Eataly shared with us this Agnolotti in Brodo di Parmigiano Reggiano recipe. Pasta and broth are a match made in heaven. In this simple, beautiful dish, the deep flavours in the small stuffed agnolotti are […]
It’s hard to find the right word to describe this dish in its entirety, but we’ll try. Earls Scallop Risotto is . . . decadent. In the “I seriously deserve this,” “I’ve earned this,” or […]
Chef Jean-Francis shared with us one of Provence Marinaside’s signature dishes, Prawns Provençal. Originally published in New World Provence – Modern French Cooking for Friends and Family, this quick and easy recipe is sure to […]
Earls shared with us their Mocha Kahlua Pie recipe. It is an update of Chuck’s recipe for their longest-serving dessert, now child-safe, with a fraction of the original’s alcohol content. Mocha Kahlua Pie Makes one […]
Alina Fintineanu, also known as the Luxe Baker, shared with us this delicious Tiramisu recipe, an ideal dessert to show off with your guests on any occasion. We are big fans of tiramisu and love […]
Wild Thing is your neighbourhood watering hole with the friendly vibe of Cheers but the charming setting of a European cafe bar. The natural wine selection is exciting, the cocktails are ever changing, and the […]
As the holidays near and we start to see our friends and loved ones more frequently, we often search for new recipes to impress during the festivities. If you’re looking for a savoury recipe, this […]
Joe Fortes Seafood and Chop House is rightly a Vancouver institution and a destination for exquisite seafood. It first opened in 1985, a hundred years after its namesake Seraphim “Joe” Fortes first arrived in Vancouver. […]
Chef Josh Gale shared with us this delicious Savoury Ham and Cheese Crêpes with Sunny Side Up Eggs recipe. A festive twist on a classic crêpe, this eggy side dish can be made fresh or […]
Luigi & Sons is a butcher shop in Yaletown born of its neighbour and sister restaurant Elisa Steak. Luigi & Sons offers a space for the cultivation and display of dry aging beef but it […]
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