It pays to have dips around over the holidays for last minute guests or snacking.
Mary Bailey
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables
Ottolenghi’s is bar none the best hummus recipe we have found, smooth and creamy every time. You will never go back to making hummus with canned chickpeas. Adapted from Jerusalem: A Cookbook
Cook it Raw Alberta ends with top international culinary talent joining Alberta chefs in the kitchen at SAIT
Three Edmonton Cook it Raw chefs talk about their ingredients, their Calgary partners and what happens next in forging the Alberta food culture identity
What makes a kitchen stand out? What makes a kitchen livable and functional? What makes a kitchen design timeless?
Chefs gather on Cucumber Island for part one of Cook it Raw 2015: Alberta
Cibo’s chef/owner Rosario Caputo serves this soup with a drizzle of house-made rosemary oil