Recipes

Blogger-turned-cookbook author wins national gold medal

“I was writing like I’d write a letter to a friend” says Renée Kohlman (Culinary Arts ’99)   Find out more


Gourmet chef highlights

Featuring local chefs and notable culinary experts featured in the NAIT Culinary Arts Chef in Residence program.

Rod Butters' signature steak sandwich recipe

Bacon, brioche and crab make "the RJB" amazing

Vikram Vij's coconut curried vegetables

A simple, flavourful recipe from the 2016 NAIT Hokanson Chef in Residence

4 time-saving kitchen hacks you need to try

Is that avocado ripe or rock-hard? Should you stir or shake that cocktail?   Save time and frustration

Why - and how - to cook with cricket powder

Crickets are nutritious, sustainable and surprisingly easy to cook with   Try baking with bugs

 
Brown butter spelt brownies

“These brownies are ever so fudgy”   See recipe

Sugared and Spiced ginger cookies

A favourite recipe from Amy Nachtigall, owner of Sugared and Spiced   Find out more

Rebecca Grant's Cinnamon Meltaways

Award-winning owner of Violet Chocolate Co. shares her recipe for irresistible chocolate truffles.   See recipe

Brioche

Buttery and delicious, this bread is easier than it looks.   See recipe

Mulligatawny soup

Turn your turkey leftovers into mulligatawny soup   See recipe

Crabapple-jalapeno jelly

Use your crabapples to make crabapple-jalapeno jelly   See recipe

Cheers to the techlifetoday guide to beer

Support Alberta brewers – and NAIT alumni excelling at the craft Read on techlifetoday.ca

How to make a chef's knife

Watch how a bar of steel is transformed into a sleek finished product Read on techlifetoday.ca

A savoury salmon recipe for World Chocolate Day

It's time to think outside the chocolate box. Read on techlifetoday.ca

5 cocktail recipes for fall and Thanksgiving

As the seasons change, so does Mitch McCaskill’s cocktail menu.   See recipes

Homemade pumpkin pie filling

Carving a pumpkin? Save the flesh for this awesome pumpkin pie filling recipe from our Culinary Arts and Baking staff:   See recipe