Western Living Magazine
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Recipe: Green Papaya Salad from Chef Angus An
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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
Eat your heart out.
It’s always interesting to reflect on the past year—and of course, a good recipe is sure to evoke some fond memories. We took a look at the WL Recipe Finder statistics to see which recipes you couldn’t get enough of in 2016. Turns out, you have some damn good taste.
At Miku and Minami restaurants in Vancouver, they love serving fresh B.C. spot prawns in the simplest way possible—sashimi-style! But with deep-fried heads.
A solid loaf of focaccia is a simple thing to make—and perfect for feeding a crowd, whether to accompany a meal or just to nibble warm with cheese, olives and wine. If you don’t have (or like) rosemary and Parmesan, it’s just as good plain, with olive oil and coarse salt. Serve in wedges or slices—if there are leftovers, it’s delicious toasted and turned into crostini or croutons.
Mac ’n’ cheese will never go out of style. This version is made lighter and healthier than the original so you can eat more and not feel the guilt.
This deliciously simple chicken and tarragon slow-cooked casserole from Amelia Freer’s cookbook Cook. Nourish. Glow is worth the wait. Enjoy it on a chilly winter day, or any other time of year.
The addictive, guilt-free snack of 2016, from the Eat Better, Live Better, Feel Better cookbook.
This recipe may not actually call for sour cream, but the combination of sharp cheddar and heavy whipping cream brings that tangy flavour into the mix.
Simplicity yields some amazing results for this biscuit recipe. Feel free to add a handful of grated aged cheddar to the dry ingredients to turn them into cheese biscuits.
These meatballs are elevated to the exotic, but are easy to make and use just a small list of easy-to-acquire ingredients.
There’s a reason these cornbread waffles are the essential dish at Oakland’s Brown Sugar Kitchen. Can’t make the trip to Cali? You can still get a taste of the good stuff right at home with the recipe.
Salt, pepper and squid are a classic combo; crispy, restaurant-style calamari is easier to make at home than you might think.
These super-easy melt-in-your-mouth cookies make the ideal tea-time treat; the toasted almonds give a great crunch and delicious flavour combined with the buttery toffee pieces.
We are lucky in the Pacific Northwest that halibut, asparagus, over-wintered leeks and morel mushrooms are in season at the same time. This dish combines and highlights all those spring flavours with the richness of egg dashi and seaweed butter.
It doesn’t get more simple than baked cheese, but here it’s elevated by just a few easy-to-source accompaniments that make all the difference.
Salted caramels have been all the rage for a while—the combination of sweet and salty is irresistible, but so is the kick of warmth freshly ground pepper adds to a soft, chewy caramel.
Spatchcocking, a method of butterflying a chicken by removing the backbone, gives the meat a more uniform thickness, making it cook more evenly and cutting the cooking time by about a third.
