We are thrilled that chef Daniel Costa shared his incredible holiday dishes with us this issue
Mains: Omnivore recipes
If you can’t get to Three Vikings to enjoy the celebratory dish of the Danish harvest festival, here is the recipe from chef Dustin Cooknell
Had enough turkey? Make with pork or chicken
What says summer more than hot dogs?
This easy recipe will be on a steady rotation this summer. The flavourful marinade keeps the chicken moist on the grill
Perfect summer pasta—so simple, so delicious and so quick
Royal Glenora Club Exec chef Steve Buzak served this dish with a charcoal smoke garlic aioli and crispy kale
Though the method in this recipe is for cooking on the grill, you could make this on the stovetop. Not really the weather for outdoor grilling
Use this classic recipe with honey and mustard for the glaze. Pineapple ring is optional.
This is an easy recipe for when you think you have nothing to eat. Pantry items plus some stale bread is all you need.
Chef Doreen Prei’s German-inspired dish with bread dumplings and a toothsome wild mushroom sauce is rich and rewarding, ideal for a special winter dinner. Drink with Spatburgunder or Kekfrankos.
Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
Enjoy an easy-to-make dish by chef Ryan Hotchkiss with all the autumn flavours
“This is our family’s version of Irish Stew that we have all called Pickanock Stew for as long as I can remember.” –Stephanie Moore. This recipe makes enough for dinner for four with enough left over to send two portions for lunch and freeze two additional portions for up to three months.
“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.