Julie Van Rosendaal

Calgary Eyeopener's food guide

Julie Van Rosendaal talks about food trends, recipes and cooking tips on the Calgary Eyeopener every Tuesday at 8:20 a.m. MT. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada.

Latest from Julie Van Rosendaal

recipes

Aspargus season is short, sweet and happening right now

Julie Van Rosendaal says there's plenty of delicious reasons to add asparagus to your vegetable list in June.
recipes

Julie Van Rosendaal reunites 1928 cookbook with original owner's family, 91 years later

When she came across an Alberta cookbook published in 1928, Julie Van Rosendaal did what any cookbook collector would: she tried a few recipes. Then when the story aired on CBC Radio, she heard from relatives of the original owner — and returned it to them.
RECIPE

Spam sushi? Hawaiian creation is a fun take on canned meat

Actor John Cleese, who starred in the famous Monty Python Spam sketch, is in Calgary this week for a comedy show at Arts Commons. We try a unique but popular Spam recipe with Julie Van Rosendaal.
Recipe

Recipes for pakoras, chutney and more offer springtime onion tastiness

Here are a few suggestions for dishes to try this spring — and different kinds of onions to test out in your kitchen.
RECIPES

Dishes to delight campers: The time to cook, dine outdoors approaches

It's time to maximize the outdoor experience by cooking and dining al fresco. Here are a few ideas to get you started.
Recipe

Making soup without a recipe? Tastes like victory

Overwhelmed by Thanksgiving leftovers? Transform them into spectacular autumn soup.
Recipe

Here's how to eat a quince while the fruit's in season

In the same family as apples and pears, they resemble knobbly, squat Bartlett pears, with a smooth, pale green skin that turns yellow as the fruit ripens.
RECIPE

This easy roast chicken highlights beauty of cooking with salt

Salt is one of the most important elements of good cooking. Here's how to use it to its full potential by roasting a chicken.

Recipes with Julie: Velji family beef biryani

The braised beef (and its juices) and a sheet pan of roasted potatoes go into the pot with crispy fried onions and enough water to allow it to cook down again without thickening too much. Although it seems elaborate, it’s not complicated.

Julie Van Rosendaal: Teenager feeding made easier

Parents of teenagers may be familiar with their hobbit-like eating habits: breakfast, second breakfast, elevenses, pre-lunch, lunch, afternoon snack, first dinner, second dinner and so on.

Recipes with Julie: Easter egg cream-filled Nanaimo bars and other spring flings

Julie Van Rosendaal shares a few can't miss Easter eats that will satisfy both the sweet tooth and the savoury palates in your household
RECIPE

Julie Van Rosendaal's Newfoundland-style chow mein

A conversation with Globe and Mail food reporter and author Ann Hui, after reading her book, Chop Suey Nation, had me reconsidering a dish I haven’t given much thought to in years: a simple stir fry, or bowl of chop suey.
RECIPE

Bake the perfect birthday cake with Julie Van Rosendaal's tips

Baking shows and Instagram have raised the bar so high for homemade cakes, many would-be bakers are intimidated by the thought of making their own. But we've got you covered with some great recipes.
RECIPES

Guinness punch, anyone? Here are a few St. Patrick's Day dishes

St. Patrick's Day brings its own traditional recipes, and so many of them are classic late-winter comfort foods. Here are a few ideas to help you celebrate the holiday.
RECIPE

Master the perfect biscuit or scone with Julie Van Rosendaal's tips

The ability to make a flaky, crunchy-edged biscuit or light, cakey scone is a skill that reaps endless benefits. CBC food columnist Julie Van Rosendaal offers her tricks and tips to help you get started.