The haskaps, saskatoons and the strawberries are ready for picking, with the raspberries coming along soon. Enjoy them in this easy and delicious dessert.
Brad Smoliak
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.
Chef Brad Smoliak’s nana’s sweet and sour meatballs are a nostalgic and delicious trip back in time
Brad finally became a member of the Chaîne des Rôtisseurs, an international association of gastronomy earlier this year
This easy and warming soup is a great way to start the year—to help us segue into eating that is less rich, healthy, yet still tasty and luxurious
wine tastings happening and events Taste of Edmonton, Thursday, July 18-Sunday, July 28 features 45…
The common denominator for my husband Brad and I has always been food.
Gido’s Farm is soon to be in full swing, and our backyard this year will struggle to contain all its glory. Why? We installed a greenhouse last year and that means more seedlings than ever need a home in our garden.
Whether for Easter or any night, chef’s technique for roasting cod is a winner
Not very many people know this, but the Smos both graduated from NAIT Culinary Arts. Thee diference? We took different routes