Summertime is a great time to enjoy fish. It cooks quickly, doesn’t need long marinating times, and is a light meal that can be made on the stove or the barbecue. It can even be served raw. Albertans primarily rely on flash-frozen seafood choices. Processed and frozen within hours of catch, preserves its peak nutritional value and texture. Locally sourced seafood is limited to fishes such as pickerel, whitefish, and rainbow trout. Pickerel is a versatile, mild, flaky white f

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

It’s harvest season, and with it come the fruits of the genus Cucurbita (which includes squash, pumpkins, and gourds). They’re packed...

Read more about Chef Ryan Roque and ATCO Blue Flame Kitchen here.

This recipe first appeared in our September 2016 issue of Culinaire courtesy Renée Kohlman. Yes, it’s that time of year again. The dreaded I-have-so-much-zucchini-I-don’t-know-what-to-do-with-it season. If you find yourself in this boat, and have eaten your fill of zucchini chocolate cake, than I’d suggest a good relish. Preserving everything is a hot trend right now, and deservedly so. There is a terrific sense of accomplishment once you see those pretty jars of tasty stuf

This recipe first appeared in the September 2015 issue of Culinaire Magazine courtesy Natalie Findlay. This delicious dip will be the...

This recipe first appeared in the September 2014 issue of Culinaire Magazine, courtesy Renée Kohlman. Gardens and markets are bursting...