Western Living Magazine
Off-the-Grid Living: Exploring the Island Cabin near Desolation Sound, B.C.
It’s Always Happy Hour at These 7 Homes with Built-in Bars
Great Spaces: Vancouver’s Wildlight Kitchen and Bar Is a Natural Beauty
3 Parisian Bistro-Inspired Comfort Food Recipes to Bring a Taste of Paris Home
Recipe: Confit Lamb With Roasted Eggplant and Baby Potatoes
Recipe: Sausage With Aligot
The Maui Resort That’s Banking on Your Thoughtfulness
Your Ultimate Travel Itinerary: Brooklyn Like a Local
The 2024 Spring Road Trip Destination You Won’t Want To Miss
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
How Do I Enter the WL Designers of the Year People’s Choice Awards?
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
Chef Jeremy Fox's new cookbook might finally convince you to give up the beef.
It wasn’t that long ago that the default was beef. Then pork, then chicken and then whatever vegetable might go with said protein. But these days, even those who would never declare themselves vegetarians are praying at the altar of produce, recognizing that a perfectly roasted slab of cauliflower can be a thing of both beauty and taste. This month, we preview chef Jeremy Fox’s On Vegetables, a gorgeously designed love letter by the former Ubuntu chef to all things leafy, green, crunchy, crispy and, above all, delicious.
Are you over 18 years of age?