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Pear almond tart with black currant
Black currants gives the tart a little something extra
One day in Regina: Lifestyle blogger Ryan Massel
Mr. Fabulous on the must-visit spots in Regina, SK
Rhubarb and quark cheese strudel
An inspiration for you to plant some rhubarb now
Thomas Haas' pineapple carpaccio with coriander
Serve this alongside lime sorbet for a refined summer dessert
Boston Lager-steamed mussels with fries
The perfect match for a beer in the sun
B.C. Sangria
Make this overnight for maximum flavour
Chef Liana Robberecht on cooking with Women of the Wild West in NYC
An all-star lineup of female chefs shows off Alberta's bounty at collaboration dinner.
The English Bay cocktail
Sunset in a glass
Behind the line: Kelowna chef Aman Dosanj
How the former athlete created a traditional Indian restaurant using Kelowna's bounty
Carb load with freshly baked goods from The Night Oven Bakery
How the self-taught baker is becoming one of the best in Saskatoon
Roasted cherry pie with black pepper buttermilk crust
Add some spice to the typical cherry pie
Chefs Ryan Stone and Brian Skinner join Earls Chef Collective
More award-winning chefs join Earls
Roasted Albacore tuna with smoked autumn squash purée
Jonathan Chovancek, co-proprietor of Bittered Sling Extracts and executive chef of Café Medina incorporates earthy and smoky Bittered Sling bitters into this tuna recipe for an unexpectedly flavourful dish.
The Harbord Cobbler cocktail
The Harbord Room in Toronto is no stranger to serious food lovers, offering contemporary Canadian cuisine.
Behind the line: Toronto chef Vittorio Colacitti
The chef on his approach to menu planning and importance of travelling
Ki's Michael Tremblay to judge sakes at the International Wine Challenge in London, England.
It's a tough job to taste 800 sakes, but someone's got to do it.
Behind the line: Calgary chef Nicole Gomes
How the chef has evolved over the years and what she's planning next
Chef Ian Riddick's pickled sea asparagus
Pickle as much of these as possible when they are in season, so you can have them on hand anytime.
Southeast Asian-inspired spot prawn dumplings
Making shrimp dumpling at home is easier than you think
Bittered Sling grilled summer chicken with cherries and pumpkin seed relish
A sweet and tangy relish to accompany chicken on the barbecue
“F.E.D. U.P.” Eatery Database Slams Discrimination in Restaurants
When searching for the city’s best burger or checking out a new spot for happy hour, diversity and gender equality often isn’t top of mind. The founders of Edmonton-based F.E.D.
Okanagan potted salmon with spring pea puree and crème fraiche
Chef Adair Scott's recipe that showcases the best of the Okanagan
Re-Up BBQ's Governor’s Mansion peach tea punch
A refreshing cocktail to help usher in the warmth and sunshine
Tiradito sauce
Move over sriracha, there's a new sauce to sprinkle over everything
Professor Suzuki cocktail
An Earth-friendly cocktail in honour of David Suzuki