Here’s a roundup of books that serve different patio needs: a good escapist memoir, a hefty cookbook to flip through and plan a project, and a visual collection of salads to inspire today’s meals.
Brian Misko makes his home in Surrey, but if you taste his back-yard cooking, you might wonder if he has roots in the American South.
Myers, who has a gluten sensitivity, uses potatoes to thicken the soup, instead of flour or other starches.
If you want to make dinner for your mom at home instead, Red Wagon’s chef de cuisine, Matthew Thompson, suggests one of his favourite childhood meals.
It’s a big week for food lovers in Vancouver.
Both restaurant chefs and home cooks benefit from making the most from their ingredients, says La Buca co-owner Andrey Durbach.
The owner of Chinatown's Crackle Crème shares a special recipe for Lunar New Year.
The start of the year is always a busy time for Vancouver chocolate company BETA5 (413 Industrial Avenue).
Chef Karen McAthy's vegan take on savoury country pie is easily adaptable to whatever you have on hand and makes for a nutritious, hearty meal.
Think a healthy diet means sacrificing flavour and enjoyment? SMAK Healthy Fast Food proprietor Brendan Ladner begs to differ.
When Quang Dang celebrated the holidays with the Vietnamese side of his family, one dish that was always part of Christmas Day dinner was salad rolls with steamed fish.
One of the only Christmas traditions that Stephanie and Andrea French maintain is making and eating this layered dessert of sponge cake, custard, whipped cream, fruit, and toppings.
The owner of Yaletown's Sweet Bake Shop has given baked goods as gifts since she was old enough to operate an oven. Here, she shares a recipe for Earl Grey shortbread cookies.
One dessert that always makes its way onto Rosie Daykin's Christmas baking platter is the butter tart, or a variation such as the chocolate chip and walnut tart she shares here.
Some of Brian Skinner’s fondest memories involve spending time in the mountains and enjoying this soup that his dad used to make.
With early mornings and three businesses on his plate, Steven Ewing prefers to have low-key meals, such as this chicken stew, at home most evenings.
The executive sous chef at the Fairmont Pacific Rim is as passionate about cooking sustainable seafood as he is about fishing.
Cullin David enjoys combining flavours from around the world when he cooks at home. The executive chef often makes these lamb sliders at home for his son.
The owner of Bistro Pastis and Left Bank restaurants is approaching French cuisine with a more health-conscious attitude.
Chef Taryn Wa shares a recipe that utlizes Thanksgiving leftovers and is based on a dish that her mother used to make.
This go-to dish can be made either sweet or savoury, depending on your preference.
The Quebec native enjoys topping this hearty burger patty with a dollop of tangy homemade relish.
David Hawksworth is known for dishes such as foie gras torchon and pan-roasted sablefish, so it may come as a surprise that pizza is one of his favourite foods.
Dino Renaerts isn’t a cook who likes to hide in the kitchen.
Top this sweet Taiwanese creation with ice cream, cookies, syrup, and more.