Not only is this one of the easiest cakes to make, it’s also gluten-free, which means just about everyone can enjoy it. By Steven Hodge I was first introduced…
By Flourist Bakery This soup features purple barley from Shelley and Tony at Against The Grain Farm in Ontario. The barley is pre-cooked in this recipe and adds…
As the sun starts to set a little earlier and nights become cooler, it’s time to make the most of those last patio days. The end of the…
A cocktail designed for savouring the last days of summer, Bar Corso on the Drive’s La Radice Dell’Estate Cocktail is sunshine in a glass, with a touch of nut hinting at…
When it comes to refreshing and timeless warm weather cocktails, maragaritas and mojitos are obvious crowd-favourites—but what if you’d like to *shake it up*? The Cilantro & Hoja…
Spring is in the air, and the warmer weather, blossoms and new greenery call for a cocktail that’s light and refreshing. Easy-to-make and perfectly balanced, the light floral…
By Kathy Mak Savour fresh and juicy blueberries in this tasty and easy summer dessert that is rustic, yet elegant! It’s blueberry season! Check out a BC Farmers…
By: El Santo in New Westminster Enjoy El Santo’s classic prawn ceviche. Ingredients: Whole prawns, (400g) Limes, (1) Red onion, (1 Small) Roma tomato, (1) Jalapeño, (1) Orange,…
By Dominion Bar + Kitchen These Garlic Prawns are a customer and staff favourite. Great for dipping some warm bread to soak up the creamy garlic sauce! Tiger…
By Flourist Bakery This recipe involves a simple homemade caramel which makes enough for two batches of blondies. Alternatively, you can freeze the leftover caramel pieces and add…
This recipe came to us by way of one of Flourist’s best customers, who shared the source of this tasty lentil loaf with us. The original recipe is…
By Flourist Bakery This delicious chickpea dish is super easy and impressive to make for guests or a cozy weeknight meal on a winter night. Serve with cooked…
By Notch 8 at The Fairmont Hotel Vancouver Since opening in 1939, Fairmont Hotel Vancouver has hosted the who’s who of dignitaries, celebrities, state leaders and even a…
By Flourist Bakery This is a comforting and easy new fall recipe featuring our Organic Whole Grain Rye Flour! We like using a mixture of different apple varieties…
By Dan Olson, chef/owner, Railtown Catering We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. INGREDIENTS Organic Tom…
Created by Chef Troy Stewartt, The Taphouse Modern Tavern, Coquitlam The folks at The Taphouse Modern Tavern, in Coquitlam, have shared their coveted recipe with us so you…
Looking for a little culinary inspiration while in isolation? Owner & Chef Josiah Tam of Barrique Kitchen + Wine Bar in White Rock has temporarily closed the restaurant’s…
By Mainland Whisky INGREDIENTS Mainland Corn Whisky (1oz) Fresh lemon juice (2oz) Gingerale (2oz) 100% blackberry juice (.5oz) INSTRUCTIONS Dry shake* whisky and lemon juice. Pour over ice.…
By Caren McSherry, Founder/President of  The Gourmet Warehouse It’s that time of year again when the temperatures are still low, the weather can be on the gloomy side and…
By Tuc Craft Kitchen Fruity, floral and a vibrant shade of pink, Tuc’s “Heartbreak Hotel” cocktail is a sweet sipper for lovers and lonely hearts alike. The amorous…
By Sabrine Dhaliwal, Bar Manager, UVA Wine & Cocktail Bar Sweetly spiced and with a dreamy pink hue, UVA’s “In Between Cupid” cocktail will have you falling for…
By Chef Alessandro Fairmont Hotel Waterfront This soup has been a favorite with guests in ARC since Chef Alessandro put it on the menu – with its rich…
By Origo Club, Richmond Enjoy these two hot chocolates made for you at Origo Club until February 14, as part of the Vancouver Hot Chocolate Festival. Yin…
By Honolulu Coffee Take your hot chocolate game up a notch with this decadent recipe from Honolulu Coffee. Inspired by the Hawaiian Pidgin saying about delicious food (i.e.…
By Chef Janet Wait, Jan’s on the Beach Jan’s on the Beach, named for Chef and Owner Janet Wait, is a popular eatery on the iconic White Rock strip, overlooking the…
By Chef Joel Green at the Lobby Restaurant at the Pinnacle Hotel at the Pier on Vancouver’s North Shore Slow-braised beef, roasted vegetables, cabernet braissage. Serves 4 INGREDIENTS Boneless…
By Trading Post Brewery The stout braised beef recipe is perfect for the cold weather. Trading Post’s Three Bears Stout adds boldness and depth to the dish. At…
By Chef Shaun Maclean of H Tasting Lounge H Tasting Lounge plans to stretch out the summer by serving this mouthwatering dessert that features cherries (a summertime staple)…
By Amaranthus Executive Chef, Sam Fabbro This recipe is great for fall or winter with rich comforting flavours. It is a vegetarian dish and can be made vegan with…
By Trading Post Brewing Trading Post’s Beer Cheese Soup – a beer lover’s soup and a customer favourite. Not for the faint of heart, this is a bold…