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Straight and Marrow’s chef, Chris Lam, has the perfect recipe for you to convey how much you appreciate everything your mom has done for you.
The Naramata Inn’s chef Ned Bell loves to cook seafood and highlight local ingredients. This chowder, a smorgasbord of all things aquatic, is a grand celebration of British Columbia’s finest ingredients.
Although this year’s groundhog predicted an extended winter, you can still bring spring into your home with recipes that illustrate the change to brighter days—like this BC blueberry lemon ricotta toast.
Chef Steve Hodge, of Vancouver’s Temper Chocolate & Pastry, shares his lemon tart recipe to celebrate the second season of Project Bakeover. For this recipe, Hodge proves you don’t need a complicated list of ingredients to create a rich, elegant dessert.
Pacific Institute of Culinary Arts’ chef-instructor Ben Kiely has shared his favourite fluffy pancake recipe to help achieve ultimate weekend bliss.
Chef Ned Bell focuses on hyper-local menus that enhance diners’ connections with Naramata. Here, he shares his savoury and citrusy Geoduck Nachos with Avocado and Grapefruit Vinaigrette recipe—an indulgent dish that serves perfectly as a crowd-pleasing appetizer.
For Our Place’s The Way We Heal series, Zoey Gong shared a TCM Herbal Mushroom Stew with Black Sesame Buns recipe—a dish that is meant to be grounding, healing, and full of nutritional benefits. When making this dish, think of it as a meditative practice—a flow of cooking, good for the soul.
Valentine’s Day is tomorrow and what better way to impress your S/O than with a love-inspired cocktail from Chad Rivard, Straight and Marrow’s bar manager.
Chef Renée Lavallée has crafted a delicious, healthy, bean-based recipe to spread the word about the Love Canadian Beans campaign celebrating local and sustainably sourced beans.
