Western Living Magazine
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Design Crush: Inside a Psychedelic-Assisted Therapy Clinic in Calgary with Natural, Serene Vibes
This Modern Lakeside Home Captures Gorgeous Views Inside and Out
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
Recipe: Wild Pacific Halibut Cakes
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘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
Don't be intimated by what you've heardthese three recipes look complicated, but are actually easy to master.
We asked the crack team at Vancouver’s Pacific Institute of Culinary Arts to tell us what dishes sound really impressive…but are secretly no sweat. Here’s what they had to say—and the proof is in the recipes.
Baking and pastry chef instructor, Mary-Frances Bahun, insists it’s easy to make this light and fluffy dessert. The addition of dark chocolate (at least 60 percent cacao) and Grand Marnier means the flavour rises to the occasion, too.
Julian Bond, vice-president and CEO, shares his simple recipe (you need only four ingredients!) for Yorkshire puddings, a classic accompaniment for Sunday roast.
READ MORE21 Life-Saving Chef Hacks
Thanks to prepared pasty dough, executive baking and pastry chef Christine Beard‘s apple tarte tatin is a cinche to make.