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Chef Lauren Marshall's vegan gravy
A meatless alternative to the traditional gravy
Gnocchi with pistachio pesto and pancetta (gnocchi con pesto di pistacch)
A taste of Ovest that you can create at home
Tis The Season cocktail with Ungava gin
Make a cocktail with this unique Canadian gin
One day in Saskatoon: singer-songwriter Alexis Normand
Since releasing her first full-length solo album in January 2013, Mirador, more and more Canadians have been taking notice to Francophone singer-songwriter Alexis Normand and her jazz-folk tunes.
How to make your own cookie butter
Don’t leave your leftover Christmas cookies to languish in the freezer or to go stale on your counter. Drop that sugary surplus into your blender with a few other choice ingredients and transform it into smooth and creamy cookie butter.
Must-have ingredients to get your kitchen holiday-ready
It’s the time we’ve all been dreading: school’s out and the in-laws are mere days, perhaps hours, away from arriving. Holiday hosting and partying crunch time has officially begun, giving way to unannounced visits. Don’t get me wrong, I love surprise visits, but I hate being caught off-guard.
How to make an After the Harvest cocktail
Madeleine MacDonald of Model Milk shows us how to update the classic apple cider
9 uniquely Canadian holiday gifts for the food lover
Socks are boring, gift cards are predictable, and a newer, better version of whatever electronic you buy will render your gift obsolete within a matter of months. We suggest you think outside the box and give something truly unique to the food lovers in your life. We’ve selected these locally-produced treats made by artisans from all over our beautiful country.
Chef Lauren Marshall's vegan eggnog
A dairy-free and egg-free "eggnog" that you'll reach for over the traditional
Prairie Harvest Café keeps things rustically delicious in Saskatoon
This whimsical and casual eatery serves up elevated comfort food that you'll trek in the cold and snow for
One18 Empire's beef short rib with Yorkshire pudding
At One18 Empire, located in Calgary Marriott Downtown, chef Eric Larcom practices his fresh and local cooking philosophy with seasonal sharable dishes. There, he and his team produce their own bacon, sausage, cured meats, jams, pickles, and condiments.
Q&A: Iconic Canadian chef Susur Lee
The early fusion adopter on Asian food, burgers and Drake
Feast: An Edible Road Trip goes from blog to cookbook
Lindsay Anderson and Dana VanVeller announce cookbook deal with Random House Canada
How to make the Moneypenny cocktail
A velvety egg nog, made from scratch, may be the official drink of the holidays, but you really can't have too many of the creamy drink.
10 Best Canadian cookbooks of 2015
There's much more to the culinary fabric of a place than just restaurants. Every year, cooks and chefs publish cookbooks that tell stories about the foods, the ingredients, the people and the recipes that matter to them. This year, we've seen cookbooks that share everything from chef-driven recipes to family-favourite comfort foods, and all of the bits and bites in between.
East Thirty-Six's Glamour cocktail
Add some glamour and sparkle to your holidays with this Glamour cocktail from East Thirty-Six.
"This herbaceous blend of rose-infused gin and cava against the complexity of Lillet Blanc will brighten spirits – and palates," says mixologist Julien Salomone.
One18 Empire's kale Caesar salad
While One18 Empire, located in Calgary Marriott Downtown, is known as a whisky bar, the fresh and local food that chef Eric Larcom prepares is so much more than just food to go with the drinks. After cooking at renowned restaurants, Larcom settled into his career at the Marriott, cooking all over the U.S.
8 Merlots from Canada that will make you change your mind about the grape
Think you know all about merlot? Think again.
One day in Calgary: food writer and cookbook author Gwendolyn Richards
From crime to culinary delights, Gwendolyn Richards' writing is approached with the same attention to detail and potency. A former crime reporter, Richards eventually made the transition to food writing for the Calgary Herald, where she writes about food trends, recipes and cookbook reviews.
What makes a memorable dining experience?
Near the end of the year, you see a lot of lists about top news stories of the year, the best new restaurants that opened and the trends that came and went. Many people do personal recaps of memorable events and reflect on everything that’s happened over the past 12 months.
Q&A with comedienne and food personality Mairlyn Smith
The author on cooking with Canadian ingredients and her new cookbook
In search of Canada's best ketchup chips
Right behind the elections, the best flavour of ketchup chips is a red hot topic for Canadians
Celebrate Tacofino's new bar manager and happy hour with this Coronation Street cocktail
There's something new coming out of one of B.C.'s most popular Baja-style taco restaurant.
Ki Modern Japanese and Bar's Winter Rose cocktail
At Ki Modern Japanese + Bar, winter means a new happy hour menu and cocktails. What better way to get into the holiday season than post-work drinks and bites with friends to catch up? Snack on buck-a-shuck oysters, tuna sushi, duck confit lettuce wraps and other appetizers, and sip on this festive sake and sparkling wine cocktail.
Spruce Caesar (a.k.a. The Festivus Caesar)
A good Caesar hits the spot anytime of the year, but to make it more seasonal, the guys behind Walter Caesar came up with this sweet, herbaceous and savoury cocktail. Make sure you have a Caesar bar ready for the next family gathering.