Charred octopus with heart of palm, arugula salsa verde, and cranberry relish makes a next-level special-occasion meal.
Feast is an extensive compilation of regional dishes collected along a 37,000-kilometre road trip across Canada.
A little bitter, a little sweet, this drink from L’Abattoir’s Katie Ingram is ideal for romantics.
For something so healthy, ginger lends itself awfully well to sweet preparations, marrying beautifully with the flavours of cinnamon, nutmeg, and chocolate.
Do not flip an omelette. Just don’t.
I enjoy the luxury of a tasting menu but understand there are no limits to or judgments about what a tasting menu can be. It can be Kraft Dinner cooked eight ways, or a good grilled cheese, or a 30-course tasting menu.
Easy-to-make holiday dessert bar recipes from chef David Robertson of Vancouver’s Dirty Apron Cooking School and Delicatessen.
Succulent lobster meat on a buttered bun.
Let cool before serving, as difficult as that may be.