot is miso soup. Miso soup has three basic components: dashi (stock), miso (soybean...

Despite growing up surrounded by the cooking of his mother and grandmother, Chef Ariel del Rosario of Edmonton’s Filistix didn’t realize...

Read more about Gustavo Bolivar here.

There is nothing like a chill in the air to start us craving a bowl of warm, comforting, hearty soup. It’s time to reach into your...

In the course of bringing you the latest news for our Salutes & Shout Out page, I personally visit all the Calgary restaurants to meet...

Delicious soup warms the soul and fills the belly on cool winter days, and this hearty potato soup is very much one of them. Back at the...

This recipe first appeared in Chef's Tips in the January / February 2019 issue of Culinaire Magazine courtesy Chef Chris Prinz. There...

This recipe first appeared in our January / February 2019 issue courtesy of Margaret Nemeth of Calgary's Primal Soup Company.

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.

This recipe first appeared in Soup Kitchen in our Jan-Feb 2017 issue of Culinaire Magazine courtesy Dan Clapson.

This recipe first appeared in our March 2016 issue courtesy Dan Clapson.