Canadian Classics
Roasted Beet Salad
Roasting is not traditionally an Indian cooking method, as ovens were not commonly available, leading to a preference for boiling, steaming, or frying. However, when…
Beignets aux pommes
(avec ou sans levain) Je ne suis pas très friande de friture, mais j’adore les beignets aux pommes. Ils me rappellent les sorties avec mes…
Nutty Pumpkin Squares
As the seasons change, these tender pumpkin cake squares with caramel pecans baked right in to create gooey pockets of pumpkin caramel are one of…
Heirloom Tomato Gazpacho
The Similkameen Valley is famous for its tomatoes. They shine in chef Nick Atkins’s chilled soup, perfect for days when the temperature soars—as it does…
Fried Oysters
The latter half of the 19th century was the golden age of oysters. With advancements in food preservation and transportation that allowed oysters to be…
Spiced Carrot and Walnut Cake
Carrot cake is so ancient that historians do not quite agree on exactly where it came from, but it has enjoyed immense popularity since the…
Brown Butter Pecan Pie
I am quite picky when it comes to pecan pie. I prefer a pie that is not too sweet and has an even balance of…
Lazy Cabbage Rolls
Our granny made cabbage rolls for every single occasion, always perfectly rolled and neatly arranged in the same well-loved casserole dish. There are many ways…
Shades of Green Salad with Alberta Vinaigrette
At Alberta Food Tours, we often create an experience where we change a classic French vinaigrette into an Alberta vinaigrette starring two of Alberta’s signature…
Truite mouchetée en crucifix
Dans son tout premier livre, Fred Campbell fait le récit de ses excursions de chasse et de pêche les plus marquantes d’un bout à l’autre…