Stout-Braised Bison Short Ribs

Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.

Poached Trout with Parsley Sauce

Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeno peppers vary in strength; if yours is mild, you may choose to add the whole one.

Chicken Liver Pâté with Brandied Currant Sauce

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

Pasta and Cauliflower with Cheese Sauce

Mother Nature invented cauliflower as a perfect partner to cheese. Nothing else in the vegetable world (except, perhaps, potatoes) pairs as wonderfully with cheese, as cooks around the cheese-making world have proved throughout history. Serve with extra Canadian Parmesan cheese and pepper to sprinkle over top.

Puff Pastry Tart with Chanterelles & Emmental

Pad Thai

Our delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.

Sweet-and-Sour Shrimp and Pineapple With Coconut Rice

Sweet-and-sour Thai-inspired ingredients enhance the mild flavour of shrimp. These shrimp would also be great served on skewers as an appetizer during your next backyard party. Sprinkle chopped green onions over the rice as a garnish, if desired.

Ricotta and Green Pea Omelette

Creamy ricotta cheese, punchy lemon and crispy prosciutto play well with plump fresh peas.

Roasted Winter Vegetables with Maple Candied Nuts

Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.

Bicol-Style Philippine Mussel Soup

Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.