Topic: julie van rosendaal
Recipes with Julie Van Rosendaal: Pepper-palooza
If you like peppers, these recipes may just hit the spot.
Why the appetite for chicken sandwiches is red hot and shows no signs of slowing down
Sales of chicken sandwiches are booming across Canada, even during a pandemic, and restaurants big and small seem to be hopping on the bandwagon. So what's behind the food's popularity as it moves its way up the pecking order?
Recipes with Julie Van Rosendaal: Cool treats for hot days
With potentially record-breaking temperatures in the forecast this week, cooling treats are in order — fortunately, you can make your own slushies, popsicles and other frozen treats at home to ensure a constant supply in the coming days.
This painting cost only $1 in an Ohio thrift store, but it's priceless for one Calgary family
It's a painting that only cost a dollar to buy, but it's priceless for one Calgary family.
Recipes with Julie Van Rosendaal: Dinner when it's too hot to cook
When the temperature hits 30 degrees, cooking dinner might not be high on your list of things you want to do — besides ordering takeout or resorting to deli chickens.
Recipes with Julie Van Rosendaal: Using rhubarb as a savoury ingredient
Though we tend to use rhubarb in dessert situations — seeing as it requires so much sugar, and has such a beautiful red colour — technically it’s a vegetable, and has plenty of potential in savoury situations.
Recipes with Julie Van Rosendaal: Cooking with cast iron
One-pan meals are all the rage these days, and while sheet pans are fantastic, cast iron skillets can be used for everything from cooking blistered flatbreads to baking fruit crisps and roasting chickens.
Recipes with Julie Van Rosendaal: Have a spring fling with fiddleheads
Fiddleheads taste fresh and green, with a flavour similar to asparagus, green peas or green beans. There is one difference—they need to be cooked before you eat them.
Giving Wall, a pay-it-forward food initiative, lets Calgarians help businesses, people in need
The city is teaming up with food writer Julie Van Rosendaal on a new way to help Calgarians pay it forward when they’re eating out.
Recipes with Julie Van Rosendaal: Fabulous fava
Fava and dill dip is a delicious spring snack, and cacio e pepe is a simple, traditional Roman pasta dish.
Recipes with Julie Van Rosendaal: Lunch and learn
Questions in the kitchen can lead to learning in a myriad of ways, says CBC Food columnist Julie Van Rosendaal.
Recipes with Julie Van Rosendaal: Make your own patio grub
Patio season is upon us, and although flocking to them isn't the option it used to be, we can still dine al fresco — on our own patios, with our housemates or close cohorts, or well spread out in the yard or park, ensuring we follow safety guidelines.
Recipes with Julie Van Rosendaal: Make your own kitchen basics
At a time when running to the grocery store isn't as simple a task as it used to be — and isn't always an option — there are staples we've become accustomed to purchasing that are simple to make yourself.
Recipes with Julie Van Rosendaal: One salt size should not season all
CBC food guide Julie Van Rosendaal advises on what salt might be best for your kitchen needs.
Recipes with Julie Van Rosendaal: Distanced dinners around an open fire
The great outdoors have become the safest place to visit with those we don’t live with, and with warmer weather and gatherings under 10 allowed outside, many of us are finding ways to safely see friends and family face-to-face.
Recipes with Julie Van Rosendaal: Trendy, tasty TikTok pasta
Baked feta and tomato pasta is the "it" recipe right now.
'Buttergate' goes viral, putting palm oil fat supplements in spotlight
Julie Van Rosendaal has a message for dairy producers: We love butter. Let’s figure this out. The Calgary-based food writer has been in the eye of a media frenzy since she started spreading the news about palm fat supplements creeping into the Canadian butter supply through cow feed.
Recipes with Julie Van Rosendaal: Make dumplings for Lunar New Year
It’s Lunar New Year on Friday, and dumplings are a popular celebratory dish. If you haven’t made them yourself, they’re a simple and satisfying kitchen table project.
Recipes with Julie Van Rosendaal: Let's Make Something Ridiculous! How about a croquembouche?
This week we tackled croquembouche, a classic French tower of cream puffs held together with caramel, which is often served as both centrepiece and dessert at weddings and other special events.
Recipes with Julie Van Rosendaal: Let's make something new! How about a Basque burnt cheesecake?
Basque burnt cheesecakes are generally not literally burned but are deeply golden, with a dramatic look that has likely helped propel their popularity on social media lately.
35th annual CBC Calgary Food Bank Drive brings in $1,447,291
Not even a worldwide pandemic could stand in the way as Albertans answered the call to make the season kind and delivered big time for CBC Calgary’s 35th annual campaign for the Calgary Food Bank.
Recipes with Julie Van Rosendaal: New year, new soup
Any blustery, snowy time of the year is prime soup season — but particularly post-holidays and mid-pandemic, when most of us have kitchen fatigue and are trying to use what we have, minimizing trips to the grocery store.
Recipes with Julie Van Rosendaal: Use your leftovers to make delicious dishes
Leftovers are typically on the menu during the week after Christmas, and considering we can’t run to the grocery store with the same ease we could in previous years, it makes even more sense to up-cycle some of that surplus into something special to ring in the new year.
MAKE THE SEASON KIND
Strangers provide shelter to couple after crashing into deer and other acts of kindness by Albertans
Throughout the month of December, CBC stations across the country invite you to help Make the Season Kind as we celebrate the kindness of others with special programming and a coming together in support of local charities.
Recipes with Julie Van Rosendaal: Mincemeat holiday dishes
A recipe for homemade mincemeat, mincemeat crumble squares and Mincemeat Olliebollen, with no meat involved.