“My kids ask for my mum’s beef barley soup, not mine, my mum’s,” says Cindy Lazarenko, On Our Table. “It’s a simple, old fashioned recipe, a list of ingredients, very little method. Always heat up the thermos first.”

“Yes, I can definitely share what I put in my children’s lunch box.” – Carla Alexander,

An Indulgence Edmonton favourite: Cilantro and Chive (Lacombe), Greener Pastures Ranching, Bent Stick Brewing Co.

My mother was introduced to tourtière through her best friend’s mother who lived in the Laurentians in Quebec. Enjoy your French-Canadian savoury pie of love. And let’s be thankful for the people we love that will share it with us. This tourtière definitely tastes better when shared.

Family recipe by Miss Zaira Bolanos

Adapted from BBC Good Food

Okay. I’m bringing out an oldie but goodie. It really is a great one for late summer when tomatoes are plentiful, but we get great tomatoes now year-round and this is good for a cold day. –Leanne Smoliak

Two techniques to build flavour and a crispy crust—applying the salt and gin mixture a few days before cooking, then rubbing the roast with sugar and spices after the initial cooking. This will keep the crust flavourful and crispy and the meat juicy.- Roger Letourneau

Adapted from Gourmet Traveller magazine

Adapted from the Saveur 25th Anniversary issue

“This recipe is best with a shoulder roast or shank. We make it both with raw roast or leftover roast—works great both ways.”
–Trevor Riehl, Haywire Farms

Adapted from a recipe from Fine Cooking Magazine

We first fell in love with chef Thottungal’s food when he podiumed at the 2018 Canadian Culinary Championship and again when he served this at the opening reception of the championships in Ottawa in February.

Kaelin Whittaker, Ruby Apron/Awn Kitchen

Alberto Alboreggia, exec chef Sorrentino’s