Cooking

Merri Schwartz, who is also the chocolatier at East Van Roasters, shares a recipe for an easy gluten-free, nut-free, dairy-free cookie.
DD Mau owner Kim Tran enjoys making her Vietnamese salad rolls with Chinese sausage, egg, sautéed vegetables, and fresh mint leaves.
Owner and chef Lila Gaylie opened her Davie Street restaurant on Pride weekend nine years ago.
Ryan Gauthier, the corporate executive chef for the Glowbal Collection restaurant group, shares the recipe for one of the Fish Shack's most popular dishes.
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.