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Eat - Feed
Find the latest news stories from Edmonton Sun on the topic Eat. |
 Cooking with an old friendIn my years of working in a kitchen, I have seen many fads come and go.
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 Manor better than everIt's an unjust world.
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 Food gala a successI'm not normally one to beat a dead horse, and I know I was talking up the Slow Food Gala last week, but when an event goes as well as this one did, it's worth talking about again.
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 Celebrating local fareA few months back I was approached by Chef Blair Lebsack and Valerie Lagonja, aka A Canadian Foodie (www.acanadianfoodie.com), asking if I would take part in a special event that would showcase our great local fare.
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 Comfort food raises the barStress. The other dirty "S" word.
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 A potpourri of food funMuch like that re-invented Alberta Progressive Conservative Party, our culinary world evolves.
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 A pleasant culinary surpriseI was pleasantly surprised by the Red Lobster on Calgary Trail.
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 Hot chefs, cool bEATSThere's an unwritten code in the kitchen.
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 Soup to warm your soulI woke up last Thursday morning, wiped the sleep from my eyes, peaked out my window, and saw a snowy surprise.
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 Tarts in the right placeAs the Queen of Tarts of the 104 Street Downtown Farmers' Market, Linda Kearney's lemon tart pies were usually sold out before noon.
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 Toronto's St. Lawrence Market ranked best in worldToronto's St. Lawrence Market has been ranked as the world's best food market.
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 Garlic Fest an all-Alberta affairWelcome to the 21st Annual Sorrentino's Garlic Festival
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 Simply the bestOne might find it quite ironic, but some of my favourite dishes require little to no cooking.
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 Viva Cibo!Imitation is the highest form of flattery.
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 From Lebanese to steak and friesMy friend Suhail Khoury (of Avanti and now Front Salon) has been in Canada for eons, but once in a while his taste buds hunger for the pita, hummus and falafel he grew up with as a boy in Israel. Khoury is actually a Christian from Nazareth, but that's another story.
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 March munchingMarch is a month full of mania. Balanced by school breaks, time changes, and breathless anticipation of spring, March is also officially known as Nutrition Month -- and a chance to slip back into good munching habits.
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 A Spanish winemaker follows his heartAlvaro Palacios, who ignited global interest in Spanish wine regions like Priorat and Bierzo, says great wines come from places with superior soil and climate as well as culture, tradition and history.
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Grapefruit escapes breakfast So why is a grapefruit called a grapefruit?
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 New take on flank steakIn order to stay relevant as a chef, you must always continue to grow, expanding your wealth of knowledge at every opportunity.
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 It's the sweetest thingOfficially it may still be a week away, but spring is in the air!
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 Choose chickenDark meat or light meat? When it comes to chicken, many people opt for white breast meat, thinking it's superior. But in truth, this cut is neither as tasty nor as moist as chicken thighs. And thighs are cheaper. So, given a choice, this week's trio of recipes is celebrating luscious dark meat and encouraging Sun readers to give thighs a chance. Th
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 Top chef puts mark on Murrieta'sShane Chartrand is newly arrived as the executive chef of Murrieta's West Coast Bar + Grill on Whyte Avenue.
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 Charcuterie: The return of a lost artThe opportunity to learn new skills was one of the things that really drew me in to the culinary field.
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 Eastern treats go northRichard Lim has been a most successful restaurateur.
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 In a Blink of an eyeGone in a Blink of an Eye!
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