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
For this party-ready salmon bake, chef Ned Bell keeps the prep simple with a classic French sauce.
“Sustainable seafood” is a term that gets tossed around a lot, but what does this mean to the average Western Canadian hitting the supermarket after work on a Tuesday? With Lure, the first cookbook from Okanagan-born chef and Ocean Wise proselytizer Ned Bell, everything is illuminated. It’s a how-to guide, a glossary, a catalogue of 80-plus go-to recipes for every Pacific fish and shell-dweller, categorized and unpacked with helpful intros (not to mention pastel illustrations and gorgeous photography) and everything you need to know about local seafood—from buying to preparing to cooking.