Western Living Magazine
This Stunning Whistler Home Embraces Nature at Every Turn
Home Tour: Inside a Beachy and Beautiful Eagle Island Getaway
Home Tour: Inside Former NHL Player Dan Hamuis’s Stunning Modern Home in Northern B.C.
Recipe: Tomato Bruschetta alla Pepino’s
Recipe: Make Your Own Cheddar Jalapeno Chicken Sausages This Summer
5 BC Wines Under $25 That Will Win Your Next BBQ
The Perfect Southern Alberta Getaway (If You’re Obsessed With Yellowstone)
Visiting San Juan Island? Consider a Yurt
How to Keep Your Pet Cool in a Heat Wave
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
A collection of what we're eating and drinking this October.
We’re heading into fall, and that means a few things are soon to make some repeat appearances: ovens, for starters, heating the house and creating such rewards as Rosie Dayton’s Butterscotch Pie. See full recipe hereSee also Rosie Daykin’s recipe for Butter Pie Crust
Rosie Daykin is the Dominique Ansel of Vancouver’s west side: a birthday cake from her Butter bakery—where her bestselling cookbook Butter Baked Goods graces the modern bookshelves—is de rigueur for a proper celebration. Now it’s time to make some room, because the follow-up, Butter Celebrates!, is just out and covers all the recipes and tips you need to make your next soiree the best ever. butterbakedgoods.com
#105-810 Quayside Drive, New Westminster
1871 Oak Bay Avenue, VictoriaRead the full article here
It’s one of the most common ingredients in the kitchen, but with improper storage, it may also be the most deadly. (Well, unless you’re just chowing down on some raw chicken.) Here’s how to keep your garlic safe and sound. Read the full article here
The food processor stands with Happy Days and the Eagles as a hallmark of late ’70s awesomeness, but somewhere along the way their inability to tackle tough jobs (parmigiano, anyone?) and their loose-goosey approach to waterproof seals (they leaked like Watergate) relegated them to the back of the cooking cupboard. But the new generation of machines—exemplified by Breville’s Sous Chef line—are heavy duty enough to plough through anything without leaking and they look amazing doing it. Talking about knife skills sound cool in interviews, but at home cranking through three onions in 13 seconds is where it’s at. breville.ca See Travel and Food Editor, Neal McLennan’s October Wine Pick here