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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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