Recipe by Chef de cuisine Doreen Prei, Edmonton Petroleum Club 11110 108 Street, 780-474-3411, edpetroleumclub.com…
Recipes
Recipe by Chef Brad Smoliak, Kitchen by Brad Smoliak 101, 10130 105 Street, 780-757-7704, kitchenbybrad.ca…
Recipe by Chef de cuisine Stephanie Dore, Culina Muttart Muttart Conservatory, 9626 96A Street, 780-466-1181…
Wine Match: Quails’ Gate Pinot Noir Recipe by Chef Matt Phillips, Lux Steakhouse + Bar…
Wine Match: Desert Hills Gamay Recipe by executive chef Andrew Fung, XIX Nineteen 5940 Mullen…
Italy shuts down around August 15. What’s the occasion? Ferragosto, the mid-August holiday. It’s the…
Several steps to make the clear stock, more steps to make the pasta. Is it…
Fins Seafood will special order sea bass and bream. But let’s give the Mediterranean a…
Walnut trees and pomegranate groves in glorious scarlet bloom blanketed hillsides all over southwestern Turkey.…
Recipe courtesy Chandra and Yuksel Gultekin of the Sofra Restaurant. “If you wish to prepare…
Kofte are highly-seasoned meatballs (lamb, beef or even bulghur) made in rounds, ovals, cigar-shapes, or…
The yogurt marinade tenderizes the chicken, adds flavour and helps keep it moist on the…
Adapted from Gourmet Magazine. Several years ago I wanted to make a special dessert for…
Turkish flavours, Alberta style I spent a few weeks in Turkey this spring, a wonderful…
Why not? I was thinking about how rhubarb could bring new dimension to a cocktail…
Food & Wine, Romee de Goriainoff. 1 small rhubarb stalk, smashed, plus 1 or 2…
Fee Brothers rhubarb bitters are available at Wild Earth Grocery and the south side Italian Centre Shop
“The drink can either be served as a mulled punch in a fancy tea-cup, or shaken in a cocktail shaker and served up (no ice) in a chilled coupe.” — Tarquin Melnyk