Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.Read More
It’s Super Bowl weekend, which means many of us will be snacking on the couch, and offerings in the chip and snack aisles have doubled. But snacking doesn’t have to be unhealthy – there are plenty of dips out there that aren’t based on mayo, sour cream and cheese (not that there’s anything wrong with that…) – hummus is perhaps the most familiar, but you can in fact make dips out of other pulses, too. Read More
It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin.Read More
Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton. We’ve known her for years, and like most others who knew her, have been inspired by not only her work, but her infectious energy and enthusiasm. She has done so much to build our culinary community, to teach home cooks and support new (and established) chefs.
Sadly, Gail passed away in November, but this past weekend her husband Jon along with her many friends and family members held a celebration of her life – a potluck, of course, and we baked a batch of her almond biscotti to bring along. Thanks Gail, for all the delicious things you’ve shared, and for bringing so many people together around the table.
After somehow accumulating a fridge full of broccoli, making a big pot of broccoli cheddar soup seemed to be a good course of action. This version is bulked up with some butternut squash. Serve it with a bit of crusty bread and you’ve got a full meal. Read More
Aloo gobi, a classic Indian dish of curried potatoes and cauliflower, makes for a wonderfully nourishing stew. Full of veggies, it’ll offset all the holiday baking and sweets we lived on for the past month – it’s exactly the sort of thing we crave when January arrives. As with most curry dishes, it will improve with flavour after a day or two in the fridge, so it’s perfect for making on the weekend if you anticipate a busy week.
This stew is apparently one of Eddie Vedder‘s favourites – all the more reason to give it a try!