skip to Main Content
The Menu
Leg Of Lamb Recipe

Jacob Richler’s Leg of Lamb Recipe

A Timeless Leg of Lamb Recipe Nowadays sheep birth lambs all year long - but in the culinary imagination spring and lamb still march along hand in hoof. A lamb’s place as the centrepiece of spring’s religious celebrations is even…

New Kids on the Block

YYC Food and Drink Experience is in full swing, with restaurants across Calgary showcasing highlights of the city’s ever-burgeoning culinary scene. Among the most hotly anticipated in the festival’s line-up of epicurean events was the sell-out collaborative dinner between Bar…

Views and Victuals from the 27th Floor

“Oscar Wilde lived a flamboyant and extravagant life, and had a taste for only the best!” The Dorian Hotel executive chef Joshua Dyer tells me while handing over a smoking plate of oysters on a bed of stones and dry…

Italy Less Traveled

A visit to the eastern hills of Friuli–Venezia Giulia rewards all the senses.

Benjamin Oddo’s Caramels

THESE CARAMELS ARE SO EASY TO MAKE, and they’re always a hit with my family at the holidays, when I like adding them to our family’s sweets and desserts platters. They also make wonderful party favours and gifts for friends,…

Calgary’s Deane House

Blending history with the enduring art of afternoon tea, Calgary’s landmark Deane House presents an exquisite menu that oozes charm and lashings of clotted cream. Built-in 1906 for British expat turned Mountie, Captain Richard Burton Deane, Inglewood’s culinary mecca presents…

Cookbooks: Fish Butchery

While whole-animal butchery has been a trend since the 1990s, when U.K. chef Fergus Henderson revitalized the age-old “nose-to-tail” practice, the idea of “scale-to-tail” with fish is, outside of traditional Indigenous practices, a relatively unexplored concept. With this in mind,…

Back Door Bordeaux

Forget the stuffy air of arrogance at some châteaux. A young generation of open-minded Bordelais will be more than happy to host you.

The Nature of Wine

Wine growers chasing the holy grail of sustainability find that all roads don’t lead to organics.

Cookbooks: Stirring the Pot

Stirring the Pot is a thoughtfully curated cookbook with recipes from talented members of the New York chapter of Les Dames d’Escoffier, an international organization with the aim to advance women professionals in food and beverage. Proceeds from this book…

Back To Top
Close search
Search