Western Living Magazine
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Mood Board: 6 Things That Keep Designer Kelly Deck Inspired
KI Atelier: Immersive Storage Design
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The Grape Escape for Wine Enthusiasts
The Gin of the Summer (and Fall, Winter, Spring) Is on Sale
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Cycling the Emerald Isle: A Windy Adventure on Ireland’s Greenway
Glamping Utah: Adventure Has Never Felt So Good
Discover California Closets – BC
Trending Now: 10 of Our Favourite Homewares for Late Summer 2023
Catch Top Vancouver Designers Sharing Their Decor Secrets in a New Design Convo Series
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
WL Architectural Designer of the Year 2023: SMStudio
Top Vancouver chefs share their best-kept culinary secrets to making the most of your fresh veggies this season.
“For example, smashed carrot with curry and turmeric, young yellow carrots cooked in the oven and toasted, then some chips dehydrated in the oven overnight, or even a pistou of carrot stems. Your friends will be amazed.”—Julien Salomoni, pastry chef instructor, Pacific Institute of Culinary Arts, Vancouver
“Roast it, then toss with a dash of red wine vinegar and olive oil. Add something crunchy (nuts, toasted garlic, fried shallots or seasoned and toasted chickpeas).”—Jason Kleinfeld, executive chef, Cardero’s, Vancouver
“Salt-bake your root vegetables to discover a new level of richness in flavour.”—Chanthy Yen, executive chef, Nightshade Restaurant, Vancouver
This story was originally published in the May/June 2023 print issue of Western Living—find the digital issue here.
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