Western Living Magazine
Reimagine Remodelling with Kitchen Canvas
Protected: Merit Kitchens: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
Recipe: Easy Peanut Noodles with Chicken and Veggies
One of BC’s Best Wineries Is Having a Bonkers Sale
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Sleep Tight, Whatever Your Size: This Mattress Company Embraces All Body Types
Designers of the Year 2023: These Are Your Fashion Design Judges
Designers of the Year 2023: Introducing Our Furniture Design Category Judges
Designers of the Year 2023: Meet Your Maker Judges
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
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