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 before the drive back. We love a good chowder, and a hearty corn chowder with smoky bacon, shrimp, and a little kick of spice, really hits the spot, especially with wonderful views of the mountains too when you have visitors from abroad. We’ve since been back again with visitors from Italy who really enjoyed it too! We’re very grateful to

Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more butter. The russet contains less moisture and more starch which makes them super fluffy when baked, and crispy when fried. Two textures that are most adored next to our favourite source of protein. However, they fall apart in stews. So for stews, we want to choose a yellow potato which contains more moisture and doesn’t break down as quickly

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 the owners and chefs, try their dishes, and take some snaps. In March, we brought you news of The Dandelion’s new owners, and on a visit to meet them I tried Mum’s Moroccan Soup, which is so delicious I just had to ask how it was made. “That sweet, spicy, smoky smell that travelled from the kitchen to greet us at the front door after many cold

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 end of November, we ran a socially distanced, relaxed, and delicious pairing dinner at Asylum for Arts. Over six courses of vegetarian and gluten-free dishes, the soup was a highlight, perfectly complemented by British Columbia’s Poplar Grove chardonnay, and live classical guitar music. Everybody absolutely loved it, and we had many request

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.