Impress Your Guests With This Grilled Shrimp Recipe
It's grilling time.
Honey Dijon Cajun shrimp.
Dinner Recipes
A Blackened Snapper Recipe with Big Flavour
Cajun inspired cuisine.
Chef Tommy Shorthouse from Fanny Bay Oyster Bar in Vancouver has developed a home-cook-friendly recipe for blackened snapper.
Chef Ned Bell’s Wild Pacific Halibut Niçoise Salad
This simple salad brings together the best of land and sea.
Topped with a tangy black olive dressing, this easy-to-make salad is a fantastic way to use up what’s left of summer’s bounty.
Fully Loaded Prawn Rolls to See You Through the Rest of Patio Season
Bin the burger and reach for these prawn rolls from Rosewood Wines estate chef Wesley Gendron instead.
To celebrate what’s left of summer, Rosewood Wines estate chef Wesley Gendron is serving up decadent prawn rolls for the already well-hydrated visitors at the winery.
A Delightful Tuna Season-Celebrating Recipe
Chef Darrel Ahenakew’s grilled yellowfin tuna with watercress sauce and roesti.
After trying this tuna treat, you’ll wish August would come more than once a year.
Heavenly Lamb Belly With a Spring Pea Purée
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
The Summertime Scallop Tiradito of Your Dreams
Stay cool and eat well with this no-cook recipe from Dachi’s Ben Berwick.
This scallop tiradito recipe from Ben Berwick, chef at Vancouver’s standout East Hastings Street restaurant, Dachi, is just the thing when the heat is hurting your appetite.
Celebrate Spot Prawn Season’s Sweet Return With This Aguachile
Chef Alan Older’s recipe makes the best of British Columbia’s spring bounty.
May is spot prawn season on the West Coast. The little shrimp relatives renowned for their subtle sweet and buttery taste are a sure sign of warmer weather, which means it’s time to celebrate.
A Modern Take on a Stupendous Steakhouse Side
Spicy jalapeño creamed corn from Black + Blue Toronto’s Morgan Bellis.
Taken up a notch with the introduction of a simple, three-ingredient jalapeño mascarpone, chef Bellis’s creamed corn is as good as the sear on Black + Blue’s top sirloins.
