Chef Tommy Shorthouse from Vancouver’s Fanny Bay Oyster Bar has provided a comforting recipe made with clams, roasted pepper, and chorizo.
By Vancouver-based Chef Angus An, from his cookbook Maenam: A Fresh Approach to Thai Cooking.
For those missing beach weather, Chef Alan Older of Vancouver’s Smitty Oyster House on Main Street has provided a traditional Mexican appetizer, pescadillas, inspired by his time living in Playa del Carmen.
To help embrace autumn’s bounty, chef Michael Chan from Peake Catering, provided a dessert recipe for cheescake topped with a cranberry gel.
This year, Italy hosted the biennial Ryder Cup Golf Tournament.
On Croatia’s Dalmatian island of Korčula, sits cooking school Škatula, surrounded by the sweet scent of lavender and freshly made cookies.
The name of the cocktail, Tori no Su, means “bird’s nest” in Japanese and is a reference to a nightingale’s nest.
A southwestern spin on a classic cocktail.
Chef Argelia Diaz Cabral from Vancouver’s El Camino’s restaurant has provided us with a recipe for a classic Brazilian dish. Although there are some specialty ingredients in here that you may have to seek out, the end result is definitely worth it. Xinxim de Bacalhau Makes 4 portions Ingredients For the curry sauce: 1/2 cup dried shrimp 1 garlic …