Cooking

One way that Tommy Cao enjoys eating tempeh is on top of what he calls the Mega-Protein Salad.
Unlike regular salsa, which is typically served cold, José Menéndez's salsa de molcajete is a warm sauce made using a mortar and pestle (molcajete and tejolote).
The executive bartender and brand ambassador for the Donnelly Group shares a recipe for his Blackbird Cocktail, the signature cocktail of the Blackbird Public House & Oyster Bar.
Ceviche is a seafood dish popular in South America that Jefferson Alvarez remembers eating as a child. Now he makes it with West Coast ingredients, such as salmon.
For Josie Fenton, co-owner of Kitsilano's Rain or Shine Homemade Ice Cream, nothing says summer love quite like pavlova.
The Le Tigre food truck co-owner and chef makes a roast chicken at home about once a week.
Christine Beard is accustomed to spotting stars, so her colleagues who will be teaching culinary classes at the EAT! Vancouver Food + Cooking Festival might seek her advice.
According to the executive chef for Blueprint, which owns four pubs across Vancouver, beer and food go hand in hand for summer.
After visiting Southeast Asia last year, Kari Kleinmann has enjoyed cooking Asian cuisine—at home and at work.
Susan Mendelson’s mother was a good baker, but according to the Lazy Gourmet owner, it was her grandmother who really inspired her to cook.