In the July August Issue
Curtis Comeau
Sometimes I like to fire up the boys on my Dirty Birds ball hockey group chat. A month ago, I asked a simple question. ‘Fellas, where is the best donair in Edmonton?’ Fourteen friends gave me sixteen different answers.
Here are a few tools used by talented chefs who consistently create exceptional food in the city
The sweetness of the beets are a terrific foil for the bitterness of the endive. Adapted from a recipe in Saveur. This recipe is easily doubled
The chewy bulgur, along with the crunch of the nuts and pomegranate seeds and the freshness of the herbs is a tasty accompaniment to preserved meats
One of our most popular items sold at Meuwly’s, simplified to make at home. –Peter Keith
