Looking for an interesting way to cook chicken? We have the recipe for you. This recipe comes from the iconic Canadian chef, Matty Matheson. Known for his loud personality and indulgent recipes, he is someone we often turn to learn how to cook traditional recipes that have a little spin on them. Learn more about his cookbook.
Recipe: Broccoli-Chicken Cheddar Curry Casserole
Looking for an interesting way to cook chicken? We have the recipe for you. This recipe comes from the iconic Canadian chef, Matty Matheson. Known for his loud personality and indulgent recipes, he is someone we often turn to learn how to cook traditional recipes that have a little spin on...
Recipe: Spaghetti and Meatballs
Believe it or not, the recipe for spaghetti and meatballs was not invented in Italy. Italian immigrants who came to New York created the recipe because they had access to more meat. The first spaghetti and meatball recipe was published in 1920. There is some contention over how to make it...
Recipe: Soy Miso Tuna Sashimi
Raw tuna with a soy miso flavour you will love. From our research, we found that eating sashimi can be traced back to the 14th century and gained popularity in 17th century Japan! Normally, it is served with wasabi, ginger, soy sauce and/or ponzu.
Recipe: Brown butter-basted steak with easy carbonara
What do you get when you combine an app and a foodie website? The best dinner ever. Spencer pulled together a recipe from TikTok and Bon Appetit and came up with this dreamy meal. Not only does it take less than 30 minutes but, it is so tasty. You can...
Recipe: Beef Bourguignon
Anthony needs no introduction. Honest, inquisitive and passionate, he has inspired us to cook, travel, and focus on bringing joy into our lives. In Anthony Bourdain's Les Halles Cookbook, you can find this recipe along with other strategies and techniques. This beef bourguignon is the perfect thing to warm up a cold winter's night.
Recipe: Beef Tongue Tacos
This recipe comes from Enrique Olvera who is a world renowned chef. He owns 15 restaurants with two (Pujol in Mexico and Cosme in New York) holding positions on the World's Best Restaurant list. In his book, Tu Casa Mi Casa, he explores the foundations of Mexican cooking and flavours. This recipe...
Recipe: Beef Stock
Brown stock is a staple in cooking and is the base for a ton of recipes. Brown stock is a highly gelatinous and makes for a rich and flavourful stock. In French cooking, traditionally a veal stock is used but a beef stock is also great. The beef stock will...
Recipe: Ghanian Peanut Butter Soup
Whenever my Mom makes Ghanian Peanut Butter Soup, I know she’s missing back home. It’s a sweet and savoury dish that is traditionally served with fufu. We usually eat it with our hands and, if you’re among friends, out of the same bowl. It’s a recipe Ghanians recall from memory,...
Recipe: Poached Salmon with Herb and Caper Vinaigrette
Poached salmon in less than 30 minutes. With a few tweaks (adding alcohol, reducing the amount of poaching liquid, and resting the salmon on lemons). We suggest sharing this with your loved ones and making adjustments where you see fit (we know capers aren't for everyone).
Recipe: Roasted Marrow Bone
Roasted marrow bones doesn’t have to be complicated, here is the luxurious dish made easy. Here’s a super simple bone marrow recipe from the famous Minetta Tavern that you can use to impress your friends
Recipe: Lyonnaise Steak and Onion Soup
Linda is the Editor-in-Chef for Culinaire Magazine. For years, her and her team have featured local producers, chefs and more putting Calgary on the culinary map. This recipe was featured in the first Culinaire Magazine more than 5 years ago and it is one that she still revisits today.
Recipe: Salmon Ceviche with Dill
Barton Seaver is a chef, author and speaker who is at the forefront of sustainable seafood. You can find his love of food, community and sustainability in his books: Where There's Smoke: Simple, Sustainable, Delicious Grilling and Fish: Recipes from the Sea. This no-cook salmon ceviche is delicious.
Lauren and her partner are both customers and they use food as a way to combine and share cultures. They both bring different dishes and recipes that we grew up having; she shares lasagna something her mom always makes and he shares traditional Yemeni cuisine.
Recipe: Frozen Steak
Can a frozen steak be cooked properly? Alex investigates. We did a deep dive into America's Test Kitchen frozen steak video and we learned a lot about how to cook frozen steak to medium rare perfection.
Recipe: Asian Seared Tuna
Jamie Oliver is a world-renowned chef who is known for his easy recipes and for fighting for healthy food for kids. Founder, Alex, tried this recipe and according to him "It's hard to go wrong with a combination of soy, lemon, chili, ginger–you can try this with any seared fish.
Recipe: Oxtail Soup
When Lis from The Subversive Table was a kid, her favourite soup was oxtail soup. Not chicken noodle soup. Or tomato soup. Instead, she loved my Korean grandmother’s soup made from funny looking bones. Time to get cooking!