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The westernmost of Canada’s three Prairie Provinces, Alberta squeezes itself between British Columbia and Saskatchewan, directly above Montana. It is also one of only two entirely landlocked Canadian provinces. Alberta is named after one of Queen Victoria’s daughters, Princess Louise Caroline Alberta. Early Western arrivals to Alberta were fur traders. Only after railroads were built across the prairies did settlements begin to take hold here. French, Scandinavian, Ukrainian, and German settlers headed west to take on the prairie land. Southwestern Alberta marks the transition point where the Canadian Rockies flatten out into the plains. In the 1800s, the plains were killing fields for bison, whose hides and tongues were prized. Though bison are making a comeback, the rangeland around Alberta is now cattle country. Half of Canada’s beef comes from Alberta. Calgary is nicknamed Cowtown and plays host to the world’s biggest outdoor rodeo, the Calgary Stampede. Beekeeping is another important industry. Beyond honey production, the bees keep Alberta’s canola fields pollinated. Fishing and hunting for moose, deer, ducks, geese, walleye, pike, and trout are important in Alberta.
 

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Featured Cook

Kristie Bilodeau

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada
About me:
 I am married with two children, Ashlin 2 years, and MacEwan 8 weeks. I own my own business and am a full-time mom. I love to cook and am constantly trying to create new flavors. I love the outdoors, spending time with my family and running.

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Newest Cooks

Photo by mrsrussellinoz

mrsrussellinoz 

Home Town: Calgary, Alberta, Canada
Photo by missliss

missliss 

Cooking Level: Intermediate
Home Town: London, Ontario, Canada
Living In: Calgary, Alberta, Canada
About me: I come from a large family that loves food and loves to cook. I inherited my love of food and food prep from my mom and grandmother.

angelsmum 

Cooking Level: Professional
Living In: Wildwood, Alberta, Canada
About me: I am a 40something year old mom of five . i work as a temp T.A. at the local school division and i bake every day. i have recently been looking into starting a Bakery so i will ha…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Outrageous Caesar Salad

Reviewed on jul. 5, 2009 by Jeannie 
Fabulous! I had to make 2 changes: I used Olive Oil (and therefore cut back the amount by 1 tbsp) as I had no Safflower oil on hand, and I used 1oz of Anchovy Paste instead of filets...I just can't handle those little suckers! After mixing in the coddled egg, I took my immersion blender to the mix and it came out nice and creamy. Then I took it to the next level and cut up some warmed up leftover grilled chicken and tossed it with the salad...Too yummy for words! This tasted just like the Ceasar Salad I get from my favourite authentic Italian Restaurant! Thanks Jeff!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Easy Ice Cream Sammies

Reviewed on jul. 4, 2009 by fourpiesmama 
these were a fun treat to make and eat. I liked that the cookie part was soft (even when frozen) so that the icecream didn't squish out. I copied Trisha's picture and rolled the edges in sprinkles....very cute! A tip that made the cookies more uniform and not too thick......I spooned out the batter onto the cookie sheet and flattened with the back of the spoon into a circle. Then with fingers dampened with water, I was able to smooth out the surface of the cookies (the dough is very sticky, thus the damp fingers!). Without this bit of smoothing out, the cookies were kind of lumpy and bumpy. I will make these again, the kids and grownups both enjoyed them.
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