Whether for Easter or any night, chef’s technique for roasting cod is a winner
Brad Smoliak
Not very many people know this, but the Smos both graduated from NAIT Culinary Arts. Thee diference? We took different routes
A classic Thanksgiving holiday dish from chef Brad Smoliak
We had some of the best eggs, hash browns and sausages in diners that had been around for 85 years and fantastic Reuben sandwiches from roadside truck-stops delivered by waitresses who had been working there since the sign went up.
Days get longer, green shoots start appearing in the sea of last year’s leaves and yellowed grass. It happens quickly—the rhubarb is tiny nubs then full stalks three weeks later. Chives spring up almost instantly, radishes follow.
The sixth bodega tapas bar opens in Ellerslie
When Brad and I married over 31 years ago, Brad’s idea of a yard was a concrete slab
A collection of Ukrainian, British, Italian, Filipino and Danish family favourites. Happy Easter!
Every parent of adult children has been caught saying ‘it feels like it was just yesterday that you were born.’
My husband Brad recently closed the doors to his 10-year-old business, Kitchen by Brad Smoliak, in downtown Edmonton
Friday takeout meatballs by Brad, a quarter century of Sgambaro smoked fish, Open Farm Days, pick your own haskap berries, Café Bicyclette summer music series and pan-asian flavours at mini kitchen
What’s up on Edmonton’s food scene in March and April —wine events, special dinners, openings…
In the late nineteenth century, French novelist Marcel Proust participated in an exercise which could be thought of as the Facebook of its era—he answered a questionnaire about himself in a friend’s Confession Album.<
I’m not a big one for trying out new, complicated recipes on Christmas, but these recipes are tried and true — what we serve in our home.
what to do with sorrel Sorrel is a terrific addition to a summery potato salad.…