Latest from Phil Wilson
Through the Pass
'We don't hire cooks ... we just hire people with goodwill'
In our new web series, Through the Pass, Phil Wilson heads into the kitchen to find stories behind some of our favourite dishes.
FAST FOOD
How to make OG (Original Grandma) perogies from scratch
Any time a fourth-generation perogy master is willing to share secrets from her great grandmother’s cheddar perogies, you listen up.
FAST FOOD
Spicy, crunchy and colourful: Korean-style cold noodle salad hits all the flavour notes
Chef Christine Sandford spends her days at Biera crafting delicious and creative foods that give the illusion of simplicity but in reality takes an enormous amount work to create.
FAST FOOD
Grilling up a chicken tikka pita taco
Fairmont Hotel Macdonald executive chef Mridul Bhatt shares his recipe for the perfect patio bite.
FAST FOOD
Shake and bake your way to a simple Greek supper
Chef Theo Psalios takes a cue from his Greek heritage and creates a quick and satisfying souvlaki-inspired meal.
FAST FOOD
Mom's tuna melt goes upscale with smoked salmon, fresh herbs
London Local chef Lindsay Porter whips up a smoked-salmon melt for a quick and tasty meal she can make in a hurry, but sit down and savour.
'Look what I made': The rise of sourdough, right here in river city
For traditional bakers, it all starts with a starter and time. For people who enjoy eating good bread, the options are endless. Traditional bread-making in Edmonton is seeing great growth.
FAST FOOD
From Venezuela to your own kitchen: a delicious, traditional yoyo
A traditional recipe from Venezuela, the yoyo is often served as mid-afternoon snack.
FAST FOOD
Easy Mexican empanadas made from scratch
Chef Mariel Montero at Huma Mexican Comfort shows how you can make one of her most popular dishes at home.
FAST FOOD
How to make authentic Italian pasta
Daniel Costa is the chef/owner of three popular Edmonton restaurants - Corso 32, Bar Bricco and Uccellino - but he's also the head chef at home, too. Costa shares one of his favourite recipes that can be on the table in mere minutes.